HOMECOOKING WITH TERESA

This is a delicious recipe which is super easy to do and yet it is full of flavour. You can serve it on its own or with a nice green salad dressed with some olive oil and blood plum finishing vinegar. INGREDIENTS 1 Spanish onion, chopped 1 Tbsp grated fresh ginger 2 garlic cloves, crushed 2 Tbsp olive oil 2 Tbsp good quality curry powder 1/2 tsp ground turmeric 1 cinnamon stick 1-2 tsp chilli paste with soya bean oil 10 fresh curry leaves (if available) 425g can diced tomatoes 8 hard-boiled eggs 1/3 cup red lentils 1 cup frozen peas 2 Tbsp chopped coriander cooked rice, to serve sea salt and freshly ground black pepper METHOD: Place the onion, ginger and garlic in a food processor and process to form a paste. Heat the oil in a heavy-based saucepan, add the paste and cook over a low heat for 2-3 minutes.  Add the spices and cook for 1 minute, stirring to release the flavours.  Add the tomatoes and 2 cups water and bring to the boil. Add the c...

This was the first time that we had this meal. It turned out delish and will be making it again. Easy to prepare and with the rocket and goat cheese salad it was the perfect Saturday night's dinner. INGREDIENTS Pork 4 boneless pork loin chops (each about 220g & 2.5cm thick) sea salt and freshly ground black pepper 2 Tbsp olive oil 1 cup apple cider or apple juice 1 Tbsp Dijon mustard 30g unsalted butter, cut into 2 pieces Vegetables and apples 500g red-skinned sweet potatoes, peeled and cut lengthwise in half, then cut crosswise into eighths 3 Pink Lady or Fuji apples, cored and cut lengthwise into eighths 1 large fennel bulb, trimmed and cut lengthwise into eighths 2 sprigs of fresh rosemary, cut into 2.5cm pieces 2 Tbsp olive oil sea salt and freshly ground black pepper METHOD Preheat the oven to 230°C. Remove the pork from the fridge and let stand at room temperature while the oven preheats. Prepare all the roasting ingredients. To coo...

This recipe is an adaptation from a noodles recipe from Adam Liaw. It is easy and very fast to cook. Just make sure that you have all ingredients ready beforehand. It's yummy!! INGREDIENTS 1 Tbsp duck fat 1 Tbsp olive oil 400g chicken thighs, skinless, sliced thinly 500g Hokkien noodles 5 garlic cloves, peeled and roughly chopped sea salt a pinch of brown sugar 3 Tbsp dark soy sauce 1/4 tsp white pepper or freshly ground black pepper 1/4 cup chicken stock or water 4 spring onions, trimmed and sliced 1 bunch baby bok choy, leaves separated and trimmed 1/2 lombok cabbage, shredded 1 bunch broccolini Chicken Marinade 2 tsp Shaoxing wine 2 tsp sesame oil 2 tsp dark soy sauce 2 tsp cornflour Mix together the marinade ingredients in a bowl and add the chicken.  Prepare all the vegetables and tease apart the noodles so that they separate. If you have trouble separating them, soak in a large bowl with warm water. Heat a wok and add the duck fat and the ...

This warm salad is a whole meal and it doesn't take long to cook. It is delicious and easy to make. You can vary it and use lamb instead. See below under variations. INGREDIENTS 12 chat potatoes, boiled until just cooked, cooled 12 vine ripened cherry tomatoes 4 Tbsp sage leaves, fried 1 pork fillet (500g) 200g thin green beans, blanched 125g spinach and rocket leaves 1/2 cup (125ml) extra virgin olive oil 3 Tbsp red wine or champagne vinegar 1 tsp Dijon mustard 1 garlic clove, crushed sea salt and freshly ground black pepper METHOD Boil the potatoes, blanch the beans and fry the sage. Reserve. Preheat the oven to 200°C. Cut the fillet in half and season with salt and pepper. Put a bit of oil in a frypan and seal the pork fillet until brown on all sides. Using your hands, roughly break the potatoes into bite-sized pieces. Toss with a tablespoon of the olive oil, place on a baking tray with the pork and bake for about 10 minutes. Add the cherry tom...

This salad is very simple and delicious. Beautiful to serve as a side for some marinated chicken drumsticks or some crumbed fish fillets. If you are in a hurry, you can use hot smoked salmon as well. INGREDIENTS 1 tsp fresh thyme 1/2 tsp soft brown sugar 1 tsp Dijon mustard 3 Tbsp extra virgin olive oil 1 1/2 Tbsp balsamic vinegar 2 avocados, thickly sliced 2 Lebanese cucumber, thinly sliced 2 Tbsp pine nuts, toasted 120g mesclun salad mix 6 slices prosciutto or pancetta ( or both ) METHOD: To make the dressing, blend the thyme, brown sugar, mustard, oil and vinegar together in a small bowl. Slice the prosciutto into 4 cm pieces and grill or fry until it is crisp and golden.  Toast the pine nuts in a frypan. Make sure they don't burn. Arrange the avocados, cucumbers, prosciutto and pine nuts on top of the mesclun. Pour the salad dressing over the salad and serve. Serves 4

This recipe was adapted from a lemon meringue cheesecake by my husband. We have kumquats in the garden and thought that it could go really well in this type of cheesecake. The result was just gorgeous and it was enjoyed by family and friends. INGREDIENTS Crust 1 cup wholemeal flour 1/2 cup plain flour 1/4 cup icing sugar 125g cold butter, chopped 2 egg yolks 2 Tbsp iced water Filling 500g cream cheese 2 Tbsp finely grated lemon rind 1 egg 1 egg yolk 2 Tbsp lemon juice 1 Tbsp plain flour 2/3 cup candied kumquats Candied kumquats 200g kumquats, halved and deseeded 75g caster sugar 2 Tbsp Cointreau liqueur Meringue 3 egg whites 1/2 cup caster sugar 1/2 tsp corn flour METHOD Start by making the candied kumquats. Dissolve the sugar in a saucepan with 200ml water. Boil for 2 minutes, then add the kumquats, reduce the heat to low and simmer until they start to soften. Cook for 15-20 minutes, or until the mixture is jammy, then stir...

This is a fantastic recipe from the cookbook Nopi from Ottolenghi-Scully. Nopi is a restaurant in London.  The corn cake, combined with the crispy salad of beetroot and apple is just amazing. A recipe for the weekend because there are many steps to be taken. INGREDIENTS 5 medium corn cogs, husks removed or 500g corn kernels 3 small banana shallots, finely diced 3 garlic cloves, finely chopped 1 tsp fennel seeds, lightly toasted and coarsely crushed 1 tsp ground cumin, lightly toasted 1 tsp celery seeds 15g parsley leaves, roughly chopped 1 tsp baking powder 80g unsalted butter, melted 20g extra butter, for greasing moulds 2 large eggs, yolks and whites separated 2 Tbsp plain flour 60g feta cheese, broken into 6 chunks coarse sea salt and black pepper   Beetroot and apple salad 120g Greek yoghurt 2 tsp Valdespino sherry vinegar (or another good sherry vinegar) 2 Tbsp extra virgin olive oil 2 Tbsp lemon juice 1/2 tsp fennel seeds, roasted and co...