HOMECOOKING WITH TERESA

  This is a recipe that can be used as a sauce to accompany many dishes. I've used it to accompany all kinds of fish, grilled, crumbed, or simply fried, and we also love it when mixed with mayonnaise to accompany baked potatoes. It tastes similar to the salsa brava that we like so much. It has a sweet and sour touch and if you do not like it too spicy, you can put less chilli peppers. Ingredients 1000 g of tomatoes cut in quarters 40 g fresh ginger root, peeled and cut in round slices (2 mm) 40 ml oil 80 g fresh red chilli peppers, seeded and cut into pieces (2 cm) 10 garlic 100 g white wine vinegar 200 g sugar 2 teaspoons fine sea salt Preparation Thermomix 1. Put the tomatoes, ginger, oil, chilli peppers and garlic in the bowl and chop them for 10 seconds at speed 7. 2. Add the vinegar, sugar and salt and, using the basket instead of the measuring cup, cook 60 min/Varoma/speed 3. 3. Remove the simmering basket and insert the measuring cup, then puree 1 min/speed 5-9, gradually in

This is a recipe from a supermarket magazine that I have slightly adapted. It is a good way to introduce vegetables to young kids, and excellent to put in the lunch box. I have frozen some of the muffins and then I reheat them in the microwave when defrosted. They are yummy and enjoyed by both kids and adults as well. It could go extremely well next to a green or mixed salad. They were delish! Ingredients 3 short-cut bacon rashers, chopped 50g cup mushrooms, thinly sliced 2 cloves garlic, minced small handful Italian parsley, chopped 3 Tbsp dry sherry 1 cup finely chopped broccoli 60g baby spinach leaves, shredded 8 free range eggs 1/4 cup (60ml) milk 1/2 cup (60g) grated cheddar Method Preheat oven to 180°C. Put muffin cases in a 1/3-cup (80ml) 12 holes non-stick muffin pan. Heat a non-stick frying pan over high heat. Add bacon and mushroom. Cook, stirring, for 2 mins or until light golden. Add the garlic and parsley and cook a further 1 minute. Pour in the sherry and cook until the l

This is a delicious and simple recipe for a mid-week dinner. You can use chicken drumsticks if you prefer it, but I have to admit it, the whole leg is also very nice. This time I served it with some oven chips and a bread roll to mop up the juices, but it could also be delicious to serve with a salad, herb couscous or even with some roast potatoes. (See links to recipes at the end of this post.)   Ingredients 6 free-range whole chicken legs (drumsticks & thighs) 80ml extra virgin olive oil 1 brown onion, chopped 2 garlic cloves, crushed 3 tsp smoked sweet paprika 1 red capsicum, sliced 250ml dry sherry 400g can peeled tomatoes, roughly chopped 2 tbsp tomato paste 125g green olives, pitted and halved 1 large handful flat-leaf parsley 1 lemon, for squeezing sea salt freshly ground pepper Method Put the chicken legs on a chopping board and separate the thighs from the drumsticks. Heat the extra virgin olive oil in a large, deep saucepan with a tightly fitting lid and add the chicken i

This is the first time that I made this quiche, and I must say it was delicious. It is a perfect recipe for people that cannot eat gluten, as it doesn't have any flour due to the sweet potato base. It is also nice at room temperature, and it is very simple to make, especially if you own a mandoline. It could also be adapted to a vegetarian dish by omitting the prosciutto, and maybe adding some other grated cheese instead.  Ingredients 2 sweet potatoes (approx. 400 g), unpeeled 2 pinches sweet paprika 2 pinches of salt 2 tbsp extra virgin olive oil 2 garlic cloves 1 onion (approx. 150 g), cut into halves 200 g Danish feta, crumbled 60 g fresh baby spinach leaves 5 eggs 60 g pouring (whipping) cream 1 - 2 pinches ground black pepper 100 g prosciutto, thinly sliced Preparation Preheat oven to 200°C. Using a mandoline, V-slicer or sharp knife, cut sweet potatoes lengthways into 1 mm-thick slices. Place slices in a bowl, sprinkle with paprika & salt and drizzle with oil. Using your

Tofu is one of these ingredients that many people either like it or hate it. Over the years, I have really enjoyed some dishes, but I have also tried really crappy ones. I now have a few recipes that I love and cook often. Tonight's recipe is a new one, and I must say that it is really yummy! It is a Korean recipe called 'Dubu Jeon', Pan-fried Tofu with Mushrooms from a cookbook called The Korean Table - from BBQ to Bibimbap. It is super simple to make, and even though the recipe has some beef fillet in it, you can make it into a vegan recipe if you omit the meat. Or, if you serve it for both vegans and meat eaters, you can always cook it and serve it on the side. The Soy Scallion Dipping sauce is a must, but it is also very simple to make from scratch. This recipe is certainly going to the list of my favourite tofu recipes. It is amazingly delicious!! 😍😋😋 Ingredients   500g firm tofu 2 Tbsp vegetable oil 75g rib eye or fillet steak, cut into thin strips (optional) 3 fr

This is a delicious recipe to have for a celebration meal. It takes a bit to prepare, but the good thing about it is that once you have the cannelloni to the step where you have stuffed the meat into the shells or rolled the cannelloni or fresh lasagna sheets, you can freeze them and the next time you only need to make the bechamel sauce before putting them in the oven to serve. This recipe makes between 30 and 40 cannelloni. I get the rolled cannelloni and put them on a flat tray in the freezer and when they are frozen you can put them in a bag and get out only the ones you want to use. Also, this last time, I put too many in the gratin dish, and the sauce didn't have enough space in between the cannelloni to get through, and they turned out a bit too dry. The above photo is from a previous time, and this is what they should look like. Ingredients 20 g dried mushrooms 100 g Emmental cheese, grated (or use any other combination of cheeses) 30 g dried mushrooms ( I usually use dry p

This is an amazingly delicious salad that it is very easy to make, once you have all ingredients prepared. Cutting the fennel with a mandoline is fast and I love it cut very thinly when eating it raw. This time I added a couple of scampi that were given to us as a present by the fishmonger... I love them, but they are usually so expensive, that only buy them for especial occasions. Will certainly make this salad again. Loved it! Ingredients 2 small fennel bulbs ½ red onion, very thinly sliced finely grated zest and juice of 1 lime 2 garlic cloves, crushed 10g dill, roughly chopped 10g parsley, roughly chopped 1 mild chilli, de-seeded and finely chopped 60ml olive oil 8 tiger prawns, peeled and de-veined 350g cleaned baby squid 1 tbsp sumac 10g coriander, roughly chopped pomegranate seeds, to garnish (optional) flaky sea salt Method Trim the bases and tops of the fennel bulbs, then slice width wise as thinly as you can. A mandolin would be useful here. In a large bowl, mix the fennel an