HOMECOOKING WITH TERESA

  I love fresh sardines, but until recently, they were hard to find in the area where we live. Lately, I have found a fish shop where they seem to have them most of the time, and I am really enjoying to try different recipes. This time, I followed a recipe from Stephanie Alexander to pickle them. She mentions in her cookbook Home, that she learnt this recipe from a Sicilian woman from WA. It is so simple to make if you follow the instructions carefully! And we were amazed about how delicious they are. I didn't have any fresh parsley at home, so we just had a small nibble and had one with the sardine by itself, and the other with romesco sauce I had previously made (recipe at the bottom of this page) and that took it to another level altogether. Scrumptious recipe!! Ingredients fresh sardine fillets kitchen salt best-quality red-wine vinegar extra-virgin olive oil dried oregano sliced or minced garlic freshly sliced red chilli or Alepo pepper flakes Preparation Arrange the filleted

  This is one of these cakes that I am going to make over and over again, especially for especial occasions. It is just fabulous! Both the flavours and the look are very elegant and do not disappoint. It is super moist and when served with the rosewater cream, your palate sings..... What can I say, just amazing! INGREDIENTS 3 cardamom pods, bruised, seeds reserved, pods discarded 1 cup (150g) pistachios, plus extra chopped pistachios to serve 1 cup (100g) almond meal 170g fine semolina 1 1/4 tsp baking powder 300g unsalted butter, chopped, softened 1 1/2 cups (330g) caster sugar 4 eggs, lightly beaten Finely grated zest of 1 lemon, plus 1 tbsp lemon juice 2 tbsp rosewater 1/2 tsp vanilla extract ROSEWATER CREAM 200g Greek yoghurt 200g creme fraiche 1 tbsp icing sugar, sifted 1 tbsp rosewater SYRUP 100ml lemon juice 1/3 cup (80ml) rosewater 1/2 cup (110g) caster sugar METHOD Preheat oven to 180°C. Grease a baking tray and line with baking paper. Grease a 23cm springform cake pan and lin

  This weekend dinner was a special one. It is a recipe from one of the cookbooks that my grandmother and my mother used for special occasions. When it was first published in early 1900's, it was a very 'advanced' cookbook for the era, and it has recipes not only from Catalonia, but from other European countries as well. The writer used a pen-name, but it is now known that it was written by two sisters whose father was a well-known Catalan journalist. Most of the recipes from this book, have very delicious subtle flavours that they increase in your palate as you keep eating the food. That was the case tonight. I made Pork with almonds braised with milk, and on the side, mashed potatoes with truffle and Brussel sprouts. The milk sauce looks curdled but that is the way it should be. There is a bit of work to prepare this dish, but is what it takes to have a nice and delicious meal. Bon Appetit!  🥰😋😊 Ingredients 600 gr pork loin 100g toasted almonds 400g potatoes, peeled an