HOMECOOKING WITH TERESA

Yesterday I made Buffalo wings for the first time. We do not recall to have ever eaten them before, not even as take away. I made my own adaptation using about 3 recipes I found online. They are usually fried with a lot of oil, but this recipe is healthier as they are baked and with almost no oil. One trick I learned yesterday is that if you want them to come out crispy as if they were fried, add a teaspoon of baking powder to the flour. It really worked and they were crunchy and delicious! We loved them! 😍😄😋 Ingredients Wings 1kg chicken wings, cut into sections and discarding the tips 1/4 cup all-purpose flour 2 tsp baking powder ( NOT baking soda or bicarbonate )  1/2 tsp salt 1/4 tsp cayenne pepper 1/2 tsp garlic powder 1/2 tsp sweet paprika Sauce 2 Tbsp (30g) unsalted butter 1/4 cup sriracha sauce (or Frank's Red Hot) 1 tbsp brown sugar 1/4 tsp salt a big dash Worcestershire sauce Blue cheese dip 1/2 cup crumbled blue cheese, softened (I used gorgonzola dolc...

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...

Who doesn't love baked potatoes? In our household we have to make sure we don't eat too many. We love them. This recipe is easy to prepare and it turns out just fantastically delicious. Even if you don't like anchovies, you will like these potatoes....  INGREDIENTS 8 medium-sized potatoes, skin left on olive oil sea salt Filling 1 4 rashers of smoked streaky bacon 8 fresh sage leaves 4 good-quality anchovy fillets in oil, drained 1 clove of garlic, peeled and sliced lengthways 1 lemon Topping 2 200g light sour cream 100g finely grated gruyère cheese (or similar) 6 slices prosciutto 1 ripe tomato, deseeded & finely chopped a handful of baby rocket leaves METHOD: Preheat oven to 200°C. Wash the potatoes well.  Get 4 potatoes and stick one end of a pineapple or apple corer, into your potato and twist it round and round as you cut through, as if you were coring an apple.  Keep the cores to use later. Lay out the stuffing for each potato: a...

Bake the ricotta as per recipe below. (I use small ramekins so that I can get single servings.) Let it cool and before serving preheat oven to 180C. Remove ricotta from ramekin and put on a oven safe tray. Add 100 ml of pure cream on top of ricotta and sprinkle with some parmesan. Bake for about 15 minutes or until cheese has turned golden brown and cream has thickened. Sprinkle with lightly toasted pine nuts. I love it served with this  rocket salad instead of the goat cheese. I usually bake a big batch of ricotta and when cold I put it in the freezer in the ramekins. It is great for when you don't have much time for cooking, just thaw them out and serve with a salad or as part of an antipasto platter. INGREDIENTS: Olive oil 500g fresh ricotta, drained 2 eggs, lightly beaten 3 Tbsp fresh thyme, leaves picked 1 tsp grated lemon zest 1 tsp sea salt 1 tsp chilli flakes (optional) freshly ground black pepper a pinch of paprika METHOD Preheat oven to 1...