HOMECOOKING WITH TERESA

I have cooked this dish a couple of times, and it is really delicious. This time I used lean sizzle steak instead of mince for a change. I cut it into thin 1.5 cm strips before marinating it. I also used a mixture of green and red capsicums (half of each) and an onion cut into thin slices because I realised that I didn't have any spring onions. I cooked the onions before the beef. It was yummy, low-calorie and easy to make. Ingredients For the marinade 2 tbsp shao shing wine or dry sherry 1 tbsp light soy sauce 1 tbsp cornflour 1 tbsp ginger, finely diced 3 garlic cloves, finely diced ½ tsp sesame oil For the beef 600g (1lb 4oz) good quality beef mince 1 head chinese cabbage, finely shredded 2 tsp sea salt 50ml vegetable oil 2 tbsp  shao hsing wine or dry sherry 2 tbsp hoisin sauce 1tbsp oyster sauce 1 tsp malt vinegar ½ tsp sesame oil 1 small carrot, peeled and finely sliced 1 small red pepper, finely sliced 1 bunch spring onions, finely sliced To serve steamed rice Method Combine...

This photo is actually from the cookbook. I forgot to take a photo of the finished product. However, I made some notes and it didn't set properly and had to add more time in the oven. The final product was a bit too dry, so I'll need to adapt it next time I cook it. I still think that it is a nice recipe. INGREDIENTS 220g fresh ricotta 1 1/2 tsp ground flax-seed, mixed with 1 1/2 Tbsp water 1 tsp finely chopped thyme Pesto 1 Tbsp blanched almonds 1 1/4 cups basil leaves 1 large clove garlic, crushed 1 Tbsp extra virgin olive oil 1 1/2 Tbsp finely grated Parmesan freshly ground black pepper METHOD: To make the pesto, place the almonds, basil and garlic in a small food processor and process until finely chopped. With the motor running, drizzle in the olive oil, then season to taste with freshly ground black pepper and stir in the Parmesan. Preheat the oven to 180°C. Line four cps of a muffin tin with paper cases. Mix the ricotta, flax-seed mixture and thyme until w...