HOMECOOKING WITH TERESA

Our dinner tonight was just scrumptious. Love satay sauce and with the pickled carrot and apple salad was just delightful. I used turkey breast fillets and will certainly make this recipe again and again. The problem is that you cannot stop eating it.. 😊🤪🤤💛 Marinating the meat before cooking is the secret to these delicious turkey satay skewers. You can use pork, veal, chicken, lean rump steak or lamb leg steak if you prefer and it would work equally well. INGREDIENTS 50g (1/3 cup) unsalted roasted peanuts 2 Tbsp soy sauce 1 Tbsp lemon juice 1 1/2 Tbsp mirin 1 Tbsp curry powder 1 garlic clove, crushed 500g turkey breast steaks, cut into long strips 12 short wooden skewers, soaked in cold water for 20 minutes Peanut or olive oil, for brushing 160ml (2/3 cup) coconut milk 1 cup jasmine rice Pickled  carrot salad 2 Tbsp rice vinegar 2 tsp caster sugar pinch of sea salt 2 carrots, peeled 2 Lebanese cucumber, seeded or 4 celery stalks  1 red

A delicious, healthy and easy to make soup. It is good for both lunch and dinner.  250 calories per person. INGREDIENTS 1 x 150g pack Obento ramen noodles 1 tsp oil 1 tsp minced garlic 1 tsp minced ginger 100g minced pork 1 cup sliced cabbage 1/2 cup thinly sliced carrots 2 cups salt-reduced chicken stock 1 tsp sugar 1 Tbsp miso paste METHOD: Rinse the noodles under cold water, drain and set aside. Heat 1 tsp oil in a saucepan and add the garlic, ginger and pork. Saute until done.  Add the cabbage and the carrots and saute for 2 minutes.  Pour in the chicken stock and sugar and bring to the boil.  Reduce the heat and add the miso paste. Add the noodles and cook for a further minute.  Serve hot. Serves 2

This dish is perfect for making it ahead and just reheated the following day. It actually helps develop the flavours and it is even more delicious. The ricotta makes the meatballs very light and my husband reckons it would be the perfect dish to have with pasta. If you do so, make the meatballs smaller. This time it was our dinner for our Pure protein diet day, but I'd love to eat them next to oven cooked chips and a salad. The flavours are amazing.  See the end of the page to see a variation using the same recipe but on macaroni. INGREDIENTS 60ml olive oil 2 large onions, chopped finely 4 garlic cloves, crushed 20g oregano leaves, chopped, plus extra to serve 1 x 400g tin chopped tomatoes 500ml chicken stock 500g pork and veal mince 100g breadcrumbs (from 3-4 slices of crustless white bread) or bought 250g ricotta 60g parmesan 1 large egg 20g Italian parsley, chopped salt & freshly ground black pepper METHOD: First make the tomato sauce. Put 2 tablespoo

This recipe is easy to make and it is just delicious. I had some pears that needed to be eaten and was also looking for a dessert that was healthy but tasty. You can eat them next to vanilla ice-cream or just some cream if you prefer it.  INGREDIENTS 50g unsalted butter 1/2 cup (125g) firmly packed brown sugar 1/2 cup (125ml) Marsala Thickly pared zest and juice of 1 orange 1 cinnamon quill 1 vanilla bean, split, seeds scraped 4 firm, ripe beurre bosc pears 1/2 lemon 350g seedless grapes, cut into small bunches Vanilla ice-cream, to serve METHOD: Preheat the oven to 180°C. Place the butter and sugar in a saucepan over low heat, stirring until sugar dissolves.  Add the Marsala and cook for a further 1 minute. Remove from heat, add the orange zest and juice, cinnamon and vanilla pod and seeds, then stir to combine. Peel and cut the pears in half lengthways and remove the cores (leaving stalks intact). Rub the pears with the cut side of the lemon to prevent

The original recipe, see below, was with mint chocolate, but even though I don't mind it, I can only eat a small amount. I thought I'd change the recipe, because in the cook book, the author says that in fact it is one of this recipes where you use whatever you have available in the pantry. This one turned up amazingly good. It is perfect to have next to a cuppa or just a little nibble after dinner. INGREDIENTS 100g orange-flavoured dark chocolate, roughly chopped  200g dark chocolate (70% cocoa solids) roughly chopped 120g unsalted butter, cut into 2cm cubes 100g golden syrup 1/8 tsp salt 50g currants  50g dried cranberries 2 Tbsp Cointreau   170g digestive biscuits 100g pistachios, chopped METHOD: Put the currants and the cranberries in a bowl with the Cointreau and soak for about 30 minutes. Line a 28 x 18 cm baking tray or glass dish with parchment paper and set aside. Chop the chocolate into 3cm pieces. Put the chocolates, the butter, golden syrup