Food and memories mingle (+recipes)

Natalie Oldfield's love for food and people meant she spent her formative years in the hospitality industry. During this time she established several corporate cafes and function venues and, as a tribute to her grandmother, opened Dulcie May Kitchen. Colleen Thorpe talks to Natalie following the release of her latest book, Gran's Sweet Pantry.

Your love of baking comes from your gran, Dulcie May, and her pantry. What would we have found in Grans pantry?

Top quality essences and every conceivable product that could concoct a delight in a moment of time.

And what would we find in your pantry today?

I have followed the leader here with the top quality essences and anything needed to do some baking, and also some grains such as quinoa and couscous.

What is so special about baking?

Baking is something that can be very creative, and a source of something to pass on to friends and family made by yourself.

Is it ever too early to teach our kids to cook?

I don't think so, one of the quotes in my book says - food, family and love ... these three things have become intrinsically linked and intertwined with who I am and what I value in life - and this is something children can learn in the kitchen as they cook with family and friends.

What would be the first recipe for our kids to tackle?

Firstly, I believe it needs to be something they would love to eat - and for my daughter it was and still is chocolate chip cookies!

She is the best in the house at making these!

How did you choose the recipes for this book?

As always I sit and reminisce about memories with my Gran and for me this time around it was what I remembered when going to her house and opening that pantry door!

It also this time includes sweets that are well loved in my pantry at Dulcie May Kitchen in Mt Eden.

What is your favourite recipe from the book?

This is difficult to choose as I have a huge sweet tooth, but probably the Custard Cake, it is light delicious and is gorgeous warm or cold, so I just love it - it melts in your mouth.

What is your secret ingredient?

I would have to say lemon zest - this makes all the difference to so many baking recipes.

What is your style of cooking?

Home-style baking and simple, easy meals.

What and who have influenced this style?

It would be the moments shared together and the food that was created from my Gran and my Mum.

What is your earliest memory of food?

As a little girl when we stayed at my Gran's house, my brother and sister and I would pile into my Gran and Pop's bed in the morning and talk about breakfast, which was about to be served. The joy of breakfast was so exciting. We never had just one option, so I loved being able to have a little of everything, which I am very good at these days as well!

Who would you most like to cook for and who would you most like to cook for you?

I would love to be able to cook for Gran again if I had the chance, or have one last breakfast/brunch with her - that would be incredible. And who would I like to cook for me? That would be Jamie Oliver, I love the flavours he puts together. I love that his heart is in his food and the passion he has behind whatever challenge he pursues.

What are your three favourite New Zealand foods?

Pavlova, roast lamb, chocolate self-saucing pudding.

Is there any food you hate?

Oysters.

What is in your fridge?

Lots of fruit and vegetable produce, a selection of cheese and my DMK relishes, as well as some thin pizza bases, which I am enjoying at the moment for a light meal.

What would be your favourite desert island dish?

Tiramisu is by far my favourite - I have a great recipe for this that is simple and stunning. The best I have ever had was actually in America at an Italian restaurant! Just stunning.

What are three things people will be surprised to learn about you?

1.Thrill seeker.

2.Only read inspirational, autobiographies and "how to" books.

3.Studied Maori in high school and performed and competed in the kapa-haka group.

If you had a superpower what would it be?

To do things faster so I could fit more into life.

EXTRACT: Gran's Sweet Pantry

BLUEBERRY AND LEMON CURD MUFFINS

These muffins remind me of a time we shared brunch with Gran. She just loved these delightful treats. I have replaced the traditional cream cheese with lemon curd, which gives it some tang - this is my favourite combination for a muffin. Lemons are one of the best ingredients in cooking and this recipe is a great example of how lemon zest can make all the difference to flavour.

Makes 9

INGREDIENTS

2 cups self-raising flour

3/4 cup sugar

2 eggs

1 cup milk

2/3 cup oil

zest of 1 lemon

1 cup frozen blueberries

1/2 cup lemon curd

METHOD

Preheat oven to 200C. Grease a muffin tray. Set aside.

Sift flour and sugar into a bowl. In a separate bowl, whisk together eggs, milk, oil and lemon zest. Add to flour mixture and fold together lightly - do not over mix. Sprinkle blueberries on top and fold through the mixture.

Spoon mixture into muffin holes until approximately two-thirds full. Place 1 teaspoon lemon curd on top of each muffin.

Bake in the preheated oven for 20-25 minutes.

LEMON AND GINGER KISSES

Gran was famous around town for her traditional kisses filled with raspberry jam. She loved this alternative version as well, as she was a huge fan of ginger and lemon. Combined, these flavours really complement each other. The addition of just a quarter of a teaspoon of cloves to this recipe makes them just perfect.

Makes approximately 15 sandwiched kisses

INGREDIENTS

125g butter, softened

1/2 cup brown sugar

1 egg

1/4 cup plain flour

1/4 cup self-raising flour

3/4 cup cornflour

4 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

LEMON BUTTER CREAM:

60g butter, softened; 2 tbsp lemon zest; 3/4 cup icing sugar

METHOD

Preheat oven to 180C. Grease and line two baking trays. Set aside.

Beat the butter, sugar and egg with an electric beater until smooth and creamy.

Sift in the dry ingredients. Fold to combine. Roll mixture into balls and place on baking trays, leaving room for the kisses to spread.

Bake in the preheated oven for 10 minutes. Cool on trays.

To make the lemon butter cream, beat butter and lemon zest together in a small bowl with an electric beater until as white as possible. Add the sifted icing sugar, 1/4 cup at a time, beating well after each addition. Add a little milk for a softer consistency, depending on what you prefer.

Once the kisses have cooled, sandwich together with lemon butter cream.

Gran's Sweet Pantry

by Natalie Oldfield, HarperCollins, $44.99