Family Mess Hall - whole food meals dinners recipes

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, ...

Korean bibimbap - vegetarian rice bowl Ingredients: steamed rice for four people 1 cup zucchini (julienned) 1 cup red capsicum (julienned) 1 cup butternut pumpkin (julienned) 2 cups shredded silverbeet or spinach 5 dried shiitake mushrooms 4 eggs Korean bibimbap sauce ((store bought ok)) sesame oil salt 1-2 tbsp kimchi per person (optional) Homemade bibimbap sauce (less spicy to be child friendly) 1 tbsp gochujang ((add up to three tablespoons as you prefer)) 1/2 tbsp sesame oil 1 tsp sugar 2 tbsp hot water 1 tsp minced garlic 1 tsp rice or apple cider vinegar 1 tsp sesame seeds Method: Prepare steamed rice as per packet instructions. In a fry pan, separately stir fry batches of vegetables in a tsp of sesame oil until fragrant and wilted.  Season each batch with a little salt to taste. Serve rice in large bowls.  Place cooked vegetables in little piles on top of the rice keeping each vegetable separate from the other. Fry eggs in oil keeping yolks running. Top rice and vegetab...

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...

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!...