HOMECOOKING WITH TERESA

Patatas bravas is on of the most famous tapas dish in Spain. You can find them in almost every single tapas bar and they are super delicious. However, like many other traditional dishes, every one seems to have their secret ingredients when making the tomato sauce - salsa brava. This recipe is from a famous Catalan chef, Jordi Cruz , who was awarded his first Michelin star when he was only 18. I have adapted his recipe because I was short of time, but would love to confit the potatoes next time I make this recipe. I must admit, the sauce is to die for, it's heaven on the plate. INGREDIENTS For the salsa brava - 1 kilo of ripe tomatoes or 3 x 400g cans crushed tomatoes - 300 g onions - 2 cloves garlic - 2 red chillies - Nyora (optional) soaked in hot water, and pulp scraped - 2 g of sweet paprika - 3 g of hot paprika - 10 ml Worcestershire sauce - 100 g of double concentrated tomato - Salt and pepper For mayonnaise foam (or, if we want, just mayonnaise) - 100 ml of sunflower oil - 2

This is the second time I make this soup. It's super easy to make and it is yummy. I have made it to take to work for lunch. With the weather being a little cooler, soup is a nice thing to eat. It doesn't have many ingredients, but it has a lot of flavour. I have blitzed it a bit to make it smoother, but the first time I didn't and it was really delicious too.  Ingredients 2 tbsp coconut oil (or sunflower oil) 1 onion, finely chopped (160g) 1 tbsp medium curry powder ¼ tsp chilli flakes 2 garlic cloves, crushed 4cm piece of ginger, peeled and finely chopped (30g) 150g red lentils, rinsed and drained 1 x 400g tin of chopped tomatoes 25g coriander stalks, roughly chopped, plus 5g picked leaves, to garnish 1 x 400ml tin of coconut milk salt and black pepper Method 1. Put the oil into a medium saucepan and place on a medium high heat. Add the onion and fry for 8 minutes, stirring frequently, until soft and caramelised. Add the curry powder, chilli flakes, garlic and ginger an

      I first made this ketchup a few months ago to accompany some vegetarian cheese sausage rolls. It was delicious, and it is also fantastic to use with both vegetarian and meat burgers as well as in ham & salad sandwiches. It has a thick consistency, between ketchup and chutney. This time I had to change the recipe a bit because of not being able to get some ingredients (see variation below) but it turned out deliciously good too! You need to keep it refrigerated. I will freeze some too. Would go great with a BBQ or pork ribs. Difficulty:  easy Preparation time:  20min Total time:  1h Serving size:  2 bottles Ingredients 10g fresh ginger, thinly sliced 1 red capsicum, seeded 2 red onions, halved 700g tomatoes, cut in half 300g strawberries, cut in half 250g cane sugar 100g of tomato paste 70g raspberry vinegar 1 tsp of salt 1 heaped tsp sweet paprika ½ tsp hot paprika 3 tbsp. curry powder, mild (45g) Preparation Place ginger and chili in mixing bowl and chop 2 sec / speed 8 . Sc