Today, we would like to share this collection of recipes that have a special place in our hearts because they remind us of home. Be that – because it is a specialty from our home country, a dish from our childhood, or because it reminds us of the people we love – our friends and family – whom we used to share this meal with. These dishes are as unique as every single of us because they are fundamentally part of who we are.
We hope that you will enjoy exploring these recipes. Hopefully, you will try some of them out yourself!
ANZAC cookies from Sophia’s childhood in Australia
- 60g butter
- 1 tbsp golden syrup
- 2 tsp water
- 1/2 tsp bicarbonate of soda
- 1/2 cup rolles oats
- 1/2 cup desiccated coconut
- 1/2 cup plan flour, sifted
- 1/2 cup brown sugar
- Preheat the oven to 160°C.
- Heat the butter and syrup in a saucepan over low heat until the butter is melted, then add the water and set aside.
- Combine the remaining ingredients in a mixing bowl, then pour the warm butter mixture over and stir to combine.
- Line 1 large or 2 small baking trays with baking paper. Roll level tablespoons of mixture into balls and place on the tray about 5 cm apart. Flatten slightly with a fork.
- Bake for 12 minutes or until golden brown. Remove from the oven and leave the biscuits on the tray for a further 5 minutes, then allow to cool on a wire rack.
Kira loves to eat these Carrot-Zuchini patties on her balcony in Berlin
Ingredients for 2 people (or one very hungry person):
- 1 medium zucchini
- 1-2 potatoes
- 2-3 carrots
- 1-2 eggs (or of vegan use starch and water or a flax egg)
- 3-4 TBS of flour
- Salt, Pepper, Cumin, Parsley, Thyme, Nutmeg
- Oil for frying
- Quark (alternatively Sour Cream) seasoned with salt and pepper
1. Roughly grate the potatoes, carrots and zucchini (squeeze out the water from the zucchini) and mix it in a bowl together with all the other ingredients (it’s literally foolproof) and set it aside for 5-10 mins.
2. Heat a pan on meadows to low heat with some oil (so that it evenly coats the pan) and then spoon in the mix to make 3-4 patties at a time. Literally just dump a spoonful into the pan and slightly press it down. Now wait. DO NOT TOUCH THEM! Wait until they form a slight crust on the outside and try flipping one. It should be easy to flip with a spatula. (This is why we need low heat, so we don’t burn anything)
3. It should take about 4-5 mins depending on your pan, the size of the patties etc. After they’re all done serve them up and enjoy 🙂
Emma’s favorite Italian dish: Pansotti Alla Ligure
For the dough/pasta
- 400g flour
- ½ cup water
- 1 tbs dry white wine
For the filling
- 800g boragine or other green herbs
- 200g ricotta
- 2 eggs
- 1 garlic clove
- 50g Parmesan
- Prepare the dough by mixing all the ingredients by hand until homogenous. Cover with foil and put in the fridge for 30min.
- Prepare a pan with oil and garlic, cook the boragine/herbs for 6-7min. Drain of any water and cut everything thinly and lest rest until lukewarm.
- In a large bowl, put the eggs, salt & pepper and mix by hand until dense. Add the veggies and the parmesan and mix until homogenous.
- Roll the dough (with some flower so it doesn’t stick) until it becomes a thin layer, then cut squares of 7-8cm each side. Put some filling in each, leaving a 1cm border to be able to close them. Brush some water on the sides and fold in a triangle (press with your fingers to make sure they stick).
- Boil in a pot with water for 4-5 min, ready when they float. You can add some butter or broth to give some more taste and voilà!
Veggie Migas from Marta’s mum
Ingredients for 4 people:
- 600 grams of old bread of several days
- 6 tablespoons of extra virgin olive oil
- 10 cloves of garlic
- 1 red pepper
- 1 glass of water
- 1 teaspoon salt
1. Cut the bread into a bowl, you can cut it into thin slices or into small pieces. Apart, we put the salt in the water and beat it well until it dissolves.
