HOMECOOKING WITH TERESA

Pumpkin and Turmeric loaf. No flour. Lovely with some spreadable cheese on top or cold meat or both. It is delicious and I am going to make it again. Difficulty: easy  Preparation time: 10 min  Total time: 1h 50 min  Serving size: 10 portions Ingredients 60 g coconut oil, plus extra for greasing 300 g blanched almonds 2 garlic cloves 3 sprigs fresh rosemary (approx. 10 cm long), leaves only 450 g pumpkin, peeled and cut into pieces (2-3 cm) 4 eggs 2 tsp gluten free baking powder 1 tsp salt 1 pinch ground black pepper 1 tsp ground turmeric 1 tsp apple cider vinegar 2 tbsp coconut flour 1 tbsp pine nuts 1 tbsp pepitas, for sprinkling Preparation  Preheat oven to 160°C. Grease and line a loaf tin (25 x 9 x 11 cm) with baking paper, leaving a 2 cm overhang and set aside. Place almonds, garlic and rosemary into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl with spatula. Add pumpkin and chop 10-12 sec/speed 6, until finely chopped. Add oil and all remai

There are many different recipes to cook a paella. From very traditional - click here  - ( you can add English subtitles using the settings button .) to more modern ones. I love the seafood paella, and my mother used to make a delicious one. She is now too old and doesn't cook them anymore. I have tried to use her recipe here, but unfortunately where we live we do not have a fish coop with the type of fish needed, so I had to adapt it to whatever I could find. However, the recipe below is the one my mother used to make. Mine turned up quite nice, but not as good as hers. Will keep trying ...  Ingredients 800 gr. 'bomba' rice 2 l. fish stock 1 kg. fresh mussels, cleaned 1 kg. fresh clams, rested in salted water to spit the sand 16 scampi 16 prawns 1 big fresh cuttlefish (with the spleen) 1 big onion ½ red capsicum 2 garlic cloves 2 grated ripe tomatoes 1 dried cayenne chili brandy oil salt a pinch of saffron white wine (optional) For the light fish stock (3 litres) the head

This is a easy and tasty recipe that we have almost every couple of weeks. The recipe that follows is done with the Thermomix, but it can easily be adapted using a food processor and frying the onion and bacon on a frypan. Last time I made it I used a round pyrex casserole and the slices were a bit thicker than using the rectangular one. However, I had to keep it in the oven for a bit longer. If you want it to make it vegetarian, you could just omit the bacon and I really think that it would be as good. Delicious, easy and healthy. Difficulty: easy Preparation time: 5 min Total time: 50 min Serving size: 8 portions Ingredients 80 g olive oil, plus extra for greasing 100g brown rice  100g parmesan or pecorino cheese, cut into pieces  100g cheddar cheese, cut into pieces (3 cm) 350g zucchini, cut into quarters 1 brown onion (approx. 150 g), cut into quarters 3 rindless bacon rashers (approx. 160 g), cut into pieces 5 eggs 1 pinch sea salt 1 pinch ground black pepper Preparation Preheat o