HOMECOOKING WITH TERESA

This month for the 'seasonal color and flavour challenge' I invented a recipe to use the avocado and leftover food I had in the fridge that had to be consumed. There is an English dessert called 'trifle' and it consists of layers of different ingredients. So I thought maybe it could work with salad ingredients, too. The result was great, and the combination of flavours was delicious. It's a recipe for using leftovers, and everyone can change it to their liking.  😋😍😁 Ingredients 1 small lettuce, julienned 1 ripe avocado 200g cherry tomatoes or similar a small bunch of coriander, chopped some chives, chopped 2 spring onions, chopped  200g peeled prawns 2 cloves garlic, minced 150g sour cream or Greek-style yoghurt 100g mascarpone 2 teaspoons wasabi ( or more if you like it more spicy ) Juice of 1 lime two tablespoons mayonnaise a few drops of cholula or tabasco sauce 2 slices bacon, finely chopped salt and pepper METHOD: Combine avocado, so

This is a very nice cheesecake. One that I really like because it is not overly sweet. My husband made it for me to take to work to celebrate a colleague's birthday. I have to admit that everybody loved it. Thanks mate! INGREDIENTS 250g plain sweet biscuits 125g butter, melted 300g fresh blueberries Filling 250g cottage cheese 250g cream cheese 2 tsp finely grated lemon rind 3/4 (165g) caster sugar 3 eggs 1 cup (240g) sour cream 1/4 cup (60ml) lemon juice METHOD: Process biscuits until fine. Add butter, process until combined. Press mixture over base and side of 22cm springform tin. Place tin on oven tray, refrigerate 30 minutes. Preheat oven to 160°C. Make filling by sieving cottage cheese into medium bowl, add cream cheese, rind and sugar. Beat with electric mixer until smooth, beat in eggs, one at a time, then sour cream and juice. Pour filling into tin, bake about 1 1-4 hours. Cool in oven with door ajar. Refrigerate cheesecake 3 hours or overnight. Top c

INGREDIENTS 1 avocado 3 Tbsp lemon or lime juice 1/2 garlic clove, crushed 2 Tbsp apple cider vinegar sea salt and freshly ground black pepper 3 Tbsp extra-virgin olive oil METHOD: To make the dressing, place the avocado in a bowl and mash well. Add the lemon or lime juice, garlic, vinegar and salt and pepper to taste. Slowly whisk in the olive oil until it is well combined and creamy or put all ingredients in a large jar and shake until combined. Just before serving, pour the dressing over the salad and give it a light toss. Pour on top of green salads, rocket or spinach or any other salad. It's just delicious! Here with Super Summer Salad.

INGREDIENTS 1 Tbsp Dijon mustard 1 tsp wholegrain mustard 3 Tbsp extra virgin olive oil 2 tsp cider vinegar a pinch of sea salt, freshly ground black pepper and brown sugar METHOD: For the dressing, whisk all the ingredients together to combine. Add to the pan of warm leeks and beans and stir well. Here served with Warm Leek & White Beans Salad .

INGREDIENTS 100g Greek yoghurt 40g mayonnaise 1 1/2 tsp Dijon mustard 1 1/2 tsp honey 1 Tbsp olive oil 30g parsley, chopped 20g dill, chopped salt and white pepper METHOD: Make the dressing by whisking together the yoghurt, mayonnaise, mustard, honey, olive oil, remaining lemon juice, 1/4 teaspoon of salt and a pinch of white pepper.  Pour this over the vegetables and mix well.   Excellent with Fancy Coleslaw Salad .

INGREDIENTS 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. This dressing goes very well with Eggplant, Halloumi & Tomato salad .

INGREDIENTS 1 Tbsp tamarind pulp 1 tsp soy sauce 2 tsp finely grated fresh ginger 1 Tbsp grated palm sugar 1/2 tsp ground cumin 1 large red chilli, seeded and finely chopped METHOD Mix the tamarind pulp with 3 Tbsp of water, then add the soy sauce, ginger, palm sugar, cumin and chilli. Stir until the sugar has dissolved.  This works fantastically well with Chicken & Papaya Salad .

INGREDIENTS 1 tsp fresh thyme 1/2 tsp soft brown sugar 1 tsp Dijon mustard 3 Tbsp extra virgin olive oil 1 1/2 Tbsp balsamic vinegar METHOD: To make the dressing, blend the thyme, brown sugar, mustard, oil and vinegar together in a small bowl. Serve on top of a mix salad. Here with Avocado & Prosciutto Salad

INGREDIENTS 40 ml lime juice 1 1/2 Tbsp toasted sesame oil 1 Tbsp brown sugar 1 Tbsp rice wine vinegar 1 Tbsp sweet soy sauce (kecap manis) 2 tsp grated fresh ginger 1 fresh red chilli, finely chopped 1 garlic clove, crushed 1/2 tsp salt METHOD: To make the sauce, just whisk together all the ingredients, adjusting the amount of chilli to your liking. Delicious with Coconut crêpes

INGREDIENTS 2 tsp peanut oil 2 tsp sesame oil 5cm-piece ginger, peeled, cut into matchsticks 1 garlic clove, finely chopped 2 Tbsp salt-reduced soy sauce 1 Tbsp lemon juice 1 tsp caster sugar METHOD: Heat the peanut and sesame oils in a small saucepan over low heat. Add the ginger and garlic and cook, stirring, for 30 seconds or until aromatic. Remove from heat. Add the soy sauce, lemon juice and sugar and stir until the sugar dissolves. Set aside to cool. Serve on top of any green salad.

This is a truly fantastic cake and will certainly make it again. It is really moist and the lime frosting really gives it a break from the sweetness of the banana and pineapple. Loved it! INGREDIENTS 250ml olive oil, plus extra for greasing 350g self-raising flour 1 tsp ground cinnamon 350g golden caster sugar 4 medium very ripe bananas 1 x 425g tin of pineapple chunks 2 large eggs 1 tsp vanilla extract 50g pecans Icing 400g icing sugar 150g unsalted butter (at room temperature) 200g cream cheese 2 limes Brittle 100g caster sugar 50g pecans METHOD: Preheat oven to 180°C. Grease and line two 23cm loose-bottomed cake tins. Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt.  Peel the bananas and mash them up with a fork in another bowl.  Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla extract.  Mix until combined, then fold into the dry mixture until smooth

I love croquettes! However, I don't make them very often because it takes a bit of preparation and sometimes I don't have the time. Having said that, after making these ones tonight, I will have a look at some of the recipes passed down to me by my family and I'll make some more for sure. This is comfort food at its best! Loved them so much! And .... they are super healthy and delicious! INGREDIENTS 4 medium eggplants, roasted 1 brown onion, roasted (optional) 280g cooked floury potatoes, peeled and mashed roughly with a fork. 1 large free-range egg, beaten 140g feta, crumbled 20g Parmesan, grated 1/2 tsp sea salt 200g dried white breadcrumbs sunflower oil for frying black pepper Tarragon aioli (optional) 1 free-range egg 1 small garlic clove, crushed 1 1/2 Tbsp lemon juice 1/4 tsp salt 60ml rapeseed oil 60ml olive oil 2 Tbsp chopped tarragon METHOD: First, prepare the eggplants. Follow the method for  Escalivada . This c