HOMECOOKING WITH TERESA

  This year for my birthday, I decided to make my own cake. My husband usually makes it for me, but he was busy and besides, I fancied trying this recipe. You sometimes find them in bakeries, and I love them. I have to say, it turned out sensationally good, and you have to be careful not to eat too much 😋😅 . This recipe is a little different from the traditional one as it includes hazelnuts, which can be replaced with other types of nuts, such as walnuts. You can also add dried fruit, like dried cherries or blueberries, before pouring the caramel over the biscuit. Ingredients Biscuit base 65 g granulated sugar 150 g plain flour 65 g semolina 150 g unsalted butter, cold, diced Caramel layer 120 g granulated sugar 120 g unsalted butter, diced 370 g sweetened condensed milk 80 g golden syrup  80-100 g of peeled hazelnuts Chocolate Layer 200 g of dark chocolate, chopped into small pieces Instructions Preheat the oven to 180C and line a 22cm square tin (at least 2.5 cm deep) with...

  This is a recipe that can be used as a sauce to accompany many dishes. I've used it to accompany all kinds of fish, grilled, crumbed, or simply fried, and we also love it when mixed with mayonnaise to accompany baked potatoes. It tastes similar to the salsa brava that we like so much. It has a sweet and sour touch and if you do not like it too spicy, you can put less chilli peppers. Ingredients 1000 g of tomatoes cut in quarters 40 g fresh ginger root, peeled and cut in round slices (2 mm) 40 ml oil 80 g fresh red chilli peppers, seeded and cut into pieces (2 cm) 10 garlic 100 g white wine vinegar 200 g sugar 2 teaspoons fine sea salt Preparation Thermomix 1. Put the tomatoes, ginger, oil, chilli peppers and garlic in the bowl and chop them for 10 seconds at speed 7. 2. Add the vinegar, sugar and salt and, using the basket instead of the measuring cup, cook 60 min/Varoma/speed 3. 3. Remove the simmering basket and insert the measuring cup, then puree 1 min/speed 5-9, gradually in...

This is the first time that I made this quiche, and I must say it was delicious. It is a perfect recipe for people that cannot eat gluten, as it doesn't have any flour due to the sweet potato base. It is also nice at room temperature, and it is very simple to make, especially if you own a mandoline. It could also be adapted to a vegetarian dish by omitting the prosciutto, and maybe adding some other grated cheese instead.  Ingredients 2 sweet potatoes (approx. 400 g), unpeeled 2 pinches sweet paprika 2 pinches of salt 2 tbsp extra virgin olive oil 2 garlic cloves 1 onion (approx. 150 g), cut into halves 200 g Danish feta, crumbled 60 g fresh baby spinach leaves 5 eggs 60 g pouring (whipping) cream 1 - 2 pinches ground black pepper 100 g prosciutto, thinly sliced Preparation Preheat oven to 200°C. Using a mandoline, V-slicer or sharp knife, cut sweet potatoes lengthways into 1 mm-thick slices. Place slices in a bowl, sprinkle with paprika & salt and drizzle with oil. Using your ...

OMG!!! These were the first words uttered by the people who tried this cake! And it is certainly out of this world... It is light and sweet and you can't stop eating it. Another fantastic recipe from Ottolenghi. I have adapted his recipe to do some of the steps with the Thermomix, so you can find both methods for making it below. I hope you enjoy it as much as we do 😍😋! Ingredients 600g good-quality cream cheese, at room temperature 120g caster sugar ½ vanilla pod or 1 tsp vanilla paste  4 eggs, lightly beaten 60ml sour cream icing sugar, for dusting Base 160g dry biscuits (HobNobs or digestive biscuits are good) 40g unsalted butter, melted Nut topping 150g macadamia nuts 90g caster sugar Caramel sauce 65g unsalted butter 160g caster sugar 100ml whipping cream Method Preheat the oven to 160°C/140°C fan/Gas Mark 3. Lightly grease a 20cm springform cake tin and line the base and sides with baking parchment. Traditional Method To make the base, whiz the biscuits to crumbs in a food ...

  This is a very traditional Catalan dish that in the past was called 'Arròs a la cassola', because it was made in a 'cassola', an earthenware casserole. It was a very popular Sunday lunch dish when I was growing up there, and like with 'paella', there are many different variations. We used to have it with meat such as chicken, rabbit, pork ribs, etc and also some added vegetables such as peas or roasted capsicum. This one uses only with seafood, and it is also fantastic with mussels, scampi, or whatever else you like. One of the most important things for it to be a success is to have a very good fish stock. I sometimes get the fishbones and fish heads out of the stock, and then use a hand blender or the Thermomix to chop everything before straining it. It gives your stock a thicker consistency. I really like a good paella, but they are more difficult to make, and this rice tastes so good, you will make it again and again. Ingredients Fish stock 500 g unpeeled w...

