FROM THE CREATOR BEHIND the hugely popular Just a Mum’s Kitchen website and social media community, comes a cookbook filled with delicious, well-tested recipes that are as comforting as they are achievable. Anna’s recipes have become a beloved part of many kitchens — and now they’re gathered in one easy-to-use collection.
With something for everyone, there is a mix of savoury and sweet dishes, with sections including snacks & starters, family meals, muffins & scones, cakes, cookies and more. Whether you’re craving something decadent or a simple, heartwarming meal, you’ll find recipes that are inviting, tasty and perfect for creating memories in the kitchen.
BACON & EGG PIE
My mum was known for her bacon and egg pies, which appeared at every picnic and family lunch for as long as I can remember. In this classic recipe, golden puff pastry encases a simple filling of bacon, cheese and lots of eggs.
SERVES: 6+ | PREP TIME: 25 MINUTES | COOK TIME: 35-40 MINUTES
Ingredients
- 3 sheets puff pastry
- 300g middle bacon
- 1 cup (100g) grated cheese
- 8–10 eggs
- 1 egg, beaten, for egg wash
Preheat the oven to 200°C, positioning an oven rack in the lower third. Grease a deep-sided 25 x 25cm square or round ovenproof dish or pie dish.
Thaw the pastry for about 10 minutes until soft and pliable.
While the pastry is thawing, trim the bacon, discarding the rind and excess fat, and dice into 2cm pieces.
Line the base and sides of the prepared dish with pastry. If you need more than one sheet, overlap the edges a little and press the seams together with a little water.
Sprinkle half the cheese and then half the bacon evenly over the pastry base. Crack the eggs evenly on top, piercing each yolk so it spreads slightly as it bakes, or leaving some whole if preferred. Top with the remaining bacon and cheese.
Cover the pie with the remaining pastry, folding the top layer over the sides and sealing by pinching with your fingers or pressing with a fork.
Poke the top with a fork 4–5 times, then brush generously with the egg wash.
Bake for 35–40 minutes, or until the pastry is golden brown and puffy in the centre and the edges pull away from the dish, indicating that the base is cooked through.
Allow to cool slightly before serving warm or cold.
Store covered in the fridge for 2–3 days, then reheat in the oven if desired.
THE BEST CHOCOLATE CHIP COOKIES
This is the most beloved cookie recipe on my website. Crisp on the outside, soft and chewy in the centre, they’re easy to make, and you can freeze the dough so you can have fresh cookies any time you desire. There’s nothing quite like the smell of freshly made cookies. Enjoy.
MAKES: 26 | PREP TIME: 30 MINUTES | COOK TIME: 15-18 MINUTES
Ingredients
- 170g butter
- 2 cups (300g) plain white flour
- ¾ tsp baking soda
- ½ tsp salt
- 1 packed cup (200g) brown sugar
- ½ cup (110g) white sugar
- 1 egg
- 1 egg yolk
- 1 tbsp vanilla essence
- 1½ cups (225g) milk or dark chocolate drops, chips or chunks
Notes: The longer this cookie dough chills, the deeper the flavours are. The scooped balls of dough freeze well, or you can freeze the dough in a large batch directly from the mixer, thawing it just enough to scoop into balls before baking.
Place the butter in a small bowl, cover and microwave in 30-second bursts until melted. Set aside to cool slightly.
In a bowl, stir together the flour, baking soda and salt. Set aside.
In a stand mixer with a paddle attachment, beat the melted butter with the brown sugar and white sugar on a medium speed for 2 minutes until well combined. Add the egg, egg yolk and vanilla and beat for 3 minutes until light and creamy.
Add the flour mixture and mix lightly until just combined. Then use a wooden spatula to gently fold in the chocolate.
Refrigerate the dough for at least 1 hour, or preferably overnight.
When ready to bake, let the dough stand at room temperature for 20 minutes. Preheat the oven to 165°C fan-forced, positioning one rack in the upper third of the oven and another in the lower third. Line two large baking trays with baking paper.
Roll 2-tablespoon-sized scoops (about 40g each) of dough into balls and arrange 5cm apart on the prepared trays. You may need to cook 3–4 batches.
Bake for 15–18 minutes, or until the edges are turning golden brown and the tops are mostly set (the larger the cookies, the longer they will take to cook).
Allow to cool completely on the trays – they will firm up as they cool.
Store in an airtight container for up to 5 days.
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: $45.00.
