Category Archives: Mummies recipes

Dinner doesn’t have to be a marathon

Being a working mum I love a quick tasty dinner and it ‘s always a bonus if I can incorporate some veggies too.

I have always been a fan of Marathon foods and my kids love their puffy dogs. While they would love to eat them every day, I see them as a treat and would prefer they eat something more balanced.

I recently discovered that Marathon foods now make a range of easy heat and eat meals in their Chef Direct range. There are meatballs, lamb shanks and even a beef hot pot. My favourite is the Con Carne mild chilli beef and bean. They are all so versitile and really good for if you haven’t done any meal prep or forgot to defrost the meat for dinner.

Tonight I whipped up some tasty and healthy mexican bowls which everyone loved. I used the Marathon foods mild chilli beef and bean mix (straight from the pantry), added some capsicum, corn, garlic and tomatoes. Fried it up in the pan

Next I boiled some quinoa and brown rice, made a quick guacamole. At this point I realised I had no corn chips so I toasted some pita pockets under the grill with olive oil, a touch of cumin and garlic salt.

Then I popped everything in a bowl, added sour cream (with chopped coriander in it), grated cheese and some rocket.

Dinner was on the table within 15 minutes and tasted amazing! The most time consuming part was boiling the rice, but really you could use the pre boiled packet rice and cut even more time off your dinner prep.

If you haven’t already it’s worth checking out the Marathon chef direct range, perfect to have on hand for busy nights. They would also be great for a quick lunch or a gourmet camping meal.

Rachelle xx

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Lunchtime limbo? 

As if feeding kids breakfast and dinner isn’t hard enough. On days at home and weekends you also have to organise lunch.

My kids are ok at eating veggies but will never sit down to a salad or just roasted veggies. I tend to sneak veggies into things. The other problem is that they do not like brown bread or bread with too many visible grains (Scarlett says its ‘dirt’). Taking all of this into consideration I love a recipe that has vegetables, egg, low fat dairy and something the kids can help me make.  I also use Tip Top The One Mixed Grains instead of white as there are grains but they chosen by kids, perfect for picky little eaters.

This nifty little recipe is also fantastic because you can vary the ingredients depending on what you have in your fridge or pantry. Eliminating the need to pop into the shops.

These mini quiches are always a hit at lunchtime with my kids and they are perfect for parties too.

You can use any veggies, herbs and even add some ham. Here is what I used, but feel free to mix it up.

INGREDIENTS (serves 6):

6 slices of bread. I use Top Top The One Mixed Grain because my kids love it. I also love it because of the grains (so long boring white bread)

3 eggs

1/2 cup grated light tasty cheese

1/4 grated onion

1/2 tomato – sliced

1 small carrot – grated

Handful of mushrooms – sliced

A handful of baby spinach -cut or grated

Dash of light milk.


Preheat oven to 160°C,  grease a muffin tin. Cut crusts off bread and lightly roll out with rolling pin. Pop bread into muffin tins instead of pastry. Beat 3 eggs with the milk and add veggies, herbs and cheese. Distribute eggs and veggie mixture amongst muffin tins. Bake for 15 minutes or until golden brown…… ENJOY 😋

This recipe makes 6 quiches but you can double the mixture to make 12.

Rachelle xx

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Mexican veggie soup

With Winter comes soup season. I always make pumpkin, sweet potato, minestrone or veggie. I decided to put a spin on classic veggie by adding a Mexican twist.  My kids didn’t eat this one as I added a fair bit of chilli but you can always cut out the chilli and it would be fine for kids. It’s also great for work lunches.

1 packet Maggi Mexican Nacho seasoning.
1 can diced tomatoes
2 carrots
1 onion
1 teaspoon crushed garlic
2 sticks celery
1 tin of corn or fresh corn off the cobb
1 capsicum
Tablespoon of olive oil
Dried or fresh chilli (to taste)
Tin of red kidney beans

Dice all veggies
Heat oil and brown onions and garlic in soup pot.
Add Maggi Nacho seasoning tinned tomatoes and 1.5 litres of water.
Pop all the veggies and the beans into the pot and leave to simmer for 40 mins (until carrots are soft and soup reaches the right consistency)

Serve with corn chips, jalapeños and grated cheese (optional)


Enjoy !!

Rachelle xx

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Easy peasy – Spicy Thai chicken soup

50 g rice vermicelli
1 small onion
1 chicken breast
1L (4 cups) Campbell’s Real Soup Base – Asian
1 cup of carrot cut into matchsticks  (I just used the already cut ones from Coles)
1/2 cup of beanshoots or snow peas
Tablespoon of lemon grass grated or finely sliced
Chilli to taste

Sliced chilli and corriander to garnish

Place stock into pot and bring to boil.
Add chicken breast whole, reduce heat and simmer for 15 – 20 mintues until chicken is cooked through. Remove and shred (pull) chicken using 2 forks.

