HOMECOOKING WITH TERESA

This recipe is my adaptation of a recipe from the restaurant 'Can Jubany' in Catalonia. The restaurant and its chef, Nandu Jubany , received a Michelin star in 1998. He has since opened many other restaurants all over Catalonia, Andorra and two in Singapore. Fideuá or Rossejat de fideus is a traditional recipe that started in Valencia. The invention of fideuà is attributed to a picturesque story. Click here if you are interested to learn about it. This is really comfort food, and it can be done using only a rich fish stock, or you can add some seafood and small pieces of fish fillets. The different recipes are abundant. INGREDIENTS Fumet (fish stock) 800g prawn heads and skins (reserve the prawns for later) 1 small snapper (600g) or other whole fish or fish heads, cleaned and gutted  4 garlic cloves, peeled and halved 1 onion 1 leek, white part only 2 sticks of celery 1 branch of fennel leaves 4 branches of parsley 400g passata 30g tomato paste (optional) ol

I love to cook, but the truth is that desserts are not my forte. I usually get my husband to make them. He is very good. However, I had some pears that needed to be eaten in a hurry and found this recipe. It is really nice served with vanilla ice-cream or just cream. INGREDIENTS Pastry 300g plain flour pinch of salt 125g caster sugar 125g butter, cut into small pieces 1 egg 1 egg yolk few drops vanilla essence 2-3 tsp water Filling 4 Tbsp apricot jam 60g amaretti biscuits , crumbled 800g - 1kg pears, peeled and cored 1 tsp ground cinnamon 90g raisins brown sugar to sprinkle Sifted icing sugar, for sprinkling METHOD To make the pastry, sift the flour and salt on to a large bowl. Make a well in the centre and add the sugar, butter, egg, egg yolk, vanilla essence and most of the water. Using your fingers, gradually work the flour into the other ingredients to form a smooth dough, adding more water if necessary. Wrap the pastry and chill in the refrig

I love Amaretti biscuits. They go really well with a short black coffee or a macchiato. I usually buy them at the shop, but today I couldn't find any and needed them to make a pear pie. I decided to make my own from a recipe from my favourite Italian cookbook. It turned out (the first time ever!) that the cooking time was totally wrong and I almost burnt them! Still, they were very nice and will make them again.  INGREDIENTS 125g almond meal 50g icing sugar 3 tsp plain flour 2 egg whites 75g caster sugar 1 tsp almond extract METHOD: Preheat oven to 160°C. Sift the almond meal and icing sugar in a bowl.  Whisk the egg whites in a clean dry bowl until soft peaks form. Add the caster sugar a tablespoon at a time and beat continuously until you have a stiff shiny mixture.     Add to the almond mixture together with the almond extract. Fold until just blended. Spoon the mixture into a piping bag with a 1cm plain nozzle and pipe 3cm-wide mounds,

This dish is very tasty and goes well with anything as a side dish or just as a main for a vegetarian meal. It is from the cookbook 'Simple' by Ottolenghi, and it is take on a traditional recipe called 'Coronation Chicken'. Instead of the chicken they used cauliflower and egg to make it a vegetarian dish.   INGREDIENTS 1 medium cauliflower, cut into florets 1 onion, cut into 1 cm thick wedges 2 Tbsp olive oil 1 Tbsp mild curry powder 6 large eggs 100g Greek-style yoghurt 50g mayonnaise 1 tsp chilli flakes 1 tsp cumin seeds, toasted and roughly crushed 1 Tbsp lemon juice a handful of parsley or tarragon salt and black pepper lemon wedges to serve, optional METHOD: Preheat the oven to 220°C. Fill a medium pan with plenty of water and then carefully  lower in the eggs and boil gently for 10 minutes, until hard-boiled. Mix the cauliflower florets in a large bowl with the onion, oil, 2 teaspoons of curry powder, 3/4 teaspoon of salt and plenty of