HOMECOOKING WITH TERESA

  This is a very interesting sauce used in many Mexican recipes. I used 2 x 250ml jars and froze one of them to be used in other recipes. However, when I make it again, I might even use smaller jars. The first time I made it was to go with these fish tacos, from the same book. They were unbelievably delicious!! See recipe link below. Ingredients Adobo sauce 2 dried guajillo chillies 75g dried chipotle chillies 100ml olive oil 1l chicken stock 3 large red capsicums, halved lengthways 1 red onion, quartered 1 garlic bulb, peeled 3 long green chillies large handful oregano leaves 75g smoked paprika 1 Tbsp Mexican spice blend (see below) 115g caster sugar 125ml sherry vinegar sea salt to taste Mexican spice blend 1 Tbsp ground cinnamon 1 Tbsp ground cumin 1 Tbsp smoked paprika 2 tsp ground allspice 2 tsp freshly ground black pepper 2 tsp ground star anise 1 tsp ground cloves Method To make the spice blend, combine all spices and store in an airtight container for up to 1 month. Preheat...

  This rice is one of our favourites to go with all sorts of dishes, but especially Asian cuisine. It's very easy to make and turns out great when you add the crispy topping.  Ingredients 2 cups of jasmine rice 1 can (400 ml) of coconut milk 1 ½ cups of water 1 teaspoon of salt (or to taste) Ginger, Chilli and Peanut Crisp 1 ½ tbsp olive oil 5 cm piece of ginger, peeled and julienned (40 g) 3 cloves of garlic, thinly sliced 2 red chillies, julienned 30 g coriander, chopped into 3 cm pieces 25 g salted, roasted peanuts, roughly chopped 1 tablespoon sesame seeds 1 lime, cut into 6 wedges, to serve salt Method Thermomix link In a medium-sized saucepan or a bowl, rinse the jasmine rice with several changes of cold water until the water runs clear. Drain any excess water in a large, fine-mesh sieve and return the rice to the pot. Add the coconut milk, water and salt. Bring the mixture to the boil over a high heat. When it comes to a boil, reduce the heat to the lowest setting and l...

  This is a recipe that can be used as a sauce to accompany many dishes. I've used it to accompany all kinds of fish, grilled, crumbed, or simply fried, and we also love it when mixed with mayonnaise to accompany baked potatoes. It tastes similar to the salsa brava that we like so much. It has a sweet and sour touch and if you do not like it too spicy, you can put less chilli peppers. Ingredients 1000 g of tomatoes cut in quarters 40 g fresh ginger root, peeled and cut in round slices (2 mm) 40 ml oil 80 g fresh red chilli peppers, seeded and cut into pieces (2 cm) 10 garlic 100 g white wine vinegar 200 g sugar 2 teaspoons fine sea salt Preparation Thermomix 1. Put the tomatoes, ginger, oil, chilli peppers and garlic in the bowl and chop them for 10 seconds at speed 7. 2. Add the vinegar, sugar and salt and, using the basket instead of the measuring cup, cook 60 min/Varoma/speed 3. 3. Remove the simmering basket and insert the measuring cup, then puree 1 min/speed 5-9, gradually in...

These fish cakes are super easy to make and they are beautiful. They are suitable for celiacs  because they do not have any flour or breadcrumbs. They need resting in the fridge for about one hour, so you can prepare them ahead and then it takes nothing to cook them. Super delicious with the dipping sauce. I love them with a Crunchy Asian salad on the side to have a whole healthy dinner. INGREDIENTS: 500g skinless firm white fish fillets 200g raw prawns, peeled and deveined 3 Tbsp Thai red curry paste 4 snake beans or 10 green beans, finely sliced 4 makrut (kaffir lime) leaves, finely shredded 6 Thai basil leaves, shredded ( or normal basil if not available ) oil, for frying Cucumber dipping sauce 1 Lebanese cucumber, seeded and finely diced 2 small red chillies, finely sliced ( remove seeds if you don't like it hot ) 1/2 cup grated palm sugar 1/2 cup rice vinegar 1 Tbsp chopped coriander leaves METHOD: Put the fish, prawns and curry paste in a food proces...

One of our favourite pasta recipes. It's easy to make and is delightful. The saltiness of some ingredients together with the piquant tomato sauce, makes it very appetizing. From the cookbook 'Food of Italy'. Ingredients 4 Tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely sliced 1-2 small red chillies 6 anchovy fillets, finely chopped 400g tin chopped tomatoes 1 Tbsp fresh oregano leaves 100g pitted black olives, chopped roughly 1 Tbsp capers, chopped if large 400g spaghetti grated parmesan cheese (optional)   I used our own olives from last year's harvest. Method Cook the pasta in a large saucepan of boiling water until  al dente .  Meanwhile, heat the olive oil in a large saucepan and add the onion, garlic and chilli. Fry gently for about 6 minutes, or until the onion is soft. Add the anchovies and cook, stirring, until well mixed. Add the tomatoes, oregano, olives and capers and bring to th...

This recipe is perfect for cooking big calamari tubes. It is very easy, fast and really tasty. The calamari turn out soft and the sauce is just delicious!! From the cookbook 'Two Greedy Italians - Eat Italy'. INGREDIENTS 1 kg big calamari tubes 8 Tbsp olive oil 6 anchovy fillets 10 g capers 2 garlic cloves, finely sliced 2 small red chillies salt and pepper 100 ml white wine 250 gr chopped tin tomatoes a handful of Italian parsley, chopped roughly METHOD: Preheat oven to 170C. Heat the oil in an ovenproof dish (I use a cast iron casserole) and add the chopped anchovy fillets and capers. Cook over a medium heat, stirring until the anchovies dissolve. Add the garlic and chilli, stir and continue to cook for a couple of minutes. Add the calamari, and stir fry for a further couple of minutes. Add the wine and boil until it reduces by half. Add the tomatoes and parsley and bring to a simmer. Season with salt and pepper and cover. T...

We eat these fish tacos regularly. They are so easy to make and they taste amazingly good. If you have the time, prepare the 'pico de gallo' in advance and let it marinade for 1 - 2 hours to let the flavours develop. I used snapper tonight, the flathead was too expensive. It worked very well too. From the cookbook 'Delicious- Quick Smart Cook'. Ingredients 1/2 tsp each of ground coriander, cumin & turmeric  1/4 tsp chilli powder or 1/2 tsp if you like them hotter 1/2 cup plain flour 6 x 180 g skinless flathead fillets (or any other fish fillet) 1/4 cup (60 ml) olive oil 12 small tortillas, warmed to packet instructions 1/2 iceberg lettuce, thinly shredded (or any salad greens) 1 ripe avocado, sliced or mashed (optional) Sour cream or greek yoghurt, to serve  Coriander leaves, to serve Pico de gallo Makes 2 cups 2 vine-ripened tomatoes, seeds removed, thinly sliced 1 small red onion, thinly sliced 4 long green chillies, seeds removed, thin...