HOMECOOKING WITH TERESA

This recipe is my interpretation of three different recipes: those of two famous chefs, Karen Martini and Bill Granger, and that of an excellent Italian cookbook. Also, I added my personal touch. It can be made vegetarian if pancetta is not included and if vegetable broth is used instead of chicken broth. We love it and I hope that you love it too. Bon appétit !! 😋😁🤩 INGREDIENTS 20g dried porcini mushrooms 20g dried mixed forest mushrooms 1 - 1.5 litres vegetable or chicken stock 200ml white wine 4 Tbsp olive oil 200g pancetta, cut into small cubes 1 small onion, finely chopped 1 fresh  bay leaf 400g risotto rice (arborio, vialone, nano or carnaroli) 250g mushrooms, sliced 50g Parmesan, grated 25g butter To serve 350g of your favourite mushrooms, sliced 4 garlic cloves, finely chopped 1/2 bunch Italian parsley, chopped 1/4 cup dry sherry olive oil salt flakes and freshly ground black pepper METHOD: Soak the porcini and mixed forest mushrooms in 500ml

This is an amazingly delicious dish which is easy to make and super healthy. We many times eat it as a main, but it is also great as an entrée or as part of an entertaining platter, served as a dip on top of crunchy cos lettuce leaves. A favourite. 🤩 INGREDIENTS 3 large beetroots, boiled and grated 3 boiled eggs, grated 1 Tbsp capers 2 - 3 gherkins 6 anchovies 1 tin tuna in oil (125g) 1/2 cup pitted Kalamata olives 4 Tbsp mayonnaise To serve 1/2 curly lettuce, (or small cos lettuces) 1 avocado asparagus cherry tomatoes METHOD: Put the gherkins, anchovies and olives in a food processor. Chop them very finely. Drain the tuna and mash with a fork. Grate the boiled eggs. Grate the boiled beetroot. Combine all ingredients except for the lettuce in a large bowl.  Add the mayonnaise. Mix well. Serve over a bed lettuce leaves and top with the avocado, tomatoes and asparagus. You can dress it with a bit of olive oil and finishing balsamic vinegar

Cannelloni are a very popular dish in Catalonia. The traditional ones are with various meats, but they have developed other recipes with fish or vegetarian. This is the first time I cooked this one. We absolutely loved them. The recipe in Catalan is 'Canelons d'alberginia amb mousse d'escalivada '. I have a very old recipe book with a 100 different cannelloni recipes and sauces. Will have to try to cook them all now!! 💛🍷 INGREDIENTS 3 medium eggplants (make sure they are shiny and slim) 1 onion, finely chopped a small bunch of parsley, finely chopped 1 egg, lightly beaten 200g light cottage cheese 50g pine nuts 50g grated cheese (I used a mixture of cheddar, parmesan & mozzarella from Aldi) 100ml tomato passata 50g grated pecorino or parmesan salt, pepper and sugar olive oil 3 fresh lasagna sheets For the mousse 2 red capsicums 1 medium eggplant 200g light cream salt and a pinch of sugar olive oil METHOD: Start with the mousse. Preheat