HOMECOOKING WITH TERESA

These wraps are delicious. Serve as an appetizer or as an entrée.  INGREDIENTS 20 snow peas 2 cups  wild rocket  1 cup pea shoots, trimmed  2 Tbsp toasted pine nuts 2 Tbsp freshly grated Parmesan 1 Tbsp (20 ml) extra-virgin olive oil juice of 1 lemon 12 thin prosciutto slices Dressing 1 Tbsp balsamic vinegar 3 Tbsp extra-virgin olive oil pinch of dried chilli flakes 1/2 tsp fresh garlic, minced 1 Tbsp Italian parsley, chopped METHOD: Put the dressing ingredients in a small bowl, whisk with a fork and set aside.  Cut the snow peas into thin strips lengthwise. Combine the snow peas with the rocket, pea shoots, pine nuts and Parmesan. Drizzle with the oil and lemon juice, then season. Lay out the prosciutto slices, put a handful of snow peas mixture on each.  Roll them up and put them on a serving platter. Drizzle with the dressing just before serving. Serves 6

These tarts are absolutely delicious and very easy to make if you use bought hummus. I actually cheated a bit with the pastry, because I had some homemade shortcrust pastry already made in the freezer. It was thin and crisp. I added a pinch of paprika to the hummus. Here is the link to the pastry I used if you prefer it. Basic shortcrust pastry. INGREDIENTS 125g plain flour 1/2 tsp mild paprika 65g unsalted butter 1 egg, beaten 4 Tbsp (80ml) extra-virgin olive oil 2 Tbsp (40ml) lemon juice 1 1/2 cups (100g) mixed baby salad leaves 1 cup (260g) good-quality hummus METHOD: Sift the flour into a bowl, add a pinch of salt and the paprika. Rubin the butter with your fingertips until the mixture resembles fine breadcrumbs. Add half the egg and mix first with a knife, then with your hands, until the mixture comes together to form a smooth ball. Wrap in plastic for 30 minutes, then roll out thinly on a lightly floured surface. Line six 9 cm-diameter loose-bottomed tart pans ...