The Winter’Fest 2020 Menu, as promised

Ice climbing, hiking and winter camping require subsidence.  At our annual Winter’Fest, the ACC Montreal tries to serve up hardy meals to fuel our passion.  It was wonderful to have had a chance to share a hot meal with all of you at Winter’Fest after a day of climbing.  As the Indian meal seemed to have been a great success, we promised to share the recipes of the dishes that we served at the event with you.  So here they are, for you to try at home!

Madeleine, Edwige and Guillaume. Many thanks!

Indian curry chicken


  • boneless chicken breasts, or boneless chicken thighs (or a mixture of both) 1 kg, chopped to bit sized pieces
  • chopped onions, 500 ml (can be fresh but frozen are an easy option)
  • finely chopped garlic, 4 cloves
  • finely chopped ginger, 30-40 ml
  • 2 packages mushrooms, quartered
  • chicken or vegtable broth, 250-400 ml
  • green peas, 500 ml
  • olive oil or butter, 30 ml (enough to brown the onions)
  • large can of diced tomatoes
  • some tomato paste
  • garam masala, 15 ml
  • tumeric, 10 ml
  • Option:  replace the spices listed above with MDH (or other brand) Curry Masala for meat, 30 ml or to taste depending on how spicy you want it
  • Flour to thicken the sauce if needed


Enjoy it with basmati rice, or naan bread!



  • In a large casserole (cast iron or other), heat the oil or butter over medium heat
  • Add the onions, garlic and ginger, heat until almost browned
  • Add the spices and mix with the onions (or the Masala for meat)
  • Add the chicken and brown for 5-8 minutes
  • Add the can of tomatoes, mushrooms, tomato paste, salt and pepper and cook for at least an hour (longer if you can) stirring occasionally on low heat
  • Add the green peas and cook for at least 15 minutes to gain the flavour
  • add some flour (15 ml at a time) to thicken the sauce if desired
  • Cooking longer helps the curry gain the flavour, and the spices can be adjusted at any time, so put in less to start to not over spice
  • Making the curry a few days ahead allow the curry to get better

Fred’s vegetarian curry


  • 750 ml (3 cups) vegetable broth
  • 1 can 14 oz (398 ml) diced tomatoes
  • 1 can 14 oz (398 ml) coconut milk
  • 200 g (1 cup) dry green lentils, rinsed and drained
  • 1/2 cup (95 g) dry red lentils, rinsed and drained
  • 2 cups (280 g) butternut squash, peeled, seeded and diced
  • 1 onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 5 ml (1 tsp) chili seasoning
  • 1 ml (1/4 tsp) ground cumin
  • 1 ml (1/4 tsp) ground coriander
  • 1 ml (1/4 tsp) ground turmeric
  • Salt and pepper


In the slow cooker, combine all the ingredients. Salt and pepper. Cover and cook at low temperature for 6 hours. You can keep warm for up to 8 hours.



Edwige’s chocolate cake


  • 200g of chocolate
  • 140g of butter
  • 3 eggs
  • 200g of sugar
  • 3 tablespoons of creme fraîche
  • 40g of flour (yes, really only 40g)


  1. Heat the oven to 350°F
  2. Melt the chocolate and butter together in a pan
  3. Whip the eggs and sugar together till the mixture starts to fluff
  4. Add the creme fraîche to the egg and sugar mixture
  5. Mix everything together and add the flour
  6. Pour the mixture into a cake or brownie tin
  7. Cook for 25 to 30 min at 350°F
  8. Bon appétit!