HOMECOOKING WITH TERESA

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 ...

  I have adapted this recipe from Nopi, Ottolenghi's restaurant in London. It is easy and delicious. Changed the scallops for cod, the merguez sausage for chorizo and the sorrel sauce for spinach sauce. The combination of flavours was awesome. Pan-fried cod with corn salsa, spinach sauce and sour cream with sumac. Have since tried it also with salmon and without the spinach sauce and it also turned up scrumptiously good. INGREDIENTS 4 cod fillets 2 Tbsp olive oil 10g butter 2 tsp lemon juice coarse sea salt and black pepper Corn salsa 85 ml olive oil 250g fresh or frozen corn kernels 1 small red onion, finely diced 80g jarred roasted red capsicums, cut into 1cm dice 2 large celery sticks, cut into 1/2 cm dice 10g parsley, finely chopped 20g coriander leaves, finely chopped finely grated zest of 2 limes, plus 1 1/2 Tbsp lime juice 1 red chilli, de-seeded and finely chopped 300g uncooked chorizo sausages Spinach sauce 70g baby spinach leave...

This recipe is a very delicious vegetarian dish. It is easy to prepare and the flavours are very Mediterranean. You will need to make it a bit ahead as it needs to cool in the tin for about 30 minutes. It is better when eaten at room temperature. It is delicious when served with a salad or as part of a platter.  INGREDIENTS 120g baby spinach leaves, chopped finely 1kg fresh ricotta cheese 15-20 pitted Kalamata  olives, finely chopped 8-10 basil leaves 100g parmesan cheese, grated 10-12 sun dried tomatoes, finely chopped 1 heaped tablespoon oregano leaves METHOD: Preheat the oven to 180°C. Line a 22 x 12 cm terrine tin with baking paper. Put one third of the ricotta in a small bowl. Add the chopped olives and stir to combine. Set aside. Arrange the basil leaves in a line along the base of the terrine tin, then top with half the remaining ricotta.  Sprinkle a tablespoon of the parmesan over the ricotta, then layer half the spinach over theses cheeses. T...

Delicious combination of vegetables. I have changed some of the ingredients because I didn't have some at home. I added some green asparagus, cooked in the microwave for about 1.30 minutes and then sliced in half lengthways. Also changed the vinegar. I used champagne vinegar instead. INGREDIENTS 1 large handful of baby spinach leaves 1 handful of rocket 1/2 handful of kale, thinly sliced 1/2 celery stalk, thinly sliced 1/2 small Lebanese cucumber, roughly chopped 1/2 carrot, finely sliced 1/2 small beetroot, peeled and coarsely grated 2 Tbsp finely chopped Italian parsley leaves 2 Tbsp finely chopped mint leaves 2 Tbsp finely chopped coriander leaves 50g roasted almonds, roughly chopped Avocado dressing 1 avocado 3 Tbsp lemon or lime juice 1/2 garlic clove, crushed 2 Tbsp apple cider vinegar sea salt and freshly ground black pepper 3 Tbsp extra-virgin olive oil METHOD: Combine all of the salad ingredients in a serving bowl. To make the dressing, plac...

This yummy and easy recipe is from the cookbook 'What's for dinner?'. It takes nothing to cook and it is a nice way to accompany the salmon. Make sure you serve the salad warm. Bon appétit! 😋 INGREDIENTS Risoni 1 cup risoni 1 Tbsp red wine vinegar 1  Tbsp finely chopped eschalots 1 garlic clove, finely chopped 1/4 cup extra virgin olive oil Sea salt and freshly ground black pepper 30 g baby spinach leaves, about 1 1/2 cups 1 cup grape tomatoes, cut in half 1/4 cup pine nuts, toasted 10 thinly sliced fresh basil leaves 1 cup (125g) crumbled feta cheese 1 Tbsp chopped fresh chives, for garnish Salmon Two 150g (skinless) salmon fillets olive oil for coating the fish sea salt and freshly ground black pepper METHOD: Get all ingredients ready. Make the risoni salad. Bring a large saucepan of salted water to a boil over high-heat. Add the risoni and cook, stirring often, for about 11 minutes, or until just tender.  Drain the risoni in a sieve a...

This is a lovely salad that goes well with many dishes. Very refreshing. From the cookbook 'Indian Food Made Easy'. INGREDIENTS 3 handfuls of baby spinach leaves 1/2 red onion, peeled and sliced 1 tomato, sliced into thin wedges Dressing 2 heaped Tbsp roasted peanuts 20g fresh coriander, leaves and stems 10g fresh mint leaves salt to taste 1/4 tsp cumin 1/4 tsp garlic paste 1/4 tsp ginger paste 2-3 tsp lemon juice, or to taste 3-4 Tbsp extra-virgin olive oil or groundnut oil METHOD: Blend together all the ingredients for the dressing until well mixed. Lightly toss the spinach leaves, sliced onion and tomato in the dressing and serve. Lovely with the Bengali style fish and eggplant . (See recipes in blog) Serves 4

This is one of these salads that has many Mediterranean ingredients. I just used things that I had in hand, but you can change it and make it your own recipe. I didn't have much time for cooking and needed something fast. It turned out very nice. 😁 INGREDIENTS: 80g baby spinach and rocket leaves 1/2 red capsicum, cut into small cubes 5 medium tomatoes a handful of cherry tomatoes bocconcini 1/4 cup parmesan cheese 1/2 cup olives, pitted and chopped  coarsely Dressing 1 clove garlic, crushed 1 tsp Dijon mustard 2 tsp white balsamic vinegar 2 Tbsp extra virgin olive oil salt and pepper 2 duck breasts salt and pepper 1/4 cup your preferred dukkah METHOD Start with the salad. Mix the spinach and rocket leaves with the parmesan cheese in a big bowl ( if you serve it as an entree or in two separate plates if you are serving it as a main ). Sprinkle with the capsicum. Cut the tomatoes into thick slices and arrange them in a circle in the ...