HOMECOOKING WITH TERESA

It's lovely when the weather starts to get a bit colder to have some baked vegetables. This butternut pumpkin is real comfort food. It is so easy to make and it tastes so good!! You can have it as a vegetarian dish and serve it with a salad or you can add some meat or chicken. A great recipe from 'River Cottage Everyday! Check the variations at the end of the recipe. 😍 INGREDIENTS 1 medium butternut squash 1 garlic clove, finely chopped 50g butter olive oil 75g walnuts, lightly toasted and coarsely chopped 100g blue cheese, crumbled into small lumps 2 tsp fresh thyme leaves 1 Tbsp runny honey sea salt and freshly ground black pepper METHOD:  Preheat oven to 190°C. Make sure the outside of the squash is scrubbed clean. Cut the squash in half lengthways and scoop out the seeds and soft fibres. Put in a roasting dish, add the chopped garlic and a nut of butter to each cavity, then brush with a little oil and season well. Place in the preheated oven and bake fo

I adore eggplant. I wanted to make a moussaka, but I don't like minced lamb. I find it too fatty and don't particularly enjoy the flavour. Instead, this is my interpretation of a delicious bolognese sauce from a lasagna recipe from Guy Grossi and the rest of the recipe is from Gordon Ramsay. It's just scrumptious! INGREDIENTS Sugo bolognese olive oil 1 large onion, finely chopped 2 garlic cloves, crushed 1/4 tsp ground  cloves pinch of nutmeg 250g minced beef 250g minced pork 250g minced chicken 1 sprig rosemary, leaves picked and chopped 1 Tbsp chopped sage a handful of flat-leaf parsley leaves, chopped 2 bay leaves handful of basil leaves, crushed to a paste with a little olive oil 700ml tomato passata 250ml red wine 3/4 litre chicken stock sea salt &  freshly ground black pepper 2-3 large eggplants olive oil for brushing Cheese sauce 75g butter 75g plain flour 600ml whole milk 150g Cheddar, grated 2 medium eggs, beaten 50g grated peco

I usually make my tabbouleh with couscous. I'm not that keen on the cracked wheat. It's easy and tastes great. Love this recipe to use as a side dish with any Middle Eastern meat or with falafels. INGREDIENTS 100g wholemeal couscous 4 tomatoes, seeded 1/2 bunch parsley 6 spring onions, finely chopped 4 Tbsp mint, chopped 1 small lettuce, shredded Dressing 2 cloves garlic, crushed 4 Tbsp lemon juice 1 tsp sea salt 1 tsp freshly ground pepper 4 Tbsp extra-virgin olive oil METHOD: Cook the couscous according to packet instructions.  Chop all vegetables finely. Put warm couscous in a large salad bowl and combine with the chopped tomatoes, shredded lettuce, mint, parsley and onion. Mix all the dressing ingredients in a jar and shake to combine.  Pour over the salad and let it stand for about 20 minutes. Serve with Lebanese flat bread, hummus and falafel  or Lamb Chermoula. Serves 4

This is an amazing recipe, so easy to make and mouth-watering while it cooks. The smell of the spices takes you far away...... I sometimes take leftovers for lunch and when I reheat it in the microwave I always have comments from my workmates about the wonderful smell! 🤩 INGREDIENTS 700g lamb backstrap or leg fillet, sliced thinly 1/2 cup chopped fresh parsley 1 Tbsp grated lemon rind 1 Tbsp grated lime rind 1 Tbsp lemon juice 1 Tbsp lime juice 2 tsp ground turmeric 1 tsp ground cayenne pepper (less if you don't like heat) 1 Tbsp ground cumin 1 Tbsp ground coriander 2 Tbsp olive oil 1 medium red onion, chopped finely METHOD: Cut the lamb very thinly. Combine all marinade ingredients in a large bowl. Add the lamb, mix well, cover and refrigerate for 3 hours or overnight. To cook, stir-fry the lamb mixture, in batches, until browned and cooked as desired.  Serve Lamb Chermoula with tabbouleh  and hummus, if desired. Serves 4

This is one of our favourite warm salads. It's a main at our house, and it's full of fantastic flavours. On top of everything, it's very easy to make and it's also healthy. If anything, though, I would probably put less soy sauce next time. It can be very salty. Love it! 💛😍😎 INGREDIENTS 1/3 cup (80ml) soy sauce 2 Tbsp vegetable oil 3 Tbsp chopped coriander 1 Tbsp grated palm sugar 1 tsp ground white pepper 500g rump or porterhouse steak, trimmed of excess fat and sinew 1 Tbsp vegetable oil, extra 2 Tbsp fish sauce 1 Tbsp grated palm sugar, extra 150g green leaves, such as watercress, rocket or baby spinach 12 cherry tomatoes, halved 2 Lebanese cucumbers, thinly sliced 400g fresh wholegrain noodles ( or brown vermicelli if you prefer ) METHOD: Combine the soy sauce, oil, coriander, palm sugar and white pepper and pour over the steak.  Cover and allow to marinate for 30 minutes.  Cook the noodles according to packet and reserve. Rem