HOMECOOKING WITH TERESA

Figs need to marinate for 2 hours. Use prosciutto if you cannot get the serrano.  INGREDIENTS 16 dried dessert figs, halved 1/4 (60 ml) Pedro Ximenez sherry or other sweet sherry 2 x 140 g packets pikelet bites 250 g mascarpone cheese 100 g sliced jamón serrano or prosciutto, cut into strips Olive oil to drizzle Chervil or flat-leaf parsley springs, to garnish METHOD: Soak the figs in the sherry for 2 hours or until they have absorbed all the liquid. Place the pikelets on a platter and spread each with a little mascarpone. Add a small scroll of jamon and a piece of fig. Sprinkle with sea salt and freshly ground black pepper, drizzle over oil and garnish with chervil or parsley. Makes 32

I used cold meats such as prosciutto, salami, pastrami, ham and Jarlsberg cheese, but you can use whatever cold meat you like. It is a Catalan tradition to eat it with 'pa amb tomàquet ' . Soo yummy! INGREDIENTS 150g ham 150g prosciutto or serrano 150g salami 150g pastrami 150g Jarlsberg dried or fresh figs (optional) fresh dates (optional) 1 baguette 2 very ripe tomatoes sea salt extra virgin olive oil METHOD: Put all meats on a wooden board or platter and the figs and dates on a bowl.  To make the 'pa amb tomàquet', cut the baguette into thick slices. Cut the tomatoes in half and rub on the bread slices. Sprinkle with sea salt and drizzle with olive oil. Serve the cold meats and cheese on top of the bread. You can also toast the bread, rub with a garlic clove and then follow the instructions as per 'pa amb tomàquet '. 

What can you do when you have people coming for drinks and have no time. These are some delicious platters that can be prepared in a matter of minutes. Soft blue cheese, crumbly cheese, serrano ham or prosciutto, salami, biscuits, dry figs, walnuts, pecans and anything else you can find in the fridge or pantry! Yummo! 😄😜 Cucumber, serrano ham or prosciutto, dolmades, white asparagus. Add salt and pepper to the cucumber and a splash of olive oil just before serving. Add a few vegetables to cold meats. I like a variety of biscuits to serve with the cheeses and deli platters, but a variety of breads and wraps, sliced and warm, also go extremely well with deli platters.

Pavlovas are great desserts, especially in summer, when the fruit is cheap and beautiful. Here is an amazing recipe with a variety of toppings to choose from. INGREDIENTS: 4 egg whites (approximately 120 ml, at room temperature) 1/4 teaspoon cream of tartar (cremor tartaro) 1 teaspoon vanilla extract 225g (1 cup) caster sugar 80g (1/3 cup) soft brown sugar 1 tablespoon cornflour 2 tablespoons arrowroot (almidon de arrurruz) 2 teaspoons white vinegar METHOD: Preheat the oven to 200°C. Draw a 18 cm circle on a sheet of baking paper and place the paper on a large baking tray.  Beat the egg whites with the cream of tartar and vanilla until stiff peaks form.  Add the caster sugar and brown sugar, 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy. Fold in the cornflour, arrowroot and vinegar. Pile the mixture into the circle on the baking paper and spread gently into shape with a spa...