“My Mum would pop an asterisk or 'VG' for very good or 'EX' for excellent next to the recipes she had tried and loved,” Anna Cameron says.
The Taupō mum of three started her Just a Mum’s Kitchen blog 11 years ago to share those family favourite recipes with friends and family before realising her recipes were being read by people worldwide.
Her first book Just a Mum’s Kitchen is a compilation of her favourite recipes from “several hundred” she could have chosen, with a balance of savoury and sweet and including new recipes she has studied and perfected - it took at least 18 versions to find the perfect custard square recipe.
THE BOOK
Images and text from Just a Mum’s Kitchen by Anna Cameron, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin Aotearoa New Zealand, RRP: $45.
Roasted cauliflower and chickpea salad
This salad looks stunning on the table. I love the combination of flavours and textures. The crunch of the chickpeas works beautifully with the softly spiced cauliflower. It’s definitely one to try.
SERVES: 6+
Preparation time: 30 minutes
Cooking time: 50 minutes
Salad
1 head cauliflower
420g can (1²∕₃ cups) chickpeas
1 tsp turmeric
1 tsp ground coriander
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
¼ tsp pepper
¼ cup (60ml) olive oil
Dressing
¼ cup (60ml) olive oil
2 Tbsp lemon juice
2 Tbsp honey
1 Tbsp (7g) finely grated lemon zest
½ tsp ground cumin
Pinch salt and pepper
To serve
Handful of rocket, torn
¹∕₃ cup (40g) dried cranberries
¼ cup (30g) slivered almonds
70g feta, crumbled
10-12 fresh mint or coriander leaves
Method
Preheat the oven to 200°C. Lightly spray a large roasting dish with oil.
Cut the cauliflower into small florets - you should have about 5 cups (600g). Place in a large bowl.
Rinse and drain the chickpeas, then pat them dry on a clean tea towel, then add them to the bowl.
Sprinkle in the turmeric, coriander, paprika, onion powder, garlic powder, salt and pepper and stir through. Drizzle with the oil and toss to coat evenly.
Spread out on the prepared tray and roast for 20 minutes. Stir, then continue roasting, gently stirring every 10 minutes, for a further 30 minutes, or until the chickpeas are crisp and the cauliflower is tender and golden but holding its shape. Set aside to cool slightly.
To make the dressing, whisk together all the ingredients in a small bowl.
To serve, transfer the cooled cauliflower and chickpeas to a large bowl or serving platter. Add the rocket and dressing and toss gently. Fold in the cranberries, almonds, feta and torn mint or coriander leaves.
Enjoy warm or cold. Store covered in the fridge for up to 2 days.
Chicken and bacon fettuccine
This oh-so indulgent pasta dish is a quick midweek meal to make when you feel like something a little bit fancy.
SERVES: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
300g fettuccine
45g butter
7 rashers (250g) streaky bacon, diced
300g skinless, boneless chicken breast, thinly sliced
½ onion, finely diced
2 cloves garlic, minced
6-8 button mushrooms,
cleaned and sliced
1¼ cups (310ml) cream
½ cup (50g) finely grated parmesan
1 red capsicum, finely sliced
Finely grated parmesan to garnish (optional)
Finely chopped fresh parsley to garnish (optional)
Method
Bring 3 litres of salted water to a boil in a large saucepan. Add the fettuccine and cook for 2 minutes less than the packet instructions. Drain, reserving ¾ cup (185ml) of the cooking water. Set aside.
While the pasta cooks, heat 15g of the butter in a large frying pan. Fry the bacon until crispy, then drain on a paper towel.
In the same pan, sear the chicken slices in the bacon fat for a few minutes on each side until just cooked. Set aside on a plate with the bacon and cover with foil.
Wipe the frying pan with a paper towel, then melt the remaining 30g butter over a medium heat. Add the onion and garlic and cook for 2 minutes until translucent. Add the mushrooms and cook for about 4 minutes until softened and well-browned.
Stir in the reserved pasta water and the cream, parmesan and capsicum. Bring to a gentle boil and simmer for 2 minutes.
Add the drained fettuccine to the sauce, using tongs to toss and coat thoroughly. Fold in the bacon and chicken and heat through for a further 2 minutes until the chicken is cooked.
Serve immediately in bowls, garnished with parmesan and parsley if desired.
French apple cake
A timeless classic, traditionally made with very thin slices of apple in a rum or almond-infused batter.
My version is quick and easy, perfect for afternoon tea or as a dessert served with yoghurt.
SERVES: 12
Preparation time: 30 minutes + cooling
Cooking time: 35+ minutes
4 large apples (500g), peeled and cored
1 cup (150g) plain white flour
1 tsp baking powder
¼ tsp salt
115g butter, at room temperature
²∕₃ cup (145g) white sugar,
plus extra to sprinkle
2 eggs
2 Tbsp milk
1 tsp vanilla essence
1 tsp almond essence
Icing sugar to dust (optional)
Method
Preheat the oven to 175°C, positioning an oven rack in the centre. Grease the base and sides of a 22cm round springform or loose-bottomed cake tin and line it with baking paper.
Cut the apples into 1 cm pieces (you should have about 3 cups) and set aside.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar for 4 minutes until light and fluffy.
Add the eggs one at a time, mixing well between additions, then beat in the milk, vanilla and almond essence (see notes). The mixture may look a little curdled at this stage.
Gently fold in the flour mixture until no flour is visible then fold the apples into the batter until evenly distributed.
Spoon the thick batter into the prepared tin and smooth the top. Sprinkle an extra 2 tablespoons of sugar evenly over the top.
Bake for 35 minutes, or until the top springs back to the touch and a skewer inserted into the centre comes out clean. If needed, continue to bake, checking every 3-5 minutes, until the cake is fully baked and golden. If the top of the cake is becoming too golden brown, loosely cover in foil until baked through.
Allow to cool in the tin for 20 minutes, then carefully transfer to a wire rack.
Serve warm or cold, dusted with icing sugar if desired - it’s lovely with whipped cream or yoghurt.
This cake can be stored at room temperature, loosely covered with a cake cover or tented foil, for 1-2 days, or in an airtight container with a paper towel to absorb moisture for 3-4 days.
Notes
A traditional French apple cake uses dark rum or spiced rum. I prefer to use almond essence, but you can substitute brandy or rum essence, or replace the milk and almond essence with 3 tablespoons of dark rum, spiced rum or brandy.
This cake is very moist and delicate, so take care moving it.
