HOMECOOKING WITH TERESA

  This year for my birthday, I decided to make my own cake. My husband usually makes it for me, but he was busy and besides, I fancied trying this recipe. You sometimes find them in bakeries, and I love them. I have to say, it turned out sensationally good, and you have to be careful not to eat too much 😋😅 . This recipe is a little different from the traditional one as it includes hazelnuts, which can be replaced with other types of nuts, such as walnuts. You can also add dried fruit, like dried cherries or blueberries, before pouring the caramel over the biscuit. Ingredients Biscuit base 65 g granulated sugar 150 g plain flour 65 g semolina 150 g unsalted butter, cold, diced Caramel layer 120 g granulated sugar 120 g unsalted butter, diced 370 g sweetened condensed milk 80 g golden syrup  80-100 g of peeled hazelnuts Chocolate Layer 200 g of dark chocolate, chopped into small pieces Instructions Preheat the oven to 180C and line a 22cm square tin (at least 2.5 cm deep) with...

    This dish is one of the best we've had of duck breast. As the chef, Adam Liaw, says, "duck a l'orange might not seem like the sort of dish you'd choose for a quick supper, but trust me, duck breasts are very easy to cook and, in the process, you get duck fat that you can use for some quick chips. This dish is based on clever process, and when the process is clever, you can achieve so much more in the kitchen than you might have thought possible." And although he says it can be made in 30 minutes, that's only possible if you have all the ingredients prepared. I changed the steps of the recipe's preparation, and it took me about 45 minutes to make it. The truth is, it all turned out so well that it's a dish I'll be making again. It's finger-licking good!  Ingredients 2 duck breasts Salt and pepper 6 sprigs of fresh thyme Sarladaise Potatoes 400g potatoes, cut into 1cm slices 4 cloves of garlic, thinly sliced Salt 2 tablespoons of finely chopp...

  This is a recipe my grandmother used to make and then my mum passed on to us. When I was little, we only used to eat it on special occasions like Christmas or to celebrate a special day. It's very good and it's a dish that can be frozen, so we can have it on hand for a day when we have unexpected guests or when we don't fancy being in the kitchen..... Ingredients - for 60 cannelloni 600g lean pork 600g stewing beef 3 or 4 chicken breasts a good splash of brandy 2 pig's brains 2 tablespoons of lard butter 50g of pâté a splash of milk salt and pepper Béchamel sauce 2 or 3 tablespoons of tomato sauce (optional)  Grated cheese Butter Preparation Brown the meats in a pan with the lard until well browned.    Add the brandy and cook.  Meanwhile, clean the brains under the tap with a little water and remove all the membrane and red threads covering the brain.  Boil the brains in water with a few drops of vinegar for 20 minutes. Drain and place them on kitchen pap...

  A while ago we went to a French restaurant and I tried this dish for the first time. It was done with chorizo and prawns. Liked it so much that I tried to find a recipe for it. I only managed to find recipes for prawns or sausages rougaille, so I adapted it a little bit to use both. Also, I couldn't find fresh green prawns so I had to use already peeled frozen ones. Nevertheless, it turned out delicious. Will certainly make it again. Ingredients olive oil 1 red onion, chopped 1 Tbsp finely chopped garlic 125ml white wine 500g tomatoes, peeled & chopped 1 Tbsp tomato paste 1 tsp ground cumin 1 tsp sweet paprika 1 tsp salt 1 tsp white pepper 2 small red or green chillies, finely chopped (or a pinch of Aleppo chilli flakes) 300g chorizo, thinly sliced 1/2 bunch flat-leaf parsley, finely chopped 2 thyme sprigs, leaves picked 1kg green king prawns, shelled, heads and tails intact 1/2 bunch coriander, chopped Method Heat 2 Tbsp of olive oil in a saucepan over medium heat. Add the o...