HOMECOOKING WITH TERESA

This recipe from Antonio Carluccio is easy and delicious. According to Carluccio, Osso Buco is a speciality of Milan, where its traditional accompaniment is Risotto Milanese . This is the original version, made without tomatoes, and now known as Osso Buco in Bianco. Carluccio adds that there has been a trend lately to include tomatoes in the stew, which makes for a dish that is better accompanied by potatoes or polenta. This is the third time I have cooked this recipe, and so far I prefer it than the other versions with tomatoes. The result is awesome. Ingredients 4-6 x 5cm thick slices veal shin, about 1 - 1 1/2 kg plain flour, for coating salt and freshly ground black pepper 6 Tbs olive oil 1 large onion, finely chopped 2 carrots, finely diced 3 celery stalks, finely diced 4 bay leaves 150ml dry white wine 1 litre beef stock 4 sage leaves 1 sprig of rosemary grated zest of 1 small orange Method Coat the meat in flour and season with salt and pepper. Heat the oil in a large pan, add t...

  I have adapted this recipe from Nopi, Ottolenghi's restaurant in London. It is easy and delicious. Changed the scallops for cod, the merguez sausage for chorizo and the sorrel sauce for spinach sauce. The combination of flavours was awesome. Pan-fried cod with corn salsa, spinach sauce and sour cream with sumac. Have since tried it also with salmon and without the spinach sauce and it also turned up scrumptiously good. INGREDIENTS 4 cod fillets 2 Tbsp olive oil 10g butter 2 tsp lemon juice coarse sea salt and black pepper Corn salsa 85 ml olive oil 250g fresh or frozen corn kernels 1 small red onion, finely diced 80g jarred roasted red capsicums, cut into 1cm dice 2 large celery sticks, cut into 1/2 cm dice 10g parsley, finely chopped 20g coriander leaves, finely chopped finely grated zest of 2 limes, plus 1 1/2 Tbsp lime juice 1 red chilli, de-seeded and finely chopped 300g uncooked chorizo sausages Spinach sauce 70g baby spinach leave...

When the weather gets a bit cooler, soup is always a good thing to have for lunch. This is a very light & healthy soup with only a few ingredients and low on the calorie count - only 197 calories . The addition of paneer cheese coated with curry adds depth to its flavour and turns it into a very tasty soup. Loved it. INGREDIENTS 2 celery stalks, finely sliced 2 baby fennel bulbs, trimmed and finely sliced 500ml vegetable stock 90ml light coconut milk 50g paneer, cut into cubes 1/2 tsp curry powder olive oil 1/4 cup coriander leaves METHOD: Finely slice the celery and fennel. Place the celery and fennel in a medium saucepan with a bit of oil over medium heat. Cook until it starts to caramelize, about 10 minutes, stirring often. Add the stock and bring to the boil.  Simmer for about 15 minutes or until the vegetables are just tender. Add the coconut milk, then season to taste and stir until well combined. Remove the...

This salad was delicious as part of our fasting day dinner. It is only 182 Calories, and it is enough to calm your hunger. The mixture of ingredients works fantastically well. I added some Moroccan spices to the chicken and it was delicious. INGREDIENTS 182 Calories recipe 200g chicken breast fillet 2 Tbsp Moroccan spices 1/4 cup natural yoghurt 2 Tbsp lemon juice 1 tsp wholegrain mustard 1 small red apple, thinly sliced 3 trimmed celery stalks (300g), sliced diagonally 2 Tbsp coarsely chopped Italian parsley. METHOD: Cut the chicken breast into two pieces and coat with the Moroccan spices. Fry in a non-stick frying pan for about 4 minutes each side, or until cooked. While it is cooling down, combine the yoghurt, juice and mustard in a medium bowl. Add the apple, celery, parsley and the cooked chicken, sliced thinly. Mix gently. Divide into two small bowls and serve. Serves 2

Delicious combination of vegetables. I have changed some of the ingredients because I didn't have some at home. I added some green asparagus, cooked in the microwave for about 1.30 minutes and then sliced in half lengthways. Also changed the vinegar. I used champagne vinegar instead. INGREDIENTS 1 large handful of baby spinach leaves 1 handful of rocket 1/2 handful of kale, thinly sliced 1/2 celery stalk, thinly sliced 1/2 small Lebanese cucumber, roughly chopped 1/2 carrot, finely sliced 1/2 small beetroot, peeled and coarsely grated 2 Tbsp finely chopped Italian parsley leaves 2 Tbsp finely chopped mint leaves 2 Tbsp finely chopped coriander leaves 50g roasted almonds, roughly chopped Avocado dressing 1 avocado 3 Tbsp lemon or lime juice 1/2 garlic clove, crushed 2 Tbsp apple cider vinegar sea salt and freshly ground black pepper 3 Tbsp extra-virgin olive oil METHOD: Combine all of the salad ingredients in a serving bowl. To make the dressing, plac...

This recipe is a combination of the recipes from Adam Liaw, Karen Martini and Kylie Kwong. You can have it as an entrée , but we usually eat it as main. No need to cook anything else. INGREDIENTS: 500g pork and veal mince 1 Tbsp grated ginger  2 cloves garlic, finely chopped 8 dried shiitake mushrooms (or fresh if you can find them) 1 small carrot, peeled and finely sliced 12 green beans, cut into 1cm  length 1 stick of celery, finely diced 1/2 red onion, finely sliced 2 long red chillies, finely sliced 2 spring onions, finely sliced 115g bean sprouts a handful of coriander sprigs 4 Tbsp peanuts, toasted 2 Tbsp Shaoxing wine 1 Tbsp light soy sauce 2 Tbsp oyster sauce 2 Tbsp sugar 1/2 tsp sesame oil 2 tsp cornflour 1 tsp dark soy sauce 2 Tbsp peanut oil or any other vegetable oil 1 iceberg lettuce 2 Tbsp hoisin sauce, to serve METHOD Soak the mushrooms in hot water for 20 minutes, then remove from the liquid (reservin...