I first came across Natalie Oldfield's book Gran's Kitchen while flicking through the April edition of KiaOra (Air New Zealand's in-flight) magazine. I was so moved by Natalie's story that I decided to contact her and let her know that I intended to review her book. I attempted to write the book review several times, but in the end I suggested to Natalie that instead of me doing the review that maybe she should do a 'guest post' on Gourmet Worrier.

I am delighted that Natalie not only accepted to do a guest post, but thrilled that she also decided to share one of her Gran's favourite recipes. So without further ado I will hand you over to Natalie.

I first decided in April 2008 to write my book Gran's Kitchen although we hadn't decided the title at the time.  My Gran was getting older and everyone in the family forever talked about what we were going to do when she passed away with all her recipes as they held such dear memories for us all.  My Gran was too an inspirational lady so I had no problem in using her inspiring character to write and publish this book. I spend many hours with her choosing what she and I believed to be the best recipes with many of them being Women's Institute Winners for many years in Weymouth Auckland where Gran spent her whole life.

It was a quick journey really in the scheme of book writing and publishing with my book landing in Auckland the day before Christmas 2008. There were many times before this that we thought Gran would not make it but she was a fighter and kept on living to see the book in the shops and also see the opening of my store in Mt Eden named Dulcie May Kitchen -Dulcie May being my Gran's name.  We opened in February 2009 and it has been an honour to share Gran's life and recipes with the world or at least New Zealand at this stage (the world is definitely coming)!

For me my Gran was a lady that had so much to give, so much determination for life, and she enriched so many lives with her values of love and respect.  She often would say to me "It is not how much you do, but how much love you put into the doing."  Her home was always full with friends and family it gave you a real sense every time you were there of how loved Gran was.

Cooking and food was always part of Gran's giving and 'doing' for that matter. You would never leave her home without a bottle of jam or preserve of some kind, or home baking.  You would also never visit without a cup of tea and a cream cracker with cheese and tomato or a piece of sponge cake - this list goes on. I am sure you will get that food was part of who my Gran was and she gave a piece of herself every time she gave away or shared some of her 'doing' with others.

This book is full of recipes that are so easy, we all have busy lives that don't seem to be slowing down so this book gives everyone an opportunity to cook and share with family and also maybe even share something with friends. Instead of a card that you might spend up to $8 on, bake a batch of biscuits or a cake - see what a difference it makes. I am sure your friends will love it and the book is simple enough for you all to be able to do this.

I have had an overwhelming response to this book and often get emails from people with their feedback. Gran passed away 6 weeks ago, but prior to that I  would read these those emails to her every night so she would hear of those that were still enjoying her recipes and of course her life as there is a small amount of history about her in there as well.

I wanted to share with you a recipe from the book that is really popular at Dulcie May Kitchen, but also a gift that was given to us on our birthday from Gran. It was always the best gift of the day and I would count down the days to my birthday to receive it.

Happy cooking and sharing - I hope I have inspired some of you to take this and share it with others!

With love
Natalie


Peanut Brownies

These peanut brownies have been a special 'Granny present' for family and friends on many occasions.

Ingredients

250g Butter
2 cups Sugar
2 Eggs
2 teaspoons Vanilla Essence
2 cups Flour
2 tablespoons Cocoa
½ teaspoon Salt
1 teaspoon Baking Powder
2½ cups Roasted Peanuts
1 cup Coconut

Method

1. Cream butter and sugar well, add eggs one at a time, beat well then add vanilla essence. Sift flour, baking powder, cocoa and salt into creamed mixture, and then fold in coconut and roasted peanuts.

2. Drop dessertspoons onto cold greased tray. Bake at 340°F (170°C) for 20-25 minutes.

3. Don't cook the brownies too fast because they're easily burnt. To roast your own peanuts, put them on a baking dish in a low heat oven for 20 minutes, shaking them occasionally. You can keep their skins on - they're not too husky for this recipe.