Family Mess Hall - whole food meals dinners recipes

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...

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!...

Here's a simple but reliable buttermilk pancake recipe for every day. Buttermilk pancakes are just delicious served with a little maple syrup and fresh blueberries.  Real or cultured buttermilk can be used in this recipe.  But if you're like me and don't regularly keep some on hand, you can substitute with milk curdled with 1 tsp of cider vinegar / lemon juice. Ingredients: 2 1/2 cups all purpose flour 2 1/2 cups milk (or buttermilk, omit lemon / cider vinegar if using buttermilk) 2 tbsp lemon or apple cider vinegar (add to milk to mimic buttermilk)) 2.5 tsp baking powder 1/2 tsp salt 1 tbsp sugar 2 eggs 2 tbsp melted butter or vegetable oil 1 punnet blueberries Method: Add lemon or vinegar to milk and allow to sit for 5 minutes to curdle the milk and create an excellent buttermilk substitute.  Optional: Use buttermilk if you have it on hand. Add all other ingredients to the milk and mix until just combined. Heat your fry pan to medium high heat and grease with ...