HOMECOOKING WITH TERESA

  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 ...

This is the first time I cook this recipe. It is a very traditional way to eat seafood in many parts of Catalonia. Monkfish is highly regarded in the culinary world, often referred to as the "poor man's lobster". It's hard to find in the area we live in, and I was very lucky to buy some a few days ago, and at a very good price, in fact it was almost half the price of the other fish fillets. I bought the whole lot, almost 2 kg and put it in the freezer for us to enjoy. To make this recipe, I used a cookbook from Nandu Jubany, a Catalan chef with a Michelin star that lives near my hometown in Catalonia, and from a Blog called 'Els fogons de Can Sibina'. I got some ideas from both and then created my own. I must say that it turned out absolutely delicious 😋  ! Ingredients Fish stock fish head and bones  (I used the top part of a snapper fillet, near the head) 1 onion, cut in half 1 carrot, cut in half a few peppercorns 3 fish stock cubes (or 1/2 l fish stock) 1l...