Family Mess Hall - whole food meals dinners recipes

Vegetarian Indian spiced cauliflower, potato and pea pastie These tasty potato, cauliflower and pea pasties are flavoured with Indian spices and a little tomato for a sweet and sour kick. They're conveniently portable and great addition to a lunchbox or picnic spread.  Make the curried cauliflower and potato filling Ingredients: 1/2 head cauliflower ((cut into small florets)) 4 potatoes ((1cm dice)) 1 tbsp oil / ghee 1 onion ((chopped)) 3/4 cup peas 1 tsp mustard seeds 1 tsp nigella seeds 1 tsp ground cumin 1 tsp Keen's curry powder 1/2 tsp ground coriander 1 tsp fennel powder 1/2 cup tomato passata 1/2 cup fresh coriander ((chopped)) Method: Place chopped cauliflower and potato in a microwave safe dish and add a 1/4 cup of water.  Cover and microwave on high for 6 minutes.  Drain well. In a frypan on medium high heat, saute onions and spices in 1 tbsp oil for five minutes. Add drained potato, cauliflower and peas.  Continue to stir fry until fragrant (approximately ...

Ricotta, cinnamon and apple muffins It's always a challenge to find tasty lunchbox recipes that pack nutritional punch.  These apple, ricotta and almond muffins are delicious to eat and are packed with fresh fruit, protein, dairy and superfood (almonds).  They're gently spiced with cinnamon and fragrant with lemon zest.   Ingredients: 2 cups all purpose flour 1/4 cup brown sugar 2 tsp baking powder 1 tsp cinnamon 1/2 tsp salt 1 egg 150 mL milk 1/4 cup vegetable oil 1/3 cup honey 2 cups ricotta 1 tsp lemon zest 1 cup diced apple ((0.5cm cubes with skin on)) 1/2 cup flaked almonds Method: Preheat oven to 180 C / 350 F Place dry ingredients in a mixing bowl and then add wet ingredients excluding apples and almonds. Mix to combine. Gently fold through apples and almonds.   Bake muffins for 25 minutes or until golden and inserted skewer comes out clean.  

Here's a highly nutritious sweet treat to take with you as you go about your business.  Superfood honey oat bars are loaded with dried blueberries, pumpkin and sunflower seeds, coconut, almonds and fibre rich oats.  You'll enjoy the honey butter flavour and the mild scent of cinnamon.  Moreover, the chocolate chips take the yum factor through the roof! Superfood honey oat bars These honey oat bars are packed with delicious superfoods and will provide you with a sweet, tasty and highly nutritious snack.   2 cups oats 1/2 cup desiccated coconut 1/2 cup sunflower seeds 1/2 cup flaked almonds 1/2 cup dried blueberries ((or other dried fruit)) 1/2 cup chocolate chips 50 g butter ((melted but cool)) 2/3 cup honey 1/4 cup soft brown sugar 1/2 tsp salt 1/2 tsp ground cinnamon Preheat oven to 180 C / 350 F. Lined a 30cm (12 inch) square oven proof dish.  Combine all dry ingredients together in a bowl.   Combine cooled melted butter with honey, brown su...

Pecan, oat and chocolate chip cookie These pecan, oat and chocolate chip cookie are crisp and sweet. Their nutty and caramelly goodness is nicely enhanced by an all important dash of salt. This recipe will yield two dozen (48) cookies. I like to bake half and  freeze the other half in a flat disc.  I save that for a rainy day.  When that rainy day comes, simply defrost your cookie dough for about 30 minutes and then cut your dough into pieces then bake. Ingredients: 3/4 cup brown sugar 3/4 cup white sugar 175 grams butter 2 eggs 1 tsp vanilla extract 1 tsp salt 1/2 - 1 tsp ground cinnamon ((add to your liking)) 2 1/2 cup all purpose flour 1/2 tsp bicarb soda 1/2 cup oats 1/2 cup pecans ((roughly chopped )) 1 cup dark chocolate chips Method: Preheat oven to 180C / 350F In a bowl, mix together softened butter and sugars until creamy. Mix in salt, cinnamon, egg and vanilla extract. Fold through flour, bicarb soda to combine to form a soft dough.   Mix through oats,...

