HOMECOOKING WITH TERESA

There seem to be many different recipes for cornbread, and I have made a couple of them before, all very tasty. This one is very simple to prepare and it was very tasty. If there is something I will change when I cook it next, is the amount of oil. I thought it was a little bit too oily, and being a very moist bread, I do not think it needs so much. Still, no complaints. Ingredients 150g polenta 75g plain flour 1Tbsp baking powder 1 Tbsp sugar 1 tsp paprika 115g diced green capsicum 2 corn cobs, kernels removed 5 spring onions, finely sliced 1 bunch coriander, roughly chopped 3 eggs, lightly beaten 250ml buttermilk ( I didn't have buttermilk and used 15ml / 1 Tbsp cider vinegar and the rest to make a cup with full-cream milk and let it rest for 5 minutes. ) 170ml olive oil ( Next time I will use only 100ml oil) 125g goat’s cheese or feta ½ tsp chilli flakes sea salt & freshly ground black pepper Method Preheat the oven to 180C. Grease a 20 x 30 cm baking tin and line it with ba...

  This is a very simple yet delicious recipe that can be part of a tapas, nibbles or mezze style of dinner, or served as a side dish. It is very quick to make and healthy at the same time. Ingredients 30g (1/4) cup chopped semi-dried tomatoes 2 Tbsp capers 2 Tbsp chopped parsley 6 olives, pitted 1 tsp orange zest, chopped 2 buffalo mozzarella cheeses or 250g bocconcini Freshly ground black pepper Extra virgin olive oil, to serve Method Put all ingredients, except for the oil in the bowl of a small food processor and pulse until they are finely chopped. Tear the cheeses into small bite-sized pieces and arrange on a serving plate. Spoon the tomato mixture over the pieces of mozzarella and season with freshly ground black-pepper.  Drizzle with the extra virgin olive oil and serve. Serves 4 as a side dish.