The Gourmet Edit: Just Like Mum Used To Make
Food brings the family together, whether it’s a love of cooking in the kitchen with each other, passing down recipes from generations gone by, or sharing a meal. Delicious smells and tastes also evoke emotions and memories from as far back as childhood.
Whenever I taste or smell pfeffernusse (tiny spice cookies), I am reminded of childhood days spent with my grandparents; the mere mention of alfredo has me thinking of my sister and how we share a love for the cheesy pasta (but it has to be drizzled in tomato sauce!), chocolate and licorice bullets always remind me of my dad, and every time I have a chocolate chip cookie I think of my mum.
Mum would often make chocolate chip cookies as a treat when I was a kid, and I always loved sneaking one from the cooling tray while they were still warm and gooey in the middle.
I love what food means to families and the bonds it creates, the moments shared and the memories forever made.”
It’s also interesting how certain recipes and adaptations to traditional meals are passed down from mother-to-child. Whenever my husband and I make pumpkin soup, he adds his mum’s secret ingredient – a green apple. It was something I thought to be strange before I tried it, but it brings a unique sweetness to the dish and now I wouldn’t make it any other way.
I love what food means to families and the bonds it creates, the moments shared and the memories forever made.
Mum’s chocolate chip cookies
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 175g butter
- 1 teaspoon vanilla essence
- 1 egg
- 3/4 cup plain flour
- 3/4 cup self raising flour
- 1 1/2 cup chocolate chips
- Preheat the oven to 180ºC and line two baking trays with baking paper.
- Place sugars and butter into a mixing bowl and mix until creamy. Add vanilla and egg and mix again until well combined.
- Sift the flours into the mix and stir using a wooden spoon, then stir in the chocolate chips until all of the ingredients are well combined.
- Place teaspoons of the mixture onto the baking tray and bake for about 15 minutes. Cool on the tray for five minutes before putting them on a wire cooling rack.