Yeasted cardamom and cinnamon doughnut recipe These yeasted cardamom and cinnamon doughnuts are crispy on the outside and both airy and chewy on the inside. The heavenly aroma of cinnamon and cardamom made them irresistible and this batch didn't last five minutes in our household. Doughnuts Ingredients: 1 1/14 cup milk ((microwave for 30 seconds or until lukewarm)) 2 1/2 tsp dry yeast 3 tbsp sugar ((raw or white)) 2 eggs 100 grams butter ((melted)) 4 1/4 cup all purpose flour ((plus extra for shaping doughnuts)) 1/2 tsp ground cardamom 1/2 tsp salt Method: Add lukewarm milk, raw sugar and yeast to a mixing bowl and stir to combine.  Allow to rest for ten minutes to activate the yeast.  The mixture should become foamy.   Whisk in the eggs and melted butter. Add flour, salt and ground cardamom to the yeast mixture and combine to form a sticky dough.  You can do this quickly by hand with a wooden spoon. Drizzle over one teaspoon of oil and cover with a da...

Blistered cherry tomato and basil farfalle pasta Here's a quick and easy recipe for flavourful stir through cherry tomato and basil farfalle pasta. Get this delicious meal on the table in 30 minutes. Ingredients: 2 small punnets cherry or grape tomatoes 1 packet farfalle pasta (approx 500g) 2 tbsp salt (for pasta water) Basil and garlic oil 4 tbsp extra virgin olive oil 4 tbsp parmesan cheese 2 tbsp pine nuts 2 cloves garlic 1/2 tsp sea salt 1/2 tsp ground black pepper 1 cup basil leaves (loosely packed) 2 tbsp capers Method: Preheat oven grill / broiler to 200C / 390F. Place whole grape tomatoes on a baking tray.   Douse in olive oil and season with salt and pepper.  Place tray of tomatoes in the oven and grill for 25 minutes until sunken and blistered but not blackened. Blend basil and garlic oil ingredients briefly to combine.  Leave ingredients a little chunky. Prepare pasta as directed on the package then drain, leaving a few tablespoons of salty pasta water in ...

Chard, cauliflower, dill and ricotta rolls There may be no better use store-bought frozen puff pastry than to make spinach and cheese rolls or rather, this enhanced version - chard, cauliflower, dill and ricotta rolls. Ingredients: 250 grams chard leaves (shredded) (microwave steamed for 5 minutes) 1/4 head cauliflower (cut into small florets) (microwave steamed for 5 minutes) 375 grams ricotta cheese 1/2 cup parmesan cheese (grated) 1 egg (whisked) 1/2 tsp ground nutmeg 1/4 cup dill (chopped) 1 tsp sea salt 1 tsp ground black pepper 4 sheets frozen puff pastry 1 egg (for egg wash) 3 tbsp toasted pine nuts ((optional)) 1/4 cup dried currants ((optional)) Method: Preheat your oven to 200 C / 390F Steam chard and cauliflower in the microwave for five minutes in covered container.  Set aside to cool for 15 minutes.  Stir regularly to speed up the process. In a bowl, combine ricotta and parmesan cheese, egg, nutmeg, pine nuts, currants and salt, pepper, dill and when well cooled, ...

Simple Date Loaf Here's my most basic date loaf recipe that provides vast opportunities for adding your own personal touches. Include nuts, spices, seeds or dried fruit. Ingredients: 1 cup dates ((chopped)) 1 cup boiling water 3/4 cup brown sugar 1 tsp baking soda 75 grams butter 1 3/4 all purpose flour 1 tsp vanilla 1/2 tsp salt Method: Preheat oven to 180C / 350F. Mix together dates, sugar, salt, butter and boiling water in a bowl. Allow dates to soak for five minutes. d vanilla, flour and baking soda. Fold to combine.  Transfer date loaf batter into a lined loaf tin. Bake for 40-45 minutes or until an inserted skewer comes our clean. Cool, slice and serve spread with butter.

Kimchi pancake Ingredients: 1 1/2 cup all purpose flour 1/2 cup potato / corn starch 1 eggs 1/2 cup water 1/2 cup kimchi juice 1 tsp salt 1 tbsp sesame oil 1 cup kimchi (chopped) 1 spring onion (scallion) (finely chopped) Method: In a bowl, mix all dry and liquid ingredients together.  Stir in chopped kimchi. Add 1 tbsp of vegetable oil to a hot fry pan and ladel in a cup of batter.  Swirl your pan to help the batter spread out into a thin layer.   Fry for 3-5 minutes and then turn when golden and crisp.  Continue cooking on the other side until golden.  Allow to drain on a rack to help the jijimi remain crispy. Serve immediately in rectangular slices or whole, topped with a fried egg.

