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...

Vegetarian Indian spiced cauliflower, potato and pea pastie These tasty potato, cauliflower and pea pasties are flavoured with Indian spices and a little tomato for a sweet and sour kick. They're conveniently portable and great addition to a lunchbox or picnic spread.  Make the curried cauliflower and potato filling Ingredients: 1/2 head cauliflower ((cut into small florets)) 4 potatoes ((1cm dice)) 1 tbsp oil / ghee 1 onion ((chopped)) 3/4 cup peas 1 tsp mustard seeds 1 tsp nigella seeds 1 tsp ground cumin 1 tsp Keen's curry powder 1/2 tsp ground coriander 1 tsp fennel powder 1/2 cup tomato passata 1/2 cup fresh coriander ((chopped)) Method: Place chopped cauliflower and potato in a microwave safe dish and add a 1/4 cup of water.  Cover and microwave on high for 6 minutes.  Drain well. In a frypan on medium high heat, saute onions and spices in 1 tbsp oil for five minutes. Add drained potato, cauliflower and peas.  Continue to stir fry until fragrant (approximately ...

This simple creamy roasted tomato soup and caramelised onion grilled cheese toastie offers the ultimate comfort after a long day. You'll spend fifteen minutes in the kitchen and the rest of the time with your feet up! Creamy roasted tomato soup and caramelised onion grilled cheese toastie This simple creamy roasted tomato soup and caramelised onion grilled cheese toaastie offers the ultimate comfort after a long day. You'll spend fifteen minutes in the kitchen and the rest of the time with your feet up!  I recommend putting potato chips onto your grilled cheese sandwich once it has been toasted for additional salty crunch. 1 kg fresh tomatoes ((halved)) 1 large carrot ((chopped and microwave steamed for 5 minutes)) 1 large onion ((quartered)) 4 tbsp olive oil 1 tsp garlic ((minced)) 1 tsp dried oregano 1 tbsp tomato paste 3 cups stock 1/4 cup cream Caramelised onion grilled cheese toastie 1-2 onion ((thinly sliced - approx 2 cups)) 1 tbsp butter 1/2 tsp caraway seeds ((optional...

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.

Roast pumpkin, romaine and miso salad I love this salad so much.  The combination of sweet roasted pumpkin with lemon and miso is a delight.  This dressing is not for the faint hearted though.  It's deeply sour, salty and umami and perfectly complements the caramelly pumpkin.   Make the lemon miso dressing Ingredients: 1/2 lemon ((juiced and zested)) 1 sachet instant miso soup ((or pure miso paste for vegetarians)) 1-2 tsp sugar 1 tsp sesame oil Method: 1. Mix together the dressing ingredients in a small bowl and set aside.  If you find it too strong, you can add a teaspoon of hot water. The salad Ingredients: 750 grams pumpkin or butternut squash (cut into thin 1cm (1/2 inch) slices) 1/2 lemon ((juice only)) 2 spring onions ((chopped)) 1/4 head cauliflower (in florets) ((microwaved steamed for 6 minutes)) 1 - 2 baby romaine / cos lettuce 1 tbsp extra virgin olive oil 1/4 cup roasted almonds ((roughly chopped or flaked)) 1 tsp roasted sesame seeds 1/4...

Date and pecan banana bread This date and pecan banana bread is richer in flavour than my basic date loaf due to the addition of banana, pecans and cinnamon. It's a great snack. Ingredients: 1 cup dates (chopped) 1 cup boiling water 3/4 cup brown sugar 2 bananas ((1 mashed and the other sliced lengthways into thirds)) 100 grams butter 2 tsp baking powder 1 3/4 cup all purpose flour 1 cup pecans / almonds ((roughly chopped)) 1 tsp vanilla extract 1 egg 1/2 tsp cinnamon 1/2 tsp salt Method: Preheat oven to 180C / 350F. Mix together dates, sugar, butter and boiling water in a bowl.  Allow dates to soak for five minutes. Add egg, vanilla, mashed banana, salt, pecans, flour, baking soda and cinnamon.  Fold to combine. Transfer date loaf batter into a lined loaf tin.  Bake for approximately 45 minutes or until an inserted skewer comes our clean.   Cool, slice and serve spread with butter.

