Our brand new kid-friendly recipes will have everyone leaving the dinner table happy, healthy and satisfied without feeling bloated.. Plus, they are quick and easy to make: exactly what we want to hear when racking our brains to find the best option for a busy weeknight dinner! Beef & Mushroom Stew with Mini Dumplings Serves 6   Ingredients: Stew: ± 1.2 kg stewing beef 50g flour 2 leeks, washed & sliced 2 medium carrots, peeled & sliced 2 celery stalks, sliced 2 sprigs rosemary 4 sprigs fresh thyme 2 Tbsp tomato paste 2 Tbsp balsamic vinegar 1L beef stock 4 shallots, peeled & halved 500g white button mushrooms, quartered  Dumplings: 100g self raising flour 50g butter, cold and cubed Pinch sea salt 1 Tbsp fresh parsley, chopped ± 60ml cold water Olive oil, for cooking Salt and pepper, to taste  Method: For the stew: Preheat oven to 160˚C. Heat a drizzle of olive oil in a large heavy-based pot over a medium heat.  Place the beef in a bowl, toss with the flour and season well with salt and pepper.  Add the seasoned meat to the hot oil and brown all over. Remove and set aside.  Heat another drizzle of oil in the same pot. Add the leeks, carrots, celery and herbs. Sauté.  Add the tomato paste and cook for a minute.  Add the balsamic and stock, making sure to scrape any stuck brown bits off the bottom of the pot.  Return the browned beef to the pot along with the shallots.  Bring to a simmer, cover and cook in the oven for 2 hours until the meat is fall apart tender. When the stew is almost done cooking, make the dumplings: Place the flour, butter and salt into a bowl.  Rub the butter into the flour until it resembles coarse breadcrumbs. Add the chopped parsley and mix well.  Add 2-3 Tbsp water at a time and knead into a soft dough.  Shape the dough into small balls.  Remove stew from the oven. Turn heat up to 180˚C, with the fan on. Stir the mushrooms into the stew. Cover the surface of the stew with the little dumplings, spacing them evenly all over. Cover with the pot lid and return to the oven for 15 minutes.  Carefully remove the lid and bake for a further 15 minutes until the dumplings are golden.  Scoop the stew into bowls, dividing up the dumplings and enjoy!  Beef, Bean & Mushroom Sliders with Homemade Tomato Sauce   Makes ± 12-15 sliders, depending on size  Ingredients: Patties: 1 x 400g tin black beans, rinsed, drained and lightly mashed  250g portabellini mushrooms, finely sliced  1 large white onion, diced  500g beef mince 50g panko breadcrumbs 2 Tbsp fresh parsley, finely chopped  Homemade tomato sauce: 1 x 400g tin tomato purée 40g brown sugar 3 Tbsp red wine vinegar ½  tsp onion powder 1 tsp celery salt To serve: 12-15 white slider buns / mini burger buns (Many bakeries also call these cocktail buns)  Mayonnaise Lettuce leaves Sliced tomato Sliced red onion Olive oil, for cooking Salt and pepper, to taste  Method: To make the tomato sauce: Place all the ingredients in a saucepan over medium heat. Stir gently until everything comes to a light simmer. Cover and reduce heat to low. Simmer for 15 minutes for the flavours to develop.  Taste to adjust seasoning.  Cool. For the patties: Preheat a braai to medium high heat.  Heat a drizzle of olive oil in a frying pan.  Add the mushrooms and cook until golden brown.  Add the onion and a pinch of salt.  Cook until tender, golden and lightly caramelised.  Place in a large bowl.  To the bowl add the black beans, beef, breadcrumbs and parsley. Season well with salt and pepper.  Mix thoroughly until very well combined.  Shape mixture into patties.  It is a good idea to check the size of your slider buns and make your patties are just larger than the buns as they will shrink during cooking.  Brush patties all over with olive oil and braai until golden brown on both sides.  You can also bake them in the oven or cook them on the stovetop.  Allow the patties to rest.  Build sliders with your favourite burger toppings.  Add a generous dollop of homemade tomato sauce to each slider and enjoy!  Cheesy Mushroom Macaroni   Serves 8 Ingredients: 500g portabello mushrooms 350g macaroni or similar short pasta  500g medium fat cream cheese 100g cheddar cheese, grated  2 tsp Dijon mustard 2 tsp onion powder 1 tsp garlic powder Pinch of nutmeg 1 Tbsp fresh chives, minced 100g cheddar cheese, grated  15g / 3 Tbsp breadcrumbs Salt and pepper, to taste  Fresh basil leaves, for serving  28 x 18 cm baking dish Method: Preheat oven to 200˚C, fan on. Place portabellos on a large baking tray, season with salt and pepper.  Roast in the middle of the oven for ±7 minutes until tender and juicy.  Allow mushrooms to rest, drain off their liquid and slice into large chunks. In a large pot of salted, boiling water, cook the macaroni until al dente. Using a jug, scoop out a generous cup of pasta cooking water and set aside. Drain the macaroni. While the macaroni is cooking, place cream cheese, cheddar, mustard, onion powder, garlic powder and nutmeg in a large saucepan.  Switch heat onto very low and allow everything to melt together.  When the cream cheese is almost melted, pour in a little pasta water, mixing well until you achieve a smooth silky sauce.  Add the drained macaroni and the fresh chives, stir to combine.  Keep adding a little extra pasta water to keep things saucy.  Finally fold in the large chunks of roasted mushrooms. Taste to adjust seasoning.  Scoop mixture into a baking dish and top with remaining cheddar and breadcrumbs.  Transfer to the oven and bake for 10 – 15 min until the top is golden brown and bubbling. Scoop into bowls, top with some fresh basil and enjoy!  Veggie Loaded Spaghetti Cake