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Best Recipes Passed Down From Our Family

mother daughter cooking baking

When it comes to cooking, we learn from TV shows, food bloggers and our favourite chefs, but nothing quite compares to picking up some trusty hints and tips from our parents and family.

 

Family recipes come in all sorts of variations, and the same goes for tips passed down through the generations. What one Grandmother adds to their signature dish might be the last ingredient someone else would think of and some like to keep things simple while others like to spice things up.

 

Here are some of the best family recipes, easy and low cost, passed down by our family.

 

Chicken and Mushroom Pasta Bake

 

Pasta Bake is a great weekday recipe and is so easy to make for the whole family. We’re sure it was a staple meal in everyone’s home while growing up but have you ever been taught this quick cheat…use a tin of creamy mushroom soup for a low cost and instant way to add flavour!

 

Follow this recipe at home and you’ll have an incredibly tasty meal full of flavour in less than 20 minutes.

 

INGREDIENTS (SERVES 6)

  • 2 chicken breasts
  • 500-750G family size bag of pasta shells or bows
  • 2 tins of creamy mushroom soup
  • 100g frozen peas and/or sweet corn
  • Salt & Pepper to season
  • Grated cheese to serve

 

METHOD

1. Bring a pot of salted water to a boil and cook the pasta until just before al dente

2. Drain water, add chicken and stir in the mushroom soup, peas & sweet corn.

3. Transfer the contents to an oven dish, spreading out evenly

4. Grate cheese on top and add salt and pepper to season

5. Bake in 180’C preheated oven for 20 minutes uncovered until cheese melts and is bubbly

6. Plate and serve hot

 

Claire, Leeds 2 Claire, Leeds “My Mum would whip this dish up in the time it took me and my brother to watch a couple episodes of kids TV shows and we loved it! I use it now to feed my husband and kids at least once a week as it’s so quick!

Secret Ingredient Shepherd’s Pie

 

A true British dish, it’s hard not to love a good hearty Shepherd’s pie. It’s one I’ll always remember because my Mum used to tease about a secret ingredient but would never tell my sisters and I what it was. Her secret didn’t last forever though and once I was old enough to help her make it, she told me what it was and I was amazed…ketchup! I’ve cooked with it ever since.

 

INGREDIENTS (SERVES 6)

  • 5 baking potatoes or smash
  • 500g lean mince
  • 1 onion
  • 200g tinned tomatoes
  • Garlic, rosemary and thyme
  • ¼ cup tomato ketchup
  • 2 tbsp Worcester sauce
  • 1 handful of frozen carrots
  • 1 handful of frozen peas or sweet corn
  • Butter, milk and seasoning for potatoes

 

METHOD 

1. Cook potatoes (or prepare smash if using) by boiling in a large saucepan of water for 20-25 minutes.

2. Brown mince, onions in a large pan then drain of excess fat.

3. Add garlic and herbs then stir through tinned tomatoes, ketchup and Worcester sauce and simmer for 5 minutes.

4. Stir in frozen vegetables and then spoon mixtures into an oven dish.

5. Mash the potatoes with the butter, milk and seasoning and then spoon over the meat mixture.

6. Oven bake for 30-35 minutes.

 

Jill, Wakefield “This is the ultimate comfort food and I love the fact that I feed my kids something I was served when I was younger too, it adds to the comfort! My little extra ingredient is actually the Worcester sauce, my Mum just used the ketchup but I like the extra kick from it”

Roast ‘Cheat’ Dinner

What if I said you could enjoy all of the taste and comfort of a roast dinner without any of the effort to make it? No Sunday would be complete without a roast but there is a way around spending hours preparing and cooking to perfection, all for it to be devoured in a matter of minutes.

 

INGREDIENTS (SERVES 4)

  • 4 Pork Chops with bone in
  • 500g New Potatoes
  • Cajun Seasoning
  • Baby Carrots
  • Broccolini
  • Red Peppers

 

METHOD

1. Preheat oven to 180’c

2. Cook the new potatoes in a large pot of boiling water

3. Slice the red pepper into chunky pieces & peel the carrots.

4. Add veg to an oven dish and drizzle with oil and seasoning before placing in the oven

5. Rub Cajun seasoning with salt & pepper into each pork chop

6. Chargrill in a pan on each side for about 90 seconds then put it on top of the vegetables in the oven

7. Boil the broccoli in a pan for 90 second while you remove everything from the oven – allow the meat to rest and tenderise.

8. Serve

 

Miranda, Garforth 2 Miranda, Garforth “As soon as you try to suggest anything other than a roast dinner on Sunday, there’s uproar! My trick is not to mention I’m not technically cooking one until it’s on their plate…nobody ever complains once they eat it! I thank my Aunt Carole every Sunday for sharing this cheat recipe with me”  

 

There we have it, three quick and easy recipes with a little spin on tradition, handed down to us here at Provident by our parents and grandparents. What are your favourite recipes that you’ve learnt from your parents and grandparents to use today?

 

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