HOMECOOKING WITH TERESA

This simple and easy to make soft chicken tacos recipe is just delicious. Great to make in the middle of the week when you come home tired from work or on a Friday night, when you don't feel like cooking. They are much healthier than take away food!! INGREDIENTS 2 chicken breast fillets or 4 chicken thighs 1 small red capsicum 1 small yellow capsicum, if available 1 onion grated zest and juice of 1 lime 1 small red chilli, finely chopped 2 Tbsp olive oil 8 flour multigrain tortillas 1 cup chopped coriander leaves 1 cup hummus butter lettuce leaves sour cream METHOD: Cut the chicken, capsicums and onion into thin strips and place in a bowl. Add the lime zest, chilli and oil and season with salt and pepper. Toss to combine. Heat a chargrill pan to high. When it is hot, add the chicken mixture and cook for 2-3 minutes, until charred. If you need to cook it in batches, keep it warm in the oven. Warm the tortillas following the packet directions. Stir th...

This is a delicious recipe which is super easy to do and yet it is full of flavour. You can serve it on its own or with a nice green salad dressed with some olive oil and blood plum finishing vinegar. INGREDIENTS 1 Spanish onion, chopped 1 Tbsp grated fresh ginger 2 garlic cloves, crushed 2 Tbsp olive oil 2 Tbsp good quality curry powder 1/2 tsp ground turmeric 1 cinnamon stick 1-2 tsp chilli paste with soya bean oil 10 fresh curry leaves (if available) 425g can diced tomatoes 8 hard-boiled eggs 1/3 cup red lentils 1 cup frozen peas 2 Tbsp chopped coriander cooked rice, to serve sea salt and freshly ground black pepper METHOD: Place the onion, ginger and garlic in a food processor and process to form a paste. Heat the oil in a heavy-based saucepan, add the paste and cook over a low heat for 2-3 minutes.  Add the spices and cook for 1 minute, stirring to release the flavours.  Add the tomatoes and 2 cups water and bring to the boil. Add the c...

I served this recipe with allioli- see recipe  here . Then, you don't need to rub the bread with the garlic. I also substituted the normal tuna with a tin of chili tuna in oil. Lovely! INGREDIENTS 1/2 long thin bread loaf, sliced on the diagonal 1/2 cup olive oil 2 garlic cloves 125g pitted black olives, cut into slivers 1 Tbsp salted capers, rinsed 8 semi-dried tomatoes, chopped 1 Tbsp chopped fresh oregano 125g can tuna in oil, drained 50g wild rocket METHOD: Put the olives, tomatoes, capers and oregano in a bowl. Add the tuna, breaking it up if too large.  To serve, toast the bread and rub with the garlic. Place a few rocket leaves on each bread slice, pile on the topping and drizzle with olive oil. Serves 4-6

Simple, delicious, healthy.... What else do you want? Add a green salad on the side and you have your perfect lunch or dinner. Or, you can cut it into cubes and add some alfalfa sprouts on top and it can be as part of a platter to entertain your friends. Put the relish on a bowl to dip in the frittata. INGREDIENTS 20g unsalted butter 1 Tbsp olive oil 1 leek (white part only), thinly sliced 400g button or mixed mushrooms, washed and sliced 2 garlic cloves, crushed 8 eggs 150ml thickened cream 1/3 cup (40g) grated Parmesan 3 Tbsp (1/4 cup) torn basil leaves tomato relish, to serve Preheat oven to 180°C. Lightly grease a 20cm square cake pan. Melt the butter with the oil in a large frypan over a medium-low heat. Add the leek and cook for 5 minutes, until soft but not browned. Add the mushrooms and garlic and stir for 5 minutes or until the mushrooms are soft and they have drank all the water released. Meanwhile, whisk the eggs, cream and Parmesan in a...