We all have special recipes. Those that bring with them fond and beautiful memories. We asked our team to share with you their favourites and the stories behind them that make them so.
One recipe was handed to a newly-wed many years ago, as a way to help pennies stretch just that little bit further. Another was created by a mother in the UK, as a way to welcome her travelling daughter home. And, as is often the case with family recipes, a third has been on the lunch menu for many years but written only in the memory of a mother - until now.
So, from our families to yours, we hope you enjoy these special recipes that have been at the heart of our homes for many years and they bring you the same joy.
We would love to hear about your special recipe, so please send it to shelley.robinson@starmedia.kiwi and we will add it to the list for everyone to enjoy.
I’ve never known of anyone else who makes this, but it’s been my go-to lunch request for mum for as long as I can remember.
The spaghetti topping might be controversial for some, but it’s been the staple for us. What else mum throws on top could be anything from leftover sausages and bacon to fried potatoes and last night’s roasties.
Emerging from my office-cum-bedroom to find this being served on my table today, during lockdown, is truly food for the soul.
Scone-dough pizza
There’s a bit of flexibility in this recipe. It doesn’t come out of a book, per se, but my mum’s head!
Base
2 cups self-raising flour
2 tsp baking powder
pinch salt
75 butter
milk
Topping
tin of spaghetti
leftovers
cheese
Method
This always brings back memories of walking home from the bus in the rain, with a stinky wet school jersey. And then that moment of opening the front door to the delicious smell of bacon and onions sauteing. It was like being greeted by a hug as warm as my mother’s own. She had a heck of a job on her hands, feeding two girls fond of playing as many sports as possible. Keeping us carbo-loaded was a full-time job.
Mum got the recipe off a friend when she was newly-wed and keeping an eye on the pennies, as you do. It can be made with things you hopefully already have in the pantry. My partner, who is a chef, gets a bit miffed when I say it is my favourite meal. But even he has, begrudgingly, admitted it is a fine dish indeed, especially the crunchy bits on top. I blurted out this week: "I want mum’s spud pie". Perhaps what I really wanted was one of her hugs.
Spud pie
4 large cooked potatoes
2 hard-boiled eggs
1 - 2 rashers bacon
1 onion
50 gm butter
1/4 cup flour
1 tsp mustard
2 cups milk
1/2 cup grated cheese
Topping
1 tbsp butter
1 C breadcrumbs
Mixed herbs - optional
Method
Every year I try to get back to the UK, and every year my mum makes my favourite cake ready for when I get home – a coffee and walnut cake. It is the most lovely moment to arrive home after hours and hours of plane travel, then a train, taxi or car pickup, and sit down with a cup of tea and a slice of my mum’s cake. That’s when I know I’m truly home (even if I’m slightly delusional with the jet lag!).
I can’t bake myself, but I did make a cake at the weekend, so maybe I can also make this for myself while in lockdown (as my next UK trip is on indefinite hold).
Coffee and Walnut Cake
170g self-raising flour
1 ½ tsp baking powder
170g butter
170g caster sugar
3 eggs
85g chopped walnuts
1 Tbsp coffee
1 Tbsp hot water
Preheat oven Gas Mark 3 / 160oC.
Buttercream Icing (for the filling)
85g butter
170g icing sugar
1 Tbsp coffee dissolved in hot water (no more than 1 Tbsp)
Coffee Fudge Icing (for the topping)
60g butter
170g icing sugar
1 Tbsp coffee dissolved in hot water (no more than 1 Tbsp)
1 beaten egg
When the fudge icing has cooled slightly, pour it onto your cake and drizzle down the sides. Decorate with walnuts if you wish.