HOMECOOKING WITH TERESA

  According to the cookbook, this salad is made every day in Moroccan households for the midday meal. It is delicious and the only difference I made was to add some avocado - it needed to be eaten. Loved it! INGREDIENTS: 2 green capsicums ( I used a green and a yellow one for colour! ) 4 tomatoes 1 red onion 1 garlic clove, finely chopped 1 Tbsp finely chopped flat-leaf parsley ( I didn't have any! ) 80ml (1/3 cup) olive oil 1 Tbsp red wine vinegar salt and freshly ground pepper 1 avocado (optional) METHOD: Cut the capsicums into large flattish pieces and remove the seeds and white membranes. Place the pieces, skin side up, under a grill and grill until the skin blackens. Turn them over and cook for 2-3 minutes on the fleshy side. Remove the cooked capsicums and place in a plastic bag, tuck the end of the bag underneath and leave to steam in the bag until cool enough to handle. Remove the blackened skin and cut the flesh into short strips. Place in a bowl. Peel the tomatoes. To do

  It's been a while since I wanted to cook some yummy Moroccan recipes. We first tried B'stilla or Pastilla in Marrakech a few years ago. Such an interesting recipe.. Who'd think a chicken pie with icing sugar and cinnamon on top would taste so amazingly good... And it does ! Traditionally it was cooked with pigeon but nowadays is most common with chicken. And the more modern recipes are also with seafood if you are near the coast. I have to say that I tried a vegetarian one in a very small and fantastic restaurant and it's still in my mind.. it was scrumptious.. I served it with a Moroccan salad - Chakchouka which is made for the midday meal in many households and for dessert we had M'hanncha , an almond filo coil with ice-cream. It was absolutely delicious and it paid off for the amount of work I put in. I can understand that this is a recipe that people make as a celebration to greet the people who come for a visit. Not difficult to make but it is very laboriou

This is a very yummy recipe that goes well as part of any Chinese banquet or even as a party snack. It super easy to prepare and it takes nothing to cook either in the BBQ or in the oven grill. One tip I have to give you: If you cook it under the grill, cover the tray with some alfoil. I forgot to do it, and it was super hard to get the tray cleaned!! Here it is served with spring rolls cooked in an airfryer and a delicious crunchy Asian salad . We really enjoyed our dinner 😋💕 INGREDIENTS 1 cup (250ml) hoisin sauce   (click if you want to make your own!) 1 Tbsp rice wine 1 Tbsp soy sauce 1 tsp toasted sesame oil 1 clove garlic, crushed 1 tsp peeled and finely grated ginger 1/2 tsp Chinese five-spice powder 750g boneless, skinless chicken breast or thighs, cut into 2.5cm pieces METHOD: Combine the hoisin sauce, rice wine, soy sauce, sesame oil, garlic, ginger and five-spice powder in a bowl. Set aside 1/3 cup (90ml) of the marinade for basting.  Add the chicken to the bowl with the r

I really like spring rolls. However, they can be a bit too oily, and it doesn't agree with my stomach. I saw a recipe in one of those supermarket food magazines where they cooked the spring rolls in an airfryer, and decided to try a very traditional recipe to see if it worked. This particular recipe is made to celebrate Chinese New Year. It has been modified to make it easier. I have to admit that I really enjoyed the rolls. They get crunchy, light and delicious. I served them with an Asian style salad that we really enjoy and also with Hoisin-glazed chicken skewers . The combination was superb. INGREDIENTS Filling 5 Tbsp light soy sauce 2 tsp roasted sesame oil 3 1/2 Tbsp Shaoxing rice wine 1 1/2 tsp cornflour 450g centre-cut pork loin, trimmed and cut into very thin strips ( I used pork mince instead ) 6 dried Chinese mushrooms 1/2 tsp freshly ground black pepper $ Tbsp oil 1 Tbsp finely chopped ginger 3 garlic cloves, finely chopped 130g Chinese (Wombok) cabbage, finely shredde

This is a delicious recipe that I have adapted from one on the Thermomix. In fact, I only used the TM for the pastry, but then I changed the rest of the recipe. It is a fantastic vegetarian dish with lovely flavours. It takes a while to do the pastry, but it is really worth it. It could be a fantastic dish to be shared as part of a feast. And it looks gorgeous too.  Ingredients Puff pastry  150 g of butter (frozen in small pieces of 1-2 cm) 150 g pastry flour 65 g cold water 1 pinch of salt Filling and assembly 1 zucchini, sliced 2 mm lengthwise 1 small eggplant, sliced 2 mm lengthwise 1 yellow capsicum, cut in small strips 8 cherry tomatoes in halves 8 mini bocconcini in halves a pinch of garlic powder 1 - 2 sprigs of fresh basil (leaves only) cut into pieces 50gr feta cheese, crumbed Extra virgin olive oil 1 teaspoon of dried Provençal herbs 2 - 3 pinches of salt 1 pinch of ground black pepper 1 beaten egg 2 pinches of dried oregano Difficulty = medium Preparation time = 30 min Total