HOMECOOKING WITH TERESA

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