There’s something extra special about your mum’s recipes.
They’re the dishes you crave the most and give you that warm and fuzzy feeling when you eat them (especially when you’re feeling down).
It could be a special ingredient in her Anzac Biscuits, or the smell of Winter Veggie Soup filling the house.
Well the folks at Over60 have just launched a cookbook to satisfy all your nostalgic family recipe wants -- The Way Mum Made It is a cookbook full of classic recipes handed down through the generations from its Over60 community members.
Imagine Chocolate Brownie Cake, Lamingtons, Pumpkin Soup and The Perfect Scones and more.
Take a look at these three delicious recipes.
Sure to delight every time, this light and delicious teacake is suitable for any occasion.
- 80 g unsalted butter, at room temperature
- ½ cup caster sugar
- 1 egg
- 1 teaspoon vanilla extract 1 cup self-raising flour
- ½ teaspoon cinnamon
- ½ cup milk
- 2 small red apples, quartered,
- cored and cut into thin slices 20 g unsalted butter, melted
- 1 tablespoon demerara sugar
1. Preheat the oven to 180°C. Grease a 20 cm springform cake tin and line the base with baking paper.
2. Using an electric mixer, beat the butter and caster sugar until light and creamy. Add the egg and beat until combined, then beat in the vanilla.
3. Sift the flour and cinnamon over the butter mixture and add the milk. Using a spatula, fold together until just combined, taking care not to overbeat.
4. Pour the batter into the prepared tin, making sure it is spread evenly. Smooth the surface.
5. Arrange the apple slices in a circular pattern on top of the batter.
6. Bake for 35–40 minutes, or until golden brown. Brush the warm cake with the melted butter and sprinkle with the demerara sugar.
‘Found this recipe in one of the camps I cooked in on the old Ghan line — an old cook left it. Used to be done in a wood oven. I’d make them for the boys in camp and they loved them.’ Graham Egan
- 200 g dark chocolate, chopped, plus 120 g extra, cut into 12 squares
- 200 g unsalted butter, chopped
- 3 eggs
- ½ cup caster sugar
- 1 teaspoon vanilla extract
- ¾ cup self-raising flour, sifted
- unsweetened cocoa powder, for dusting
1. Preheat the oven to 160°C. Line a 12-hole muffin tin with paper cases.
2. Place the chocolate and butter in a saucepan over low heat, stirring, until melted and smooth.
3. Using an electric mixer, beat the eggs, sugar and vanilla for 6–8 minutes, or until pale and doubled in volume.
4. Add the chocolate mixture and flour and fold until well combined.
5. Divide the mixture between the paper cases. Push 1 piece of the extra chocolate into the middle of each cake and smooth the surfaces. Bake for 30–35 minutes, or until the cakes feel firm to the touch.
6. Allow to cool in the tin for 5 minutes before transferring to wire racks until just warm. Dust with the cocoa to serve.
Comfort food at its best — all hail the classic lasagne. If you want to be the favourite at home with the family tonight, serve this to your loved ones for dinner. Delish!
- 2 teaspoons olive oil, plus extra to grease
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 750 g beef mince
- 2 x 400 g tins diced tomatoes
- 1⁄2 cup dry red wine
- 3 tablespoons tomato paste
- salt and pepper, to season
- 4 fresh lasagne sheets
- 1⁄2 cup coarsely grated mozzarella cheese
- 1 litre milk
- 1 onion, roughly chopped
- 8 parsley stalks
- 8 whole black peppercorns
- 4 whole cloves
- 2 bay leaves
- 60 g butter
- ⅓ cup plain flour
- 1 cup finely grated parmesan cheese
- pinch of nutmeg
- white pepper
1. Heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes, or until the onion softens.
2. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes, or until the mince changes colour.
3. Add the tomato, wine and tomato paste and bring to the boil. Reduce the heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes, or until the sauce thickens slightly. Remove from the heat. Season with salt and pepper.
4. Meanwhile, make the béchamel sauce. Combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a saucepan and bring to a simmer over medium heat. Remove from the heat and set aside for 15 minutes to infuse.
5. Strain the milk mixture through a fine sieve into a large jug. Discard the solids.
6. Melt the butter in a large saucepan over medium–high heat until foaming. Add the flour and cook, stirring, for 1–2 minutes, or until the mixture bubbles and begins to come away from the side of the pan. Remove from the heat.
7. Gradually pour in half the milk, whisking constantly with a balloon whisk, until the mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
8. Place the saucepan over medium–high heat and bring to the boil, stirring constantly with a wooden spoon, for
5 minutes, or until the sauce thickens and coats the back of the spoon. Remove from the heat. Add the parmesan and stir until the cheese melts. Taste and season with the nutmeg, salt and white pepper.
9. Preheat the oven to 180°C. Lightly grease a rectangular 3 litre ovenproof dish with oil.
10. Spread a quarter of the béchamel sauce over the base of the prepared dish. Arrange one lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining béchamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and béchamel, finishing with a layer of béchamel. Sprinkle with the mozzarella. Place on a baking tray and bake for 40 minutes, or until the cheese melts, is golden brown, and the edges are bubbling. Remove from the oven and set aside for 10 minutes to set.