In another bowl prepare Vermicelli accoding to instructions – sit in boiled. water for 5 minutes.

Pop chicken back into the pot add, noodles, carrots, other veggies chilli and lemongrass. Simmer for 5 – 10 min.

Serve and garish with chilli and chopped fresh corriander.



Rachelle xx

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Guest Blog – The ultimate healthy lunch box

When Rachelle and I were discussing opportunities to work together, I knew exactly what I was going to write about and exactly what recipe I wanted to share. Why? Because this year has (already!) been such a huge year for me as a parent and business owner, for my family and also for my future! What has brought this on, you might ask? School! My big boy Lucas started school this year along with hundreds and thousands of other primary school newbies and at one stage I found myself sitting back just going wow.

The Baby Bistro journey started when Lucas just a babe – and now he is off discovering the world for himself, eating bigger foods, playing bigger games, dreaming up bigger dreams…

It also means my routine has changed – and I don’t just mean the eternal uniform struggle, or mad dashes out of the house to make it to school on time – I mean the food. Baby Bistro started when Lucas was starting solids: Lucas needed solids so Mama made him some. Then Mama made it into a business. When Lucas started developing the need for more texture, flavour and more variety, Mama made that too. Now, Lucas needs a lunch box 5 days a week and so Mama got to work on making that healthy, simple and quick! And now Mama is getting ready to launch Big Eats by Baby Bistro.

Each morning when I pack Lucas’ lunch box, and get Thomas ready for day care I think about how much has changed (and yes, it catches me in the feels many a day!).  Gone are the hundred tubs of baby food with nappy wipes and bibs filling bag upon bag, now I just have this neat little box to fill up with goodness so the boys have energy to play and learn. In saying that, I still have to put plenty of thought and effort into what I pop into these neat little packages – if not more because they are very independent (VERY independent) little boys and like to make their own choices. So I would like to share with you my top 5 tips to creating an enjoyable, healthy lunch box that actually gets eaten! And below, I have shared a very special, fun and super-pretty Bento Box for lunch with healthy choices and a colourful selection!

Top 5 tips for a healthy lunch box

  • Ditch the traditional sandwich and switch it with a flatbread roll. Many commercial breads are loaded with refined sugars.
  • Say goodbye to overly salty, processed chips and replace with dehydrated fruit. They still get the texture and feel like a treat but it’s a healthier version
  • Think brain food – Carrot / cucumber sticks add a nice fresh crunch
  • Aim for natural sugars – include a piece of fruit in every lunchbox
  • Let them choose one item themselves. They need to learn about making food choices and I find it a great way to get my boys to try new things by also giving him the independence and freedom to pick something they want, while offering balance.

Flat bread Bento lunch box by Baby Bistro

Ingredients for a healthy and delicious spread…

1 can chickpeas drained

1/4 cup tahini

1/4 cup Greek yogurt

2 tablespoons baby bistro carrot purée

Squeeze lemon juice

Sprinkle Cumin powder (to taste)

Easy as 1, 2 ,3!

Pop all above ingredients into a food processor and blend until a nice smooth yet textured spread.

Spread onto your mountain bread then add your “sushi” fillings. We used cucumber, avocado, ham, chopped egg, and a few more – but you can use your imagination! Roll up tight and slice into small, mouth sized pieces. The rolls may unwind a little depending on fillings so be gentle (TIP: slice everything nice and thin to help the fillings move with the bread more and try to prevent unwrapping!)

Processed with VSCOcam with f2 preset

While it makes a very pretty lunch box, you could also try this when entertaining at home, at a BBQ, for a Sunday picnic with the family or really, anywhere!

Sevi @babybistro


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Love parcels

Earlier today I was making won tons. I make them in bulk and freeze them for a quick snack or lunch. The kids love them and I hide veggies in them.

Hudson asked for a sweet won ton, I really didn’t have a lot of ingredients in the pantry but I did have left over won ton wrappers.

I whipped up these Love Parcels (they are only called that because it’s Valentines Day tomorrow) otherwise they are just banana and nutella won tons. Super easy but a really delicious treat.


🍌1 packet won ton wrappers – found in asian supermarkets or the fresh pasta section of some Coles and Woolworths

🍌1 or two bananas  (depending on how many you want to make).

🍌Jar of nutella

🍌Dash of milk and 1 egg  – for egg wash and sealing the edges.


