HOMECOOKING WITH TERESA

A delicious and easy to make recipe. It looks fantastic when served in single entrée  plates or as a side dish, with the sour cream and the chilli sauce served in separate bowls. I have put two recipes to make your own chilli sauce at the end of this recipe, but it is equally good when served with a good bought sweet chilli jam. Truly enjoyable! Ingredients    1 cup (160g) fresh, podded or (120g) frozen peas 3 eggs 250 g fresh ricotta, drained ½ cup (35g) plain flour 1 tbsp olive oil plus extra for frying 4 spring onions, finely chopped 8 slices round pancetta or streaky bacon To serve Sweet chilli sauce (see below) Sour cream pea tendrils or watercress sprigs Instructions Bring a medium saucepan of water to the boil, salt the water and blanch peas for 5 minutes if fresh, or 2 minutes if frozen . Drain and refresh under cold water.  Place eggs, ricotta, flour and oil in a food processor. Season with sea salt and freshly ground black pepper, then process until smooth....

     These sardines are simple to make and delicious to eat. You can have them as a snack, one or two will be enough; as an entrée with a small salad, or as a main with chips and salad or something else. Serve them with a lemon wedge and you will be eating sardines even though you do not like the tinned ones! Ingredients 1 small bulb of fennel, with the leaves 1 cup fresh breadcrumbs or panko breadcrumbs 1 handful of lightly toasted pine nuts 1 handful of marjoram, oregano or parsley, leaves only a little grated parmesan or pecorino (optional) sea salt and freshly ground black pepper extra virgin olive oil 8 slices of pancetta or cured smoked bacon 8 fresh sardines, scaled, gutted and filleted 8 sprigs of rosemary or toothpicks Method Remove the leafy tops and stalk from the fennel. Put the leafy bits to one side and discard the stalks. Halve the fennel bulb, and finely chop with a knife, then put the crumbs into a bowl with the fennel, pine nuts and herbs. Season we...

This dish is a favourite at our household. It is a delicious way to eat lentils. It is a recipe from Jamie Oliver and apparently he had it on the menu of his restaurant 'Fifteen' for many years because the customers just loved it. I first made it a few years ago, and only do it when I can find fresh Australian scallops at the shop. Unfortunately when you live in a small country town it is not that often. Perfect dish for a slightly cold autumn evening. INGREDIENTS 300g puy or Castelluccio lentils 1 bay leaf 3 cloves of garlic 1 potato, peeled 1 tomato a handful of fresh Italian parsley, finely chopped champagne vinegar (or red-wine vinegar) extra virgin olive oil sea salt and freshly ground black pepper 5 heaped Tbsp creme fraiche or thick natural yoghurt juice of 1 lemon 2 handfuls of asparagus 12 slices pancetta or smoked streaky bacon olive oil 12 large scallops, shelled 24 sage leaves METHOD: In a saucepan, cover the lentils with water and, to give ...

This awesome recipe has got all the ingredients we like. It's tasty, easy and quick to prepare and healthy. We loved the combination of flavours and the meat was tender and juicy. Something easy to prepare when you are in a hurry.  INGREDIENTS 600g potatoes, cut into 3cm chunks  2 Tbsp olive oil 1 rosemary sprig, leaves finely chopped 2 garlic cloves, finely chopped 2 pork fillets (about 500g each), halved 8 thin slices of flat pancetta 250g cherry truss tomatoes, separated into sprigs Good quality basil pesto, to serve METHOD: Preheat oven to 200°C and grease a large baking tray. Blanch the potatoes for 5 minutes in boiling salted water, then drain well.  Spread on the tray, toss with 1 tablespoon of oil, then season and roast for 20 minutes. Meanwhile, mix together the rosemary, garlic and remaining tablespoon of oil.  Coat the pork in the mixture,  season with salt and pepper. Wrap 2 slices of pancetta around each fill...

This is a delicious recipe to have for breakfast. Serve it with some toast or with a sliced tomato on the side or some mixed lettuce leaves, or just by itself.....  INGREDIENTS 8-12 slices of pancetta (depending on size) 3 big eggs 1/2 cup (125ml) greek yoghurt or cream 1/4 cup (20g) grated Parmesan 1 Tbsp torn basil leaves sea salt & cracked black pepper olive oil for greasing METHOD: Preheat the oven to 180°C. Grease  4 1-cup (250ml) or 6 1/2-cup (125ml) capacity muffin tins with olive oil. Line them with 2-3 slices of pancetta to cover the base and sides. Whisk together the eggs and the yoghurt. Add the parmesan, the basil, salt and pepper and mix well. Pour mixture into the pancetta lined tins.  Bake in the oven for 20 minutes or until the eggs are just set. ( If you are using a 6 1/2-cup capacity muffin tins, only bake for about 12 minutes. ) Serve straight away. Makes 4-6

This recipe is my interpretation of three different recipes: those of two famous chefs, Karen Martini and Bill Granger, and that of an excellent Italian cookbook. Also, I added my personal touch. It can be made vegetarian if pancetta is not included and if vegetable broth is used instead of chicken broth. We love it and I hope that you love it too. Bon appétit !! 😋😁🤩 INGREDIENTS 20g dried porcini mushrooms 20g dried mixed forest mushrooms 1 - 1.5 litres vegetable or chicken stock 200ml white wine 4 Tbsp olive oil 200g pancetta, cut into small cubes 1 small onion, finely chopped 1 fresh  bay leaf 400g risotto rice (arborio, vialone, nano or carnaroli) 250g mushrooms, sliced 50g Parmesan, grated 25g butter To serve 350g of your favourite mushrooms, sliced 4 garlic cloves, finely chopped 1/2 bunch Italian parsley, chopped 1/4 cup dry sherry olive oil salt flakes and freshly ground black pepper METHOD: Soak the porcini and mixed forest mushrooms ...