HOMECOOKING WITH TERESA

This is a nice recipe you can prepare ahead when you know you are going to have people turn up for drinks. It's very good as part of a platter of finger food. I love all ingredients. They are part of my Mediterranean upbringing. INGREDIENTS 1 thin baguette or a thin sourdough batard 1 Tbsp extra virgin olive oil 1 garlic clove, peeled and sliced in half 2 red capsicums, roasted, skin and seeds removed 1 Tbsp capers 185g tin tuna in oil, drained 15 black olives, pitted 1/2 small red onion, thinly sliced 15 basil leaves 1 large handful roughly chopped Italian parsley 10 anchovies 100g marinated artichoke hearts, drained and sliced METHOD: With a sharp bread knife, slice the baguette in half down its length and remove the bread filling from both the top and bottom portions. Brush the interior of the loaf with olive oil and rub with garlic. Cut the roasted capsicum into thin strips and combine with the remaining ingredients in a bowl.  Season with salt

This is a yummy slice. The first time I have made it. It goes extremely well with a short black coffee. No cooking involved, only melting the chocolate. The rest is done in the fridge overnight!!  INGREDIENTS 50g butter, plus extra for greasing 50g raisins 2 Tbsp brandy 150g dark chocolate, broken into pieces 150g milk chocolate, broken into pieces 2 Tbsp golden syrup 175g wheatmeal or digestive biscuits, roughly broken 50g flaked almonds, lightly toasted 50g glacé cherries, chopped Topping 225g dark chocolate, broken into pieces 25g butter METHOD: Grease the bottom and sides of a 18cm square cake tin. Line with baking paper. Place the raisins and brandy on a bowl and soak for 30 minutes. Put the almonds in a pan and toast until lightly brown. Reserve. Put the butter, chocolate and golden syrup in a saucepan.  Heat gently until melted. Break the biscuits. Chop the cherries. Add the cherries and the almonds to the chocolate. Sti

This is a very simple recipe. The chicken is very aromatic and when you eat it together with the jasmine rice and the snow peas, it is delicious. It has a very mild flavour, not suitable for people who love hot and spicy food. INGREDIENTS 4 x 200g skinless, boneless chicken breasts (or thighs) 8 makrut (kaffir lime) leaves 2 Tbsp shaved palm sugar 1 garlic clove 2 tsp fish sauce 15 mint leaves 3 Tbsp olive oil coriander, to garnish 250g snow peas, trimmed  & blanched  steamed rice, to serve METHOD: Slice the chicken breasts into 4 pieces lengthways and put in a bowl. Using a pair of kitchen scissors, finely cut the makrut leaves and put them in a food processor or blender with the palm sugar, garlic, fish sauce , mint leaves and olive oil. Process for 1 minute. Pour the marinade over the chicken and stir so the chicken is well coated.  Cover and put in the fridge to marinate for 1 hour or overnight. Blanch the snow peas. Drain and reserve. Keep w

This simple and easy to make soft chicken tacos recipe is just delicious. Great to make in the middle of the week when you come home tired from work or on a Friday night, when you don't feel like cooking. They are much healthier than take away food!! INGREDIENTS 2 chicken breast fillets or 4 chicken thighs 1 small red capsicum 1 small yellow capsicum, if available 1 onion grated zest and juice of 1 lime 1 small red chilli, finely chopped 2 Tbsp olive oil 8 flour multigrain tortillas 1 cup chopped coriander leaves 1 cup hummus butter lettuce leaves sour cream METHOD: Cut the chicken, capsicums and onion into thin strips and place in a bowl. Add the lime zest, chilli and oil and season with salt and pepper. Toss to combine. Heat a chargrill pan to high. When it is hot, add the chicken mixture and cook for 2-3 minutes, until charred. If you need to cook it in batches, keep it warm in the oven. Warm the tortillas following the packet directions. Stir th

This is the first time I made this salad.... and it's certainly not going to be the last one.. It was just magnificent. The combination of flavours is amazing and it is also a very healthy recipe. Ticks all the boxes for me. An excellent recipe from Donna Hay! INGREDIENTS 2 eggplants, sliced  lengthwise 1/3 cup olive oil 1 1/2 tsp ground cumin 1 1/2 tsp smoked paprika sea salt and freshly ground black pepper 250g halloumi, sliced 400g can chickpeas, drained & rinsed 250g cherry tomatoes at room temperature, halved 1/4 cup flat leaf parsley, roughly chopped 1 tsp sumac Minted yoghurt dressing 1/3 cup mint leaves, finely chopped 3/4 cup thick natural yoghurt 1 garlic clove, crushed 2 tsp lemon juice freshly ground black pepper METHOD: Start by making the dressing. Combine all ingredients in a small bowl. Mix well and set apart. In another bowl, add the tomatoes, chickpeas and parsley.  Add a splash of good olive oil and combine. Put