Family Mess Hall - whole food meals dinners recipes

A chocolate cake like no other, panforte is packed with dried fruits and nuts and has a rich chewy, chocolatey flavour. Chocolate panforte - Italian Christmas cake Ingredients: 1/2 cup plain flour 1/4 cup cocoa powder 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon finely ground black pepper 1 cup hazelnuts or pecans 1 cup roasted almonds 1 cup candied mixed peel 2/3 cup coarsely chopped dried figs 1/3 cup dried currants, cranberries or apricots 1/2 cup honey 3/4 cup soft brown sugar 30 grams butter 1/2 cup icing sugar (for serving) Method: Preheat the oven to 150°C/130°C fan-forced. Grease a 20cm springform tin and line the base with baking paper. Sift the flour, cocoa and spices into a large bowl. Add the nuts and fruit; toss to combine. Place the honey, sugar and butter in a small saucepan; stir over a medium heat until the sugar is dissolved. Bring to a simmer for about 45 seconds. Pour the h...

Here's a spicy, crunchy dinner salad packed with healthy proteins and flavourful vegetables. Warm salad of roasted cauliflower, sweet potato and chickpeas with spiced beef crumble Ingredients: 1/2 cup natural yoghurt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp cinnamon 1 tin drained chickpeas 2 cups cauliflower florets 1 medium sweet potato ((diced into 1 cm cubes)) 400 g ground beef / lamb 1/2 - 1 tsp ground cumin 1/2 tsp ground coriander 1/2 onion ((finely diced)) 1 tsp minced garlic 1 bunch fresh coriander leaves 2 cups baby spinach leaves 2 cups blanched green beans extra greek yoghurt (to serve) Method: Preheat oven to 200 degrees c. In a bowl, combine chickpeas, spices, yoghurt, cauliflower and sweet potato until all ingredients are evenly coated. Season with salt and pepper and roast on an oiled baking tray for 30 minutes or until sweet potato is cooked through. While the chickpeas are roasting, cook beef, spices and onion in a fry pan on...

Tender veal meatballs with ricotta and pinenuts drenched in rich tomato sauce. Ricotta meatball in tomato sauce Ingredients: 500 grams veal, beef or pork mince 1 cup ricotta cheese 1/4 cup toasted pine nuts 1 egg 1/2 cup breadcrumbs 1/4 cup chopped fresh basil 1/2 tsp salt 1/2 tsp pepper 1/2 large jar passata 1 tin crushed tomatoes 1 large onion ((finely diced)) 2 cloves crushed garlic 1 large carrot ((finely diced)) 2 tbsp olive oil 1/2 cup white wine Method: Combine veal, breadcrumbs, egg, ricotta, basil, pine nuts, salt and pepper in a bowl. Roll into golf ball sized balls and placed in a pre-heated and oiled fry pan. Cook on medium heat until golden. Add diced onion, garlic, and carrot the pan and gently stir until vegetables have softened. Deglaze pan with white wine then add crushed tomatoes and passata. Cover the pan with a lid and simmer on medium low heat for 20 - 30 minutes. Season the sauce to taste and serve with al dente pasta of your choice.

Bircher Muesli Oats soaked in apple juice and mixed with fruit and nuts. 2 cups traditional oats 4 cups apple juice 1 granny smith apple (grated) 1/2 cup chopped dried, fresh or frozen berries 1/2 cups toasted nuts / seeds (e.g. almonds, peanuts, pepita, sunflower seeds) 1/2 tsp cinnamon 1 cup greek yoghurt (to serve ) Except yoghurt, mix all ingredients in a lidded container. Cover and place in the fridge overnight. Serve with a dollop of yoghurt and extra fresh fruit if required.

Lighter eggplant parmigiana Ingredients: 2 large eggplants 1/4 cup olive oil 500 g ricotta cheese 1 egg 4 tbsp parmesan cheese 1 large jar pasta sauce / passata 1 bunch basil salt and pepper Method: Preheat oven grill to 200 degrees C. Slice eggplant into 0.5 - 1cm round slices and place on baking tray. Change oven setting from grill to fan forced oven. Lower temperature to 180 degrees C. Brush eggplant with olive oil on both sides, season with salt and pepper and grill for 5 - 7 minutes on each side until golden and softened. In a bowl, mix together ricotta, egg, julienned basil. Season with salt and pepper. In an oven proof dish, layer eggplant with ricotta mixture and passata. Top with parmesan cheese and bake for 40 - 45 minutes until golden on the top and bubbly around the edges.