My mom burnt a pot of beans once by getting it boiling and leaving the house for two hours to hang out with a friend. I was asleep and it was a trip to open the door to a wall of smoke. Highly recommend!
7 months ago | 240
I see what you’re trying to do here, Andy! Stealing all our family secrets, eh!
7 months ago | 64
My mum owned her own restaurant so whenever she came home she would be too tired to cook much else and honestly I don't blame her so we'd have what we affectionately called as kids "Mummy pasta" simplest thing on earth 2 tins chopped tomatoes in a pan with an handful of basil and mozzarella, add the sauce to a tray of some kind mix in pasta and lay more mozzarella on top and bake until the top went brown and crispy. To this day if I'm ever feeling sad or home sick I still make a bowl of mummy pasta
7 months ago | 74
Not a family recipe but one from a specials board in a pub that we used to go to for Sunday lunch but has unfortunately changed hands and no longer does meal’s. So this is my interpretation of the dish that I had most times when we went there. It’s called Funky Scrumpy Chicken. Marinate a medium to large Chicken Breast for a minimum of 2 hours in a pint of hard apple cider ( if minors will be eating this swap the cider to none alcoholic apple juice). Remove the chicken from the marinade and reserve the marinade. Take some clean chestnut mushrooms and slice them into 1/4 inch thick pieces or thinner and cook them in the reserved marinade until uniformly tender and coloured. Use the mushrooms to line the bottom of an oven proof serving dish big enough to contain the chicken breast with a little space all around. Again reserve the cider marinade. Take a large slice of country style ham about 1/8 inch thick and use it to wrap the chicken breast in, secured with a toothpick or cocktail stick. Place the wrapped chicken breast in a cooking dish and pour the marinade over it and place in the oven to poach if necessary add either cider/apple juice or chicken stock/ water to submerge the meat for the poaching process. Once cooked through remove the meat and drain well, save the poaching liquor to make a roux and add shredded cheese (I prefer Red Leicester but most hard cheeses will work) to make a good cheesy sauce. Place the chicken on top of the sliced mushrooms in the baking/serving dish and pour over the cheese sauce and lightly grill. Prepare a plate with your preferred potato side( I like to serve with chips or or small roasted potatoes, but potato croquettes, or New Jersey royals simply boiled work well with the dish too) dress the plate with some salad leaves and chopped salad vegetables to taste, place the chicken dish on the plate and serve. Add dressing or condiments to taste.
6 months ago | 0
I would say my most favourite of her savoury cooking are "kachnaar" and "ravaan di phaliyan". But I doubt you can find those near you. Most desi mums don't do recipes, they just cook up what they have to a taste the family will accept. You ask whats cooked today, and she would say 'baingun' or 'gobhi gosht' or 'keema'. We still eat seasonally so summers is all gourds, winter is brassicas, and past a certain time of the year tomatoes are replaced with yogurt. We also say flavour is in the cooking hand. Ammi makes Kheer for auspicious occasions and all our friends and family wait for it and invite themselves over if they hear she's made some... I helped her make it for years so I know how to make it but I can never get that same taste. It starts with a handful of rice for every kilo of full fat milk and a few green cardamoms, and takes several hours to cook while you stir an increasingly hard to stir hot mixture in a huge pot. Then you add sugar to taste and cook until a spoonful dropped on a plate would cool to a consistency that won't move when plate is tilted. Last thing to add is a few drops of kewra and rose water and sliced almonds. Eat hot or cold.
7 months ago | 14
Both my Mum and Dad were amazing cooks and despite back in the late 70s and 80s they both contributed to the culinary delights in our home. Mum could make something from nothing so every dish was signature. Dad was partial to making veggie soup with barley. Always from scratch and my favourite memories regarding who was prepping, was sneaking some freshly diced carrot from the chopping board! 😏 hey from Northern Ireland
7 months ago (edited) | 8
My mum made sure to teach me cooking skills as I grew up, and I've quite a versatile meal plan for a full time student. But, no matter what dish I make, somehow mum makes it better! We use the exact same ingredients and recipe, but I just can't seem to beat mum's experience with cooking 😂
7 months ago | 13
My mom’s dinners inspired me to learn how to cook. One of the dishes that really sticks out was canned or frozen spinach served lukewarm in a bowl with no seasonings and not properly drained. I learned how to cook so I’d never end up eating that slop again.
7 months ago | 5
My mum hated cooking. I have many fond memories of her, but none of them are associated with food. I'm very thankful for your channel and the recipes you provide. I'm pretty sure I'll find my best recipe here.
