All Mum Said

Telling it like it is...

{Recipe} Bacon and Cheese Strata

By 4 Comments

I love this bacon and cheese strata recipe because you can easily add and alter the ingredients to suit your personal tastes and the kids love helping to make it!!

Bacon and Cheese Strata

The kids can do most of this by themselves with just supervision and some directions.

Ingredients:

½ cup milk

½ cup cream

6 slices of bread

1 cup of grated cheese (I use mozzarella)

4 bacon rashors

8 eggs

Shallots

Salt and Pepper

*Additional/alternative ingredients can include: mushrooms, tomato, spinach, other vegetables, etc.

 Instructions:

  1. Preheat oven to 180°C.
  2. Grease tray/muffin tins (we use tray at home and muffin tins for school lunches)
  3. Crack eggs into bowl. Add milk, cream, salt and pepper. Whisk together.
  4. Cut shallots and slice bacon into strips. Add to egg mix.
  1. Tear bread into pieces.
  2. Add bread and cheese to mix. Soak the bread in the egg.
  3. Pour mix into tray/muffin tins and add a sprinkle of cheese over the top.
  1. Bake for approx. 30 minutes or until egg is cooked. *Every oven is different to please adjust accordingly.
  2. Sit strata for 5 minutes and then enjoy!!

 

Pumpkin Soup {Recipe}

By 1 Comment

Soups are a popular choice in the cooler months. Lets face it we all love feeling that warm bowl of soup fill our bellies and with winter on the way this is a great pumpkin soup recipe to keep on hand. It’s a favourite in our home because it is very easy to make but it also tastes AMAZING!! My pumpkin soup is great served fresh from the pot or reheated, it can be frozen or even used as a sauce.

Pumpkin Soup Recipe

Ingredients
1/4 pumpkin
4-6 rashers bacon
1 large onion
1 tablespoon chicken stock powder
1 tablespoon curry powder
water
pepper

Method
1. Roughly chop bacon, onion and pumpkin (taking off skin).
2. Fry off bacon and onion.
3. Add chicken stock (just as powder – do not mix with water) and curry powder to bacon. Cook until bacon is coated and smelling delicious.
4. Add water – enough that the pumpkin is covered.
5. Bring to boil, then reduce to low heat and simmer until pumpkin is cooked and the flavours are infused.
6. Blend and serve with bread rolls.

Make sure you come back and let me know what you thought of my pumpkin soup recipe. If you are looking for other meal ideas, inspirations or recipes check out the FOOD tab in the main menu for specific main ingredients that are easy to find. If you just want to see a mixed bag of recipes check out this page.

Chicken and rice stuffed vegetables recipe

By 71 Comments

In an effort to introduce some more exciting meals to our dinner table we have been playing around with some old classics. One that I used to love when I was younger is the stuffed vegetable; a nice wide variety can be used which makes it easy to alter. I usually use regular beef mince to make the stuffing mixture however I have decided to create a healthier option and use Steggles chicken mince instead. This is because it is a lean source of protein, has the heart tick of approval and is made from nothing but a blend of chicken breast and thigh. Below is my recipe for stuffed vegetables; tomato and capsicum specific but it can be easily adjusted to suit you personal taste. If you want more ideas on how you can add chicken mince to your meals click here for some delicious ideas.

Chicken and rice stuffed vegetables

Ingredients:

500g Steggles chicken mince
1x cup cooked rice
1x onion (diced)
4x bacon rashers (sliced)
1x tbs garlic
1x tbs mixed herbs
salt and pepper
Vegetables of choice – (I used 12x tomatoes and 5x capsicum)
Fetta (Persian is my favourite)
200g tomato paste

Instructions:

1. Preheat oven to 180°c.
2. Heat up small amount of oil in pan and fry chicken mince, onion, bacon and garlic over medium heat.
3. Slice tops off tomatoes and empty all juices and seeds into mince mix (so there is minimum wastage).
4. Add rice and season vegetables and mince mix. (If using tomatoes add a teaspoon of sugar to mix so they don’t go bitter).
5. Fill vegetables with mix and top with crumbled fetta.
6. Bake in oven for approx 30-40 minutes.
7. ENJOY!

Left over mince mix can be made into pie or pastry parcels.

Banana & Papaya Muffin Recipe

By 4 Comments

Banana & Papaya Muffin Recipe. Today I want to share with you a recipe that is guaranteed to get your little ones eating bananas and papaya. It is quite quick and easy to make and has been a favourite in our home for years now. They can be easily adapted to suit personal taste and can be enjoyed many ways – as muffins, with custard, cream or ice cream, etc.

Banana & Papaya Muffin Recipe

Banana & Papaya Muffins
Makes approx. 18 muffins

Ingredients
115g (1/2 cup) butter
1 cup castor sugar
2 eggs
2 bananas (mashed)
1/4 papaya (mashed)
1 1/2 cups self-raising flour
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger

Method
1. Preheat fan forced oven to 160C.

2. Cream sugar and butter until it is a light and creamy.

3. Beat the eggs in until fluffy. Add the banana, papaya and mix well.

4. Add sifted flour, cream of tartar, all spice, salt, cinnamon and ginger to the banana and papaya mix.

5. Spoon mixture into lined muffin pans until 3/4 full and bake for approx. 20-25 minutes.

*This can be made with only banana also and tastes just as delicious*

Bacon Stuffed Potato Skins {Recipe}

By Leave a Comment

This stuffed potato skins recipe can be made as a main meal, side dish or entrée/starter. Just adjust the quantity to suit.

Bacon stuffed potato skins

Ingredients:

4x Med-large potatoes
2x Bacon rashers (approx. half per potato)
1 tbs x Sour cream
1.5 tbs x Butter/margarine
2-3 tbs x Cream (depending on your taste)
A sprinkle of mozzarella cheese
Salt and pepper to taste
Optional – additional sour cream for presentation
Shallots

Method:

1. Preheat oven to 180˚.
2. Cut potatoes in half with flatter sides to be used as bases.
3. Brush with oil and bake for approx. 30 minutes or until cooked. (I microwave mine for roughly 10 minutes and they are usually cooked right through)
4. Once cooked scoop out centre of potato (put this into a bowl as we will use this for the filling) and leave just a thin amount of potato on the skin. Put skins back in the oven to crisp up. This takes approx. 20 minutes.
4. While potatoes are cooking, dice bacon and fry off.
5. Add bacon to bowl of potato centres. Add the butter, sour cream, cream, salt and pepper. Mash together.
6. Remove the skins from the oven and fill with mash mix. Top with a sprinkle of cheese and place back into oven until cheese has melted and browned slightly.
7. Add a little sour cream and shallots prior to serving.

ENJOY!

Top Posts & Pages