HOMECOOKING WITH TERESA

  Rabbit! You either love it or not! We really like it in our household. Unfortunately we only eat it every once and a while because it it hard to get where we live. However, we have now found a butcher who gets some every week.... This was a wild rabbit, and the difference from farmed ones is that the meat is tougher and therefore you need to either stew it or cook it with a sauce. Someone suggested to have curry. I have never tried it this way, but I can see that it can be very nice. Maybe using a recipe for chicken. Anyway, this pie recipe is easy to make and it always turns up delicious. I have made it with bought puff pastry in the past and it worked well, but yesterday I made my own pastry in the Thermomix. It was delicious even though I am not very good with pastry. People who are good at it will see what I mean in the photos below.... 😊 Ingredients 1 large rabbit 2 onions, peeled and quartered 2 carrots, peeled and chopped 1 fresh bay leaf 1 Tbsp olive oil 4 rashers streak...

INGREDIENTS 6 cloves garlic, chopped 2 eggplants, diced 1 red capsicum, sliced 1 green capsicum, sliced 3 zucchini, diced 2 onion, thinly sliced 1 x 400g tin fresh tomatoes a handful of parsley, chopped 1 glass white wine (optional for meat dishes) 250g speck (optional for meat dishes) sweet paprika olive oil  a pinch of sugar  salt and pepper METHOD: In the casserole, add a bit of oil and cook the speck until it's nicely brown.  Add the wine, stirring to deglaze the bottom of the casserole and cook until it has almost evaporated. Add the onion and garlic, mix well and cover the casserole. Let it cook in a slow-heat until tender, about 5 minutes.  Add the capsicum, stir well and cover and cook until soft, about 5 minutes. Add the eggplant and stir well. Again, cover and cook until soft, about 5 minutes. Add the zucchini and cook covered until soft, about 5 minutes. Add the tomato, parsley and paprika and season with salt, pepp...