HOMECOOKING WITH TERESA

This is a fantastic recipe that I have made many times over the years. I started with a recipe from a cookbook and then developed it using other ideas from various sources. An important change were the fish balls. I can never find them where we live, so I now use the recipe for Thai fish cakes instead. I make them small as per fish balls. They really work well with this recipe. Start by making the laksa paste. Ingredients for the Laksa paste 8 large dried red chillies 1 Tbsp dried shrimp 1 Tbsp chopped fresh galangal 1 Tbsp chopped ginger 1 lemongrass stalk, pale part bruised, finely chopped 4 Asian red shallots, roughly chopped 5 garlic cloves, roughly chopped 3 coriander roots or stems, roughly chopped 5 candlenuts or macadamia nuts 1 tsp coriander seeds ½ tsp turmeric 1½ tsp shrimp paste sea salt Soak the dried chillies and the dried shrimp in hot water for 10-15 minutes or until softened. Remove the chillies and dried shrimp from the water (it doesn’t matter if you don’t drain them...

This is one of those salads that everybody has their own way in preparing it. This is the one I have done today, but sometimes I also add hard-boiled eggs or cherry tomatoes. I also usually make it as a side dish for various things so I vary it all the time. Today I served it with some crumbed fish. See variations below. INGREDIENTS 2 small cos lettuces, leaves separated & shredded 8 slices of Serrano or bacon 2 - 3 slices of bread to make the croutons Parmesan cheese, grated Parmesan cheese, shaved, to serve 3 hard eggs, cut into quarters (optional) 250 gr cherry tomatoes (optional) Salad dressing 1 egg 1 small garlic cloves 1 teaspoon Dijon mustard 1/2 Tbsp Worcestershire sauce 2 anchovies fillets 150 ml of extra-virgin olive oil Juice of a lime or 2 tablespoons of natural lemon juice 40 g grated parmesan METHOD: Shred lettuce and put it in a bowl or platter to serve. Mix with grated cheese. Put Serrano ham in a pan without oil and let it f...

INGREDIENTS 2 baby cos lettuces 8 prosciutto slices or 4 slices bacon, fried until crisp 1/4 cup grated parmesan flaked parmesan cheese to serve croutons (bought or made ahead) For the dressing: 1/2 cup mayonaise - Make your own or use good bought mayo 1/4 cup sour cream 1/2 tsp Worcesteshire sauce 3-4 anchovy fillets 2 Tbs lemon juice 1/4 cup parmesan METHOD: To make the dressing, mix all ingredients with a hand blender and set apart. Separate leaves of lettuces being careful not to break them up. Rinse lettuce leaves and pad them dry with kitchen paper. Get medium size leaves and put them on a serving platter. Shred the remaining leaves, put them in a bowl and mix with the grated parmesan and few spoonfuls of the dressing. Fill the leaves with this mixture. Top leaves with bacon or prosciutto, and flaked parmesan. Serve croutons and dressing in separate bowls. Serves 4-6

This is one of our favourite warm salads. It's a main at our house, and it's full of fantastic flavours. On top of everything, it's very easy to make and it's also healthy. If anything, though, I would probably put less soy sauce next time. It can be very salty. Love it! 💛😍😎 INGREDIENTS 1/3 cup (80ml) soy sauce 2 Tbsp vegetable oil 3 Tbsp chopped coriander 1 Tbsp grated palm sugar 1 tsp ground white pepper 500g rump or porterhouse steak, trimmed of excess fat and sinew 1 Tbsp vegetable oil, extra 2 Tbsp fish sauce 1 Tbsp grated palm sugar, extra 150g green leaves, such as watercress, rocket or baby spinach 12 cherry tomatoes, halved 2 Lebanese cucumbers, thinly sliced 400g fresh wholegrain noodles ( or brown vermicelli if you prefer ) METHOD: Combine the soy sauce, oil, coriander, palm sugar and white pepper and pour over the steak.  Cover and allow to marinate for 30 minutes.  Cook the noodles according to packet and reserve. ...

This pasta dish is full of Mediterranean flavours and it takes only 30 minutes to make. Love it!  INGREDIENTS: 500g farfalle or any other small pasta 500g tuna steaks 6 garlic cloves, crushed 1 Tbsp olive oil 4 ripe roma (plump) tomatoes, finely chopped 3 Tbsp capers small jar of anchovy fillets, chopped (optional) 1/4 cup olives, seeds removed and roughly chopped (optional) 2 Tbsp extra virgin olive oil 3 Tbsp lime juice 2 Tbsp chopped chervil or parsley salt and freshly ground black pepper METHOD Cook the pasta in a large saucepan of rapidly boiling water until al dente. While the pasta is cooking, make the tomato mixture. Put all ingredients in a work processor and chop. Do not overdo it. I love anchovies and olives and sometimes crave for them, and it certainly adds more flavour to the dish, but you don't have to use them. If you do, add a cup of deseeded olives and a jar of anchovies, chopped roughly to the tomato and capers. I use parsley ...