HOMECOOKING WITH TERESA

I'm not sure this salad is very traditional but I have now made it a few times and is on the list of favourites! It is very yummy! The different layers of vegetables make it a meal on its own.  But the star of the show is the zesty lime dressing! That's what makes this salad so delicious.  To make it even a more complete meal, yesterday we added some hot smoked salmon as one of the possible ingredients suggested.  A really top recipe! Ingredients 1 Tbsp olive oil 300g fresh corn kernels (about 2 corn cobs) 500g snow peas, trimmed and blanched (or raw and thinly sliced) 250g cherry tomatoes, quartered 1 red onion, thinly sliced 4 radishes, thinly sliced 2 large handfuls of coriander leaves, roughly chopped 1-2 jalapeños, thinly sliced 200ml Zesty lime dressing (see below) pinch of ground cumin pinch of ground allspice pinch of sea salt 3 large avocados, stoned Bacon 80ml / 1/3 cup vegetable oil 500g smoked bacon, cut into lardons 150g / 1 cup pepitas (pumpkin seeds) 1 larg...

This lovely recipe is usually served for breakfast, but it can be easily served for both brunch, lunch and even for a light dinner. I used both sides of the bagel to make it a more substantial meal. Also, the curly endive, dressed with olive oil, finishing fruit vinegar and a bit of salt, worked perfectly. Certainly a keeper! Ingredients 4 plain or rye bagels 100g neufchatel cream cheese 200g sliced smoked salmon 1 avocado, sliced (optional) 2 spring onions, chopped 2 roma tomatoes, finely chopped 2 Tbsp baby capers, rinsed and drained 2 Tbsp finely chopped dill 2 Tbsp lemon juice 1 Tbsp extra virgin olive oil salt & freshly ground black pepper salad leaves to serve, optional Method Cut the bagels in half and spread the base generously with cream cheese, then top with the avocado (if using) and the salmon. Combine the spring onions, tomatoes, capers, dill, lemon juice and olive oil in a bowl. Season and pile the mixture onto the salmon and serve with the salad leaves if using. Serv...

  This is a delicious warm salad that it's a meal on itself with the addition of the mixed salad leaves. I used a mixture of curly endive, radicchio and rocket. Also, couldn't find any caperberries, so I used capers instead. Love to try it with the other variations of protein. Yum!  Ingredients 10 chat potatoes, skin on 2 Tbsp white wine vinegar extra virgin olive oil salt flakes and freshly ground black pepper 4 eggs 2 handfuls of flat-leaf parsley leaves, torn 1 handful of dill fronds, torn 10 tiny cornichons, cut in half lengthways 2 spring onions, finely sliced 2 long green chillies, finely sliced 12 thin slices of cooked corned beef (you could also use pastrami, smoked trout, gravlax or even bacon) 8 caperberries, cut in half lengthways 4 Tbsp crème fraîche salad greens dressed with olive oil and fruit finishing vinegar, optional Method Boil the potatoes in plenty of salted water until very tender. Drain well, slice in half and add to a large bowl with the vinegar and 2 T...

This is a very traditional Catalan dish that every household has its own way of doing it. It's also very common to use scampi instead of prawns. I have used a couple of recipes from well known Catalan cooks and adapted them to create my own. Mixing chicken and seafood has been very traditional in many regions of Catalonia. Chicken used to be eaten only for big celebration and Christmas, and some seafood such as lobster or scampi were cheaper products on the coastal regions. In fact, they use to call the recipes Lobster and chicken because the chicken was then more scarce! I served it with Rossejat de fideus but without the allioli, the sauce was so flavoursome that it didn't need the extra punch of the garlic. Also, I find that raw garlic can repeat when eaten at night time! Ingredients 1 chicken (approx. 1.6kg) 16 prawns 3 ripe, chopped tomatoes 2 carrots 1 onion 1 bay leaf 1/2 cup cream 4 cloves of garlic 1/3 cup of brandy 1/3 cup of sherry 1 tsp butter 1 litre of chicken st...

  This is the first time I made this dish and used two recipes to make my own version. I used the one from Larkin Cen mostly, but I cooked the pork using another recipe as it contained basic ingredients such as garlic and ginger, which I thought would give the pork a nicer flavour. Everything was made from scratch except for the crunchy chilli oil, that came from a jar.  I couldn't get the traditional preserved mustard greens (yacai), so I made Quick-pickled turnips to give a bit of crunch and sweetness to the dish. I can see why it is a very popular street food in Sichuan. A lovely dish for a relatively cold evening. Ingredients: Quick-pickled turnips 250g of baby turnips, or regular turnips 1 tbsp of salt 125ml of water 125ml of rice wine vinegar 100g of caster sugar Dan dan sauce 100g of sesame paste or smooth peanut butter 10g of light soy sauce 1/2 tsp caster sugar 1 pinch of Sichuan peppercorns 1 garlic clove, ideally confit or roasted 1/2 tbsp of toban djan chilli bean ...

  These fish cakes, also known as ‘fish patties’, are very popular in British cuisine and can be found in many fish and chip shops. Some are better than others… This recipe by Gordon Ramsay is easy to make, healthy and delicious.  Ingredients 400 g potatoes  2 tablespoons olive oil finely grated zest of 1 large lemon 2–3 tablespoons lemon juice sea salt and black pepper a few sprigs of fresh thyme 1/2 lemon, sliced 300 g salmon 300 g cod or other fish a handful of chopped parsley a handful of chopped chervil 3 tbsp plain flour 2 medium eggs, lightly beaten 50 g Japanese breadcrumbs (panko) Anchovy dressing 2 tablespoons olive oil 2 tablespoons capers 2 shallots, peeled and chopped a bunch of parsley, leaves only, chopped 4 anchovies, chopped 4 tablespoons extra virgin olive oil Method 1. Peel the potatoes, cut them into even-sized pieces and place them in a saucepan with plenty of salted water. Bring to the boil and cook for 10–15 minutes until tender when pierced with a ...