HOMECOOKING WITH TERESA

This was a good recipe recipe, but to be honest, I expected it to be more flavoursome. I marinated the chicken for about 4 hours. Combined with the tzatziki, it helped to increase the flavour of the dish. I have to admit it, I didn't season the skewers before cooking them. I thought there was enough salt already on the marinade. Perhaps a bit more of salt and pepper would have lifted the flavours. Still a very pleasant recipe that I'm going to make again. This recipe need marinating time - minimum 1 hour.  INGREDIENTS 8 boneless chicken thighs, cut into 2.5 cm cubes salt and pepper lemon wedges, to serve Marinade 3 Tbsp extra virgin olive oil zest and juice of 1 lemon 1 Tbsp crushed garlic 1 Tbsp red wine vinegar 1 tsp honey 1 tsp dried thyme 1 1/2 tsp dried oregano 1 tsp ground cumin 1/2 tsp sweet paprika salt and pepper Tzatziki 1/2 Lebanese cucumber, grated 200g Greek yoghurt 1 Tbsp extra virgin olive oil 1 Tbsp finely chopped mint leaves 1 tsp fi...

This salad was delicious as part of our fasting day dinner. It is only 182 Calories, and it is enough to calm your hunger. The mixture of ingredients works fantastically well. I added some Moroccan spices to the chicken and it was delicious. INGREDIENTS 182 Calories recipe 200g chicken breast fillet 2 Tbsp Moroccan spices 1/4 cup natural yoghurt 2 Tbsp lemon juice 1 tsp wholegrain mustard 1 small red apple, thinly sliced 3 trimmed celery stalks (300g), sliced diagonally 2 Tbsp coarsely chopped Italian parsley. METHOD: Cut the chicken breast into two pieces and coat with the Moroccan spices. Fry in a non-stick frying pan for about 4 minutes each side, or until cooked. While it is cooling down, combine the yoghurt, juice and mustard in a medium bowl. Add the apple, celery, parsley and the cooked chicken, sliced thinly. Mix gently. Divide into two small bowls and serve. Serves 2

A scrumptious recipe! I had never heard of 'shawarma' and it is one of the best street foods in the world, typical of Egypt. It is cooked in a similar way like doner kebabs. The marinade gives the meat a fantastic flavour. You can taste it already while you are cooking the chicken! It makes your mouth water. The first time I served it with Lebanese bread, but you can use pita bread or just served in a platter with other vegetables and pickles.  INGREDIENTS 600g boneless, skinless chicken thigh fillets 1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp ground coriander 1 tsp ground cumin 1/4 tsp cayenne pepper  4 big garlic cloves, crushed finely grated zest of 1 lemon juice of 1/2 lemon 4 Tbsp Greek yoghurt olive oil Maldon sea salt flakes freshly ground black pepper To serve 6-8 round flatbread of your choosing 200g good-quality hummus or Greek yoghurt 4 large tomatoes, sliced, then each slice cut in half 1 large red onion, halved and finel...

INGREDIENTS 1/3 cup mint leaves, finely chopped 3/4 cup thick natural yoghurt 1 garlic clove, crushed 2 tsp lemon juice freshly ground black pepper METHOD: Start by making the dressing. Combine all ingredients in a small bowl.  Mix well and set apart. This dressing goes very well with Eggplant, Halloumi & Tomato salad .

This is a delicious recipe to have for breakfast. Serve it with some toast or with a sliced tomato on the side or some mixed lettuce leaves, or just by itself.....  INGREDIENTS 8-12 slices of pancetta (depending on size) 3 big eggs 1/2 cup (125ml) greek yoghurt or cream 1/4 cup (20g) grated Parmesan 1 Tbsp torn basil leaves sea salt & cracked black pepper olive oil for greasing METHOD: Preheat the oven to 180°C. Grease  4 1-cup (250ml) or 6 1/2-cup (125ml) capacity muffin tins with olive oil. Line them with 2-3 slices of pancetta to cover the base and sides. Whisk together the eggs and the yoghurt. Add the parmesan, the basil, salt and pepper and mix well. Pour mixture into the pancetta lined tins.  Bake in the oven for 20 minutes or until the eggs are just set. ( If you are using a 6 1/2-cup capacity muffin tins, only bake for about 12 minutes. ) Serve straight away. Makes 4-6

This is a simple and easy fresh cheese originating from the Middle East. It looks lovely, it tastes great and it's healthy, spreadable and inexpensive. Like most Middle Eastern foods, labneh is extremely good for you. Apart from being an important source of protein, labneh is considered a probiotic food, meaning that it is high in a range of healthy bacteria that help to boost your immune system. INGREDIENTS 500g plain Greek yogurt or soy yogurt, purchased (or make your own) 1/2 teaspoon salt Flavourings (choose your favourite/s): 1/4 tsp pepper 1/4 tsp chilli flakes 1 tsp crushed garlic 1/4 tsp crushed coriander or cumin seeds citrus zest fresh herbs, finely chopped METHOD:  Pour the yogurt into a large bowl. Stir in salt. You can add the other ingredients at this stage or if you prefer it, you can add them later. See below. Line a strainer with a linen or muslin towel (or several layers of cheesecloth). Put on top of another large bowl. Anything added should be...

This delicious recipe is from the vegetarian book 'Plenty' by the famous restaurateur Yotam Ottolenghi. It is easy and healthy. The original recipe uses scamorza affumicata cheese, an Italian cheese that melts very well, but since I could not find it here, I used fresh mozzarella or bocconcini. Ingredients 1 medium cauliflower, cut in medium florets 6 free range eggs 4 tablespoons Greek type yogurt or crème fraîche 2 tablespoons of Dijon mustard 150g of smoked scamorza, grated (I used fresh, grated mozzarella &  2 teaspoons of sweet paprika instead) 50g of cheddar cheese, grated 50g of Parmesan cheese, grated olive oil salt and pepper Method Boil the cauliflower in a pot with water and salt for 4-5 minutes or until it is half cooked. Drain and dry it. Preheat the oven to 190°C. Put the eggs in a large bowl. Add the yogurt or crème fraîche, the mustard and the sweet paprika and beat the eggs well until everything is well combined. Add three quarte...