HOMECOOKING WITH TERESA

This is a simple yet very tasty recipe adapted from the cookbook Plenty from Ottolenghi. I couldn't find any chard, so I used baby spinach leaves instead, and cooked then in the Catalan style with pine nuts and sultanas. The combination was amazing! Here we served it with another Ottolenghi's favourite, Fancy coleslaw salad from his book Plenty More. I am not a big fan of coleslaw, and I think the reason is the dressing, usually made with bought mayo. This recipe uses yoghurt and mayo instead and it is beautiful. For the salad recipe, click here . Ingredients 500g (net weight) waxy potatoes, peeled and cut into 1cm dice 200ml water Pinch of saffron 1 Tbsp rice flour (optional) 200g baby spinach leaves 1/4 cup pine nuts 1/4 cup sultanas juice of half a lemon Salt and pepper 4 eggs 50ml milk 20g mixed fresh herbs (parsley, dill & chives), chopped Olive oil 100g crème fraîche Method Put the potatoes, water and saffron in a big pan and slowly bring to a simmer.  Cook for 10 - 1...

 I have been meaning to cook this vegetarian recipe for a while. It is very easy to make and the crêpes were delicious. In fact, I think they can be used with many other fillings, and next time I make them will use a mixture of avocado and beetroot I have previously used as a side salad from Ottolenghi. See Suggestions below. INGREDIENTS Filling 1 medium zucchini, shredded 1 cup frozen peas, thawed 1 cup snow pea shoots / sprouts 1 cup baby rocket 1/2 cup grated cheese 1/4 cup black olives, coarsely chopped (optional) 2 Tbsp extra virgin olive oil 2 Tbsp lemon juice  200g goat's cheese sea salt and freshly ground black pepper Spinach crêpes 160g (1 cup) buckwheat flour 3 eggs 500ml (2 cups) almond milk 100g (3 cups) baby spinach leaves 1 cup Italian parsley sea salt and freshly ground pepper 2 1/2 Tbsp extra virgin olive oil METHOD: To make the spinach crêpes, place the flour, eggs, milk, spinach, parsley, salt and pepper in a bowl.  ...