HOMECOOKING WITH TERESA

This is an exceptionally good recipe, as it is not only easy and fast to make, but it is also healthy and delicious. It is a great plate to serve at a vegetarian, or not, dinner party. It looks great on the table ... the only thing you must take into account is that it needs to be served very cold. Today I didn't have any sprouts, but if you use them, it gives the dish an extra beautiful look - see picture at the end. Ingredients Red cabbage salad 200 g red cabbage in 5 cm pieces (stem removed) 60 g carrots in 2 cm pieces 1 apple (any type), skinned and cored, quartered and halved each quarter 2 - 3 sprigs of fresh mint (only the leaves) 30 g dried cranberries 1 pinch of salt 1 ground black pepper 20 g olive oil 10 g apple cider vinegar 1 dash of honey Beetroot gazpacho 500gr cooked beetroot in chunks 500gr ripe tomato 50gr onion 40gr green pepper 50gr cucumber 1 clove garlic 200gr ice cubes 20 - 30 g vinegar 1 - 2 teaspoons salt 1 - 2 pinches of ground pepper 80 g olive oil To ser

Tonight's dinner was this recipe from Neil Perry's Simply Good Food cookbook called Honey-braised duck with almonds and olives, but I followed his suggestion and used raisins instead of olives. I like recipes that mix duck with fruit..... It is super easy to make and loved the fact that it is not too greasy - you get rid of the rendered fat from the duck. Also, I used free range duck legs. I used the lemon juice, but I put it as an optional ingredient because it gave the sauce a bit of a sour and acidic flavour, that some people might not like. I think it works well when using raisins, because it cuts through its sweetness and balances the flavours. Anyway, it was delicious and the meat was falling off the bone. Served with some wholemeal couscous as suggested, it was certainly a scrumptious meal 😋😍🥰😁! Ingredients 4 large duck legs sea salt and freshly ground black pepper 2 Tbsp extra virgin olive oil 8 brown shallots, halved lengthways if large 500 ml chicken stock 1 Tbsp

  Ingredients 1 x 30cm pizza base 1 quantity tomato sauce (or you can use tomato sauce from a jar) 1 Tbsp grated parmesan 60gr mozzarella, chopped 30g thinly sliced prosciutto, cut into small pieces 1 ripe tomato, thinly sliced 3 basil leaves, shredded 4 small artichoke hearts, marinated in oil, drained and quartered 4 button mushrooms, sliced pinch of dried oregano 1 Tbsp olive oil Pizza base 220 g water, room temperature 1 tsp sugar or malt powder 2 tsp dried instant yeast (8 g) or 20 g fresh yeast, crumbled 400 g strong white bread flour 30 g extra virgin olive oil, plus extra for greasing 1 tsp fine sea salt corn meal Tomato sauce 120g plum tomatoes 3 basil leaves 2 garlic cloves, crushed 1 Tbsp tomato passata 2 tsp extra virgin olive oil Method Pizza base - TM Lightly grease a large bowl and set aside. Place water, sugar and yeast in mixing bowl then mix 20 sec/speed 2. Add flour, oil and salt then knead Dough /2 min. Transfer to prepared bowl and bring together into a ball. Cover