2. Then we water the bread lightly, press and cover with a cloth. We wait about half an hour for the bread to take the moisture well.
3. Meanwhile, heat a frying pan with the oil and the garlic, with skin, cut in half. When we see that the garlic is already fried, we take it out of the oil and reserve it.
4. Add the bread to the pan with the garlic oil and also add the pepper cut into small pieces. Continue cooking over low heat and turning until the bread absorbs the oil.
5. At this time we stop until we see that the bread underneath takes on a golden color and we incorporate the fried garlic without skin, and we continue turning it while we chop everything with the spatula or kitchen spoon.
6. Keep cooking the crumbs until the bread takes color like brownish. These homemade migas can be accompanied with coffee with fries, with olives, fried eggs, bacon, and fried chorizo (for non-veggies). I hope you like it! Is my favs mama’s recipe!
Niamh presents her hot whiskey recipe for those damp Irish days!
- The right hands (preferably heavy)
- Whole cloves
- Whiskey (Black Barrel of course)
- Sugar (or honey if you swing that way)
- Latte glass and spoon
1. Boil the kettle and while it’s boiling set out your glasses.
2. Slice lemon, one for each glass, and put 5 cloves in each slice. Spear two into the front and three into the back.
3. Scald the glass. I fill it 3/4 of the way but others do less.
4. Leave it there for a few minutes.
5. Pour the hot water down the drain. And pop the lemon into the glass. Pour three glugs of whiskey over the lemon. Or just eyeball it.
6. Fill the rest of the glass with freshly boiled water. But make sure you’ve picked the right glass. It should produce a certain colour gold. Not yellow and not bronze, gold.
7. Using the small spoon, don’t heap it but put one spoon of sugar into each glass. It’ll cover the lemon but that’s okay. Stir until its dissolved. It’ll go cloudy and swirl around and around and around.
8. Once it’s settled its ready. But it’ll always taste better if you let it sit and settle.
Lara’s wheat-free vegan banana bread (that actually tastes good)
- 4 very ripe bananas
- 80 g neutral oil (don’t use coconut oil)
- 80 g sugar (I like to use rice or glucose sugar because I am fructose-intolerant)
- 250 g spelt flour (If you are glutenfree, you can replace this with 150g oat flour and 100g buckwheat flour)
- 10 g baking powder
- a little cinammon
- a package vanilla sugar
- 100 g dark vegan chocolate
As you can see this recipe is special, because it tastes good while catering to many different diets and being allergy-friendly. If you have any other allergies, feel free to leave a comment or reach out via firstname.lastname@example.org, and we will send you an adjusted recipe.
- Preheat the oven to 170°C. Mash the bananas and add the sunflower oil and sugar.
- Add the flour, baking powder and cinamon and mix everything. You can also add the vanilla sugar (if you like).
- Chop the chocolate into small pieces and stir them in with a spoon.
- Now you need to oil the baking pan and pour the dough in. Bake the banana bread for 50-55 minutes. If it gets too dark, you can cover it with aluminum foil after 40 minutes.
Snoopy waffles à la Ben’s mum
- Butter (unsalted) 200g
- Flour (500g)
- Eggs (4-5)
- Sugar (200g) – we always used less though
- Salt (1 pinch)
- Vanilla extract (1 teaspoon)
- 2 teaspoon baking powder
- Milk (130ml)
- Cream (125ml)
- Combine the butter, sugar, salt, and vanilla extract in a large bowl and mix together with mixer or whisk for about 5 minutes.
- One by one, add the eggs and continue whisking
- Combine your flour and baking power in another bowl, mix, and then add to your existing mixture.
- Add milk and cream and mix until the batter becomes smooth.
- Heat the waffle iron, grease the surface with butter and scoop your batter on the iron.
- Bake the waffles until golden and crunchy.
We hope that you enjoyed our recipe collection and that we inspired you will try some of them. Or have we maybe inspired you to cook your special meal from home again? Either way, we would love to see the results so feel free to send a picture of your creation to email@example.com.