Shiitake, chard and leek egg tart Ingredients: Short crust pastry (pate brisee) 250 grams butter 2 1/2 cups all purpose flour 1 tsp salt 1/4 cup cold water Quiche filling 1 cup chard ((finely shredded)) 1/2 leek ( (thinly sliced)) 5 dried shiitake mushrooms ((rehydrated then finely chopped)) 1 tbsp soy sauce 2 tbsp shiitake mushroom soaking liquid 3 tbsp fresh coriander ((chopped)) 2 tsp Japanese dashi stock granules 8 large eggs ((whisked)) 3 tbsp grated parmesan cheese 1/4 cup cream 2 tbsp all purpose flour Method: Make the pastry In a bowl, rub the cold butter into the flour until is resemble fine breadcrumbs.  Add salt. Add water and mix to form a soft dough.  Wrap / cover and refrigerate while you prepare the filling. Make the quiche Chop your vegetables and set aside. Whisk eggs in a bowl with mushroom stock, dashi granules, soy sauce, parmesan cheese, flour and cream.   Line an oven safe dish (diameter 30cm / 12 inches) with baking paper.  Roll out the sh...

Peanut butter, cranberry and oatmeal cookies Ingredients: 3/4 cup butter (softened) 1 cup brown sugar 1 cup peanut butter 2 eggs 1 1/2 cups flour 2 cups oats 1 tsp baking powder 1/2 tsp salt 1 cups dried cranberries Method: Preheat oven to 180 degrees C / 350 degrees F In a mixing bowl, cream together butter, brown sugar and peanut butter until light and fluffy. Beat in one egg at a time until combined. Fold through dry ingredients to create a soft dough.  Roll dough into golf ball sized ball and place onto lined baking trays.  Press balls gently to flatten. Bake for 20 - 25 minutes until golden.  Cool completely on cools racks before storing in airtight containers.  

Chive, cream cheese and spinach muffins Ingredients: 100 grams spinach or chard 200 mL milk 1/4 cup olive oil 1 3/4 cups self raising flour 2/3 cups grated cheese 1 egg 130g spring onion and chive cream cheese wheel ((diced into 1cm cubes)) 6 grape or cherry tomatoes Pre heat oven to 180 degrees C / 350 degrees F Blend milk and spinach until spinach is well chopped and combined with milk. Pour into  mixing bowl and add oil, egg, flour and grated cheese.  Fold to combine. Gently fold through cubes of cream cheese. Try to keep cream cheese in tact. Divide into greased muffin tray and top with half a tomato, cut side up. Bake for 20 - 25 minutes. Cool completely before storing in an airtight container in the refrigerator.

Roast sweet potato and black bean quesadillas These vegetarian sweet potato and black bean quesadillas are inspired by the flavours of Mexican cuisine.  Each bite hums with the aroma of cumin, coriander, cheese and lime.  Skip the side of greek yoghurt and opt for vegan cheese to make these vegan friendly..  If you're gluten free, simply substitute wheat tortillas with corn tortillas for an easy fix. Ingredients: Mexican spiced black beans 1 onion ( (chopped)) 2 tsp garlic ( (minced)) 1 tin black beans ((400g)) 1/2 tin crushed tomatoes ((200g)) 1 tsp ground cumin 1 tsp paprika 1 tsp ground coriander seed 1/2 tsp chilli powder or cayenne pepper Roasted sweet potato and black bean quesadillas 1 sweet potato (halved lengthways) 1 tsp ground cumin 1/2 tsp ground coriander 1 tbsp olive oil 1 spring onion (finely chopped) 1 green capsicum (finely diced) 1 cup grated cheese 200 grams corn kernels ((tinned or fresh)) 1 packet wheat / corn tortillas ((12 pieces)) 1 cup gree...

Mini lunchbox pumpkin frittata Ingredients: 1 tsp olive oil 6 eggs 1 tbsp plain flour 1 cup pumpkin or butternut squash ((<1cm cubes)) 3 tbsp grated parmesan cheese 2 tbsp chopped parsley (or other fresh herb) Method: Preheat oven to 180 degrees C / 350 degrees F.  Grease your silicone muffin tray with 1 tsp of olive oil. Dice pumpkin into cubes (<1cm). Divide diced pumpkin into 12 muffin cups and season with salt and pepper. Roast for 20 min in the oven. Whisk eggs with plain flour and 2 tbsp water until combined.  Remove muffin tray from the oven and evenly pour egg mixture into muffin cups. Top with parsley and parmesan cheese. Return tray to the oven. Bake mini frittata for approximately 10 more minutes or until the egg is puffed and set.

Superfood blueberry and zucchini bread Ingredients: 2/3 cup light olive oil 4 eggs 2 cups grated zucchini ((approx one large)) 1 cup brown sugar 1 tsp salt 1 tsp ground cinnamon 1 cup wholewheat flour 2 cups self raising flour 3 tsp baking powder 1 cup dried or frozen blueberries ((frozen will result in a more moist loaf)) 1/2 cup almonds ((slivered)) 3 tbsp oat ((optional topping)) Method: Preheat oven to 180 degrees C / 350 degrees F. Mix together wet ingredients in a bowl until well combined. Fold through dry ingredients. Transfer batter to large lined loaf tin. Sprinkle with oats (optional). Bake for 45 - 50 minutes or until an inserted skewer comes out clean.

