HOMECOOKING WITH TERESA

Sometimes I really feel like eating a good steak, but unfortunately lately we haven't found any that has been good. I decided to try this new grass-fed porterhouse, and was looking for some vegetables to have on the side. At the supermarket there were all these mushrooms on special. A friend had also given us some Padron peppers, which we love, and had been in the fridge for a while and needed to be eaten. So, I added some grilled asparagus and the sweet potatoes from the cupboard that needed to get used. The whole recipe was put together in about 30 minutes. Unfortunately, when I served it, I forgot to add the sweet potatoes!! I just realized it after we already had the meal! 😅😅 INGREDIENTS 2 grass-fed porterhouse steaks 300g portobello mushrooms 200g oyster mushrooms 350g padron peppers 2 bunch asparagus 1/2 purple sweet potato 1/2 orange sweet potato 1/2 bunch Italian parsley, chopped 3 garlic cloves, crushed 3 Tbsp dry sherry olive oil sea salt flakes and fr

This is one of those salads that everybody has their own way in preparing it. This is the one I have done today, but sometimes I also add hard-boiled eggs or cherry tomatoes. I also usually make it as a side dish for various things so I vary it all the time. Today I served it with some crumbed fish. See variations below. INGREDIENTS 2 small cos lettuces, leaves separated & shredded 8 slices of Serrano or bacon 2 - 3 slices of bread to make the croutons Parmesan cheese, grated Parmesan cheese, shaved, to serve 3 hard eggs, cut into quarters (optional) 250 gr cherry tomatoes (optional) Salad dressing 1 egg 1 small garlic cloves 1 teaspoon Dijon mustard 1/2 Tbsp Worcestershire sauce 2 anchovies fillets 150 ml of extra-virgin olive oil Juice of a lime or 2 tablespoons of natural lemon juice 40 g grated parmesan METHOD: Shred lettuce and put it in a bowl or platter to serve. Mix with grated cheese. Put Serrano ham in a pan without oil and let it f

I was tempted to cook a Baklava. I have very fond memories of eating Baklava in Istanbul many years ago. There was a cake shop on the way to our hotel and we couldn't go past without stopping and trying a different sweet every day.  They were amazing!! However, I also wanted to try a recipe I had seen in one of my cookbooks of a pork & fennel baklava, and I wanted to try it because I also had fond memories from eating 'Pastilla' in Marrakesh. So, I decided to create my own recipe and made a traditional dish from Southern Turkey called 'Patlicanli Kebap' and to use it as a filling for my baklava. The result was just amazing... Loved the saltiness of the feta combined with the spiciness of the chicken mixture and finished with the sweet orange and cayenne syrup. Delicious!! It is not a difficult recipe to make, but it took me a long time to make it. I'd say I spent 3 hours plus in the kitchen, so it is something to do for a special occasion or a weekend me

Who doesn't like a nice bowl of chicken soup and noodles. This recipe to make ramen is just so easy you can make it any time you're in a hurry or when you don't really feel like spending too much time in the kitchen. It's just delicious. I changed the egg noodles for the brown rice vermicelli to make it a bit more wholesome. It was the perfect meal for last night's dinner. It was a very cold night!! INGREDIENTS 2 free-range eggs 150ml light soy sauce 50ml mirin Chicken 2 small chicken breasts 1/2 tsp chilli flakes 1/2 tsp ground ginger Salt and pepper 1 Tbsp oil (vegetable or sesame) Broth 1 small red chilli 1 Tbsp olive oil 3 cloves garlic, crushed 1 tsp grated fresh ginger 1l chicken stock 2 Tbsp light soy sauce 1 Tbsp fish sauce 2 Tbsp mirin To serve 200g brown rice vermicelli or dry egg noodles 1 bunch broccolini or 2 baby bok choy, trimmed and halved 2 Tbsp sesame seeds 2 spring onions, trimmed and sliced sesame oil, to drizzle (op