HOMECOOKING WITH TERESA

This is an easy recipe to make, it has a lot of ingredients but the method is very easy. However give yourself extra time just in case. Oven temperatures vary and I needed more time to achieve the consistency needed for the ragù. We loved it, but next time I am going to put less harissa or just omit it altogether. It was a bit too hot for our liking. It was great with the fettucine and we had a nice rocket and onion salad on the side. I had a lot of leftover sauce and froze it into portions. I have since used it to make Moussaka , Arròs a la Cubana, Cauliflower gratin with ragu and also Baked macaroni with bechamel sauce . Super delicious! Moussaka Arròs a la Cubana Cauliflower gratin Baked macaroni with bechamel sauce Ingredients 3 carrots, peeled and chopped into large chunks (250g) 2 onions, peeled and chopped into large chunks (300g) 300g oyster mushrooms, roughly chopped 60g dried porcini, roughly blitzed 4 garlic cloves, crushed 3–4 plum tomatoes, chopped into large chunks (350

I recently started to make my own granola. I think it is really easy to make and the best part is that you know what ingredients you put in, no sugar or preservatives used. We love it with some fruit and yoghurt for breakfast.  Ingredients 400g porridge oats 100g pecans or walnuts (roughly chopped) 80g pepitas (pumpkin seeds) 80g sunflower seeds 50g hemp seeds (optional) 80ml maple syrup 60ml coconut oil 150ml rice milk 1 tsp ground cinnamon 40g flaked coconut 40g craisins (optional) 40g goji berries (optional) Method Preheat oven to 180C fan forced. Place oats and seeds in a big bowl and mix to combine. Add  maple syrup, oil and milk and mix gently to coat. Divide the mixture between two baking trays and spread evenly. Bake for about 15 minutes. Stir the mixture and spread the pecans on top. Bake for a further 10 - 15 minutes or until the granola is golden and crunchy. Allow to cool on the trays.  Once cold, mix them together with the cinnamon, flaked coconut and the craisins and berr

This was a delicious dinner. Very simple and low calorie. The fritters were made using the Thermomix, but it could be easily done with a food processor. See the instructions for this below. The addition of the salad made it even better ... I thought it was a fabulous vegetarian dinner! Ingredients Yogurt dressing 300 g of Greek yogurt 1 tsp fresh thyme, finely chopped 1 tsp fresh sage, finely chopped 1 tsp fresh rosemary, finely chopped 1 tsp garlic, crushed 100 g mayonnaise 1 tsp fine salt ½ tsp freshly ground black pepper Cauliflower fritters 500 g cauliflower florets 100 g onion 3 eggs 120 g of flour 2 tsp baking powder 1 ½ tsp fine salt, or to taste ½ - 1 tsp ground black pepper, or to taste oil Preparation Yogurt dressing Place Greek yogurt, thyme, sage, rosemary, garlic, mayonnaise, salt and pepper in mixing bowl, mix 10 sec / speed 6. Transfer to a bowl and reserve until use.  ** If you don't have a Thermomix, you can add all ingredients into a food processor or hand held b

Today is the first time ever that I made quinoa sushi. I have never tried it before and was not very sure if it would work. Well, let me tell you that it was scrumptious! It is a fantastic alternative to rice sushi if you are trying to cut down with your carbs. I made a Crunchy Asian salad  - one of our favourite salads - to go with it and we had a fantastic lunch! Yummo! Ingredients Quinoa 100 g tri-colour quinoa 700 g water, plus extra for soaking 30ml sake 2 Tbsp rice wine vinegar 1 tsp sugar 1/4 tsp salt Filling 4 nori sheets (seaweed sheets) 1 carrot, julienned 1 Lebanese cucumber, cut into thin batons (approx. 5 cm long) 1 egg omelette, cut into strips 1 avocado, cut into strips wasabi paste, to serve soy sauce, to serve pickled ginger, to serve Preparation Quinoa Place a bowl onto mixing bowl lid, then weigh quinoa into it. Add just enough water to cover and leave quinoa to soak for 2 hours.  Drain quinoa through simmering basket and discard soaking water. Place water and sake

Filo Spinach Slice for dinner. Healthy and delicious. It's a vegetarian Thermomix recipe which goes really well with a salad on the side. It's very easy to make and it was yummy. It is a bit different from Spanakopita, but similar in taste and texture. Difficulty: easy Preparation time: 20min Total time: 55min Serving size: 6 portions Ingredients 50 g olive oil, plus extra for greasing 100 g slivered almonds 50 g tasty cheddar cheese, cut into pieces 80 g brown onion, cut into halves 2 spring onions/shallots, trimmed and cut into thirds 40 g salted butter 1 tsp dried oregano or 1 Tbsp fresh oregano 1 - 2 pinches cayenne pepper, to taste 1 - 2 pinches nutmeg, to taste 5 eggs 1 Tbsp plain flour 200 g feta cheese, cut into pieces (3-4 cm) 500 g frozen spinach leaves, thawed and well drained (see Tips) 30 g lemon juice ½ tsp salt ¼ tsp ground black pepper 5 sheets filo pastry Preparation Preheat oven to 220°C. Grease a spring form cake tin (23 cm) and set aside. Place a bowl onto m

This is a simple yet very tasty recipe adapted from the cookbook Plenty from Ottolenghi. I couldn't find any chard, so I used baby spinach leaves instead, and cooked then in the Catalan style with pine nuts and sultanas. The combination was amazing! Here we served it with another Ottolenghi's favourite, Fancy coleslaw salad from his book Plenty More. I am not a big fan of coleslaw, and I think the reason is the dressing, usually made with bought mayo. This recipe uses yoghurt and mayo instead and it is beautiful. For the salad recipe, click here . Ingredients 50g (net weight) waxy potatoes, peeled and cut into 1cm dice 200ml water Pinch of saffron 200g baby spinach leaves 1/4 cup pine nuts 1/4 cup sultanas Salt and pepper 4 eggs 50ml milk 20g mixed fresh herbs (parsley, dill & chives), chopped Olive oil 100g crème fraîche Method Put the potatoes, water and saffron in a big pan and slowly bring to a simmer.  Cook for 10 - 15 minutes, until the potato is soft and drain. Leave

This recipe is just delicious! It comes from the cookbook Flavour by Ottolenghi. The mushrooms are cooked slowly in the oven with oil and spices for about 1 1/2 hours but they still retain their texture. And the butter bean mash is just what it needs to combine this healthy and tasty recipe. Here it is with a Tomato salad with lime and cardamom from the same cookbook. It was a very nice combination. We had some leftovers so the following day we served them with zucchini fries done in the Air fryer. To be honest, the mushrooms were even better. Resting overnight, helped them to develop the flavours and they were yummy! The zucchini fries were also a great surprise and turned out delicious. Ingredients: PORTOBELLO STEAKS 8 medium to large portobello mushrooms (about 650g), stems removed 10 garlic cloves, peeled 1 onion, peeled and cut into 6 wedges (150g) 1½ tbsp chipotle chilli flakes 1 red chilli (15g) 4 tsp cumin seeds, roughly crushed in a pestle and mortar 1 tbsp coriander seeds, r