HOMECOOKING WITH TERESA

I have cooked this dish a couple of times, and it is really delicious. This time I used lean sizzle steak instead of mince for a change. I cut it into thin 1.5 cm strips before marinating it. I also used a mixture of green and red capsicums (half of each) and an onion cut into thin slices because I realised that I didn't have any spring onions. I cooked the onions before the beef. It was yummy, low-calorie and easy to make. Ingredients For the marinade 2 tbsp shao shing wine or dry sherry 1 tbsp light soy sauce 1 tbsp cornflour 1 tbsp ginger, finely diced 3 garlic cloves, finely diced ½ tsp sesame oil For the beef 600g (1lb 4oz) good quality beef mince 1 head chinese cabbage, finely shredded 2 tsp sea salt 50ml vegetable oil 2 tbsp  shao hsing wine or dry sherry 2 tbsp hoisin sauce 1tbsp oyster sauce 1 tsp malt vinegar ½ tsp sesame oil 1 small carrot, peeled and finely sliced 1 small red pepper, finely sliced 1 bunch spring onions, finely sliced To serve steamed rice Method Combine

This is the first time I have made this tart. It is super easy using the Thermomix, but it can be adapted easily using a food processor. Next time I make it, I'll cut the pear into thicker slices, probably 2-3 cm thick so that they do not get totally covered by the pastry. It will look a lot nicer. The taste though, was beautiful and it goes extremely well with cream or ice-cream. I had mine with  crème fraîche and my husband with vanilla ice-cream. It is best when served warm, but also nice at room temperature. Delicious dessert! Difficulty = easy Preparation time = 15 min Total time = 40 min Serving size = 8 portions Ingredients 100 g unsalted butter, softened and cut into pieces, plus extra for greasing 100 g blanched almonds 100g caster sugar 80g plain flour, plus an extra 1 tablespoon 2 eggs 50 g milk 1 tsp natural vanilla extract ½ tsp baking powder 1 pinch salt 2 ripe pears, peeled, cored and cut into thin slices (5 mm - see Tip) brown sugar, for sprinkling thickened cream,

This is a really moist cake that people think it comes from Mexico, but nobody knows exactly where it originated. Here is a link if you'd like to learn a bit more about it. It is a very delicious cake and is the perfect end for a special family meal. This recipe is from Ina Garten and every time I have made it, was truly enjoyed by all. I used a variety of mixed berries and ice-cream instead of the whipped cream and it was delish. I have added a Thermomix recipe at the end of this recipe which could be adapted to be used with the same ingredients as this one. Ingredients 1 1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon kosher salt 3 extra-large eggs, at room temperature 1 cup plus 5 tablespoons granulated sugar 2 teaspoons pure vanilla extract 1/2 cup whole milk 1 1/4 cups heavy cream 1 x 400g can evaporated milk 1 x 400g can sweetened condensed milk 1/2 teaspoon pure almond extract Seeds scraped from 1 vanilla bean 8 cups sliced fresh strawberries, for serving

This is a very traditional Spanish recipe and it is very popular as a first course in many restaurants in Spain. I couldn't find Jamón ibérico so I used Serrano instead. If you cannot find Serrano, you can also use prosciutto. I served it with fresh Creamed corn , a pickled carrot and apple salad and pork sausages. My take on meat with 3 vegs. Loved it. Look at the Variations at the end of the recipe for a similar recipe without using the Thermomix from famous US cook Ina Garten. Difficulty = easy Preparation time = 15 min Total time = 30 min Serving size = 4 portions Ingredients 180 g onion in quarters 70 g extra virgin olive oil 500 g of frozen peas 150 g of water ½ teaspoon salt 120 g of Iberian ham in small pieces Preparation Put the onion and oil in the bowl. Chop 3 sec/vel 5 and fry for 6 min/120°C/speed 1. Add the peas, water and salt. Program 15 min/100°C/   /speed  . Add the ham and program 5 min/100°C/ / speed   .  Serve immediately. Nutrition per 1 serving Calories 1431

