HOMECOOKING WITH TERESA

These flatbreads are really easy to do and they are just wonderful. Nothing to do with the bought ones. I am not very good with bread-making, and can't never get them to look like in the picture from recipe, but as the author say, it doesn't matter if there are holes; they make them look like homemade!! The main thing is the flavour!   Ingredients 2 ripe plum tomatoes 2 black garlic cloves, thinly sliced 1 tsp picked thyme leaves 1 tsp picked oregano leaves salt, flaked sea salt and black pepper FLATBREADS 200g strong white bread flour 1 tsp fast-action dried yeast 1/2 tsp salt 1 tbsp olive oil, plus extra for greasing and drizzling 120ml lukewarm water THREE-GARLIC BUTTER 1 head of garlic, top fifth cut off to expose the cloves 1 small garlic clove, roughly chopped 4 black garlic cloves, roughly chopped  10g parsley, finely chopped 1½ tsp caraway seeds, toasted and crushed  100g unsalted butter, softened Method Preheat the oven to 200°C fan. First, make the dough for the fl

Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious 😋 ! I have been super tired with work and haven't felt much like cooking. We have not been eating very well in the last couple of weeks.... But tonight we really had a great meal even though I had to spend hours in the kitchen 🙄 . But it was worth it 😁 . Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads . All made from scratch. Just superb! The tofu meatballs are just amazing. I have leftover tofu and will make a batch and freeze them for another day. I can eat them just with no sauce or any other sauce. They would be lovely with some tomato base sauce or any curry sauce. But even with a side vegetable dish or salad.  My husband thought that they were made with mince meat!!  Yum yum! Ingredients ½ red onion, thinly sliced (60g) 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamom pods, shells discarded and seeds removed 2 tsp cumin seeds 2 tsp coriander seeds

If you ever had ratatouille and you liked it, this one is even better. The vegetables, mixed with the berbere spice, are just delightful. Here the tomatoes are not cooked, and adding the dressing to the tomatoes first, it really helped to develop the flavours, and the hot vegetables mixed with them, turned up just so delicious, you can add it next to any kind of protein and it will go fantastically well. I also found that cooking the vegetables in the oven, worked better than when I have done it on a pan and not as oily. This recipe makes a big batch, and will have it with Healthy Baked Potatoes with Ratatouille in the next couple of days. I have to admit that the Olive Oil Flatbreads with the tree-garlic butter were just amazing to eat with it. Just make sure you do not put any tomatoes on top. The ratatouille is enough! Ingredients 4 medium aubergines, cut into 2½cm squares (1.1kg) 4 mixed red and yellow Romano peppers, deseeded and cut into 3cm pieces (420g) 2 kohlrabi, peeled and c

Berbere is an Ethiopian spice mix that differs from region to region. It can also appear as a coarse powder or paste. The traditional Ethiopian way of using this mix is to cover meat with it before grilling. It can also be mixed with butter, which is then used as a cooking medium or for kneading into breads. Berbere is characterized first by its fiery heat - chilli and pepper - which mellows into a sweetness, created by a combination of several, or all, of the following: ginger, garlic, cloves, cinnamon, nutmeg, cardamom, allspice and fenugreek.  (From the author - Spice Market by Jane Lawson, a fantastic book that I think unfortunately is out of print.) Ingredients 3 teaspoons of cumin 4 cloves 1 teaspoon cardamom seeds ¾ teaspoon black peppercorns 1 teaspoon fenugreek leaves, dried 1 ½ teaspoon coriander seeds 2 pieces of red chili peppers, dried ½ cinnamon stick (approx. 2 cm) ½ teaspoon ginger, ground ½ teaspoon turmeric, ground 1 teaspoon of allspice 1 teaspoon garlic powder 1 tea