This is an exceptionally good recipe, as it is not only easy and fast to make, but it is also healthy and delicious. It is a great plate to serve at a vegetarian, or not, dinner party. It looks great on the table ... the only thing you must take into account is that it needs to be served very cold. Today I didn't have any sprouts, but if you use them, it gives the dish an extra beautiful look - see picture at the end. Ingredients Red cabbage salad 200 g red cabbage in 5 cm pieces (stem removed) 60 g carrots in 2 cm pieces 1 apple (any type), skinned and cored, quartered and halved each quarter 2 - 3 sprigs of fresh mint (only the leaves) 30 g dried cranberries 1 pinch of salt 1 ground black pepper 20 g olive oil 10 g apple cider vinegar 1 dash of honey Beetroot gazpacho 500gr cooked beetroot in chunks 500gr ripe tomato 50gr onion 40gr green pepper 50gr cucumber 1 clove garlic 200gr ice cubes 20 - 30 g vinegar 1 - 2 teaspoons salt 1 - 2 pinches of ground pepper 80 g olive oil To ser...

These cannelloni are just beautiful and very easy to make. They are also vegetarian and can be served as an entrée or a main meal; just add a nice green salad on the side! I use fresh lasagna sheets cut into small rectangles to roll the cannelloni, but if you prefer to use cannelloni shells, you can pipe the filling inside them. However, I have never used them, so I am not sure if they are going to work in this recipe. I also used canned artichoke hearts, it is very hard to get fresh artichokes where we live, and when they are available are very expensive. The result was fantastic, and they can be frozen easily. Just put the rolled cannelloni separately on a tray - before adding the tomato sauce on top, and when frozen they can be stored separately in a plastic bag. I also froze the tomato sauce in another container. Just get as many cannelloni as you need for an easy dinner (they can go to the oven while still frozen), add the defrosted tomato sauce on top and the only thing you will...

This is a delicious cake and it is very simple to make. I adapted the recipe to use the Thermomix, but the original recipe is done using a normal food processor. I will put both methods of making it below. Ingredients 250 g plain flour 2 tsp baking powder 370 g soft brown sugar sugar 2 tsp ground cinnamon 125 g unsalted butter, chilled, diced, plus extra for greasing 125 g milk 2 large eggs (60 g size) 100 g pecan nuts 2 green apples, peeled, cored and sliced (0.5 cm slices) whipped cream, yoghurt or mascarpone, to serve Method Traditional Method Preheat oven to 180C. Grease and line a 20cm springform tin with baking paper. Combine the flour, baking powder, sugar and cinnamon in a food processor, then add the butter and whiz until the mixture begins to resemble breadcrumbs.  Thermomix  Place pecans into mixing bowl and chop 5-7 sec/speed 6. Transfer to a small bowl and set aside. Add plain flour, baking powder, sugar, cinnamon and pulse Turbo/1.0 sec/3 times . Scrape down side...

This was a very easy and delicious glaze. This time, instead of cutting the fat into diamond shapes, I cut it in horizontal lines. The actual ham was a free range 5 kg half of a leg of pork. Very nice indeed!  Ingredients Glaze 150 g pineapple juice 95 g orange marmalade 2 tsp soy sauce 1 tbsp maple syrup 1 tbsp brandy 50 g brown sugar 1 - 2 pinches ground cinnamon 1 star anise (optional) Ham 5000 g whole leg cured ham on the bone whole cloves (optional) Preparation Glaze Place all glaze ingredients into mixing bowl and cook 20-25 min/100°C/speed 3, or until glaze is thick enough to coat the back of a spoon, placing simmering basket instead of measuring cup onto mixing bowl lid.  If not using the Thermomix, just put all ingredients into a small pot and cook at a medium heat for about 20-25 minutes, stirring every so often to make sure they do not burn. Transfer glaze into a ceramic or glass bowl and set aside to cool. Ham Place an oven shelf into the lowest possible position a...

  Today we had bibimbap. I've been looking at the recipe for years but I've never made it before. According to Wikipedia, bibimbap, sometimes romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means to mix rice, while the name "bap" refers to the rice. Bibimbap is served as a dish of hot white rice topped with namul or kimchi and gochujang, soy sauce or doenjang. I'm not sure if this is the traditional recipe as I used a recipe for the Thermomix and also because I had to adjust it a bit because I couldn't find the gochujang chilli paste, but we both liked it very much. Delicious. 😋💕 Difficulty; easy Preparation time: 1h 5min Total time: 1h 25min Serving size: 4 portions Ingredients Beef 2 garlic cloves 450 g rump steak, diced (2 cm) then frozen for 30 minutes 1 Tbsp sesame oil, plus extra for drizzling 1 Tbsp dark soy sauce, plus extra for drizzling 2 tsp white wine vinegar 1 Tbsp cornflour 2 tsp caster sugar 1 pinch fin...