HOMECOOKING WITH TERESA

This beef recipe is usually made with veal chops, but I had a cut called Y-bone, from the shoulder, and that being cheaper, sometimes it doesn't come out as tender as the other grilled steaks. They were also very large, almost 1/2 kilo each, and I read that it was recommended to stew them, and well, yesterday I decided to try it by making this recipe. It turned out spectacularly good, and it's very easy to make. I also have to say that the mashed potatoes here work wonderfully, because when mixed with the sauce they taste exceptionally good.... And of course, you can also mop in bread if you prefer it! We try not to eat too much bread, and that's why potatoes are perfect!! Ingredients 1 kg veal sea salt and freshly ground black pepper 1/4 cup (75g) plain flour 2 Tbsp olive oil 3 thick rashers rindless smoked streaky bacon, cut into 5 mm lardons 2 cloves of garlic, finely chopped 1 cup (250ml) dry red wine 1 generous sprig thyme 1 bay leaf 1/2 cup veal stock 200g button mush...

  Rabbit! You either love it or not! We really like it in our household. Unfortunately we only eat it every once and a while because it it hard to get where we live. However, we have now found a butcher who gets some every week.... This was a wild rabbit, and the difference from farmed ones is that the meat is tougher and therefore you need to either stew it or cook it with a sauce. Someone suggested to have curry. I have never tried it this way, but I can see that it can be very nice. Maybe using a recipe for chicken. Anyway, this pie recipe is easy to make and it always turns up delicious. I have made it with bought puff pastry in the past and it worked well, but yesterday I made my own pastry in the Thermomix. It was delicious even though I am not very good with pastry. People who are good at it will see what I mean in the photos below.... 😊 Ingredients 1 large rabbit 2 onions, peeled and quartered 2 carrots, peeled and chopped 1 fresh bay leaf 1 Tbsp olive oil 4 rashers streak...

I have been trying to stop eating normal bread. I have high cholesterol and have been told oat bran is excellent to lower it. I had used this oat bran recipe many times in the past and I am now trying to use the same basic recipe but with different ingredients. Instead of herbs and sundried tomatoes, I have used mushrooms, bacon and zucchini. You can make it vegetarian by omitting the bacon. It is nice to serve it warm, but it doesn't toast well in a toaster. If you want to toast it a bit, put it under the grill. I usually put it in the microwave for about 30 seconds and then add some fresh cheese on top or any other thing I fancy.   INGREDIENTS 10 Tbsp oat bran 5 Tbsp wheat bran 3 Tbsp chia seeds 3 Tbsp flaxseed meal 6 Tbsp ricotta 2 sachets dry yeast (14g) 1/2 tsp each salt and pepper 3 eggs 10g dried porcini mushrooms (soaked in 1 cup of hot water) 225g fresh mushrooms, sliced 4 cloves of garlic, crushed 1/2 bunch parsley, chopped 175g fat free bacon...

Tournedos: a small fillet of beef usually cut from the tip of the tenderloin. There are many recipes, but the most famous one is Tournedos Rossini named after an Italian composer and paired with a bit of toasted / fried bread with a slice of foie gras and topped with black truffle and demi-glace Madeira sauce. They were very popular in the 80s and served in many good European restaurants. This recipe is my adaptation of the traditional recipe. It was extremely delicious and the meat melted in your mouth. INGREDIENTS: 4 eye fillet steaks steaks - 4-5 cm thick 4 thin bacon or pancetta slices  4 sprigs of fresh thyme or rosemary 2 crusty bread rolls, cut in half and top removed 100g good quality paté ( I used chicken with brandy ) 300g button mushrooms, thinly sliced 300ml light thickened cream 1 Tbsp Dijon mustard 1 Tbsp brandy Salt and pepper to season olive oil to cook METHOD: Cut the fillet into 5cm pieces. Wrap a slice of pancetta or bacon arou...

The best thing about this salad is the dressing. I sometimes substitute the goat cheese for the double baked ricotta - see recipe in blog. However, it is an amazing salad to serve next to any kind of meat dish. A favourite is Saltimbocca a la romana! - see recipe here .  INGREDIENTS 250g thick bacon rashers 1 Tbsp vegetable oil 2 small, round, soft goat's cheeses, about 100g each 100g rocket or rocket and baby spinach leaves Dressing 1 clove garlic, crushed 1 tsp wholegrain mustard 3 tsp white wine vinegar 2 Tbsp extra virgin olive oil Salt and black pepper METHOD: Preheat the oven to 200C. Cut the bacon rashers in thin slices, discarding the rind. Put in a frypan with a little oil and fry the bacon pieces until crisp. Drain on paper towels. To make the dressing, peel the garlic, crush it into a small bowl, then whisk in the mustard, vinegar and olive oil. Season with salt and pepper. ( I put all dressing ingredients in a small glass jar...