HOMECOOKING WITH TERESA

  This is a moist and delicious cake that I made for the first time today. I like it because it is not too sweet and it is suitable for either morning tea or dessert. It is from a recipe from Maggie Beer's cookbook 'Maggie's kitchen' and she adapted this recipe from a 1994 cookbook produced by Riches from the Vine. I have changed some of the ingredients but it is basically the same. INGREDIENTS 3 free-range eggs 150g dark brown sugar 1/3 cup extra virgin olive oil 60g butter, melted 75ml milk 200g organic plain flour 1 tsp baking powder finely grated zest of 4 lemons large pinch of ground nutmeg 500g picked fresh seedless red grapes 1 Tbsp brown sugar METHOD: Preheat fan-forced oven to 180°C. Grease and line a deep 20cm springform cake tin with baking paper. Using hand-held electric beaters, beat eggs and sugar until pale and thick. Add oil, butter and milk and mix well. In a separate bowl, sift together the flour and baking powder.

El stir-fry o salteado es una manera muy fácil y sana de cocinar la ternera. Normalmente uso los ingredientes que tengo en la nevera y que tienen que ser usados ya. La salsa también se puede variar, y hay muchísimas recetas dentro de la cocina asiática, pero yo normalmente uso el jengibre, el ajo y un poco de chile fresco (opcional) como base. INGREDIENTES 400 gr de filete de ternera 1 1/2 cucharadita de fécula de patata aceite de oliva o cacahuete 200 gr champiñones 60 gr de tirabeques 1 pimiento rojo 1 cebolla 1 calabacín 3 cebolletas 2 dientes de ajo, majado 5 cm jengibre, rallado 1 chile rojo, sin semillas, finamente picado 1 cucharada sopera de salsa de ostras 1 cucharada sopera de vino de arroz (o jerez seco) 1 cucharada de salsa de soja 1 cucharadita de aceite de sésamo 1 cucharadita de azucar 1 cucharada de salsa de aceitunas negras y mostaza (black olive & mustard), opcional MÉTODO Cortar el filete de ternera en trozos muy finos y poner a mac

Another yummy cheesecake made by my husband. This one is very light and it tastes delicious.  INGREDIENTS 250g plain sweet biscuits 125g butter, melted Filling 500g cream cheese, softened 1/2 cup (110g) firmly packed brown sugar 2 tsp vanilla extract 1 tsp mixed spice 1/2 cup (125ml) cream 3 egg yolks 2 egg whites Honey syrup 2 cinnamon sticks 4 strips lemon rind 1/3 cup (120g) honey 1 Tbsp water 3/4 tsp gelatine METHOD: Grease deep 19cm square cake pan, line base and sides with baking paper, extending paper 5 cm above edges of pan. Process biscuits until fine, add butter, process until combined. Press mixture over base of pan, refrigerate 30 minutes. Preheat oven to 160° C fan-forced. Make filling by beating cheese, sugar, extract and spice in medium bowl with electric mixer until smooth, beat in cream and egg yolks. Beat egg whites in small bowl with electric mixer until soft peaks form, fold into cream cheese mixture. Pour filling into pan, bake abo

This is a nice recipe and it is not hard to make.  It is a recipe from Neil Perry that I have made a couple of times before. It is very delicious. However the previous times I cheated with the tomato sauce because either I didn't have the time or the tomatoes were overly expensive and used a good quality ready-made sauce from a jar instead.  I used one that was very close to the recipe: sun dried tomatoes with oregano. It was still very good.  This time I actually followed the recipe for the sauce and I have to say that it is amazing. It is the real highlight of the dish. It has to be cooked for almost 2 hours so it's a good idea to maybe even make it the day before. We loved it . (Most photos are from the first time I made it, and used slivered almonds instead of pine nuts - still good but I prefer the later). INGREDIENTS 1/3 cup freshly grated pecorino cheese 1 Tbsp fresh breadcrumbs 1 Tbsp finely chopped Italian parsley 1 1/2 Tbsp toasted pine nuts 1 heaped Tbsp dried cu