🍌Preheat oven to 180°c

🍌Lay out won ton wrappers

🍌Place one slice of banana on each wrapper

🍌Place one teaspoon of nutella on top of banana

🍌Brush edges of wrapper with egg wash and fold into little parcels

🍌Brush a little egg wash on top of each won ton

🍌Bake in the oven 180°c for approx 15 minutes (or until golden brown)

** You could also deep fry if you wish.



Rachelle xx

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Slow cooked lamb shoulder

Slow cooked lamb is a favourite in my house. I can put it in the slow cooker and forget about it for 8 hours. I often make it when I have guests coming. You can serve with salad and veggies, in bread rolls with salad or use it in Mousakka. It’s very versitile and extremely simple.

1kg or 1.5kg of lamb shoulder. I get boneless as it fits in my slow cooker, you can get one with a bone if you are using a large crockpot in an oven.

4 tbsp lemon juice
3 tbsp Olive Oil
3 cloves crushed garlic (or 3 teaspoons garlic from a jar)
1 tablespoon of smokey bbq sauce
2 tsp dried mint
2 tsp  dried oregano
1 tsp salt
1 tsp ground black pepper
1 brown onion
1 tin of crushed tomatoes

** You can use fresh herbs instead of dried. I normally do as we have them in our garden.

Combine lamb, lemon, olive oil, herbs, garlic, salt and pepper in bowl and allow to marinate for at least an hour (overnight if possible).

Set slow cooker to low.
Chop onions and place into slow cooker, put lamb on top of the onions and add tinned tomatoes. Cook on low for 8 hours (6 if on high). Your lamb should fall apart. **Slow cookers may vary, so can cooking times **

Drain excess liquid from slow cooker, pull lamb apart using two forks.  Put some bbq sauce on top (optional) and and pop in the oven for 20 to lightly crisp the top.

Serve with Greek salad, wraps, rosemary potatoes……the possibilities are endless.



Rachelle xx

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Super sneaky sausage rolls

I know sausage rolls aren’t 100% healthy as they are encased in delicious pastry. They are an easy lunch or dinner, can be frozen and you can easily sneak some veggies in there. Make sure all your veggies are grated and no one will ever know.

One packet of puff pastry
500g of lean mince beef or sausage mince
3 eggs
1 onion
1 grated carrot
1 tomato
Bunch of parsley
Teaspoon of garlic
Teaspoon of seeded mustard
Handful of spinach
1 small zucchini
(Any other sneaky veg you like)
Pinch of salt
Small cup of milk

▫Preheat oven to 200°c
▫Lay out your pastry and cut each sheet in half.
▫Combine all ingredients in a bowl (except 1 egg and the milk). Mix thoroughly to ensure the veggies are mixed through.
▫Make egg wash using by combining 1 egg and small amount of milk.
Place mixture in centre of pastry and brush egg wash on the edge to ensure it sticks.
▫Brush egg wash on top of rolls and pierce with fork or skewer (you can also add some poppy seeds, sesame seeds or crushed pumpkin seeds to the top) ▫Bake for 20 mins at 200°c and then reduce heat to 180°c and bake until golden (approx 5-10 mins)

Serve with bbq or tomato sauce.


Rachelle xx


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Mini Mars Bar cones

A great party treat and easy for little hands to hold without getting melted, sticky chocolate everywhere.

1 packet of mini Mars Bars or 4 large Mars Bars chopped
100 g butter
3 cups of rice bubbles
1 block Cadbury milk chocolate

1 packet of mini waffle ice cream cones (**if you can’t find mini cones just cut the large ones to size)

Combine Mars Bars and butter in a saucepan. Stir over low heat, without boiling, until the mixture is smooth
Stir in Rice Bubbles and press mixture evenly into small cones
Melt the chocolate in the microwave on a low setting, stirring every 20 seconds
Drizzle over top of cones and decorate with chocolate buds if desired.


Mini Mars bar cones😋😋
This pic also has caramel corn cones – I will pop this recipe up soon.


Rachelle xx

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Baja fish tacos

Nice colourful, weeknight meal.
My kids don’t eat these as tacos but they eat the fish, cheese, salsa and tortillas separate. I don’t mind as long as they are eating 👍

1 tub cherry  tomatoes diced
½ small red onion
½  jalapeno pepper seeded and finely chopped (optional)
Fresh or canned corn
4 springs coriander
1 garlic clove, minced
1 tbsp. fresh lime juice
Pinch of salt and pepper to taste.

½ cup sour cream
2 tbsp lime juice
1 sprig oregano (chopped)
2 sprig dill (chopped)
1 clove garlic crushed

500g whiting fresh or preferred firm fish cut into strips

1/2 cup flour
1 egg, beaten
Panko crumbs

2 olive oil
8 to 10  corn tortilla


Salsa: Combine all ingredients in a medium bowl refrigerate.

Sauce: Combine all ingredients in bowl. Refrigerate.

Fish: crumb fish slices in flour, egg and panko crumbs. Stir fry until cooked.

Warm tortillas in pan

Also serve with smashed avocado and grated tasty cheese.

Put on table for everyone to serve their own.

Rachelle xx

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