HOMECOOKING WITH TERESA

This recipe is a favourite in our family. My mother used to make it often, especially when having a celebration lunch, and everybody in the extended family cooks it slightly differently. This recipe is a combination of the recipes of 3 family members and then adapted to cook it on the Thermomix. I couldn't find salted cod where we live, so I have used fresh cod instead. I can tell you that the difference is just minimal and it is easier to prepare because you do not have to soak the cod for at least 24 hours. In fact, in my family they soak it for a week! There is nothing worse than a really salty, dry cod. Difficulty : easy Preparation time : 25min Total time : 24h 35min Serving size : 4 servings Ingredients 600g salted cod, soaked for at least 24 hours, or 600g of fresh cod 5 sprigs of fresh flat-leaf parsley 300 g of water 3 cloves garlic 1/2 onion 50g olive oil 2 small potatoes, cut into pieces 70g cream a pinch of ground pepper, to adjust according to taste a pinch of nutmeg (...

This frangipane chocolate and pear tart tastes nicer than it looks. It is not very sweet and the combination of the tart with the yoghurt or cream is delicious. Easy to make even though baking is not my forte.  Difficulty: easy Preparation time: 20min Total time: 2h Serving size: 16 portions Ingredients Pastry 30g raw sugar 210g plain flour, plus extra for dusting 10g cocoa powder 130g unsalted butter, chilled, plus extra for greasing 1 pinch salt (optional) 1 egg yolk ¼ tsp natural almond extract 1 - 2 tsp water Filling 230g raw almonds 140g white sugar 200g dark chocolate 130g unsalted butter 4 eggs 1 tsp natural almond extract 2 pears, peeled, cored, cut into halves and cut into thin slices lengthways (5 mm) Apricot glaze 50g apricot jam 1 tbsp water Preparation Pastry Place sugar and almonds into mixing bowl and mill 10 sec/speed 9. Add flour, cocoa, butter and salt and mix 10 sec/speed 6 or until mixture resembles breadcrumbs. Add egg yolk, almond extract and w...

This is a gluten free cake which is easy to make and it is delicious. It is quite a dense cake, and it is excellent served with some double cream or ice-cream on the side. I found that because it sinks after the cake has cooled down, the white chocolate frosting tends to get into the middle and the sides do not get much. That is why I added some grated dark chocolate to make it look a bit better. 😊 Difficulty: easy Preparation time: 20 min Total time: 2h 50 min Serving size: 12 portions Ingredients Base 100g butter, plus extra for greasing 150g dark chocolate, small pieces or callets 4 medium eggs 130g caster sugar 130g ground almonds 1 tsp baking powder White chocolate topping 150g white chocolate, small pieces or callets 50g water 50g butter Preparation Base Preheat oven to 180°C. Grease and line a spring form flan tin (approx. Ø 22 cm). Place dark chocolate and butter in mixing bowl then chop 10 sec/speed 7. Scrape down sides of mixing bowl with spatula then melt 2 min/50°C/speed ...

I have made this potatoes a couple of times now and we adore them! The smell of the garlic in the oven while caramelising is just amazing. This time I used butter instead of the duck fat because I wanted it to be vegetarian. It worked really well. Next time I might put half butter and half olive oil. Scrumptious. It is a recipe from the cookbook Simple by Ottolenghi. Ingredients 2 large heads of garlic, cloves peeled (90g) 130g goose or duck fat 4 rosemary sprigs (10g) 6 thyme sprigs (15g) 2kg Maris Piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa (or 50% more or less, depending on variety) (30g) flaked sea salt Method 1. Preheat the oven to 150°C fan. 2. Place the garlic cloves in a small ovenproof pan or saucepan, for which you have a lid, with the goose fat and herbs. Cover and bake for 40 minutes, until the garlic cloves are soft and caramelised.  Remove from the oven, then strain the f...

This frittata is very simple and I really like it with the Catalan style spinach, which is a traditional recipe to eat your spinach with pine nuts and sultanas. I love them this way and with the addition of the zucchini, it turns into a very delicious frittata. Add a salad and you will have an easy and healthy dish. 😋😋 Ingredients 2 zucchini 3 cloves of garlic, crushed 300g baby spinach leaves 1 cup sultanas 1/4 cup pine nuts 7 eggs olive oil salt & pepper 200g grated parmesan Method Cut the zucchini into very fine slices - I used a mandoline. Put a large non-stick frying pan on medium-high heat. Add a bit of olive oil and the add the zucchini. Mix well and cook stirring at a times for about 5-8 minutes or until quite soft. Add the garlic and cook for a further couple of minutes. Transfer to a bowl and reserve. Reduce the heat to medium-low and in the same frying pan add the pine nuts and the sultanas with a bit of oil. Cook, stirring all the time until the pine nuts are light g...