Family Mess Hall - whole food meals dinners recipes

Garlic mushroom and almond quinoa pilaf This garlic mushroom and almond quinoa pilaf make a delicious quick, vegetarian lunch or fabulous side dish.  It's a great substitute to stuffing and can be served with roast meats during the festive season.  It's extremely versatile and can be served hot or cold.   Ingredients: 1 cup dried quinoa ((prepared as per packet instructions)) 2 tbsp extra virgin olive oil 1 lemon ((zested and juiced)) 1/4 cup flat leaf parsley ((finely chopped)) 1/4 cup silvered almonds ((toasted in dry pan until golden)) 2 tbsp butter 2 tsp garlic ((finely chopped)) 400 grams mushrooms ((roughly chopped)) 1/4 cup parmesan cheese ((grated)) Method: Prepare quinoa as instructed on the package.  1 cup yields approximately 3 cups of cooked quinoa.  Fluff the quinoa and dress with lemon juice, zest, olive oil and parsley. In a hot frypan, melt and brown butter then add garlic and mushrooms.  Saute until the mushrooms are softened and golde...

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...

Chicken, apple and almond salad You'll need: 15 minutes, leftover chicken, whole egg mayonnaise, greek yoghurt, mixed greens (I used silverbeet, rainbow chard, cos lettuce), bean sprouts, celery, apple, fresh herbs (I used chives), nuts (eg almonds), pre-prepared vinaigrette 1. Chop and layer the following vegetables in this order.  1 large silverbeet leaf, 2 small rainbow chard leaves, 3 large cos lettuce leaves, two handfuls of bean sprouts, 1 stalk of chopped celery, 1 large diced apple, a handful of chopped chives, roughly chopped almonds.  Then season with salt and pepper and prepare your favourite vinaigrette. 2.  Next place your shredded chicken in a separate dish and mix through a heaped tablespoon each of yoghurt and mayonnaise.  Season with salt and pepper. As a variation, you might like to add a teaspoon of curry power (for a retro twist) OR chopped basil and lemon zest.  Today we went with this most simple version. 3. It's ready to serve and enjoy!...