Family Mess Hall - whole food meals dinners recipes

The ultimate family lasagne This ultimate, classic family lasagne will feed the masses.  It includes unexpected superfoods such as olive oil, leafy greens and tomatoes.  Classic bechamel add creaminess and eight type of vegetables make it nutrient dense. Make the tomato beef sauce Ingredients: 2 onions ((chopped)) 4 cloves garlic ((chopped)) 1 large carrot ((finely diced)) 1 red capsicum (bell pepper) ((finely diced)) 1 kg ground beef mince 2 cups mushrooms ((sliced) optional) 1 medium eggplant ((diced)) 1 stalk celery ((chopped)) 1/2 cup white or red wine 1 bottle tomato passata 1 tin crushed tomatoes 1 tsp each of dried oregano and basil ((use fresh if available)) 1 bay leaves 10 pork chipolata or spicy italian sausage (optional) ((cooked and sliced)) 1 tsp each of sugar, salt and ground pepper Method: Heat a large saucepan to medium high heat.  In a little oil, cook the onions, capsicum and carrots until they have softened.  Add the ground beef and brown well...

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, ...

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.