HOMECOOKING WITH TERESA

This is a very simple yet delicious and healthy dessert. This time I made it with gluten free pastry, see link below, and everybody really enjoyed it. It is a recipe using the Thermomix, but it can be very easily adapted to do it without it. Difficulty :  medium Preparation time :  20min Total time :  1h 10min Serving size : 1 6 servings Ingredients 20 - 25 prunes, pitted 100 g raisins without seeds 50 g brandy Shortcrust pastry (with gluten) ( Click here for a gluten free recipe ) 350 g of pastry flour 130 g of cold butter in small pieces (and a little more for the tin) 70 g of water 1 pinch of salt 1 teaspoon of sugar 1 egg white to brush the dough Creme pâtissière 100g sugar 500 g of skimmed milk 50 g cornflour 3 eggs 1 teaspoon vanilla essence or 1 teaspoon vanilla sugar Assembly 100 g pine nuts, toasted 100 g of chopped peeled walnuts Jam glaze 3 tablespoons apricot jam 2 tablespoons sugar Preparation Cut the prunes in half, put them together with the raisins i...

  Some of my relatives have Celiac disease, and it is always hard to find a good gluten free dessert. This gluten free shortcrust pastry was excellent, and the fruit and nut tart with creme pâtissière, was easy to make and delicious to eat. Will certainly make it again. Ingredients 150 g almond meal 110 g ghee (see tip), plus extra for greasing 80 g coconut flour 60 g arrowroot a pinch of salt 1 tsp sugar 2 medium eggs Preparation Preheat oven to 200°C and grease a fluted tart tin (Ø 28 cm). Place almond meal in a big bowl and a dd all remaining ingredients. Mix well with an electric beater. Transfer pastry to prepared tin and press into shape. Using a fork, prick pastry 3-4 times to prevent air bubbles from forming, then place in freezer to rest for 15 minutes. Bake for 5-7 minutes (200°C) until lightly golden.  Remove from oven and leave to cool slightly.  Fill pastry case with your desired filling and continue to bake as required. Here was used for a fruit & ...

This frangipane chocolate and pear tart tastes nicer than it looks. It is not very sweet and the combination of the tart with the yoghurt or cream is delicious. Easy to make even though baking is not my forte.  Difficulty: easy Preparation time: 20min Total time: 2h Serving size: 16 portions Ingredients Pastry 30g raw sugar 210g plain flour, plus extra for dusting 10g cocoa powder 130g unsalted butter, chilled, plus extra for greasing 1 pinch salt (optional) 1 egg yolk ¼ tsp natural almond extract 1 - 2 tsp water Filling 230g raw almonds 140g white sugar 200g dark chocolate 130g unsalted butter 4 eggs 1 tsp natural almond extract 2 pears, peeled, cored, cut into halves and cut into thin slices lengthways (5 mm) Apricot glaze 50g apricot jam 1 tbsp water Preparation Pastry Place sugar and almonds into mixing bowl and mill 10 sec/speed 9. Add flour, cocoa, butter and salt and mix 10 sec/speed 6 or until mixture resembles breadcrumbs. Add egg yolk, almond extract and w...

This is the first time I have made this tart. It is super easy using the Thermomix, but it can be adapted easily using a food processor. Next time I make it, I'll cut the pear into thicker slices, probably 2-3 cm thick so that they do not get totally covered by the pastry. It will look a lot nicer. The taste though, was beautiful and it goes extremely well with cream or ice-cream. I had mine with  crème fraîche and my husband with vanilla ice-cream. It is best when served warm, but also nice at room temperature. Delicious dessert! Difficulty = easy Preparation time = 15 min Total time = 40 min Serving size = 8 portions Ingredients 100 g unsalted butter, softened and cut into pieces, plus extra for greasing 100 g blanched almonds 100g caster sugar 80g plain flour, plus an extra 1 tablespoon 2 eggs 50 g milk 1 tsp natural vanilla extract ½ tsp baking powder 1 pinch salt 2 ripe pears, peeled, cored and cut into thin slices (5 mm - see Tip) brown sugar, for sprinkling thicken...

These tarts are absolutely delicious and very easy to make if you use bought hummus. I actually cheated a bit with the pastry, because I had some homemade shortcrust pastry already made in the freezer. It was thin and crisp. I added a pinch of paprika to the hummus. Here is the link to the pastry I used if you prefer it. Basic shortcrust pastry. INGREDIENTS 125g plain flour 1/2 tsp mild paprika 65g unsalted butter 1 egg, beaten 4 Tbsp (80ml) extra-virgin olive oil 2 Tbsp (40ml) lemon juice 1 1/2 cups (100g) mixed baby salad leaves 1 cup (260g) good-quality hummus METHOD: Sift the flour into a bowl, add a pinch of salt and the paprika. Rubin the butter with your fingertips until the mixture resembles fine breadcrumbs. Add half the egg and mix first with a knife, then with your hands, until the mixture comes together to form a smooth ball. Wrap in plastic for 30 minutes, then roll out thinly on a lightly floured surface. Line six 9 cm-diameter loose-bottomed tart pans ...

This Italian recipe from the cookbook 'The Food of Italy' is simple to cook and it is just gorgeous. We had friends for dinner and was able to make it the previous night. Just make sure you serve it at room temperature. You will make it over and over again.  INGREDIENTS Pastry 150g plain flour 60g caster sugar 1 tsp grated lemon zest 60g unsalted butter, chilled and cut into small cubes 1 egg yolk Mascarpone cream 125g mascarpone 60g caster sugar 1 egg 1/4 tsp vanilla extract 1 Tbsp plain flour 2-3 Tbsp milk, as necessary 4 ripe pears ( if possible I like to use the bosc pears, but couldn't find it this time! ) juice of 1/2 lemon 45g roasted hazelnuts, roughly chopped 1 1/2 Tbsp caster sugar 1 Tbsp apricot jam 1 tsp pear liqueur or other fruit flavoured liqueur (Cointreau) METHOD: To make the pastry, mix the flour, sugar, lemon zest and a pinch of salt in a bowl. Rub in the butter, then add the egg yolk and 2-3 teaspoons cold water and mix until t...

This is a weekend recipe as it takes a bit to cook, especially if you are making your own shortcrust pastry. It is delicious! 😋 If you make your own pastry you need to plan ahead, as it takes about one and a half hours of resting. To tell you the truth, this is the second time I make it, the first time I used bought pastry and this time I made it myself. I can tell you the difference is just amazing. It went from being a very good recipe to being an amazing one !! It's worth the effort. I cooked the vegetables earlier in the day and then I reheated them while preheating the oven for the pastry. INGREDIENTS: 1 small eggplant 1 red capsicum, halved, seeds removed 2 small zucchini 1 red onion 1 small sweet potato, peeled 2 garlic cloves, crushed 100 ml olive oil 1 x 375 g block shortcut pastry (or make your own - recipe below) 300 g ricotta 2 eggs 1/2 (50g) grated parmesan 2 tsp chopped fresh rosemary METHOD If you are making your own pastry,...