HOMECOOKING WITH TERESA

This recipe brings back many old memories. When growing up in Catalonia, my grandmother use to make this slice for special occasions. I remember how much I loved it, because we didn't have many sweet desserts back then. I have been thinking about it every so often for many years, but it looked like the recipe was lost and nobody in my family knew how to make it. My perseverance paid off and have finally found it online. I couldn't wait to make it, sometimes things change with time and they do not taste as you remembered it. Well, that was not the case, and it is fantastic! Truly enjoyed by my husband as well. And the best is that it doesn't require any cooking and can be served about half and hour after you made it. Yummo! 😁😋 P.S. I have made it again several times, but last night I used a topping from a cake from Ottolenghi... It was even better with the crunchy coconut chips..... Ingredients 100g butter, at room temperature 100g grated coconut + extra for decorating 4 e

  This is a very traditional Catalan recipe that it originated in the region of Cerdanya, which is very close to the Pyrenees mountains and it can be very cold at winter time. The recipe is best made with a winter cabbage that it is found in that region, and that instead of a dense heart, it has loose leaves. However, you can use any other type of cabbage. I used a wombok  cabbage but cut off the thick middle part. It is a delicious and simple meal to have any time, especially in cold weather. Ingredients 1/2 wombok cabbage, trimmed 1 kg potatoes, peeled and cut into pieces 300g speck or bacon, chopped into small bits 5 garlic cloves, cut into thin slices lengthways extra virgin olive oil pork or duck lard salt & pepper Preparation Heat some water in a saucepan. When it come to the boil, add a pinch of salt and the cleaned and sliced cabbage. Meanwhile, peel the potatoes, cut them into even chunks and add to the pan. Boil for 25 minutes until everything is cooked through. Drain the

This recipe is very traditional in some parts of Catalonia, especially in the area where I come from. You can find it in many restaurants that serve traditional Catalan food. The last time I ate it was at a restaurant in Vic, and to be honest I wasn't that impressed. I suppose that I compared it with the one my mum used to cook, which was much better. I myself had cooked her recipe a long time ago, and it was just delicious. I had to call my 90+ year old mother in Catalonia to ask her for the recipe, because I had forgotten some of the ingredients and steps. I also wanted to make sure that our family recipe is kept alive. The result was simply amazing. Really comfort food for a very cold winter night. Ingredients 1 large duck 50ml dry sherry olive oil pork or duck fat 1 apple 6 Beurre Bosc or similar pears 1 lemon Stock the neck from the duck 1 parsnip 1 turnip 1 leek 1 carrot 1 stick celery 3 Tbsp vegetable stock paste salt 3 L of water Sauce 1 medium onion 2 garlic cloves 200g ch