In Loving Memory of my Mom

In Loving Memory of my Mom
Cooking from the Heart

Wednesday, October 22, 2014

Cape Velvet Cream a la Kath......

This one is for my friend Dawn Howells who came across this recipe in my dear old faithful hand written recipe book. Enjoy

You will Need:

1 Egg whipped
1 450g tin Nestle Cream
1 450g tin of Condensed Milk
1 1/2 cups of Brandy
1 Dessert Spoon of Instant Coffee
1 Teaspoon of Vanilla Essence
1 dark glass bottle


Mix Egg, Nestle Cream and Condensed Milk together. Mix well.
Mix Brandy, coffee and vanilla together. Mix well.
Add both mixtures together and place in a dark bottle.
Keep Refrigerated.

Angie's Spicy Tomato Soup

Now this is a real winner when the weather is cold. Angela made this to take to a camping trip at Silvermine in the dead of winter. It was absolutely delicious :-)

You Will Need:

Half a packet of Lean Bacon chopped up
A Good Shake of Worcestershire Sauce
1 Onion
2 Cloves of Garlic ( grated )
1kg of Tomatoes (skinned and chopped)
A pinch of dried Thyme
2 Pinches of dried Mixed Herbs
1 1/2 Knorr chicken stock cubes
1 pinch of dried chillies
600ml water
Glug of Olive Oil
Salt and Pepper to taste


Fry Onion, Bacon and Garlic until soft in a glug of olive oil.
Add stock cubes, herbs and chillies and fry for a minute.
Add Tomato and water
Add Salt and Pepper to taste.
Simmer for a couple of hours to reduce as required
Cool and blend


Olivia's Chicken Curry

We were invited out to friends Steve and Angela Hall for dinner last week where Angela made us this really delicious chicken curry. When I asked her for the recipe, she told me how her granddaughter Olivia had made it for them and given her the recipe. So here is a chicken curry that is child's play to make and very very tasty :-) This recipe feeds 2 people so just double up for more

You will need:

2 Onions
2 Chicken Stock Cubes
1 Tbs Tomato Puree
1 Tbs Med Curry Powder
1 Tbs Mild and Spicy Curry Powder
1 Green Pepper
Small amount of Baby Potatoes
2 Chicken Breasts
3 Cloves of Garlic
Any left over Veg
Half a tub of Greek Yogurt
Half a tub of Cream


Chop and fry the onion and green pepper in a little veg oil.
Add Cubed Chicken breasts, stock cubes, curry powder, garlic and tomato paste
Stir and add a dash of water, potato and veg.
Cook until tender
Reduce liquid to a thick consistency
Add the yogurt and cream and heat through gently ( do not boil )

Serve with basmati rice, poppadums', chutney, tomato and onion sambles.