Family Mess Hall - whole food meals dinners recipes

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.  

Creamed corn fritters Use your pantry staples to make these delicious creamed corn fritters.  Serve them with poached eggs and bacon for a delicious breakfast or brunch. Ingredients: 3/4 cup cornmeal / fine polenta 1 1/4 cup plain flour 1 eggs 1 tin corn kernals ((approx 400 grams)) 1 tin creamed corn ((approx 400 grams)) 1/2 - 1 tsp salt 1/2 tsp ground black pepper 1/4 cup fresh coriander leaves 1 stalk spring onion ((chopped)) Method: Combine all ingredients in a mixing bowl. Heat 2 - 4 tbsp oil in a fry pan on medium high heat.   Dollop in spoonfuls of creamed corn fritter batters and fry until golden one side.  Turn fritters and continue to cook for approximately 2 - 3 minutes or until cooked through, golden and crisp. Drain the fritters on a wire rack to help them crisp up.  Serve hot.

Toad in a hold Hop over to merry old England to enjoy a spot of Toad in a Hole today. Dress up your pork chipolatas in crispy popover batter and onion gravy. Make the yorkshire pudding / popover batter Ingredients: 1 cup all purpose flour 1 cup milk 4 eggs 1/2 tsp salt 1/2 tsp dried thyme 12 tsp oil / animal fat ((eg lard or beef fat)) 600 grams pork chipolata sausages ((one package usually contains 680g - 16 sausages)) Make the onion gravy Ingredients: 1 tbsp butter 1 onion ((finely sliced)) 2 tbsp all purpose flour 1/2 cup red or white wine 1.5 cups stock ((beef or chicken)) 1/2 tsp dried or fresh thyme 1 tsp dijon mustard Method: Melt the butter in a small saucepan and heat to medium high heat then add onions and cook until soft. Add the flour to make a roux (thickening paste).  Stir and continue to cook for a minute then deglaze with wine while whisking vigorously.  Add the stock, thyme and mustard.   Continue simmering and whisking for five minutes to ...

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...

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.

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...

Recipe: 5 Minute Microwave Shakshouka for one You'll need: 5 minutes, capsicum, onion, ground coriander, dried thyme, dried oregano, sesame seeds, sumac, chilli powder, tomato passata, eggs.  1. Slice half a red capsicum and half an onion. Place in a microwave safe bowl. 2. Add a dash each of dried herbs and ground spices mentioned above. 3. Add a 1/3 cup of tomato passata, 2 tbsp of water. 1/2 tsp sugar and one tbsp of olive oil. Mix to coat. 4. Cover the bowl and microwave for 2 minutes on high. 5. Make a well in the centre of the sauce and crack in one or two eggs. 6. Cover again and microwave in 30 second bursts until the eggs are poached to your liking.  (My eggs took 2 minutes in total.) 7. Sprinkle over some chopped parsley or fresh corainder, salt and pepper, sesame seeds and additional chilli if you like your shakshouka extra spicy. 8. Enjoy with a little toast.