HOMECOOKING WITH TERESA

I have made this recipe several times over the years, and it is always a very pleasant meal, full of flavours. I used a grill pan instead of BBQ, and it tasted as good. The combination of oil, honey, garlic, oregano, salt & pepper brushed over the lamb, halloumi and eggplant is absolutely delicious!! If you cannot find baby eggplants, you can use the bigger ones but cut into 1cm rounds. You can also use bought tzatziki if you prefer it, but I find that it is much better to make your own, and it takes only a few minutes! This is a lovely, easy and fast meal. You can have it at the table in about 30 minutes. Ingredients 2 Tbsp olive oil 2 tsp honey 2 cloves garlic, crushed 1 tsp chopped fresh oregano leaves Sea salt and freshly ground black pepper 4 x 100g lamb leg or rump steaks 2 baby eggplants, halved 150g haloumi, cut into 4 slices 1 lemon, halved 50g rocket leaves Olive oil for drizzling Tzatziki 1/2 Lebanese cucumber, grated 200g Greek yoghurt 1 Tbsp extra virgin olive oil 1 Tb...

This is a very traditional Catalan dish that it is usually served with peas instead of green beans and even sometimes with artichokes. A bit of dark chocolate added to the sauce, helps with the thickening and the colour. Each family seems to have their own recipe. I added the chillies and the extra garlic cloves to this recipe. In Catalonia cuttlefish is quite expensive nowadays, but in the past, that wasn't the case and therefore it was considered 'peasant' food. Many fishermen would cook it on the boats to have a nice meal. Some people add a bit of all i oli on top before serving. It's certainly a very delicious dish and the sauce was amazing.  Ingredients 2 big cuttlefish 600g red pontiac potatoes     250g green beans 4 onions 3 tomatoes 2 whole  Chilli Bird’s Eye 1,200 ml fish stock 5 sprigs of parsley 1 garlic bulb 1 handful of toasted almonds 2 garlic cloves, extra 15-20g dark chocolate, grated a good dash of brandy extras virgin olive oil salt black peppe...

  This is a very traditional Catalan dish that is absolutely delicious. Samfaina is similar to the Southern French ratatouille or to the Sicilian Caponata. It is served with either poultry, rabbit or fish, and you can make a large batch of the sauce and store it in jars. It is even better the day after, so you can prepare it in advance.  Ingredients 6 cod fillets ( if salted, they must be soaked in water for at least 3 or 4 days, changing the water every day ) flour for coating Samfaina 2 eggplants, diced 1 red capsicum, sliced 1 green capsicum, sliced 3 zucchini, diced 1 x 400g tin fresh tomatoes a handful of parsley, chopped sweet paprika olive oil  a pinch of sugar  salt and pepper Preparation Start by making the samfaina. Put a bit of oil in an ovenproof casserole. Add the capsicum, stir well and cover and cook until soft, about 5 minutes. Add the eggplant and stir well. Again, cover and cook until soft, about 5 minutes. Add the zucchini and cook covered until so...

  Today I wanted to make a dish that I haven't eaten for many, many years. My mother is a very good cook, but I have never really liked her casserole noodles.... I looked up several noodle recipes in my cookbooks and also recipes on the web... and I have tweaked them a little to suit my own style. They came out great, and I'll make them again for sure, especially in the winter time. Ingredients 200g of pork belly bacon, diced, or smoked speck 2 small chorizo sausages, cut into slices 2 pork sausages, sliced or pork loin, cut into small cubes 2 onions, finely chopped or grated 3 cloves garlic, finely chopped 1 good splash of sherry 2 bay leaves 400g canned chopped tomatoes 1 tablespoon smoked paprika a few saffron threads 1 good splash of brandy 500g short noodles 1 1/2 litres chicken stock or water black pepper salt oil 1 picada (6 almonds, 1 clove of garlic and parsley) Method 1. Put a little oil in a oven-proof casserole and cook the bacon and chorizo until well browned. Remo...

  Today for dinner I made for the first time a Catalan dish ‘Popets amb ceba i cigrons’. I adapted this recipe from one I got from a fellow member of a cooking group and also from a Catalan cookbook I have. It turned out really yummy! The octopus was super tender, and I finished the sauce with chopped garlic, almonds, hazelnuts, pine nuts, a teaspoon of sweet aniseed and a dash of olive oil. Unbelievably good ..... 😋🥰 Ingredients 1 kilo of medium octopus, cut into chunks (previously frozen and defrosted) 4 large onions 4 garlic 1 bay leaf 1 cayenne pepper (optional) 1 glass of dry white wine 1 cup of crushed tomato (pasata) 500ml fish stock 1 teaspoon of paprika 1 picada (almonds, hazelnuts, pine nuts, black pepper, garlic, a teaspoon of sweet aniseed and a drizzle of olive oil) 2 x 400g tins of chickpeas olive oil salt Method Clean the octopus and, once clean, drain. Peel and cut the onions into julienne strips and cook over a low heat in a frying pan with olive oil. Add a pin...