HOMECOOKING WITH TERESA

  This is a really exquisit salad, and it could be great to be served as entrée in a dinner party or even lunch. You can prepare all ingredients ahead and you just need to assemble them before the meal. However, the pears need to be a bit warm or at room temperature. It comes from a recipe from Valli Little from the Spain section in the cookbook 'Delicious - Love to Eat'. Very easy to make, and yet it tastes exceptionally good.... Ingredients 2 firm beurre bosc pears 1 lemon, halved 1/3 cup (80 ml) olive oil 2 Tbsp honey 2  Tbsp  of blood orange juice*< 2  Tbsp   sherry vinegar or red wine vinegar 8 slices of jamón serrano ** 8 breadsticks (grissini) 100g baby salad leaves (mesclun) 2  Tbsp  roasted chopped walnuts 40g Manchego cheese***, shaved * If blood oranges aren't available, use regular oranges. ** Dried and salt-cured ham. Substitute jamón  serrano  with  prosciutto. *** A hard cheese, originally made with the milk sheep from La Mancha. Available from Spanish and

  This recipe is the original of Ferran Adrià's book called 'The Family Meal: Home Cooking with Ferran Adrià'. I had to adapt it, because here in Australia it is difficult to find cuttlefish in small country places, so I used squid instead. I had also fish broth in the freezer, so I used this one instead of the recipe below. But I did make a 'sofrito' with fresh herbs instead of dried ones, because I like them better that way, and in the 'picada' I also put more garlic in it and added the oil at the end. Yesterday we ate it as is, but today I will make some 'all i oli' to accompany it. It is a very good recipe but it takes a bit of time to make it if you have to do all the preparation on the same day, it is best to do it beforehand and then it is very easy. Bon Appetit! To make the rice, you need to have the fish broth, the 'sofrito' and the 'picada' ready. Instructions and ingredients for following the steps can be found at the end o