HOMECOOKING WITH TERESA

  Rabbit! You either love it or not! We really like it in our household. Unfortunately we only eat it every once and a while because it it hard to get where we live. However, we have now found a butcher who gets some every week.... This was a wild rabbit, and the difference from farmed ones is that the meat is tougher and therefore you need to either stew it or cook it with a sauce. Someone suggested to have curry. I have never tried it this way, but I can see that it can be very nice. Maybe using a recipe for chicken. Anyway, this pie recipe is easy to make and it always turns up delicious. I have made it with bought puff pastry in the past and it worked well, but yesterday I made my own pastry in the Thermomix. It was delicious even though I am not very good with pastry. People who are good at it will see what I mean in the photos below.... 😊 Ingredients 1 large rabbit 2 onions, peeled and quartered 2 carrots, peeled and chopped 1 fresh bay leaf 1 Tbsp olive oil 4 rashers streak...

Lovely a and easy. I changed the original recipe a bit. I love mushrooms cooked with garlic and parsley and a good splash of sherry. Also I sprinkled it with some crunchy Serrano ham before serving but it is so tasty by itself, that you don't really need to add it if you want to have a vegetarian meal. The sour cream really enhances the flavours. Love it! 😀😋 INGREDIENTS 3 Tbsp olive oil 2 large leeks, white and pale parts only, finely sliced 400g mixed mushrooms, larger ones halved 3 garlic cloves, crushed 1 bunch of parsley, chopped finely 100ml dry sherry Large handful baby spinach leaves 2 sheets ready-made puff pastry 1 egg, beaten, to glaze 1/2 cup sour cream, to serve Prosciutto or Serrano ham, to serve (optional) METHOD: Preheat oven to 200C (fan).  Line 2 baking trays with baking paper. Heat half the oil in a large frying pan; gently fry the leeks for 8-10 minutes until softened. Transfer softened leeks to a bowl; set aside. Heat the remaining oil in the same pan over a m...

Who doesn't like a nice bowl of chicken soup and noodles. This recipe to make ramen is just so easy you can make it any time you're in a hurry or when you don't really feel like spending too much time in the kitchen. It's just delicious. I changed the egg noodles for the brown rice vermicelli to make it a bit more wholesome. It was the perfect meal for last night's dinner. It was a very cold night!! INGREDIENTS 2 free-range eggs 150ml light soy sauce 50ml mirin Chicken 2 small chicken breasts 1/2 tsp chilli flakes 1/2 tsp ground ginger Salt and pepper 1 Tbsp oil (vegetable or sesame) Broth 1 small red chilli 1 Tbsp olive oil 3 cloves garlic, crushed 1 tsp grated fresh ginger 1l chicken stock 2 Tbsp light soy sauce 1 Tbsp fish sauce 2 Tbsp mirin To serve 200g brown rice vermicelli or dry egg noodles 1 bunch broccolini or 2 baby bok choy, trimmed and halved 2 Tbsp sesame seeds 2 spring onions, trimmed and sliced sesame oil, to drizzle (op...