HOMECOOKING WITH TERESA

  This is a very traditional Catalan recipe that it originated in the region of Cerdanya, which is very close to the Pyrenees mountains and it can be very cold at winter time. The recipe is best made with a winter cabbage that it is found in that region, and that instead of a dense heart, it has loose leaves. However, you can use any other type of cabbage. I used a wombok  cabbage but cut off the thick middle part. It is a delicious and simple meal to have any time, especially in cold weather. Ingredients 1/2 wombok cabbage, trimmed 1 kg potatoes, peeled and cut into pieces 300g speck or bacon, chopped into small bits 5 garlic cloves, cut into thin slices lengthways extra virgin olive oil pork or duck lard salt & pepper Preparation Heat some water in a saucepan. When it come to the boil, add a pinch of salt and the cleaned and sliced cabbage. Meanwhile, peel the potatoes, cut them into even chunks and add to the pan. Boil for 25 minutes until everything is cooked through. ...

I have cooked this dish a couple of times, and it is really delicious. This time I used lean sizzle steak instead of mince for a change. I cut it into thin 1.5 cm strips before marinating it. I also used a mixture of green and red capsicums (half of each) and an onion cut into thin slices because I realised that I didn't have any spring onions. I cooked the onions before the beef. It was yummy, low-calorie and easy to make. Ingredients For the marinade 2 tbsp shao shing wine or dry sherry 1 tbsp light soy sauce 1 tbsp cornflour 1 tbsp ginger, finely diced 3 garlic cloves, finely diced ½ tsp sesame oil For the beef 600g (1lb 4oz) good quality beef mince 1 head chinese cabbage, finely shredded 2 tsp sea salt 50ml vegetable oil 2 tbsp  shao hsing wine or dry sherry 2 tbsp hoisin sauce 1tbsp oyster sauce 1 tsp malt vinegar ½ tsp sesame oil 1 small carrot, peeled and finely sliced 1 small red pepper, finely sliced 1 bunch spring onions, finely sliced To serve steamed rice Method Combine...

A delicious, healthy and easy to make soup. It is good for both lunch and dinner.  250 calories per person. INGREDIENTS 1 x 150g pack Obento ramen noodles 1 tsp oil 1 tsp minced garlic 1 tsp minced ginger 100g minced pork 1 cup sliced cabbage 1/2 cup thinly sliced carrots 2 cups salt-reduced chicken stock 1 tsp sugar 1 Tbsp miso paste METHOD: Rinse the noodles under cold water, drain and set aside. Heat 1 tsp oil in a saucepan and add the garlic, ginger and pork. Saute until done.  Add the cabbage and the carrots and saute for 2 minutes.  Pour in the chicken stock and sugar and bring to the boil.  Reduce the heat and add the miso paste. Add the noodles and cook for a further minute.  Serve hot. Serves 2

If I am being honest, coleslaw has never been my favourite salad, but this recipe is just so awesome I could eat it almost every day. The addition of the herbs and the spiced cashews brings it up to the next level and it tastes just divine. Truly recommended. INGREDIENTS 2 medium carrots, peeled and cut into thin matchsticks 1 small fennel bulb, shredded 3mm thick 60ml lemon juice 1/4 small cabbage, purple or Savoy , shredded 3mm thick 1 small bunch of radishes, sliced thinly 1 medium red capsicum, thinly sliced 1 red chilli, thinly sliced For the sauce 100g Greek yoghurt 40g mayonnaise 1 1/2 tsp Dijon mustard 1 1/2 tsp honey 1 Tbsp olive oil 30g parsley, chopped 20g dill, chopped salt and white pepper Spiced cashews 120g cashew nuts, roughly chopped 3/4 tsp ground turmeric 3/4 tsp ground cumin 1 1/2 tsp paprika 3/4 tsp caster sugar ( I used brown sugar ) METHOD: Preheat the oven to 160°C. Put the cashew nuts in a small bowl along with the turmer...

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'. INGREDIENTS 120ml olive oil 2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice 2 garlic cloves, crushed 1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths a small handful of parsley or tarragon leaves, roughly chopped 30g of pecorino or parmesan cheese, shaved salt and black pepper METHOD: Preheat oven to 220°C. In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp. Arrange the cabbage on a parchment-lined tray and brush with the oil mixture. Roast for 20-25 minutes, until the edges are crisp and golden-brown. Transfer the c...

I was looking for recipes to eat cabbage and came out with this one from these great Italian cooks. I have to admit it, I couldn't find the Taleggio cheese and used Brie instead. Also, I used soy lin bread instead of white, but I can see that for this recipe white bread works better. The soup is really mild but delicious. I used the broth from " Crockpot-au-feu " which I had made for dinner the previous night. You can see the recipe in this blog.   INGREDIENTS 800g Savoy cabbage, chopped salt and freshly ground black pepper 1.5l chicken stock 175g leftover or stale white bread, baked until dry 220g Taleggio cheese, sliced (use Bel Paese, Brie or Fontina if not available) 80g Parmesan, freshly grated 75g unsalted butter 2 garlic cloves, thinly sliced Brodo di gallina - Chicken stock 1kg chicken legs and wings 1 carrot 2 celery sticks 1 onion, halved 2 bay leaves a handful of black peppercorns METHOD: To make the chicken stock, put the chicken legs ...