HOMECOOKING WITH TERESA

This is the second time I make this soup. It's super easy to make and it is yummy. I have made it to take to work for lunch. With the weather being a little cooler, soup is a nice thing to eat. It doesn't have many ingredients, but it has a lot of flavour. I have blitzed it a bit to make it smoother, but the first time I didn't and it was really delicious too.  Ingredients 2 tbsp coconut oil (or sunflower oil) 1 onion, finely chopped (160g) 1 tbsp medium curry powder ¼ tsp chilli flakes 2 garlic cloves, crushed 4cm piece of ginger, peeled and finely chopped (30g) 150g red lentils, rinsed and drained 1 x 400g tin of chopped tomatoes 25g coriander stalks, roughly chopped, plus 5g picked leaves, to garnish 1 x 400ml tin of coconut milk salt and black pepper Method 1. Put the oil into a medium saucepan and place on a medium high heat. Add the onion and fry for 8 minutes, stirring frequently, until soft and caramelised. Add the curry powder, chilli flakes, garlic and ginger an...

A delicious, healthy and easy to make soup. It is good for both lunch and dinner.  250 calories per person. INGREDIENTS 1 x 150g pack Obento ramen noodles 1 tsp oil 1 tsp minced garlic 1 tsp minced ginger 100g minced pork 1 cup sliced cabbage 1/2 cup thinly sliced carrots 2 cups salt-reduced chicken stock 1 tsp sugar 1 Tbsp miso paste METHOD: Rinse the noodles under cold water, drain and set aside. Heat 1 tsp oil in a saucepan and add the garlic, ginger and pork. Saute until done.  Add the cabbage and the carrots and saute for 2 minutes.  Pour in the chicken stock and sugar and bring to the boil.  Reduce the heat and add the miso paste. Add the noodles and cook for a further minute.  Serve hot. Serves 2

Who doesn't like a nice bowl of chicken soup and noodles. This recipe to make ramen is just so easy you can make it any time you're in a hurry or when you don't really feel like spending too much time in the kitchen. It's just delicious. I changed the egg noodles for the brown rice vermicelli to make it a bit more wholesome. It was the perfect meal for last night's dinner. It was a very cold night!! INGREDIENTS 2 free-range eggs 150ml light soy sauce 50ml mirin Chicken 2 small chicken breasts 1/2 tsp chilli flakes 1/2 tsp ground ginger Salt and pepper 1 Tbsp oil (vegetable or sesame) Broth 1 small red chilli 1 Tbsp olive oil 3 cloves garlic, crushed 1 tsp grated fresh ginger 1l chicken stock 2 Tbsp light soy sauce 1 Tbsp fish sauce 2 Tbsp mirin To serve 200g brown rice vermicelli or dry egg noodles 1 bunch broccolini or 2 baby bok choy, trimmed and halved 2 Tbsp sesame seeds 2 spring onions, trimmed and sliced sesame oil, to drizzle (op...

When the weather gets a bit cooler, soup is always a good thing to have for lunch. This is a very light & healthy soup with only a few ingredients and low on the calorie count - only 197 calories . The addition of paneer cheese coated with curry adds depth to its flavour and turns it into a very tasty soup. Loved it. INGREDIENTS 2 celery stalks, finely sliced 2 baby fennel bulbs, trimmed and finely sliced 500ml vegetable stock 90ml light coconut milk 50g paneer, cut into cubes 1/2 tsp curry powder olive oil 1/4 cup coriander leaves METHOD: Finely slice the celery and fennel. Place the celery and fennel in a medium saucepan with a bit of oil over medium heat. Cook until it starts to caramelize, about 10 minutes, stirring often. Add the stock and bring to the boil.  Simmer for about 15 minutes or until the vegetables are just tender. Add the coconut milk, then season to taste and stir until well combined. Remove the...

I am not a big soup eater, but if all soups tasted as good as this one, I could certainly become addicted. It is easy to make and the result is amazing. I will certainly make it more often from now on. INGREDIENTS 2 Tbsp olive oil 1 onion, finely chopped 1 Tbsp medium curry powder 1/4 tsp chilli flakes 2 garlic cloves, crushed 4cm piece of ginger, peeled and finely chopped 150g red lentils, rinsed and drained 400g tin of chopped tomatoes 25g coriander stalks, roughly chopped, plus 5g picked leaves, to garnish 400ml tin of coconut milk salt and black pepper METHOD: Put the oil into a medium saucepan and place on a medium high heat. Add the onion and fry for 8 minutes, stirring frequently, until soft and caramelised. Add the curry powder, chilli flakes, garlic and ginger and continue to fry for 2 minutes, stirring continuously. Add the lentils and stir through for a minute. Add the tomatoes, coriander stalks, 600ml of water, 1 teaspoon of salt and a...

I was looking for recipes to eat cabbage and came out with this one from these great Italian cooks. I have to admit it, I couldn't find the Taleggio cheese and used Brie instead. Also, I used soy lin bread instead of white, but I can see that for this recipe white bread works better. The soup is really mild but delicious. I used the broth from " Crockpot-au-feu " which I had made for dinner the previous night. You can see the recipe in this blog.   INGREDIENTS 800g Savoy cabbage, chopped salt and freshly ground black pepper 1.5l chicken stock 175g leftover or stale white bread, baked until dry 220g Taleggio cheese, sliced (use Bel Paese, Brie or Fontina if not available) 80g Parmesan, freshly grated 75g unsalted butter 2 garlic cloves, thinly sliced Brodo di gallina - Chicken stock 1kg chicken legs and wings 1 carrot 2 celery sticks 1 onion, halved 2 bay leaves a handful of black peppercorns METHOD: To make the chicken stock, put the chicken legs ...