The magic of food is more than just a recipe, it’s the warmth of family gathering, stories shared over the dinner table and a culinary time capsule brimming with tradition, history, and of course, a pinch (or two) of love.
This Mother’s Day, we’re celebrating the culinary treasures and heart warming dishes we’ve inherited from the incredible women in our lives—mums, grandmas, aunts, and those special friends who feel like family.
So who better than members of our very own Kip&Co team to spill the beans (and maybe a little flour) on their most beloved recipes passed down through generations – so you too can experience a spoonful of joy and nostalgia that they’ve brought us!
INGREDIENTS
Makes one 20cm cake
1/2 cup chocolate (bitter sweet chocolate)
115 grams unsalted butter
3/4 cup white sugar
3 large eggs
1/2 cup cocoa powder
Icing sugar dusted on top for serving
Raspberries for serving
METHOD
1. Preheat oven to 190 and butter a 20cm round baking tin. Line bottom with baking paper.
2. Chop chocolate into small pieces. Melt chocolate with butter, stirring, until smooth. Remove from heat and whisk sugar into chocolate mixture. Add eggs and whisk. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
3. Pour mixture into prepared pan and pop in the oven for 25 minutes, or until top has formed a thin crust. Let cake cool for 5 minutes before removing from tin.
4. Dust cake with icing sugar and add raspberries. We also sometimes add a little ice-cream or cream on the side :)
INGREDIENTS
Makes 6 (so best to double it as they don't last long)
1 Cup Self raising flour
1 1/2 Cups grated cheese
Salt
Chopped chives
1 Egg
3/4 Cup Water
METHOD
1. Mix the dry ingredients and set aside.
2. Whisk the egg and the water together. Combine the wet and the dry ingredients without over mixing and put the mixture into a greased muffin tray.
3. Bake at 180 degrees Celsius for 15/20 mins.
INGREDIENTS
4 apples
1/3 cup sultanas (or substitute with rhubarb)
1/3 cup water
4 cloves
2 tspn sugar
Streusel ingredients:
½ cup plain flour
½ cup sugar
60g butter
½ tsp cinnamon
½ tsp nutmeg
METHOD
1. Peel, core and slice apples in a baking dish. Add sultanas, cloves, and water.
2. Mix dry ingredients together separately and rub in butter to form crumbs. Sprinkle on sugar, and cover with streusel.
3. Bake 50 minutes at 170 degrees.
INGREDEINTS
1 medium red onion, diced
2 garlic cloves, crushed
Oil
250 grams frozen spinach, thawed
250 grams fresh ricotta cheese
Filo pastry
Salt and pepper
METHOD
1. Line two trays with baking paper and pre-heat oven to 160 degrees.
2. Saute onion and garlic in pan until onion is translucent.
3. Squeeze excess water from frozen spinach and place in a bowl along with ricotta, sauteed onion, garlic and a good shake of salt and pepper. Mix with a fork until combined.
4. Spray olive oil between 2 filo pastry sheets so they stick together. Then spray the top sheet.
5. Using a sharp knife, slice the sheet into 8cm strips. Taking one strip, place 1 heaped tablespoon of filling onto the bottom right corner of the filo strip. Fold the bottom corner over to make a triangle shape, gently flattening the ricotta mixture. Continue to fold the pastry over itself, working your way up the sheet until a neat triangle is formed.
6. Place onto the baking trays & repeat steps for remaining pastry sheets. Lightly spray triangles with olive oil before baking for 15-20 minutes or until the pastry is golden brown.
