HOMECOOKING WITH TERESA

This is a very easy to make recipe, and the duck is just delicious. The slaw works extremely well, the contrast between the sweetness of the duck and the little acidity from the salad dressing work wonders. It is important to start this recipe the previous day , so that the duck can marinate enough time to absorb the flavours. Loved it! Ingredients 2 Tbsp each sou sauce, honey and rice vinegar 1/3 cup (80ml) hoisin sauce 1 Tbsp fish sauce 1 star anise 2 garlic cloves, finely chopped 4 duck marylands Asian slaw 1 cup (80g) shredded Chinese cabbage (wombok) 1 cup (80g) shredded red cabbage 1 Lebanese cucumber, halved lengthways, seed remove, thinly sliced on the diagonal 1 carrot, thinly sliced into matchsticks 1/2 bunch each mint and coriander, leaves picked 1/2 Tbsp each black and white sesame seeds 2 Tbsp extra virgin olive oil 1 1/2 Tbsp light soy sauce 1/2 Tbsp honey 1/2 Tbsp mirin Juice of 1/2 lime Method Begin this recipe a day ahead. Combine soy sauce, honey, rice vinegar, hoisi

This is a relatively easy to make recipe and it is very good. It could be a very nice start to a vegetarian meal. I had some black garlic and added a couple of thin slices on top of the mushrooms before serving. It added an extra oomph! I made my own pastry, and I have added the recipe at the end.  Ingredients 20g dried porcini mushrooms 3 frozen, thawed shortcrust pastry sheets (or recipe at end of page to make your own) 2 potatoes (about 400g), peeled 2 eggs 1 cup (240g) creme fraiche 2 tsp chopped thyme leaves ¼ cup (65g) soft goat’s cheese, crumbled 30g unsalted butter 1 tbsp olive oil 1 garlic clove, finely chopped 300g mixed fresh mushrooms (such as Swiss brown and chestnut), sliced if large 2 tbsp chopped flat-leaf parsley leaves Salad leaves, to serve   Method Soak the dried porcini in ½ cup (125ml) boiling water for 30 minutes. Drain, squeezing out excess liquid, then roughly chop the porcini and set aside. Use the pastry to line six 12cm loose-bottomed tart pans, trimming any

  This is a scrumptious slice that goes fantastically well with a cup of coffee. It is very rich and you only need a small square, but you will go back for more every time you have a cuppa.... It is a recipe from Curtis Stone. Ingredients 1 cup (150g) plain flour, sifted 1/2 cup (110g) brown sugar 1/2 cup (40g) desiccated coconut 125g unsalted butter, melted 125g unsalted butter, extra 2 x 395g cans sweetened condensed milk 1/3 cup (80ml) maple syrup 1/2 tsp vanilla extract 1/2 tsp sea salt flakes 180g 70% cacao dark chocolate, chopped 3 tsp vegetable oil Sea salt flakes, extra, to sprinkle Method STEP 1 Position a rack in the centre of the oven and preheat to 180°C (160°C fan-forced). Lightly grease a 16.5cm x 26.5cm (base measurement) slice pan with baking paper, allowing 2 long sides to overhang. In a large bowl, combine the flour, sugar and coconut. Add the melted butter and stir to combine.  Spoon the mixture into the prepared pan and press firmly over the base.  Bake for 10-12 mi

This is the first time that made hummus from scratch and followed the recipe from Ottolenghi's Jerusalem cookbook. I must say that I had never tried such a silky hummus before. It was just delicious and will make it again for sure. I used it to make Hummus Kawarma , and everyone loved the recipe. I also made Three Garlic Butter flatbreads from Flavour, and the combination was sublime.  Ingredients 250g dried chickpeas 1 tsp bicarbonate of soda 270g light tahini paste 4 tbsp lemon juice 4 garlic cloves, crushed 100ml ice cold water salt Method Start a day before by washing the chickpeas well and placing them in a large bowl. Cover them with cold water, at least twice their volume, and leave to soak overnight. The next day, drain the chickpeas. Place a medium saucepan on a high heat and add the drained chickpeas and the bicarbonate of soda. Cook for about 3 minutes, stirring constantly. Add 1.5 litres of fresh water and bring to a boil. Cook, skimming off any foam and any skins that

  I have made this recipe before, using lamb backstrap, but unfortunately I couldn't find any this time. Instead, I used lamb mince and I made it into small meatballs so that it didn't get too dry. Another time, I also used a mixture of pork and veal mince and it was also delicious. This time I served it as an entrée with Olive Oil Flatbreads with three-garlic butter and the combination was scrumptious! Ingredients 1 quantity of Basic hummus, reserving 4 tablespoons of the cooked chickpeas to garnish 2 tbsp pine nuts, toasted in the oven or fried in a little unsalted butter Kawarma 300g neck fillet of lamb, finely chopped by hand ¼ tsp ground black pepper ¼ tsp ground white pepper 1 tsp ground allspice ½ tsp ground cinnamon good pinch of freshly grated nutmeg 1 tsp crushed dried za’atar or oregano leaves 1 tbsp white wine vinegar 1 tbsp chopped fresh mint 1 tbsp chopped flat-leaf parsley, plus extra to garnish 1 tsp salt 1 tbsp unsalted butter or ghee 1 tsp olive oil Lemon Sau

This is a delicious chicken recipe that can work well as part of a Middle Eastern inspired dinner feast. It is really easy to make and it is delicious to eat. You can serve it with the flat bread under the chicken pieces, or you might prefer to serve the bread on the side. Read the Author's notes at the end of the recipe. Ingredients 1 chicken (about 1.7kg), divided into 4 pieces (1.4kg) or 1kg chicken supremes (between 4 and 6, depending on size), skin on, if you prefer 120ml olive oil, plus 2–3 tbsp extra, to finish 1 tbsp ground cumin 3 tbsp sumac ½ tsp ground cinnamon ½ tsp ground allspice 30g pine nuts 3 large red onions, thinly sliced 2–3mm thick (500g) 4 taboon breads (see headnote), or any flatbread (such as Arabic flatbread or naan bread) (330g) 5g parsley leaves, roughly chopped Salt and black pepper To serve 300g - Greek-style yoghurt 1 lemon, quartered Method Preheat the oven to 200°C fan. Place the chicken in a large mixing bowl with 2 tablespoons of oil, 1 teaspoon of