7 months ago | 13
I am Bengali. When I lived in Mumbai, my ex's mom introduced me to some staples of Marathi cuisine - the Marathi style Sabudana Khichdi happens to be my favourite. Although the dish is popular pan india as a filling meal to start a day of fast, it is simply the most delicious thing I have tasted. It is tricky to get it right. The sabu- sagoo pearls have to soaked for a long time in the correct amount of water. Too much water and it is a soggy mess when you are tossing it in the pan. If the water is less than adequate, you are chewing rubber bullets. The sabudana can neither be too small, nor too big- medium sized ones only. The peanut powder to coat the soaked sabudana will be neither fine not coarse. Ingredients Boiled potatoes Soaked sabudana Peanuts Black salt/ regular salt Ginger Ghee Mustard and Caraway seeds (optional) Too few ingredients . A whole lot to mess up. Best recipe out there- https://www.indianhealthyrecipes.com/sabudana-khichdi-recipe/ My variations- NO COCONUT, coarser peanut powder. I coat the soaked sabudana (sago balls) in the peanut powder before adding it to the pan. That way the powder absorbs any residual water on them if any, allowing for a more fluffy seperate grain texture. Best way to enjoy this is to try it first made by someone else. That would help understand the texture better. I hope this helps.
7 months ago (edited) | 1
Blueberry 🫐 cheesecake in a huge glass baking tray in summer. & Huge party bowl of Layered chocolate truffle cake for birthday
7 months ago | 3
My mom passed away recently..I'd like to honor her and will submit a recipe. Thanks Andy
7 months ago | 69
Custard: 3 cups milk, half cup honey: heat 1.30 minutes in microwave. Mix honey into milk. Add 4 eggs and 2 teaspoons of vanilla. Beat with hand whisk intil smooth. Put a sieve over a pouring jug and pour mixture through sieve into jug. Pour sieve mixture into ramkins. Pour water around ramkins in a baking dish and bake 300, no fan oven, for about 45 minutes. Check after 30 minutes. Put butter knife into center of a ramkin and if gelatinous, it's done.
7 months ago | 1
Hi Andy, not any of my Mum’s recipes (she peaked with Chicken-a-la-King in 1972🤣), but I’ve had absolute cravings for 1970’s local Chinese restaurant fare - eg: Mongolian Lamb Sweet & Sour Pork Honey chicken Curried Prawns Pork Ribs in Plum Sauce Satay prawns Combination Fried Rice Chicken & Corn soup Prawn toast Beef in Black Bean Perhaps you could update them????? Gotta go - gotta order a Chinese now!!
3 months ago | 0
My mum's pineapple meringue pie. Reminds me summer time and family get togethers with my cook island family
7 months ago | 6
I have one: Beef soup It takes several hours to make. Fatty beef cooked from cold to boiled water for 10-20 mins(depends on how thick the meat is). Throw away the water. Onions, carrot, sellery lightly browned with leek, allspice, gloves and bayleave. Salt, pepper, nutmeg as spices. Cooked till the meat is cooked through. The both should be light golden, not dark. Take the meat and veggies out. Cut new carrots and cook em till close before cooked through(or use the old ones). Cut spring onions in pieces. Put tabioka in and simmer it for a few minutes. As soon as the tabioka is ready stir one egg in for an egg drop. Now serve a piece of meat on an extra plate and finished.
7 months ago | 2
Pickle Infused Chocolate-Covered Bacon Sushi - 8 slices of bacon - 1 cup of dill pickle juice - 1/2 cup of dark chocolate chips - 1 tablespoon of wasabi paste - 1 avocado, sliced - 1 small cucumber, julienned - 1/2 cup of sushi rice, cooked - 2 sheets of nori - Soy sauce for dipping - Sesame seeds for garnish
7 months ago | 0
Tuna cheesy noodley Ingredients - can of tuna - Craft Mac and cheese - some ranch seasoning I would love if you found a new way to make this recipe. This was a cheap and fast meal my mother discovered when we were low on groceries. It holds a special place in my heart, hope you get inspired!
7 months ago | 5
It’s our “family dish”, common throughout the southern USA but I didn’t know that until I was an adult :). Corn Casserole. Super easy, great for holidays, pot-lucks, and parties. Always a hit, guaranteed! Ingredients: 2 sticks butter (unsalted is ok if you’re watching your salt intake) 2 cans corn (drained) 2 cans Creamed Corn 16oz Sour Cream 2 boxes of Jiffy Corn Muffin Mix Steps: 1) preheat oven to 350F 2) place butter in 13x9 casserole dish before putting it into the oven while it preheats 3) Meanwhile, mix remaining ingredients until homogenous 4) carefully remove dish from oven once the butter has melted. Do not burn the butter, but having it brown a big before you pull it out will only enhance the flavor of the final dish. 5) carefully add ingredients from step 3 into the casserole/butter dish. Gently spread to evenly distribute the mixture. There should now be pools of butter floating on top near the edges. 6) bake at 350F for 45 minutes, then check the middle for doneness. The middle should not be liquid, but should be semi firm. The edges will be Golden Brown and delicious and your family will fight for the corners. If the middle is not done then continue cooking, checking in 5min increments. I’ve tried adding things such as bacon, jalepenos, and/or cheese, but think the original recipe is always the best.
7 months ago | 0
A French peasant dish: Rabbit with bacon bits mustard and dried prunes serve with steamed potatoes 😋
7 months ago | 4
Andy Cooks
SUBMIT YOUR MUM’S BEST RECIPE!
We all know that mums have the best recipes. I want to cook your mum’s best dish and find out whose mum has the winning recipe. If your mum has a signature recipe that you think deserves to be featured, send it in.
Submit it here - forms.gle/gs2mgc43x9tqc3J89
7 months ago | [YT] | 1,439