HOMECOOKING WITH TERESA

This is a delicious cake and it is very simple to make. I adapted the recipe to use the Thermomix, but the original recipe is done using a normal food processor. I will put both methods of making it below. Ingredients 250 g plain flour 2 tsp baking powder 370 g soft brown sugar sugar 2 tsp ground cinnamon 125 g unsalted butter, chilled, diced, plus extra for greasing 125 g milk 2 large eggs (60 g size) 100 g pecan nuts 2 green apples, peeled, cored and sliced (0.5 cm slices) whipped cream, yoghurt or mascarpone, to serve Method Traditional Method Preheat oven to 180C. Grease and line a 20cm springform tin with baking paper. Combine the flour, baking powder, sugar and cinnamon in a food processor, then add the butter and whiz until the mixture begins to resemble breadcrumbs.  Thermomix  Place pecans into mixing bowl and chop 5-7 sec/speed 6. Transfer to a small bowl and set aside. Add plain flour, baking powder, sugar, cinnamon and pulse Turbo/1.0 sec/3 times . Scrape down side...

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 salad is so easy to make and it is a different and delicious way to eat avocadoes. It is fantastic as a side dish or as part of a salad buffet. Will certainly make it more often, especially when avocadoes are in season. Delicious and simple!  Ingredients 2 slices wholemeal bread, crusts removed 1 garlic clove 1 tsp seas salt ½ tsp thyme leaves zest of 1 lemon 80ml extra virgin olive oil 40g parmesan cheese, finely grated 1 Tbsp lemon juice 4 ripe avocados 100g rocket or baby salad leaf Method Preheat the oven to 200C. Put the bread in a food processor with the garlic clove, sea salt, thyme leaves, lemon zest and 1 Tbsp of olive oil. Process until breadcrumbs form. Put the processed bread in a bowl and add the parmesan. Toss several times to ensure the ingredients are well combined then scatter onto a baking tray, covered with baking paper. Bake until golden brown. Remove and allow to cool. In a small bowl, whisk together the lemon juice and the remainder of the extra vi...

  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.

This is a nice recipe you can prepare ahead when you know you are going to have people turn up for drinks. It's very good as part of a platter of finger food. I love all ingredients. They are part of my Mediterranean upbringing. INGREDIENTS 1 thin baguette or a thin sourdough batard 1 Tbsp extra virgin olive oil 1 garlic clove, peeled and sliced in half 2 red capsicums, roasted, skin and seeds removed 1 Tbsp capers 185g tin tuna in oil, drained 15 black olives, pitted 1/2 small red onion, thinly sliced 15 basil leaves 1 large handful roughly chopped Italian parsley 10 anchovies 100g marinated artichoke hearts, drained and sliced METHOD: With a sharp bread knife, slice the baguette in half down its length and remove the bread filling from both the top and bottom portions. Brush the interior of the loaf with olive oil and rub with garlic. Cut the roasted capsicum into thin strips and combine with the remaining ingredients in a bowl.  Season with salt...

This is a very simple recipe. The chicken is very aromatic and when you eat it together with the jasmine rice and the snow peas, it is delicious. It has a very mild flavour, not suitable for people who love hot and spicy food. INGREDIENTS 4 x 200g skinless, boneless chicken breasts (or thighs) 8 makrut (kaffir lime) leaves 2 Tbsp shaved palm sugar 1 garlic clove 2 tsp fish sauce 15 mint leaves 3 Tbsp olive oil coriander, to garnish 250g snow peas, trimmed  & blanched  steamed rice, to serve METHOD: Slice the chicken breasts into 4 pieces lengthways and put in a bowl. Using a pair of kitchen scissors, finely cut the makrut leaves and put them in a food processor or blender with the palm sugar, garlic, fish sauce , mint leaves and olive oil. Process for 1 minute. Pour the marinade over the chicken and stir so the chicken is well coated.  Cover and put in the fridge to marinate for 1 hour or overnight. Blanch the snow peas. Drain ...

This muffins need to be cold before serving. You need to make them in advance.   INGREDIENTS 1 1/2 cups (185g) plain all-purpose flour 2/3 cup (100g) polenta 2 tsp baking powder 2 Tbsp salted capers, rinsed and drained 1 large handful Italian parsley, roughly chopped 1/2 tsp tarragon, finely chopped 1 cup (250 ml) milk 2 Tbsp olive oil 1 egg 1/3 cup (90g) sour cream 180 g smoked salmon wasabi roe, caviar or fresh dill, to garnish METHOD: Preheat the oven to 180C. Place the flour, polenta, baking powder, capers, parsley and tarragon in bowl and mix well.  Season with some freshly ground black pepper. In a jug, whisk together the milk, oil and egg. Pour into the bowl of dry ingredients and fold through until just combined. Spoon mixture into a greased patty tin and bake for 20 minutes. When completely cool, cut off the tops of the muffins. Top the muffins with sour cream and about 10 g or smoked salmon per muffin. Garnish with wasabi ...

Lovely in Spring and Summer. The salsa is just delicious with the mixture of fresh ingredients and herbs. The only ingredient you cook is the pasta! Serve it warm. INGREDIENTS: 4 large ripe tomatoes 1 tsp sea salt 2 Tbsp small capers 15 basil leaves, finely chopped a handful of Italian parsley, roughly chopped 350g orecchiette (or any other small pasta) 3/4 cup (75g) finely grated parmesan cheese 2 handfuls of baby rocket or rocket and baby spinach leaves 1/4 cup pitted kalamata olives, roughly chopped ( or any other olives ) 6 anchovy fillets, chopped (optional) 3 Tbsp extra virgin olive oil METHOD Chop the tomatoes and put them in a bowl with the sea salt, capers, basil, parsley, olives and anchovies (if using).  Stir gently to coat all the tomato,  season with freshly ground pepper,  and set aside. Bring a pot of salted water to the boil, add the pasta and cook until al dente . Drain and return to the warm pot.  Add the olive oil and sti...