HOMECOOKING WITH TERESA

This Asian style salad goes very well with smoked trout or hot smoked salmon. A healthy and tasty combination. It is a great recipe to put in your lunch box, but if you make it the previous night, don't add the dressing or the sesame seeds until you are ready to eat it. INGREDIENTS 120G rice vermicelli 2 spring onions, finely sliced 100g bean sprouts 1 carrot, peeled and grated 1 red capsicum, julienned 100g snow peas, finely sliced 2 handfuls of coriander leaves 60ml (1/4 cup) hoisin sauce 2 Tbsp lime juice 1 tsp sesame oil 1 Tbsp fish sauce 1 tsp sugar 2 Tbsp sesame seeds METHOD: Put the noodles into a large bowl, cover them with boiling water and allow to soak for 10 minutes. Drain, then return to the bowl. With a pair of kitchen scissors, roughly chop the noodles into short lengths. Add the spring onions, bean sprouts, carrot, capsicum, snow peas and coriander leaves. In a small bowl, combine the hoisin sauce, lime juice, sesame oil, fish sa...

This pasta served with a very light pesto, is easy to make and it takes no time to have it on the table. You can serve it on its own, or you can add a tomato or any salad to make it a perfectly tasty vegetarian meal. INGREDIENTS A bunch of basil (50g) 1 garlic clove, crushed 75ml olive oil 3 anchovy fillets in oil, drained 200g dried pasta such as trofie, fusilli or casarecce  130g snow peas, finely sliced on an angle 75g of pecorino (or parmesan), finely shaved 75g pistachio kernels, roughly chopped 1 lemon: finely grate the zest to get 1 tsp salt and black pepper METHOD: Put the pistachio kernels in a food processor and chop them roughly. Set aside in a bowl. Place 30g of the basil in the small bowl of a food processor with the garlic, anchovies and olive oil. Blitz to form a rough paste and set aside. Half fill a large saucepan with salted  water and place on a high heat. Once boiling, add the pasta and cook for about 7 minutes, until al dent...

This is a very simple recipe. The chicken is very aromatic and when you eat it together with the jasmine rice and the snow peas, it is delicious. It has a very mild flavour, not suitable for people who love hot and spicy food. INGREDIENTS 4 x 200g skinless, boneless chicken breasts (or thighs) 8 makrut (kaffir lime) leaves 2 Tbsp shaved palm sugar 1 garlic clove 2 tsp fish sauce 15 mint leaves 3 Tbsp olive oil coriander, to garnish 250g snow peas, trimmed  & blanched  steamed rice, to serve METHOD: Slice the chicken breasts into 4 pieces lengthways and put in a bowl. Using a pair of kitchen scissors, finely cut the makrut leaves and put them in a food processor or blender with the palm sugar, garlic, fish sauce , mint leaves and olive oil. Process for 1 minute. Pour the marinade over the chicken and stir so the chicken is well coated.  Cover and put in the fridge to marinate for 1 hour or overnight. Blanch the snow peas. Drain ...

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

This was my first ever attempt to cook cauliflower 'rice'. I have to admit that it tasted very nice. I combined two recipes from the CSIRO low-carb diet cookbook and Superlegumes. See recipe below. INGREDIENTS: Marinade 2 Tbsp soy sauce 2 Tbsp Shaoxing rice wine or dry sherry 1 Tbsp hoisin sauce 2 Tbsp extra virgin olive oil 1 x 600g pork fillet, thinly sliced against the grain (or chicken if you prefer) Cauliflower rice 1 small head of cauliflower, cut into small florets olive oil, for cooking Stir fry 250 g peeled raw prawns, tails intact 1 onion, finely sliced 1 carrot, peeled and cut into thin matchsticks 200g snow peas, trimmed and sliced in half lengthways 1 bunch broccolini, trimmed and halved lengthways 100 g fresh shiitake mushrooms, trimmed and thinly sliced (or button mushrooms) 2 garlic cloves, crushed 2 tsp finely grated ginger 40 g slivered almonds pinch of five-spice powder 2 Tbsp tamari 2 tsp hot chilli sauce (opti...