HOMECOOKING WITH TERESA

OMG!!! These were the first words uttered by the people who tried this cake! And it is certainly out of this world... It is light and sweet and you can't stop eating it. Another fantastic recipe from Ottolenghi. I have adapted his recipe to do some of the steps with the Thermomix, so you can find both methods for making it below. I hope you enjoy it as much as we do 😍😋! Ingredients 600g good-quality cream cheese, at room temperature 120g caster sugar ½ vanilla pod or 1 tsp vanilla paste  4 eggs, lightly beaten 60ml sour cream icing sugar, for dusting Base 160g dry biscuits (HobNobs or digestive biscuits are good) 40g unsalted butter, melted Nut topping 150g macadamia nuts 90g caster sugar Caramel sauce 65g unsalted butter 160g caster sugar 100ml whipping cream Method Preheat the oven to 160°C/140°C fan/Gas Mark 3. Lightly grease a 20cm springform cake tin and line the base and sides with baking parchment. Traditional Method To make the base, whiz the biscuits to crumbs in a food ...

This pork belly is very easy to do and it is amazingly good. The combination of the caramel sauce with the pork together with the herbs, it's just awesome!! INGREDIENTS 1kg boneless pork belly, skin on 1/2 cup (110g) firmly packed brown sugar 1/3 cup (80ml) red wine vinegar 2 star anise juice of 1 lime, plus wedges to serve 1 cup mint leaves 1 cup coriander leaves 1 cup Thai basil leaves 3 spring onions, thinly sliced 1 long red chilli, seeds removed, thinly sliced METHOD: Preheat the oven to 220°C. Score the pork belly skin at 1 cm intervals. Place the pork on a rack in a roasting pan, skin-side up. Rub 2 tablespoons salt into the skin, then pour in enough water to fill the pan to just under the rack. Roast for 30 minutes or until the skin is crispy, then reduce the oven to 180 °C and roast for a further 1 1/2 hours or until the meat is tender, topping up with water as necessary. Meanwhile, place the brown sugar, vinegar and star anise in a pan over lo...