Yeasted cardamom and cinnamon doughnut recipe These yeasted cardamom and cinnamon doughnuts are crispy on the outside and both airy and chewy on the inside. The heavenly aroma of cinnamon and cardamom made them irresistible and this batch didn't last five minutes in our household. Doughnuts Ingredients: 1 1/14 cup milk ((microwave for 30 seconds or until lukewarm)) 2 1/2 tsp dry yeast 3 tbsp sugar ((raw or white)) 2 eggs 100 grams butter ((melted)) 4 1/4 cup all purpose flour ((plus extra for shaping doughnuts)) 1/2 tsp ground cardamom 1/2 tsp salt Method: Add lukewarm milk, raw sugar and yeast to a mixing bowl and stir to combine.  Allow to rest for ten minutes to activate the yeast.  The mixture should become foamy.   Whisk in the eggs and melted butter. Add flour, salt and ground cardamom to the yeast mixture and combine to form a sticky dough.  You can do this quickly by hand with a wooden spoon. Drizzle over one teaspoon of oil and cover with a da...

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, ...

Cauliflower, bean and carrot bechamel bake Here is a lusciously creamy cauliflower, bean and carrot side dish to roast or bbq meats. It's more delicate in flavour and lighter in calories than classic cauliflower cheese due to the complete omission of cheese. The result is a gently sweet and creamy steamed vegetable bake that sits perfectly beside heavily spiced, salted (eg corned beef) or marinated meats. Ingredients: 2 carrots (sliced) 1/2 large head of cauliflower (cut into florets) 200 grams green beans (topped and tailed then halved) 500 mL whole milk 50 grams butter 50 grams all purpose flour ((2 tbsp and a bit)) 1/2 tsp nutmeg or mustard powder Method: 1. Preheat oven to 180C / 350F. Make the bechamel (white) sauce Melt the butter in a saucepan and then whisk in flour to make a roux (thickening paste).  Continue to whisk and cook for a minute. At a medium high heat, add the milk to the roux and whisk until the sauce has thickened. This may take ten minutes o...

Apricot, coconut and pecan oatmeal A thick, warm, creamy bowl of oatmeal porridge is a soothing and nourishing way to start your day. Vegan friendly and sugar free.  Ingredients: 1 1/2 cup oats 3 cups water 1 cup coconut milk 3 dried dates chopped 1/2 dried apricots finely chopped 1/2 cup chopped pecans 1/4 tsp nutmeg 1/2 tsp salt Method: Place all ingredients except pecans in a pot and bring to the boil on the stove over medium high heat. Reduce heat to a low simmer and continue cooking for 30 minutes total or until your oatmeal porridge is thick and the fruit and broken down. Serve with chopped pecans and an extra splash of coconut milk or dairy cream.

Kimchi pancake Ingredients: 1 1/2 cup all purpose flour 1/2 cup potato / corn starch 1 eggs 1/2 cup water 1/2 cup kimchi juice 1 tsp salt 1 tbsp sesame oil 1 cup kimchi (chopped) 1 spring onion (scallion) (finely chopped) Method: In a bowl, mix all dry and liquid ingredients together.  Stir in chopped kimchi. Add 1 tbsp of vegetable oil to a hot fry pan and ladel in a cup of batter.  Swirl your pan to help the batter spread out into a thin layer.   Fry for 3-5 minutes and then turn when golden and crisp.  Continue cooking on the other side until golden.  Allow to drain on a rack to help the jijimi remain crispy. Serve immediately in rectangular slices or whole, topped with a fried egg.

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...

