HOMECOOKING WITH TERESA

This is the first time that I made this burgers. I have to say they were fantastic. The combination of flavours was perfect. The only thing that I'll probably change when I make them again is to cook for only a couple of minutes each side so that the tuna is still pink in the middle and melts in your mouth! INGREDIENTS 600g fresh tuna, finely diced 3 spring onions, finely sliced 4 anchovy fillets in oil, finely chopped (optional) sea salt & freshly ground black pepper olive oil Salad 1 avocado, thinly sliced or cut into cubes 1 tomato, sliced thinly a handful of pitted olives, cut in half 1 red onion, finely sliced 1 Tbsp wine vinegar a pinch of salt 1 Tbsp fresh lemon juice 2 Tbsp extra virgin olive oil To serve hummus a pinch of sumac (optional) 4 pita breads, toasted METHOD: Place the tuna, spring onions and anchovies in a bowl and season. Mix gently and mould into 4 burger patties. Cover and refrigerate for about 1 hour. Meanwhile, put the onion

This salad is an adaptation of Karen Martini's Freekah salad. I normally use couscous instead of freekah because it is sometimes hard to find where we live. It is a beautiful salad to accompany any meat dish, but we love it with the slow cooked lamb shoulder  and the yoghurt dip with fried beans . Recipe in this blog. INGREDIENTS 1 cup wholemeal couscous 1 handful large golden raisins 50ml extra virgin olive oil juice of 1/2 lemon sea salt and freshly ground black pepper 1 small red onion, finely diced 1/2 bunch Italian parsley, leaves picked and roughly chopped 25g slivered almonds, lightly toasted 50g marinated feta cheese, crumbled METHOD: Soak the raisins in boiling water for a few minutes to plump them up. Drain. Toast the almonds in a small frypan, making sure they don't get burnt. Put the couscous in a bowl and follow the packet instructions.  Once the couscous are done, put them on a serving bowl and add the olive oil, lemon juice & sal

You can serve this dip with meat or fish, or on its own with bread. I like to serve it as side dish for slow cooked lamb shoulder . It is just a delicious combination. INGREDIENTS 500g thick Greek-style yoghurt 2 green chillies, chopped 1/2 bunch mint, leaves picked and finely chopped juice of 1/2 lemon  sea salt and freshly ground black pepper 4 Tbsp extra virgin olive oil 400g can butter beans, drained and rinsed 3 cloves garlic, sliced 2 tsp smoked sweet paprika METHOD: Combine the yoghurt, chilli, mint and lemon juice in a medium bowl. Season with salt and pepper and stir in half the olive oil. Heat the remaining olive oil in a large frying pan over medium heat and cook the butter beans for a few minutes or until the skins start to split. Season with salt, then add the garlic and cook for 2-3 minutes or until golden. Stir in the paprika and remove from the heat. Transfer the yoghurt mixture to a serving dish and spoon over the beans. Serves 10 I

This is a lamb recipe that is so delicious you are going to make it more than once. A favourite of friends and family. I like to accompany with a couscous salad with feta and almonds and a yoghurt and bean dip . Recipes in this blog. INGREDIENTS 1.8 - 2.2 kg lamb shoulder, with or without the bone 2 tsp sea salt flakes 8 cloves garlic, roughly chopped 6 sprigs rosemary, stripped and leaves chopped 1 Tbsp black peppercorns 100ml extra virgin olive oil zest and juice of 1 lemon 3 Tbsp dried oregano 100ml white wine vinegar METHOD: Preheat the oven to 150°C (fan-forced). Trim extra fat from lamb.  If you using a shoulder with the bone, make small incisions on the skin. Grind the salt, garlic, rosemary and peppercorns in a mortar and pestle or small food processor. Add the olive oil, lemon zest and juice and dried oregano. If using a boned shoulder, open out the lamb. Massage the marinade into the lamb. Make sure it goes into the small incisions. Place t

Who doesn't love baked potatoes? In our household we have to make sure we don't eat too many. We love them. This recipe is easy to prepare and it turns out just fantastically delicious. Even if you don't like anchovies, you will like these potatoes....  INGREDIENTS 8 medium-sized potatoes, skin left on olive oil sea salt Filling 1 4 rashers of smoked streaky bacon 8 fresh sage leaves 4 good-quality anchovy fillets in oil, drained 1 clove of garlic, peeled and sliced lengthways 1 lemon Topping 2 200g light sour cream 100g finely grated gruyère cheese (or similar) 6 slices prosciutto 1 ripe tomato, deseeded & finely chopped a handful of baby rocket leaves METHOD: Preheat oven to 200°C. Wash the potatoes well.  Get 4 potatoes and stick one end of a pineapple or apple corer, into your potato and twist it round and round as you cut through, as if you were coring an apple.  Keep the cores to use later. Lay out the stuffing for each potato: a r

I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚  Ingredients 4 medium red onions, peeled and quartered olive oil sea salt & freshly ground black pepper 8 sprigs of fresh thyme, leaves picked 2 cloves of garlic, peeled and sliced a small wineglass of white wine 4 Tbsp crème fraîche 50g gruyère cheese, grated 50g parmesan cheese, grated Preparation Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'.  Place these in an earthenware oven dish.  Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic.  Mix up well, add your white wine.  Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop the dish back in the ove

This vegetarian dish is perfect for those people who are on a gluten-free diet. It is very simple and tasteful. The only thing to take into account it is that it needs to be put in the fridge for 3 hours or overnight before you can serve it. A mixed leaf  or rocket  salad dressed with just some salt, extra virgin olive oil and a bit of balsamic vinegar on the side will make it a complete and healthy meal. INGREDIENTS 150g asparagus 4 Tbsp olive oil 1 onion, chopped 1 zucchini, halved lengthways and finely sliced 2 large garlic cloves, crushed 100g spinach, stalks removed if necessary ( or baby spinach leaves ) 1 Tbsp chopped basil 75g parmesan, grated 250g ricotta 250g mascarpone 4 eggs METHOD: Wash the asparagus and remove the woody ends. Remove the spear tips of the asparagus and slice the remaining stems. Bring a small saucepan of salted water to the boil and cook the asparagus stems for about 2 minutes. Add the tips and cook for 1 minute. Drain the asparagus and

This is the type of salsa that can be used in many dishes. I usually serve it on top of pasta, but can be lovely on top of a bruschetta or even in a wrap, on top of some cold meat. INGREDIENTS: 4 large ripe tomatoes 1 tsp sea salt 2 Tbsp small capers 15 basil leaves, finely chopped a handful of Italian parsley, roughly chopped 1/4 cup pitted kalamata olives, roughly chopped ( or any other olives ) 6 anchovy fillets, chopped (optional) 3 Tbsp extra virgin olive oil METHOD Chop the tomatoes and put them in a bowl with the sea salt, capers, basil, parsley, olives and anchovies (if using).  Stir gently to coat all the tomato,  season with freshly ground pepper,  and set aside. Serve on top of warm pasta on a bed of rocket and sprinkle with grated parmesan, on top of roasted veggies or in a wrap.