HOMECOOKING WITH TERESA

This is a delicious recipe to have for breakfast. Serve it with some toast or with a sliced tomato on the side or some mixed lettuce leaves, or just by itself.....  INGREDIENTS 8-12 slices of pancetta (depending on size) 3 big eggs 1/2 cup (125ml) greek yoghurt or cream 1/4 cup (20g) grated Parmesan 1 Tbsp torn basil leaves sea salt & cracked black pepper olive oil for greasing METHOD: Preheat the oven to 180°C. Grease  4 1-cup (250ml) or 6 1/2-cup (125ml) capacity muffin tins with olive oil. Line them with 2-3 slices of pancetta to cover the base and sides. Whisk together the eggs and the yoghurt. Add the parmesan, the basil, salt and pepper and mix well. Pour mixture into the pancetta lined tins.  Bake in the oven for 20 minutes or until the eggs are just set. ( If you are using a 6 1/2-cup capacity muffin tins, only bake for about 12 minutes. ) Serve straight away. Makes 4-6

This is a simple yet beautiful entree or side dish. We had friends for dinner and made a series of entree dishes -   Prosciutto wraps and  Summer Pea soup  were the other two. It can be prepared in advance and just put together before serving.  Ideal for when you do not want to spend a long time in the kitchen to be able to enjoy the company of your guests. INGREDIENTS 125g mascarpone 1/2 Tbsp wasabi paste 10g chives, finely chopped 10g Italian parsley or tarragon, finely chopped 1 spring onion, finely sliced 2 French shallots, thinly sliced widthways 2 Tbsp champagne or sherry vinegar 1 Tbsp olive oil 500g mixed tomatoes, cut into a mixture of slices and wedges 10g pine nuts, toasted mixed basil leaves, to garnish coarse sea salt & black pepper METHOD: Place the mascarpone, wasabi, chives, parsley and spring onion in a bowl with 1/4 of a teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to use. Place the shall

I have been trying to stop eating normal bread. I have high cholesterol and have been told oat bran is excellent to lower it. I had used this oat bran recipe many times in the past and I am now trying to use the same basic recipe but with different ingredients. Instead of herbs and sundried tomatoes, I have used mushrooms, bacon and zucchini. You can make it vegetarian by omitting the bacon. It is nice to serve it warm, but it doesn't toast well in a toaster. If you want to toast it a bit, put it under the grill. I usually put it in the microwave for about 30 seconds and then add some fresh cheese on top or any other thing I fancy.   INGREDIENTS 10 Tbsp oat bran 5 Tbsp wheat bran 3 Tbsp chia seeds 3 Tbsp flaxseed meal 6 Tbsp ricotta 2 sachets dry yeast (14g) 1/2 tsp each salt and pepper 3 eggs 10g dried porcini mushrooms (soaked in 1 cup of hot water) 225g fresh mushrooms, sliced 4 cloves of garlic, crushed 1/2 bunch parsley, chopped 175g fat free bacon, thinly s

This recipe is a combination from two cookbooks: "5 of the best" by Valli Little and "spice market" by Jane Lawson. It is a very mild curry and very fragrant. I love curries, especially when made from scratch. It is very simple to make your own curry paste, and the result is much better than if using the paste from a jar. INGREDIENTS 2 Tbsp (40 ml) olive oil 700g boneless chicken thighs, cut into thin slices 1 large onion, finely chopped 2 garlic cloves, crushed 1 lemon-grass stem, outer leaves removed, quartered lenghtways 4 Tbsp green curry paste 1 3/4 cup (435 ml) coconut cream 2 1/2 Tbsp fish sauce 1 Tbsp grated palm sugar 1 Tbsp green peppercorns, drained 2 kaffir lime leaves, finely chopped 1 bunch thin asparagus, woody ends trimmed, halved To serve & garnish coriander leaves 1 fresh long red chilli, seeded and finely sliced steamed jasmine rice  lime wedges Green curry paste 1 tsp ground coriander 1 tsp ground cumin 8-10 fre

These burgers are just yummy. You can serve them on a crunchy bun with pickled vegetables or just with a salad. The wasabi mayonnaise is not too hot and it helps to enhance the flavour of the tuna. Love it 😍! INGREDIENTS 250g skinless tuna fillet, pin-boned, chopped 1 spring onion, finely chopped 1/2 Tbsp sesame seeds 1 Tbsp fresh breadcrumbs 1 Tbsp soy sauce 1 garlic clove, crushed 1 tsp finely grated ginger 1/4 cup coriander leaves 1/2 small red chilli, seeds removed, finely chopped 1 1/2 tsp cornflour 1 tsp wasabi paste 1/2 Tbsp olive oil 1/4 cup mayonnaise 1 tsp sour cream METHOD: Place the tuna, spring onion, sesame seeds, bread crumbs, soy sauce, garlic, ginger, coriander, chilli, cornflour and 1/2 tsp wasabi in a food processor and pulse a few times until just combined, being careful not to over-process. Divide the mixture into 4 portions, then use damp hands to form into burgers.  Cover and refrigerate for 30 minutes. Put some olive o

Muhammara is a spicy Levantine dip made from red capsicums and walnuts. It keeps in the fridge for 3 days. It is as lovely spooned in to a cheese sandwich or served with grilled meat as it is as a dip. INGREDIENTS Muhammara 2 red capsicums 1 tsp olive oil, plus extra to drizzle 4 garlic cloves, peeled 1 tsp picked thyme leaves 1/4 tsp sweet smoked paprika pinch chilli flakes 1 tsp balsamic vinegar 30g walnuts halves, lightly roasted and roughly chopped, plus a few extra to garnish (if you like) salt Mash 50ml olive oil 1 garlic clove, skin on and lightly crushed 1 x 400g tin butter beans, drained and rinsed garlic and truffle oil to garnish Roti bread or lebanese bread to serve METHOD: Preheat oven to 200°C. To roast the capsicums, brush skins with olive oil and put on a parchment-lined baking tray. Roast for about 15 minutes and then add the garlic. ( Don't forget the garlic!! I did!! I had to cook it later by itself 😜.) Continue to roast for about 15