Mex-tinged chicken schnitzel rice bake Ingredients:  Chicken schnitzel 2 skinless chicken breasts 1 1/2 cups breadcrumbs 3/4 cup flour 2 eggs (beaten) 1/2 tsp each of ground cumin, coriander and paprika (chilli powder to taste is optional) 1/2 tsp salt Mexican spiced tomato sauce 1 tin crushed tomatoes 1 tsp garlic (minced) 1 tsp each of ground cumin, coriander and paprika 1 tsp cocoa powder 1 tsp sugar Rice and vegetable mixture 3-6 cups cooked rice (cold or hot) (adjust this amount to suit your own rice to vegetable ratio) 1/4 cup fresh coriander (chopped) 1 onion (chopped) 1 green capsicum (chopped) (Option: dice or slivers) 1 tin black or red beans (drained and rinsed) 1 tin corn kernals (or 1 cup fresh from the cob) Optional toppings 1-2 cups grated cheese (Adjust the amount of cheese to your liking) 1 cup sour cream or plain yoghurt 1/4 cup fresh coriander (chopped) tabasco sauce (to increase the the chilli factor) Method: Preheat your oven to 180 degrees C / 350 degrees F. M...

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...

Peanut butter, cranberry and oatmeal cookies Ingredients: 3/4 cup butter (softened) 1 cup brown sugar 1 cup peanut butter 2 eggs 1 1/2 cups flour 2 cups oats 1 tsp baking powder 1/2 tsp salt 1 cups dried cranberries Method: Preheat oven to 180 degrees C / 350 degrees F In a mixing bowl, cream together butter, brown sugar and peanut butter until light and fluffy. Beat in one egg at a time until combined. Fold through dry ingredients to create a soft dough.  Roll dough into golf ball sized ball and place onto lined baking trays.  Press balls gently to flatten. Bake for 20 - 25 minutes until golden.  Cool completely on cools racks before storing in airtight containers.  

Chive, cream cheese and spinach muffins Ingredients: 100 grams spinach or chard 200 mL milk 1/4 cup olive oil 1 3/4 cups self raising flour 2/3 cups grated cheese 1 egg 130g spring onion and chive cream cheese wheel ((diced into 1cm cubes)) 6 grape or cherry tomatoes Pre heat oven to 180 degrees C / 350 degrees F Blend milk and spinach until spinach is well chopped and combined with milk. Pour into  mixing bowl and add oil, egg, flour and grated cheese.  Fold to combine. Gently fold through cubes of cream cheese. Try to keep cream cheese in tact. Divide into greased muffin tray and top with half a tomato, cut side up. Bake for 20 - 25 minutes. Cool completely before storing in an airtight container in the refrigerator.

Roast sweet potato and black bean quesadillas These vegetarian sweet potato and black bean quesadillas are inspired by the flavours of Mexican cuisine.  Each bite hums with the aroma of cumin, coriander, cheese and lime.  Skip the side of greek yoghurt and opt for vegan cheese to make these vegan friendly..  If you're gluten free, simply substitute wheat tortillas with corn tortillas for an easy fix. Ingredients: Mexican spiced black beans 1 onion ( (chopped)) 2 tsp garlic ( (minced)) 1 tin black beans ((400g)) 1/2 tin crushed tomatoes ((200g)) 1 tsp ground cumin 1 tsp paprika 1 tsp ground coriander seed 1/2 tsp chilli powder or cayenne pepper Roasted sweet potato and black bean quesadillas 1 sweet potato (halved lengthways) 1 tsp ground cumin 1/2 tsp ground coriander 1 tbsp olive oil 1 spring onion (finely chopped) 1 green capsicum (finely diced) 1 cup grated cheese 200 grams corn kernels ((tinned or fresh)) 1 packet wheat / corn tortillas ((12 pieces)) 1 cup gree...

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.

Caprese Salad Ingredients: 6 roma tomatoes (sliced) 1 punnet grape tomatoes (halved) 200 grams baby bocconcini cheese (halved) 1-2 tbsp balsamic vinegar (thick and sticky variety) 2 tbsp extra virgin olive oil 1/2 bunch fresh basil (leave torn) Method: Cover the base of a serving platter in sliced roma tomatoes. Dot with grape tomatoes and halved bocconcini. Drizzle with vinegar and olive oil. Season with salt and cracked black pepper and top with torn basil.   Serve at room temperature.