HOMECOOKING WITH TERESA

I have made this recipe several times over the years, and it is always a very pleasant meal, full of flavours. I used a grill pan instead of BBQ, and it tasted as good. The combination of oil, honey, garlic, oregano, salt & pepper brushed over the lamb, halloumi and eggplant is absolutely delicious!! If you cannot find baby eggplants, you can use the bigger ones but cut into 1cm rounds. You can also use bought tzatziki if you prefer it, but I find that it is much better to make your own, and it takes only a few minutes! This is a lovely, easy and fast meal. You can have it at the table in about 30 minutes. Ingredients 2 Tbsp olive oil 2 tsp honey 2 cloves garlic, crushed 1 tsp chopped fresh oregano leaves Sea salt and freshly ground black pepper 4 x 100g lamb leg or rump steaks 2 baby eggplants, halved 150g haloumi, cut into 4 slices 1 lemon, halved 50g rocket leaves Olive oil for drizzling Tzatziki 1/2 Lebanese cucumber, grated 200g Greek yoghurt 1 Tbsp extra virgin olive oil 1 Tb...

This recipe is perfect for me to cook when I have a family member, who is not only a celiac but also a vegetarian, for dinner. I serve it with a salad on the side and it makes a delicious dinner. It's one of those vegetarian dishes that are so yummy you can eat it every week. INGREDIENTS: 1 tsp chopped garlic 1 Tbsp salt flakes 2 Tbsp extra virgin olive oil 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground fennel 1/2 tsp chilli powder 170g chickpea (besan or gram) flour 280ml cold water 1 tsp baking powder 80g potato flour 300g baby spinach, shredded 15 basil leaves, torn 2 zucchini, coarsely grated and squeezed to remove excess liquid 4 spring onions, finely sliced on the diagonal 100g frozen peas, thawed 400g tinned chickpeas, drained and lightly crushed 120ml vegetable oil 225g haloumi, sliced into rectangles and pan-fried, to serve nigella seeds, to serve (optional) lemon wedges, to serve (optional) Lemon yoghurt 1/...

This is one of these salads that you are going to make over and over again. It takes no time to make and it's great for when you are running out of time or don't feel like staying in the kitchen for too long!  The combination of flavours is just awesome. I have to admit that it took me a while to try it because of the fact that the zucchini is raw! Yet, it works to perfection. And, it's super healthy!! INGREDIENTS: 2 branches of truss cherry tomatoes 2 tablespoons olive oil 400g tinned white beans, drained ( I like butter beans and cannellini beans ) 2 small zucchini, finely sliced a handful of parsley leaves 2 handfuls of rocket leaves Juice of 1 lemon  Extra virgin olive oil 250g halloumi cheese, sliced METHOD: Rinse the cannellini and butter beans. Put the truss tomatoes in a frypan with a tablespoon of olive oil. Cover with a lid and c ook for about 6-8 minutes  or until the skins are beginning to split . Turn half-way.  ( If you prefer ...