HOMECOOKING WITH TERESA

This is quite an easy and different way to cook a potato omelette. It was delicious with the addition of other ingredients and will certainly make it again.  Difficulty : medium Preparation time : 20min Total time : 50min 8 portions Ingredients 100 g onion, finely chopped 100 ml olive oil 600 g potatoes, thinly sliced (approx. 5 mm) 1 teaspoon salt 6 eggs 6 slices of ham (approx. 150 g) 6 slices of cheese (approx. 150 g) 70 - 80 g canned roasted red peppers, in strips Preparation Preheat the oven to 180°C. Line a baking tray with baking paper. Place a large frying pan over a medium heat and add the oil and onion. Sauté for about 7 minutes or until tender, then add the potatoes and half a teaspoon of salt. Fry for 15 minutes or until the potatoes are tender - without browning. Meanwhile, place the eggs in a large bowl and whisk. Pour the potatoes into the bowl and mix.  Pour the mixture into the prepared pan. Smooth with a spatula to make an even surface. Bake for 7-8 minutes (180°C). R

  This is an easy and delicious cake. It really pays off to read the instructions carefully, because this time I didn't, and I almost burnt it. I had it warm with sour cream on its side and my husband had it at room temperature with some vainilla ice-cream. Even by itself it is lovely. Will make it again for sure 😀😋! Ingredients 180g ground almonds 60g desiccated coconut 250g caster sugar 70g self-raising flour ¼ tsp salt 4 large eggs 200g unsalted butter, melted, then set aside to come to room temperature 1½ tsp vanilla extract finely grated zest of 1 - 2 lemons (2 tsp) 200g fresh blueberries 20g flaked almonds Method Grease and line a 23cm round cake tin. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Place the almonds, coconut, sugar, flour and salt in a large mixing bowl and whisk to aerate and remove the lumps. Place the eggs in a separate medium bowl and whisk lightly. Add the melted butter, vanilla extract and lemon zest and whisk again until well combined. Pour this into

  This recipe from one of my favourite chefs, Ottolenghi, is very easy to make and delicious. It has a delicate flavour and the hazelnuts give it a crunchy touch. I let it macerate in the fridge all day, and the sauce is perfect with basmati rice. I made one of our favourites, also from Ottolenghi: lemon rice with curry leaves. Below you can find the link to the recipe. Ingrediente  1 large chicken, divided into quarters - breast and wing, leg and thigh 2 onions, chopped roughly 60 ml olive oil 1 teaspoon of ground ginger 1 teaspoon ground cinnamon a generous pinch of saffron threads juice of 1 lemon 60 ml. cold water 100 g hazelnuts, skinned 70 g honey 2 tablespoons rose water 2 spring onions, roughly chopped sea salt flakes and black pepper Method In a large bowl, mix together the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, 2 teaspoons of salt and a good grind of black pepper.  Add the chicken pieces and leave to marinate for at least an hour, or overnight in th