HOMECOOKING WITH TERESA

This recipe is a family favourite. My husband always wanted my mum to make it for him when she asked him what he'd love to eat when we returned home to Catalonia. It is totally comfort food and you will need loads of crusty bread to mop up the sauce. It's my first attempt and it posed a bit of a challenge, because I wasn't given any measures for the ingredients, but it turned out fantastically good! I made a big one and we had enough for 2 people for 3 nights. You can add a salad as a side and you have a fantastic main meal. Remember, though, it is quite elaborate and it is more of a weekend recipe. If you let it rest, the following day is even better, but you might have to add some water to the sauce if it is too thick. Check to see if it needs seasoning. INGREDIENTS 2-3 kg medium potatoes, peeled 500g pork mince flour for dusting olive oil 1 large onion, finely chopped 3 garlic cloves small bunch of Italian parsley 5 roasted almonds 5 roasted hazelnuts 1 Mar

  I have adapted this recipe from Nopi, Ottolenghi's restaurant in London. It is easy and delicious. Changed the scallops for cod, the merguez sausage for chorizo and the sorrel sauce for spinach sauce. The combination of flavours was awesome. Pan-fried cod with corn salsa, spinach sauce and sour cream with sumac. Have since tried it also with salmon and without the spinach sauce and it also turned up scrumptiously good. INGREDIENTS 4 cod fillets 2 Tbsp olive oil 10g butter 2 tsp lemon juice coarse sea salt and black pepper Corn salsa 85 ml olive oil 250g fresh or frozen corn kernels 1 small red onion, finely diced 80g jarred roasted red capsicums, cut into 1cm dice 2 large celery sticks, cut into 1/2 cm dice 10g parsley, finely chopped 20g coriander leaves, finely chopped finely grated zest of 2 limes, plus 1 1/2 Tbsp lime juice 1 red chilli, de-seeded and finely chopped 300g uncooked chorizo sausages Spinach sauce 70g baby spinach leave

This was a good recipe recipe, but to be honest, I expected it to be more flavoursome. I marinated the chicken for about 4 hours. Combined with the tzatziki, it helped to increase the flavour of the dish. I have to admit it, I didn't season the skewers before cooking them. I thought there was enough salt already on the marinade. Perhaps a bit more of salt and pepper would have lifted the flavours. Still a very pleasant recipe that I'm going to make again. This recipe need marinating time - minimum 1 hour.  INGREDIENTS 8 boneless chicken thighs, cut into 2.5 cm cubes salt and pepper lemon wedges, to serve Marinade 3 Tbsp extra virgin olive oil zest and juice of 1 lemon 1 Tbsp crushed garlic 1 Tbsp red wine vinegar 1 tsp honey 1 tsp dried thyme 1 1/2 tsp dried oregano 1 tsp ground cumin 1/2 tsp sweet paprika salt and pepper Tzatziki 1/2 Lebanese cucumber, grated 200g Greek yoghurt 1 Tbsp extra virgin olive oil 1 Tbsp finely chopped mint leaves 1 tsp fi

I have never tried tempeh before. Cooked as below, it is a yummy option to use instead of bacon if you want to have a vegetarian meal. The combination of all the salad ingredients are so delicious, you need to be careful if you are on a diet, because you certainly want some more! A very easy and low calorie salad. Excellent for your lunch box. It is only 271 calories and it takes about 10 minutes preparation and about 10 minutes cooking for the tempeh. Healthy recipe that you can use if you are doing the 5:2 Fast diet. INGREDIENTS 1 boiled egg 2 tsp red wine vinegar or any other finishing vinegar 1/2 tsp extra virgin olive oil 1 medium tomato or 5 cherry tomatoes 20g cos lettuce, chopped 2 radishes, thinly sliced 25g Roquefort or Stilton blue cheese, crumbled 25g tempeh 1 spring onion, finely chopped Freshly ground sea salt and pepper, to taste Tempeh 100g tempeh 4 tsp soy or tamari sauce 4 tsp cider or white wine vinegar 1 tsp maple syrup sea salt to taste 1/2