HOMECOOKING WITH TERESA

  This is a very delicious spread that can be served on top of wholemeal bread or as a dip with sliced vegetables and grilled pita bread. I used it on top of Soybean & Linseed Sourdough Vienna and added some mixed salad leaves I had in the fridge. It  was delicious.  Ingredients 1 x 425g tin tuna, drained 100g reduced-fat ricotta 1 clove garlic, crushed 1/2 small red onion, finely chopped 1 Tbsp lemon juice 1 tsp Worcestershire sauce Method Combine all the ingredients in a food processor and process until smooth. Season to taste. Serve with crispbread or bread from your daily allowance, as a dip with vegetable sticks , or use as a sandwich filling with salad. Serves 4 1 SERVE = 1 unit protein 1/2 unit dairy * 1 unit vegetables with serving suggestion

  This is a recipe that my mother used to make but that I have adapted a little by looking at other recipes in Catalan cookbooks. It's a very tasty and comforting dish, but perhaps more suitable to eat in autumn-winter, as it has a lot of calories and is too heavy to eat when it's hot. It's really meant to be eaten as a single dish, and we'll only need a slice of bread to mop up the sauce, if that's what we like. Ingredients 500g lentils 400g of pork ribs, cut into pieces and salted 2 thick slices of speck, cut thickly 200g of chorizo, without the skin and cut into thick rounds 2 carrots, thickly sliced 3 or 4 thick pork sausages, whole 1 onion, chopped 3 grated tomatoes or 400gr can 1 head of garlic, cut in half horizontally 1 bay leaf 1 sprig of fresh thyme 1 1/2 cups of white wine 1 teaspoon of smoked paprika olive oil salt, pepper Method Put the lentils to soak the day before. Drain the water and wash them well under the tap. Preheat the oven to 170C. Put oil in

This beef recipe is usually made with veal chops, but I had a cut called Y-bone, from the shoulder, and that being cheaper, sometimes it doesn't come out as tender as the other grilled steaks. They were also very large, almost 1/2 kilo each, and I read that it was recommended to stew them, and well, yesterday I decided to try it by making this recipe. It turned out spectacularly good, and it's very easy to make. I also have to say that the mashed potatoes here work wonderfully, because when mixed with the sauce they taste exceptionally good.... And of course, you can also mop in bread if you prefer it! We try not to eat too much bread, and that's why potatoes are perfect!! Ingredients 1 kg veal sea salt and freshly ground black pepper 1/4 cup (75g) plain flour 2 Tbsp olive oil 3 thick rashers rindless smoked streaky bacon, cut into 5 mm lardons 2 cloves of garlic, finely chopped 1 cup (250ml) dry red wine 1 generous sprig thyme 1 bay leaf 1/2 cup veal stock 200g button mush

  This is a recipe from the cookbook Lantern Cookery Classics by Stephanie Alexander, and I have to say that they are delicious! They are a little sweet, sour and slightly spicy.  Ingredients 500g freshly picked young cucumbers, unpeeled 1 onion (about 200g) very thinly sliced 1 1/2 tablespoons kitchen salt 1/4 cup (60ml) hot water Pickling liquid 1 cup (250ml) apple cider vinegar 1 cup (220g) white sugar 2 teaspoons mustard seeds 1 teaspoon chopped dill or tarragon 1/4 teaspoon ground turmeric 1/4 teaspoon chilli flakes Method Slice the cucumbers very thinly in a food processor using the slicing attachment or with a mandoline. Mix the cucumber and onion in a mixing bowl. Dissolve salt in hot water in a stainless-steel saucepan over medium heat, stirring with a wooden spoon until completely dissolved, then pour over cucumber mixture. Mix through and leave for 3 hours. Rinse the saucepan. Tip the cucumber and onion into a colander resting over a bowl. Press with the back of a large meta

  This is a recipe that can be used as a sauce to accompany many dishes. I've used it to accompany all kinds of fish, grilled, crumbed, or simply fried, and we also love it when mixed with mayonnaise to accompany baked potatoes. It tastes similar to the salsa brava that we like so much. It has a sweet and sour touch and if you do not like it too spicy, you can put less chilli peppers. Ingredients 1000 g of tomatoes cut in quarters 40 g fresh ginger root, peeled and cut in round slices (2 mm) 40 ml oil 80 g fresh red chilli peppers, seeded and cut into pieces (2 cm) 10 garlic 100 g white wine vinegar 200 g sugar 2 teaspoons fine sea salt Preparation Thermomix 1. Put the tomatoes, ginger, oil, chilli peppers and garlic in the bowl and chop them for 10 seconds at speed 7. 2. Add the vinegar, sugar and salt and, using the basket instead of the measuring cup, cook 60 min/Varoma/speed 3. 3. Remove the simmering basket and insert the measuring cup, then puree 1 min/speed 5-9, gradually in

This is a recipe from a supermarket magazine that I have slightly adapted. It is a good way to introduce vegetables to young kids, and excellent to put in the lunch box. I have frozen some of the muffins and then I reheat them in the microwave when defrosted. They are yummy and enjoyed by both kids and adults as well. It could go extremely well next to a green or mixed salad. They were delish! Ingredients 3 short-cut bacon rashers, chopped 50g cup mushrooms, thinly sliced 2 cloves garlic, minced small handful Italian parsley, chopped 3 Tbsp dry sherry 1 cup finely chopped broccoli 60g baby spinach leaves, shredded 8 free range eggs 1/4 cup (60ml) milk 1/2 cup (60g) grated cheddar Method Preheat oven to 180°C. Put muffin cases in a 1/3-cup (80ml) 12 holes non-stick muffin pan. Heat a non-stick frying pan over high heat. Add bacon and mushroom. Cook, stirring, for 2 mins or until light golden. Add the garlic and parsley and cook a further 1 minute. Pour in the sherry and cook until the l