HOMECOOKING WITH TERESA

This recipe is from a very interesting cookbook 'Green Burgers'. It was first published in Sweden and now has been published in English. All burgers are vegetarian and there are very interesting combinations. I love mushrooms so I thought I would start with this one. I have changed it a bit, so this is my interpretation. INGREDIENTS: For the burgers 6 grilled and steamed spring onions 375g portobello mushrooms vegetable oil for frying a splash of dry sherry 5 garlic cloves, finely chopped 1 Tbsp butter 100g breadcrumbs 1/4 cup dukkah (optional) 100ml tomato sauce (ketchup) 1-2 Tbsp garlic and chilli sauce (optional) 1 egg Caramelised onions 2 onions 2 Tbsp butter 1 Tbsp red wine vinegar Grilled and steamed spring onions 100ml olive oil sea salt and freshly ground black pepper 6 spring onions To serve 120g creamy (blue) cheese burger buns or Turkish rolls rocket leaves METHOD To grill and steam the spring onions, p

This is a very yummy and simple recipe. I had some green beans I needed to use as well as many cherry tomatoes from the garden. I adapted this recipe from Jamie Oliver and it turned out very well. It was very delicious. INGREDIENTS: 2 salmon fillets, pinned  boned 750gr green beans, trimmed 2 punnets cherry tomatoes (or other tomatoes), cut in half 1-2 handfuls of black olives, deseeded and roughly chopped a handful of fresh basil leaves, picked 1-2 lemons 2 small red chillies (optional) 10 anchovy fillets, finely chopped salt and freshly ground black pepper olive oil mayonnaise or all i oli for serving (optional) Preheat the oven to 200C. Blanch the green beans until tender (2-3 minutes) in salted, boiling water, and drain. Rinse them under cold water. Put them in an ovenproof dish and add the tomatoes, olives, anchovies, basil and chillies. Drizzle with olive oil. Put the beans in the oven and roast for about 10 minutes. Season the sa

Escalivada is another traditional Catalan dish which is served mainly as a side dish for barbecued meats. It is basically made of roast  whole capsicums, onions, eggplants and potatoes, then cooled and sliced and dressed with salt, pepper and olive oil. You can add a touch of vinegar if you like, but not too much. I have added my personal touch with a dressing with ingredients I love, but it's not a traditional dressing and don't have to use it if you prefer a more plain flavour. INGREDIENTS: 3-4 red capsicums (or a variety or colours red, green and yellow) 2 medium eggplants 4 potatoes 2 onions METHOD: To make the escalivada, preheat  oven at 180 C.  Wrap the whole onions and potatoes on aluminium foil and put on an oven tray covered with baking paper.  Rub the whole capsicums and eggplant with a bit of oil. Put on tray and bake in oven for about 30 minutes.  Turn vegetables over and put back in the oven for another 30 minutes. Remove the capsicum

This recipe is sooo yummy you have to stop yourself from eating more than you really need. You can add some scallops if you have some or even some fish fillets cut into small-bite size. If you do, cook them in batches at the beginning and add them to the risotto at the same time you add the prawns. INGREDIENTS: 2 cups risotto rice - I used arborio 500g fresh prawns, peeled with tails kept intact and prawn heads kept aside 4 cloves garlic, crushed 1 leek, finely chopped 3 medium ripe tomatoes, grated and skins discarded 250ml dry white wine 1.5 lt fish stock 1 Tbsp butter, chopped into cubes 1-2 Tbsp dill, chopped olive oil salt and freshly ground pepper METHOD: Put fish stock into a saucepan and add the prawn heads. Bring to the boil, cook for 10 minutes. Turn off the heat and keep warm. Add some olive oil to a large frypan, add the garlic and cook for about 30 seconds. Add the prawns to the pan and fry until just cooked. Remove from pan and se