Recipes from mom

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Ingredients 4 cups frozen strawberries (about 520g) 1 cup granulated sugar (200g) 1/2 cup water 1/2 cup heavy cream 2 tablespoons corn starch Ice Cream Cake 2 litres Chapman's Strawberry Shortcake Ice Cream 3 cups crushed vanilla cookies 1/2 cup melted butter Instructions Strawberry Sauce: In a medium pan, add the strawberries, sugar and water. Bring to a simmer over medium-high heat, stirring often, and cook until berries are softened. Puree in the pan with an immersion blender (or mash with a potato mashed for a chunkier texture). Whisk together cream and corn starch. Stir into strawberry sauce to thicken slightly. Pour into a medium bowl and set aside to cool to room temperature (this can be done the day before, or use the fridge or freezer to speed up the process). Ice Cream Cake Remove ice cream from the freezer to soften for 30-45 minutes before assembly. In a large bowl, combine crushed cookies and melted butter.  Place a piece of parchment

Easy 20-Minutes Fish Stew cooking in a delicious and rich broth! Course: Fish, Seafood Cuisine: American Servings: 4 servings Ingredients 2 tbsp olive oil 1/2 whole white onion, diced 2 cloves garlic, minced 1 1/2 lb wild cod 15 oz can diced tomato 1/2 cup coconut milk 1/2 cup Hood Sour Cream 2 tbsp tomato paste 1 whole red bell pepper, sliced 1 whole green pepper, sliced 1 pinch sea salt + pepper, to taste 1/2 tsp red pepper flakes 1 tbsp fresh cilantro Instructions Heat oil in a large skillet. Add onion and garlic, cook until fragrant (3 mins). Add can of diced tomato, stir. Proceed to add in coconut milk, Hood Sour Cream and tomato paste. Give mixture a stir and allow it to cook for 2-3 mins. Next add sliced peppers and cod chunks. Season with salt, pepper and red pepper flakes. Cover and allow fish to simmer for 10-12 minutes. About 3/4 of the way carefully turn the cod pieces that are not completely immersed in broth. When done, remove fro

Ingredients to prepare chicken tandoori recipe 1 Kg Chicken legs de-skinned and trimmed fat, cut into serving pieces For a first marinade 1 tablespoon Ginger garlic paste 2-3 teaspoon Kashmiri chili powder ( i have added 1 tbsp) 1 tablespoon Lemon juice Salt to taste For a second marinade 300 grams Greek yogurt or hung curd 1 tablespoon Ginger garlic paste 2-3 teaspoons Kashmiri red chili powder 1 teaspoon Garam masala powder 3/4 teaspoon Black Salt (Rock Salt) 1 teaspoon Cumin powder ½ cup mustard oil Instructions How to make tandoori chicken Firstly, clean, wash and make cuts on the chicken using a sharp knife. This will help the marinade to penetrate well in the chicken Then, in a bowl, mix all the ingredients of a first marination. Add chicken and mix it very well in the marinade, then, cover the bowl with a plastic cover and leave it for 45 minutes-1 hour under refrigeration. In another bowl, add all the ingredients of a second marination a

Amazingly crisp chicken bites drizzled with sweet chili mayo – so good, you’ll want to double or triple the recipe! INGREDIENTS 1/2 cup vegetable oil, or more, as needed 1 cup buttermilk 3/4 cup all-purpose flour 1/2 cup cornstarch 1 large egg 1 tablespoon hot sauce Kosher salt and freshly ground black pepper, to taste 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks 1 cup Panko* FOR THE SAUCE 1/4 cup mayonnaise 2 tablespoons sweet chili sauce 1 tablespoon honey 2 teaspoons Frank’s Hot Sauce DIRECTIONS To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside. Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat. Working in batches, add chicken to the skillet

INGREDIENTS 1 large onion finely chopped 2 large carrots peeled and finely chopped 2 celery ribs finely chopped 4 garlic cloves crushed 1 bay leaf 1 tbsp dried mixed herbs 1 tsp chilli flakes/red pepper flakes (optional) 5 cups broccoli stems removed and finely chopped 6 cups chicken stock/broth (Home-made or good quality store bought ) 2 cups milk 2 tbsp cornflour/cornstarch mixed with 2 tbsp water 2 cups shredded chicken (I used rotisserie chicken) salt and pepper to taste lemon juice to taste  INSTRUCTIONS Sauté the onion, celery, carrot and broccoli stalks in a splash of oil until soft and fragrant and just starting to brown (this takes around 10 minutes).  Add the garlic, bay leaf and herbs and sauté for another minute before adding the chicken stock, milk and cornflour mixture.  Bring to a simmer then add the broccoli florets and shredded chicken.  Allow to cook for 15 minutes then season with salt, pepper and lemon (optional).  Serve with crus