HOMECOOKING WITH TERESA

The original recipe, see below, was with mint chocolate, but even though I don't mind it, I can only eat a small amount. I thought I'd change the recipe, because in the cook book, the author says that in fact it is one of this recipes where you use whatever you have available in the pantry. This one turned up amazingly good. It is perfect to have next to a cuppa or just a little nibble after dinner. INGREDIENTS 100g orange-flavoured dark chocolate, roughly chopped  200g dark chocolate (70% cocoa solids) roughly chopped 120g unsalted butter, cut into 2cm cubes 100g golden syrup 1/8 tsp salt 50g currants  50g dried cranberries 2 Tbsp Cointreau   170g digestive biscuits 100g pistachios, chopped METHOD: Put the currants and the cranberries in a bowl with the Cointreau and soak for about 30 minutes. Line a 28 x 18 cm baking tray or glass dish with parchment paper and set aside. Chop the chocolate into 3cm pieces. Put the chocolates, the butt...

This is the first time that I have tried this recipe. It was easy to make and the result was delicious. A healthy and tasty recipe that can be used to accompany meat, poultry or fish, or just by itself. It's from the cookbook 'Feasts' by Sabrina Ghayour. INGREDIENTS olive oil 1 large onion, very finely chopped 1 large eggplant, very finely diced 1 red capsicum, very finely diced 1 green capsicum, very finely diced 2 zucchini, very finely diced 100g sultanas 100g pine nuts 1 small bunch dill, finely chopped 1 small bunch Italian parsley, finely chopped 500g brown basmati rice 50g salted butter, cut into small pieces Maldon sea salt flakes and freshly ground black pepper METHOD: Drizzle a generous amount of olive oil into a large frying pan set over a medium-high heat. When the oil is hot, add the onion and fry for 6-8 minutes, or until translucent and the edges start to brown. Add the eggplant and fry until it starts to turn golden.  Add ...