HOMECOOKING WITH TERESA

I first made this salad for Christmas. It was part of our dinner and being in the middle of summer, we always like to have light dishes. It is truly delicious to accompany cold meats and seafood.  INGREDIENTS 4 medium beetroots, peeled and sliced 2-3 mm thick 1 small red onion, thinly sliced 3 Tbsp sherry or champagne vinegar 60 ml olive oil, plus extra to finish 1/2 tsp caster or brown sugar 1-2 tsp savoury chilli sauce or paste such as Tabasco or Mexican Cholula Hot Sauce 2 medium avocados, peeled and thinly sliced 10g coriander leaves 10g mint leaves 20g pea shoots, trimmed 150g peas, fresh or frozen, quickly blanched and refreshed under cold water salt and black pepper METHOD: Bring a large pot of water to the boil and add the beetroot. Blanch for 3-5 minutes, until semi-cooked but still retaining a bite. Refresh under old water and pat dry before transferring to a large bowl. Add the onion, vinegar, oil, sugar, chilli sauce, 1 teaspoon of salt and some b...

This recipe is awesome. I served it as one of a series of appetizers for New Year's Eve. It was very refreshing. The soup is served cold and it is excellent for a hot Australian summer. INGREDIENTS 3 Tbsp (60ml) extra virgin olive oil 1 leek, white part only, thinly sliced 400g fresh or frozen peas 1 potato, peeled and chopped 700ml chicken or vegetable stock pinch of nutmeg 200g smoked trout 1 cup (60g) pea shoots 1 small avocado, peeled and sliced 2 Tbsp (40ml) lemon juice 1 baby cos lettuce, outer leaves discarded 1 cup (250ml) sour cream or thick cream METHOD: Heat 1 tablespoon of the oil in a medium saucepan over low heat, then add the leek and cook for 2-3 minutes or until just softened. Add the peas, potato and stock, bring to the boil, then simmer for 10 minutes over a low heat. Season with the salt, pepper and nutmeg and allow to cool. Place in a blender or in a bowl if you are using a hand blender and blend until smooth. Add the cream and b...

These wraps are delicious. Serve as an appetizer or as an entrée.  INGREDIENTS 20 snow peas 2 cups  wild rocket  1 cup pea shoots, trimmed  2 Tbsp toasted pine nuts 2 Tbsp freshly grated Parmesan 1 Tbsp (20 ml) extra-virgin olive oil juice of 1 lemon 12 thin prosciutto slices Dressing 1 Tbsp balsamic vinegar 3 Tbsp extra-virgin olive oil pinch of dried chilli flakes 1/2 tsp fresh garlic, minced 1 Tbsp Italian parsley, chopped METHOD: Put the dressing ingredients in a small bowl, whisk with a fork and set aside.  Cut the snow peas into thin strips lengthwise. Combine the snow peas with the rocket, pea shoots, pine nuts and Parmesan. Drizzle with the oil and lemon juice, then season. Lay out the prosciutto slices, put a handful of snow peas mixture on each.  Roll them up and put them on a serving platter. Drizzle with the dressing just before serving. Serves 6