HOMECOOKING WITH TERESA

This is a very traditional Catalan dish that it is usually served with peas instead of green beans and even sometimes with artichokes. A bit of dark chocolate added to the sauce, helps with the thickening and the colour. Each family seems to have their own recipe. I added the chillies and the extra garlic cloves to this recipe. In Catalonia cuttlefish is quite expensive nowadays, but in the past, that wasn't the case and therefore it was considered 'peasant' food. Many fishermen would cook it on the boats to have a nice meal. Some people add a bit of all i oli on top before serving. It's certainly a very delicious dish and the sauce was amazing.  Ingredients 2 big cuttlefish 600g red pontiac potatoes     250g green beans 4 onions 3 tomatoes 2 whole  Chilli Bird’s Eye 1,200 ml fish stock 5 sprigs of parsley 1 garlic bulb 1 handful of toasted almonds 2 garlic cloves, extra 15-20g dark chocolate, grated a good dash of brandy extras virgin olive oil salt black peppe...

  This is a very traditional Catalan dish that is absolutely delicious. Samfaina is similar to the Southern French ratatouille or to the Sicilian Caponata. It is served with either poultry, rabbit or fish, and you can make a large batch of the sauce and store it in jars. It is even better the day after, so you can prepare it in advance.  Ingredients 6 cod fillets ( if salted, they must be soaked in water for at least 3 or 4 days, changing the water every day ) flour for coating Samfaina 2 eggplants, diced 1 red capsicum, sliced 1 green capsicum, sliced 3 zucchini, diced 1 x 400g tin fresh tomatoes a handful of parsley, chopped sweet paprika olive oil  a pinch of sugar  salt and pepper Preparation Start by making the samfaina. Put a bit of oil in an ovenproof casserole. Add the capsicum, stir well and cover and cook until soft, about 5 minutes. Add the eggplant and stir well. Again, cover and cook until soft, about 5 minutes. Add the zucchini and cook covered until so...

  Today I wanted to make a dish that I haven't eaten for many, many years. My mother is a very good cook, but I have never really liked her casserole noodles.... I looked up several noodle recipes in my cookbooks and also recipes on the web... and I have tweaked them a little to suit my own style. They came out great, and I'll make them again for sure, especially in the winter time. Ingredients 200g of pork belly bacon, diced, or smoked speck 2 small chorizo sausages, cut into slices 2 pork sausages, sliced or pork loin, cut into small cubes 2 onions, finely chopped or grated 3 cloves garlic, finely chopped 1 good splash of sherry 2 bay leaves 400g canned chopped tomatoes 1 tablespoon smoked paprika a few saffron threads 1 good splash of brandy 500g short noodles 1 1/2 litres chicken stock or water black pepper salt oil 1 picada (6 almonds, 1 clove of garlic and parsley) Method 1. Put a little oil in a oven-proof casserole and cook the bacon and chorizo until well browned. Remo...

This recipe is a favourite in our family. My mother used to make it often, especially when having a celebration lunch, and everybody in the extended family cooks it slightly differently. This recipe is a combination of the recipes of 3 family members and then adapted to cook it on the Thermomix. I couldn't find salted cod where we live, so I have used fresh cod instead. I can tell you that the difference is just minimal and it is easier to prepare because you do not have to soak the cod for at least 24 hours. In fact, in my family they soak it for a week! There is nothing worse than a really salty, dry cod. Difficulty : easy Preparation time : 25min Total time : 24h 35min Serving size : 4 servings Ingredients 600g salted cod, soaked for at least 24 hours, or 600g of fresh cod 5 sprigs of fresh flat-leaf parsley 300 g of water 3 cloves garlic 1/2 onion 50g olive oil 2 small potatoes, cut into pieces 70g cream a pinch of ground pepper, to adjust according to taste a pinch of nutmeg (...

Tonight we had a little break in our vegetarian journey and had a very traditional salad from Catalonia. It's called 'Xató' and many towns on the coast that goes from Sitges to Tarragona have a variation on their recipes. The main ingredients are basically the same: 'escarola' - curly endive, salted cod, tuna, anchovies and Arbequina olives which are a particular type of olive, quite small and bitter. It is served with a kind of romesco sauce and it is this sauce that varies from place to place; some people add a bit of chilli and more of this and that... I only do this recipe when I can get the endives at our local shop. This happens only once or twice a year... I have tried to use lettuce instead, but for me it doesn't work because the bitterness of the endive together with the saltiness of the fish and olives and the nutty flavour from the sauce it's what makes this dish so delicious. I had to adapt it with the ingredients available where we live and inst...

This recipe brings back many old memories. When growing up in Catalonia, my grandmother use to make this slice for special occasions. I remember how much I loved it, because we didn't have many sweet desserts back then. I have been thinking about it every so often for many years, but it looked like the recipe was lost and nobody in my family knew how to make it. My perseverance paid off and have finally found it online. I couldn't wait to make it, sometimes things change with time and they do not taste as you remembered it. Well, that was not the case, and it is fantastic! Truly enjoyed by my husband as well. And the best is that it doesn't require any cooking and can be served about half and hour after you made it. Yummo! 😁😋 P.S. I have made it again several times, but last night I used a topping from a cake from Ottolenghi... It was even better with the crunchy coconut chips..... Ingredients 100g butter, at room temperature 100g grated coconut + extra for decorating 4 e...

Cannelloni are a very popular dish in Catalonia. The traditional ones are with various meats, but they have developed other recipes with fish or vegetarian. This is the first time I cooked this one. We absolutely loved them. The recipe in Catalan is 'Canelons d'alberginia amb mousse d'escalivada '. I have a very old recipe book with a 100 different cannelloni recipes and sauces. Will have to try to cook them all now!! 💛🍷 INGREDIENTS 3 medium eggplants (make sure they are shiny and slim) 1 onion, finely chopped a small bunch of parsley, finely chopped 1 egg, lightly beaten 200g light cottage cheese 50g pine nuts 50g grated cheese (I used a mixture of cheddar, parmesan & mozzarella from Aldi) 100ml tomato passata 50g grated pecorino or parmesan salt, pepper and sugar olive oil 3 fresh lasagna sheets For the mousse 2 red capsicums 1 medium eggplant 200g light cream salt and a pinch of sugar olive oil METHOD: Start with the mousse. Preheat...