This is a very crunchy and beautiful salad that can be served on the side of many dishes. Here is served with Turkey Satays with jasmine rice, but it works well with many other dishes. Fresh, easy and delicious. Ingredients 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 apple, cored and cut into thin matchsticks 1/4 cup coriander leaves, roughly chopped Preparation To begin the pickled carrot salad, combine the rice vinegar, sugar and a large pinch of sea salt in a small saucepan and bring to a simmer over medium heat. Remove from the heat and set aside to cool. Transfer to a large bowl. Use a vegetable peeler or mandolin to cut long ribbons or strands from the carrot and celery or cucumber. Add it to the vinegar mixture and toss to combine. Set aside to pickle for about 10 minutes. Core the apple and cut in half. Use a mandolin to cut it into thin strands. Drain the pickling liquid from the vegetables (d

This is a very easy and relatively quick way to cook your cauliflower. The result is just delicious and it makes a great side for meats and fish. I love it with crumbed pork or fish. Or you can have a vegetarian version and serve it next to a nice salad. Here is a link to some of our favourites: salads Difficulty = easy Preparation time = 10 min Total time = 1 h Serving size = 6 portions Ingredients 200 g Gruyère cheese or Swiss cheese, cut into pieces (3 cm) 500 g water 1 cauliflower (approx. 1000 g), cut into florets 50 g plain flour 40 g unsalted butter 500 g milk ½ tsp salt, plus extra to taste 2 pinches ground white pepper, plus extra to taste 1 - 2 pinches ground nutmeg (optional) Preparation Place Gruyère or Swiss cheese into mixing bowl and grate 8 sec/speed 7. Transfer into a bowl and set aside. Place water into mixing bowl. Place Varoma dish into position and place cauliflower florets into it. Secure Varoma lid and steam 25 min/Varoma/speed 1. Set Varoma aside and empty mixin

While on isolation I made this garlic pull-apart bread with the Thermomix. Delicious to eat hot out of the oven, but you can also wrap the leftovers with foil and warm them in the oven before serving. INGREDIENTS 500g baker's flour 1 1/4 tsp dried yeast 1 1/4 tsp fine salt 180g filtered water 180g milk 70g butter Oil, for proofing bowl 8 garlic cloves, peeled a handful of fresh parsley 50g macadamia or olive oil PROCEDURE: Place flour, yeast, salt, water,mild and 20g butter in the TM bowl, and mix for 6 sec / speed 6. Knead for 2 min / dough function. Turn the bowl upside down over an oiled bowl, allowing dough to drop out. Using a spatula, tuck the dough under itself to form a ball. Cover and position in a warm place for 1 -2 hours, or until doubled in size. Clean the bowl and add the garlic and parsley. Chop for 3 sec / speed 6. Scrape down the sides. Add oil and remaining 50g butter, cook for 3 min / 60 C / speed 2. Once dough has doubled in size, tip out onto a clean work surfa

When I grew up in Catalonia, salted cod was very cheap. It is very versatile and there are many different traditional recipes, some for eating at especial occasions. I love it, but it needs to be desalted properly. If not, it can be the most inedible dishes you have ever tried! Here in Australia it is hard to get, and I usually use fresh cod fillets. They are equally delicious. This is a very easy recipe that can be cooked in a frying pan if you do not have a Thermomix. Just sauté the ingredients in the pan for the same amount of time or until cooked. Ingredients 100 g seedless raisins 200 g of olive oil 50 g of pine nuts, roasted 50 g of flour 6 loins of desalted or fresh cod (180-200 g each) 1 onion, chopped finely 5 cloves of garlic, chopped 500g fresh chopped spinach leaves Preparation Put the raisins in a bowl, cover with water and set aside. Heat the oil in a frying pan and brown the pine nuts. Remove and set aside. Lightly flour the cod loins. Fry them in the hot oil and put the

