HOMECOOKING WITH TERESA

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