Beef Sausage Wellington Ingredients: 3 sheets frozen puff pastry 500 grams "Aussie beef" gluten free sausage meat ((or uncased beef sausages)) 75 gram chicken liver pate 300 grams sliced mushrooms 2 large silverbeet leaves ((shredded without stalks)) 1 beaten egg Method: Pre-heat your oven to 200 degrees C / 390 degree F. Lay out three sheets of pastry on lined baking sheets. Spread a line of pate down each sheet of puff pastry about one third from the edge of the pastry. Divide your package of sausage meat into three equal amounts and lay a log of sausage meat on the pastry, just off centre. (See photos) In a hot pan, fry sliced mushrooms and shredded silverbeet (swiss chard) in a little oil and with a clove of minced garlic.  Top your sausage meat with the vegtables. Sausage meat is already seasoned so don't add any further salt.  Firmly roll up the filling in the pastry to make a thick log being careful not to squeeze the ingredients out the ends. Cut eac...

Mini lunchbox macaroni cheese Ingredients: 250 grams elbow macaroni 1/2 cup grated parmesan cheese 1/2 cup chopped bacon (optional: for non-vegetarians) 1/2 cup chopped parsley 1 tsp dried oregano 1 cup cooked mashed pumpkin (other leftover vegetables can be used) 1 tsp olive oil 1 cup thick bechamel (white) sauce (see below) 3 eggs (whisked) 1/2 cup grated cheddar / tasty cheese 1/2 cup panko crumbs (optional) Beschamel sauce 1 cup milk 1 tbsp butter 1 tbsp all purpose flour Method: Make a bechamel sauce In a small pot, melt butter then whisk in flour to make a roux (paste).  Whisk and cook over medium heat for 1 minute.  Add milk and continue to whisk until the sauce has thickened. Make mini lunchbox macaroni cheese Par boil your pasta until 80% cooked.  I do this in my microwave pasta container.  Pour boiling water over pasta and microwave on high uncovered for 9 minutes. Stir half way through.  Rinse and drain pasta to help it cool faster. Stir parmesan chee...

These honey almond cookies have a delicious honey nut flavour and are lightly scented with warm cinnamon and vanilla. They have a crunchy in texture and are quick and easy to make. Enjoy a honey almond cookie with a hot cup of tea or coffee or pop them in your lunchbox for a tasty, sweet snack. These one bowl cookies are very easy to make and result in a deliciously golden and crunchy cookie.  Ingredients: 2  cup   self raising flour 1/2 cup ground oats 175   grams softened   butter 1   egg 1/2 cup   honey 1/2   cup   brown sugar 1/2   cup   white sugar 1/2   tsp   cinnamon 1/2   tsp   salt 3/4 cup ground almonds Method: 1. Begin by preheating your oven to 180 C.  2. Combine the wet ingredients and spices in a bowl.   3. Fold through your flour to form a crumbly dough and set it aside to rest for ten minutes.   4. Roll dough into golf ball sized balls and flatten slightly by pressing...

Light and crispy toasted coconut macaroons are a delight to eat If you ever find yourself with leftover egg whites, you must make these delicious coconut macaroons.  They're perhaps the quickest and easiest cookie to make and they're an excellent lunchbox filler. Ingredients: egg whites white sugar vanilla extract shredded dried coconut Method: 1. Preheat oven to 180C. 2. Beat eggwhites and sugar in a bowl until they form stiff peaks. 3. Gently fold in coconut. 4. Spoon onto lined baking tray and bake for 15 minutes. 

Here's a Chinese street food recipe that I love for it's crispy, oniony and yes, oily flavour.  It's definitely a family favourite in our household and is special to me as my very own grandmother taught me the correct way to shape them.  Ingredients: 2 cups plain flour 2 tblsp vegetable oil 0.5 cup boiling water 0.5 tsp salt 2 spring onions (finely chopped) 3 tblsp sesame oil vegetable oil for cooking Method: Make a dough  1. Combine dry ingredients and boiling water to form a dry dough. 2. Knead well (10 minutes). Wrap in waterproof food wrap and rest for 15 minutes. 3. Finely chop 2 stalks of spring onion. Form pancakes 1. Divide dough into 6 equal sized pieces.  Roll into balls. 2. Take one ball of dough and flatten to 2mm thin to make a circle.  3. Drizzle a half teaspoon of sesame oil over the dough and rub to coat the surface. Sprinkle over a large pinch (1.5 tablespoons) of chopped spring onions and a pinch of salt. 4. Roll your pastry disc into a ci...