HOMECOOKING WITH TERESA

This lovely recipe is usually served for breakfast, but it can be easily served for both brunch, lunch and even for a light dinner. I used both sides of the bagel to make it a more substantial meal. Also, the curly endive, dressed with olive oil, finishing fruit vinegar and a bit of salt, worked perfectly. Certainly a keeper! Ingredients 4 plain or rye bagels 100g neufchatel cream cheese 200g sliced smoked salmon 1 avocado, sliced (optional) 2 spring onions, chopped 2 roma tomatoes, finely chopped 2 Tbsp baby capers, rinsed and drained 2 Tbsp finely chopped dill 2 Tbsp lemon juice 1 Tbsp extra virgin olive oil salt & freshly ground black pepper salad leaves to serve, optional Method Cut the bagels in half and spread the base generously with cream cheese, then top with the avocado (if using) and the salmon. Combine the spring onions, tomatoes, capers, dill, lemon juice and olive oil in a bowl. Season and pile the mixture onto the salmon and serve with the salad leaves if using. Serv...

  These fish cakes, also known as ‘fish patties’, are very popular in British cuisine and can be found in many fish and chip shops. Some are better than others… This recipe by Gordon Ramsay is easy to make, healthy and delicious.  Ingredients 400 g potatoes  2 tablespoons olive oil finely grated zest of 1 large lemon 2–3 tablespoons lemon juice sea salt and black pepper a few sprigs of fresh thyme 1/2 lemon, sliced 300 g salmon 300 g cod or other fish a handful of chopped parsley a handful of chopped chervil 3 tbsp plain flour 2 medium eggs, lightly beaten 50 g Japanese breadcrumbs (panko) Anchovy dressing 2 tablespoons olive oil 2 tablespoons capers 2 shallots, peeled and chopped a bunch of parsley, leaves only, chopped 4 anchovies, chopped 4 tablespoons extra virgin olive oil Method 1. Peel the potatoes, cut them into even-sized pieces and place them in a saucepan with plenty of salted water. Bring to the boil and cook for 10–15 minutes until tender when pierced with a ...

  This salad was our dinner on Xmas Eve and it was amazingly good to the point that hubby said he could eat it every day!! I had to adapt it a bit because I couldn't find type of mustard from the recipe, but used a mixture of wholegrain and Dijon mustards and it worked really well. What really makes this salad special is the Gravlax dressing. We both love dill and there's plenty in it! This is the second time I make it and will certainly make it again for sure!! Ingredients 300g cooked, cooled new potatoes, halved, or sliced if preferred  200g cured salmon (or normal smoked salmon) 100g green beans, blanched lightly, cooled and cut into 3–4-cm pieces  150g green asparagus, blanched lightly, cooled and cut into 3–4-cm pieces  100g peas, blanched and cooled  10 cherry tomatoes, halved  1/3 cucumber, cubed into bite-sized pieces  large handful of crunchy green salad leaves  1 Tbsp fresh chopped chives  sprigs of dill, to decorate Gravlax sauce ...

This entrée is a very refreshing and delicious way to start a big celebration meal. It is super simple to do and can be made earlier and kept in the fridge. Just make sure that you bring it back to room temperature about 15 minutes before serving it. I couldn't find sashimi salmon where we live, so I bought some fresh salmon and fried it with a bit of oil. I cooked it the previous day and kept it in the fridge to use it the following day. It turned out very nice and I used caviar eggs instead of salmon roe for the same reason, it wasn't available. Fantastic recipe! Ingredients 2 avocadoes, roughly mashed 2 Tbsp lemon juice 3 spring onions, finely chopped 1 1/2 Lebanese cucumbers, peeled, seeded, finely chopped 2 tsp wasabi paste 500g sashimi-grade salmon, finely chopped OR 500g cooked salmon, cold 2 tsp chopped dill, plus extra sprigs to serve 150g creme fraiche or sour cream Salmon roe, to serve Preparation Place avocado, lemon juice, spring onion, cucumber and 1 tsp wasabi p...

Almost a year ago, we had some friends for drinks and nibbles. I was going to make a couple of pizzas and had already made the pizza base but then I saw a sad post on another food group and there was a picture of this amazing platter called Salmagundi. The poor guy said that he prepared it to take to a party but it got cancelled. It's an European food group. Anyway, I had never heard of Salmagundi before and I googled it and apparently it is a British 17th century dish that is basically a salad but it always includes meat and fish and many times eggs and nuts presented in either layers or in a beautiful way. I decided to make it with whatever I had in the fridge and it was a great success. Delicious and healthy. I served it with a vinaigrette. For dessert we had my grandmother's Coconut slice . Beautiful night with great company.   P.S.: I have since made many variations of the dish and below are some of the ingredients I have used. More photos at the end. List of possible ing...

Lovely and easy recipe that can be made in minutes and tastes amazingly good. Here it was served as part of our Pure Protein day, but you can add a nice salad and you have a great entrée .  INGREDIENTS 250g large cooked prawns, peeled 1 small tin crab meat 100g smoked salmon 1-2 Tbsp mayonnaise 1 Tbsp sour cream dash of Tabasco or Cholula sauce 1 tsp chopped dill, plus extra to decorate freshly ground black pepper sweet paprika to sprinkle METHOD: Peel the prawns and drain the crab meat. Chop the prawns and the salmon roughly. Put in a bowl with the drained crab meat. Add the rest of the ingredients and mix well. Serve with a sprinkle of paprika and decorate with the dill.  Serves 2

This is a very delicious, mild and fragrant salmon curry. It is super easy to make if you are using bought green curry paste, but if you have some homemade curry paste, you'll find that it tastes even better. I usually make a big batch of it and freeze it in small quantities. You can find the recipe in the link below. It just happened that the day I cooked this dish, the electricity had gone out, so some of the photos look a bit funny because they were taken with a flash because there wasn't much daylight left! INGREDIENTS 3 kaffir lime leaves 300g potatoes, peeled, cut into 2cm cubes 3 Tbsp Thai green curry paste 300ml coconut milk 150g green beans, trimmed, cut into 4cm lengths 1 Tbsp fish sauce 1 Tbsp light soy sauce Juice of 1 lime 2 tsp grated palm sugar or brown sugar 4 salmon fillets, cut into large chunks Jasmine rice, to serve METHOD: Finely shred 1 kaffir lime leave and set aside to garnish. If you want to make your own Thai green curry paste,...

I made this recipe for New Year's Eve dinner. It was the main dish. It was delicious, and if you make the sauce ahead, it doesn't take long to prepare. Our guests loved it and so did we. I had some leftover sauce, so I cooked it again a couple of days later. Still beautiful!! INGREDIENTS 4 thin salmon fillets, pin-boned 3 Tbsp plain flour, plus 2 tsp extra for the sauce 1 Tbsp sweet paprika 1 Tbsp ground black pepper 1 tsp salt 2 Tbsp olive oil 2 cups (320g) grape tomatoes, halved 1/2 tsp paprika 150ml dry white wine 1 cup (250ml) thick cream 250g fresh or tinned crab meat 2 Tbsp basil leaves, finely sliced, plus extra leaves to garnish 25g butter METHOD: To make the roulades, remove the skin of the salmon using a sharp knife. Reserve. Cut each fillet through the centre horizontally, nearly cutting through to the end, but stopping short so you have one long strip of fish. Starting at one end, roll each fillet into a neat round. Secure with a t...