HOMECOOKING WITH TERESA

  This is a delicious, yet very simple salad from Antonio Carluccio that is traditionally made with salt cod. Unfortunately, I cannot get it where we live, so I have used fresh cod instead. Below is my adaptation to his recipe. According to the author, "salt cod was enjoyed all over Italy and was a staple of Catholic Italy, often being eaten during Lent. It was historically very useful for travellers as it could be carried without refrigeration, but nowadays it is mostly eaten because people like its salty taste and flavour". And that can also be said for Catalonia, where it used to be a poor man's food, but nowadays it is a major part of the Catalan cuisine with many delicious and creative recipes available. Loved the simplicity of this one. Ingredients 750g fresh cod fillets 2 garlic cloves, crushed 100g black olives, pitted 2 Tbsp coarsely chopped Italian parsley 6 Tbsp olive oil juice of 1 1/2 lemons freshly ground black pepper sea salt  Method Steam the fillets for a

There seem to be many different recipes for cornbread, and I have made a couple of them before, all very tasty. This one is very simple to prepare and it was very tasty. If there is something I will change when I cook it next, is the amount of oil. I thought it was a little bit too oily, and being a very moist bread, I do not think it needs so much. Still, no complaints. Ingredients 150g polenta 75g plain flour 1Tbsp baking powder 1 Tbsp sugar 1 tsp paprika 115g diced green capsicum 2 corn cobs, kernels removed 5 spring onions, finely sliced 1 bunch coriander, roughly chopped 3 eggs, lightly beaten 250ml buttermilk ( I didn't have buttermilk and used 15ml / 1 Tbsp cider vinegar and the rest to make a cup with full-cream milk and let it rest for 5 minutes. ) 170ml olive oil ( Next time I will use only 100ml oil) 125g goat’s cheese or feta ½ tsp chilli flakes sea salt & freshly ground black pepper Method Preheat the oven to 180C. Grease a 20 x 30 cm baking tin and line it with ba

  This salad is so easy to make and it is a different and delicious way to eat avocadoes. It is fantastic as a side dish or as part of a salad buffet. Will certainly make it more often, especially when avocadoes are in season. Delicious and simple!  Ingredients 2 slices wholemeal bread, crusts removed 1 garlic clove 1 tsp seas salt ½ tsp thyme leaves zest of 1 lemon 80ml extra virgin olive oil 40g parmesan cheese, finely grated 1 Tbsp lemon juice 4 ripe avocados 100g rocket or baby salad leaf Method Preheat the oven to 200C. Put the bread in a food processor with the garlic clove, sea salt, thyme leaves, lemon zest and 1 Tbsp of olive oil. Process until breadcrumbs form. Put the processed bread in a bowl and add the parmesan. Toss several times to ensure the ingredients are well combined then scatter onto a baking tray, covered with baking paper. Bake until golden brown. Remove and allow to cool. In a small bowl, whisk together the lemon juice and the remainder of the extra virgin oliv

  This is a very simple yet delicious recipe that can be part of a tapas, nibbles or mezze style of dinner, or served as a side dish. It is very quick to make and healthy at the same time. Ingredients 30g (1/4) cup chopped semi-dried tomatoes 2 Tbsp capers 2 Tbsp chopped parsley 6 olives, pitted 1 tsp orange zest, chopped 2 buffalo mozzarella cheeses or 250g bocconcini Freshly ground black pepper Extra virgin olive oil, to serve Method Put all ingredients, except for the oil in the bowl of a small food processor and pulse until they are finely chopped. Tear the cheeses into small bite-sized pieces and arrange on a serving plate. Spoon the tomato mixture over the pieces of mozzarella and season with freshly ground black-pepper.  Drizzle with the extra virgin olive oil and serve. Serves 4 as a side dish.

This is my adaptation of a very old recipe from Karlos Arguiñano. It is very simple to make, and yet it is delicious to eat. I used pappardelle this time, but in the past I mostly made it with spaghetti. I loved the texture of the pappardelle with the rest of the ingredients. Comfort food at its best! Ingredients 250g pasta 250g raw prawns, peeled and deveined with tails intact ( keep the heads ) 250g mushrooms, thinly sliced 6 cloves garlic, thinly sliced 2 small red chillies big handful of Italian parsley, chopped a splash of sherry or brandy 1/2 cup dry wine (white or red) olive oil salt and freshly ground black pepper cherry tomatoes  Method Preheat the oven to 200C. Place the tomatoes in an ovenproof dish. Drizzle one tablespoon of oil over the tomatoes, sprinkle with salt and pepper and roast in the oven for about 8 minutes. Keep warm. Meanwhile, bring a large pot of salted water to a boil over high heat.  Add the pasta and cook, stirring occas

  This is one of our favourite veggie burger recipes. It is adapted from Jamie Oliver's recipe. In the original recipe, he uses a vegan mayonnaise and also adds some onion rings, but I've never really had the time to do that. The truth is that even using a normal homemade or canned mayonnaise - I use a very good soy mayonnaise - the recipe is delicious. If you want to see the original recipe, here is the link ... We don't really like traditional ketchup, and I found this strawberry ketchup recipe by chance. A sensational discovery. The first time I made only half of the ingredients, but the second time I made the whole thing and put it in small bottles that could be frozen. We are on the second bottle now, it is delicious with sausages, grilled meat, etc. Here is the recipe to make it with or without the Thermomix. Ingredients 200 g frozen sweetcorn 400g frozen peas and broad beans ½ bunch fresh coriander, (15) 75 g wheat flour, plus extra to sprinkle on top 1 pinch groun

  Today we had bibimbap. I've been looking at the recipe for years but I've never made it before. According to Wikipedia, bibimbap, sometimes romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means to mix rice, while the name "bap" refers to the rice. Bibimbap is served as a dish of hot white rice topped with namul or kimchi and gochujang, soy sauce or doenjang. I'm not sure if this is the traditional recipe as I used a recipe for the Thermomix and also because I had to adjust it a bit because I couldn't find the gochujang chilli paste, but we both liked it very much. Delicious. 😋💕 Difficulty; easy Preparation time: 1h 5min Total time: 1h 25min Serving size: 4 portions Ingredients Beef 2 garlic cloves 450 g rump steak, diced (2 cm) then frozen for 30 minutes 1 Tbsp sesame oil, plus extra for drizzling 1 Tbsp dark soy sauce, plus extra for drizzling 2 tsp white wine vinegar 1 Tbsp cornflour 2 tsp caster sugar 1 pinch fin

This is a very simple yet delicious and healthy dessert. This time I made it with gluten free pastry, see link below, and everybody really enjoyed it. It is a recipe using the Thermomix, but it can be very easily adapted to do it without it. Difficulty :  medium Preparation time :  20min Total time :  1h 10min Serving size : 1 6 servings Ingredients 20 - 25 prunes, pitted 100 g raisins without seeds 50 g brandy Shortcrust pastry (with gluten) ( Click here for a gluten free recipe ) 350 g of pastry flour 130 g of cold butter in small pieces (and a little more for the tin) 70 g of water 1 pinch of salt 1 teaspoon of sugar 1 egg white to brush the dough Creme pâtissière 100g sugar 500 g of skimmed milk 50 g cornflour 3 eggs 1 teaspoon vanilla essence or 1 teaspoon vanilla sugar Assembly 100 g pine nuts, toasted 100 g of chopped peeled walnuts Jam glaze 3 tablespoons apricot jam 2 tablespoons sugar Preparation Cut the prunes in half, put them together with the raisins in a bowl, drizzle w