HOMECOOKING WITH TERESA

You can serve this dip with meat or fish, or on its own with bread. I like to serve it as side dish for slow cooked lamb shoulder . It is just a delicious combination. INGREDIENTS 500g thick Greek-style yoghurt 2 green chillies, chopped 1/2 bunch mint, leaves picked and finely chopped juice of 1/2 lemon  sea salt and freshly ground black pepper 4 Tbsp extra virgin olive oil 400g can butter beans, drained and rinsed 3 cloves garlic, sliced 2 tsp smoked sweet paprika METHOD: Combine the yoghurt, chilli, mint and lemon juice in a medium bowl. Season with salt and pepper and stir in half the olive oil. Heat the remaining olive oil in a large frying pan over medium heat and cook the butter beans for a few minutes or until the skins start to split. Season with salt, then add the garlic and cook for 2-3 minutes or until golden. Stir in the paprika and remove from the heat. Transfer the yoghurt mixture to a serving dish and spoon over the beans. Ser...

This is a very simple recipe where you cook the chips in the oven with only a bit of oil and add this delicious topping to the fried fish. Preparation and cooking take only about 45 minutes. INGREDIENTS: 2 fish fillets 3 potatoes 1 sweet potato paprika olive oil salt & pepper For the sauce 1 - 2 Tbsp  parsley, finely chopped 1/4 cup almond flakes 2 Tbsp capers juice of 1 lemon 15 g butter METHOD Preheat oven to 180C. Peel the potatoes and cut them into wedges. Put them in a large bowl and sprinkle with paprika to your liking and add some olive oil. Toss wedges to coat and put on a baking tray lined with baking paper. Potatoes should be on a single layer. Bake in the oven for about 25 minutes or until brown and cooked. Put  the flaked almonds i n a small frying pan over low heat and roast until lightly brown.  Make sure you keep an eye on the pan so they do not burn.  Stir every now and then. Keep apart. When potatoes are almos...