This is a very healthy and tasty bowl. I have never added apple in this type of vegetarian dish, and have to admit that the crunchiness of the apple really helps with the flavours. The vegetables were steamed and I used the broth to cook the couscous and the sauce. I was surprised by how tasty and delicious this recipe was. The tahini sauce was excellent and it was what this dish needed to bring all the flavours together.  I also made a couple of changes because I didn't have some of the ingredients. I used normal potatoes and carrots instead of the sweet potato and avocado. It was still delicious.  Difficulty = easy Preparation time = 15 min Total time = 30 min Serving size = 4 portions Ingredients Couscous and vegetables 150 g couscous 450 g water 2 tsp Vegetable stock paste (see Tips) 100 g beetroot, peeled and cut into cubes (1 cm) 200 g sweet potato, cut into cubes (2 cm) 150 g broccoli, broken into small florets Tahini dressing and assembly 100 g tahini 20 g lemon juice 10 g

You can make this pizza using a store-bought base - I sometimes use the bread pizza bases - but if you want to have a very crunchy and light base, you can use the recipe below. This is for the Thermomix, but I am sure you can do it with a bread-maker or by hand. The result is going to be amazing. Make the dough up to 3 days in advance and refrigerate. The potatoes and mascarpone can be made the day before, ready to assemble. I’ve made a white pizza here, but put whatever you want on top. To make the pizza base using the TM Difficulty = easy Preparation time = 5 min Total time = 1h Serving size = 1 Ingredients 220 g water, room temperature 1 tsp sugar 2 tsp dried instant yeast 400 g strong white bread flour 30 g extra virgin olive oil, plus extra for greasing 1 tsp fine sea salt Preparation Lightly grease a large bowl and set aside. Place water, sugar and yeast in mixing bowl then mix 20 sec/speed 2. Add flour, oil and salt then knead 2 min/ . Transfer to prepared bowl and shape into a

Made some Ham and Cheese Quinoa muffins. I'm trying to eat less bread for breakfast. They turned out delicious. Now the problem is to eat only one!! Difficulty = easy Preparation time = 10 min Total time = 1h:30 min Serving size = 12 portions Ingredients 100 g cheddar cheese, cut into cubes (1-2 cm) 40 g Parmesan cheese, crust removed and cut into cubes (1-2 cm) 1000 g water 130 g quinoa 3 sprigs fresh flat-leaf parsley, leaves only 2 spring onions/shallots (approx. 40 g), trimmed and cut into pieces (2-3 cm) 130 g zucchini, cut into pieces (3-4 cm) 100 g ham, cut into pieces (1-2 cm) 2 eggs 2 egg whites 1 pinch sea salt 1 pinch ground black pepper Preparation Preheat oven to 180°C. Place 12 silicone cupcake moulds into a 12-hole muffin tray and set aside. Place cheddar and Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside. Place water into mixing bowl. Insert simmering basket into mixing bowl and weigh quinoa into it, then rinse it well under t

This is one of my favourite lunches. But, over the years, I have learnt that if I prepare them at home in the morning, the bread gets a bit too wet. I put all the ingredients in a container and then make the roll just before lunchtime. Delicious! 😀😋 INGREDIENTS 2 capsicums (red and yellow), roasted 1 telegraph cucumber or 2 Lebanese cucumbers 4 pieces of lavash or other unleavened bread 8 slices of pastrami 4 dill pickles, thinly sliced 50g baby English spinach leaves METHOD Preheat oven to 200C. To grill the capsicums, rub them with a little splash of oil and put them on a baking tray lined with baking paper. Cook in the oven for about 20 minutes and turn them over. Bake for another 20 more minutes or until the skin is beginning to blacken and blister all over. Let them cool down, remove the skin and the seeds and cut into small slices. Set aside. Slice the cucumber into long thin strips using a vegetable peeler. To assemble, put one piece of lavash onto a clean dry surface. Put t