HOMECOOKING WITH TERESA

Delicious combination of vegetables. I have changed some of the ingredients because I didn't have some at home. I added some green asparagus, cooked in the microwave for about 1.30 minutes and then sliced in half lengthways. Also changed the vinegar. I used champagne vinegar instead. INGREDIENTS 1 large handful of baby spinach leaves 1 handful of rocket 1/2 handful of kale, thinly sliced 1/2 celery stalk, thinly sliced 1/2 small Lebanese cucumber, roughly chopped 1/2 carrot, finely sliced 1/2 small beetroot, peeled and coarsely grated 2 Tbsp finely chopped Italian parsley leaves 2 Tbsp finely chopped mint leaves 2 Tbsp finely chopped coriander leaves 50g roasted almonds, roughly chopped Avocado dressing 1 avocado 3 Tbsp lemon or lime juice 1/2 garlic clove, crushed 2 Tbsp apple cider vinegar sea salt and freshly ground black pepper 3 Tbsp extra-virgin olive oil METHOD: Combine all of the salad ingredients in a serving bowl. To make the dressing, plac...

It was yummy and enough to satiate the hunger. Good enough to make as a side dish when not fasting.    INGREDIENTS Cooking oil spray 50g kumara, cut into 1cm thick slices 30g small broccoli florets 1 egg 1 Tbsp low-fat ricotta 1 tsp finely shredded fresh basil 15g rocket 1 tsp balsamic vinegar 1/2 tsp olive oil 175 Calories METHOD: Preheat oven to 180°C. Spray an 11cm x 7.5cm round pie tin or muffin tin with oil. Place on an oven tray. Place the kumara and broccoli in a microwave-safe bowl with 1/4 cup water. Microwave on HIGH for 4 minutes or until tender. Drain. Meanwhile, whisk the egg, egg white, half the ricotta and the basil in a bowl. Season. Arrange the vegetables in the tin, pour the egg mixture over and bake for 25 minutes or until set. Meanwhile, combine the rocket with the vinegar and oil in a small plate. Top the frittata with the remaining ricotta. Serve with the rocket salad. Serves 1

INGREDIENTS 50g asparagus, trimmed, sliced in half lengthways 2 Tbsp reduced-fat ricotta 1/2 tsp finely grated lemon rind 2 mountain breads (50g) 50g thinly sliced lite ham 15g rocket 1 tsp lemon juice 250 Calories METHOD: Boil, steam or microwave asparagus until tender. Drain and refresh under cold water. Pat dry with paper towel. Combine the ricotta and rind in a small bowl, season to taste. Place breads on top of each other on a board. Spread top piece of bread with ricotta mixture and top with the asparagus. Add the ham and rocket and s prinkle with juice. Roll up bread to serve. Serves 1 TIP: Asparagus and ricotta can be prepared a day ahead. Store, covered in the fridge. We used two pieces of mountain bread to wrap the filling as one piece tends to split. ( Even using two, tends to split!! ) Add the lemon juice just before serving.

INGREDIENTS 1 small apple, peeled, cored, chopped coarsely 6 medium baby cos lettuce leaves, chopped 25g baby spinach leaves 100g coarsely chopped melon 3/4 cup water crushed ice to serve, optional Calories: 97 METHOD Blend or process ingredients until smooth. Serve over ice, if you like. Serves 1 TIP : Have all ingredients stored in the fridge for an extra cold smoothie. The smoothie will separate on standing, so serve immediately, or give it a brisk stir and it will come back together.

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 bread tastes amazingly good and goes well served with any kind of toppings. I love it with sliced roasted capsicum, eggplant and onion and topped with anchovies or capers. However, you can put anything you like. INGREDIENTS 8 Tbsp oat bran 4 Tbsp wheat bran 2 x 7g sachet dry yeast 6 Tbsp fresh cheese 3 eggs 1/2 cup milk 2 Tbsp chia seeds 2 Tbsp flaxseed meal 1/2 tsp both pepper and salt 2 Tbsp garlic, crushed 10cm fresh turmeric, grated (optional) 1/4 cup each fresh parsley, coriander, spring onions and sundried tomatoes, finely chopped  (or try whatever herbs or veggies you like) olive oil for greasing METHOD: Preheat oven to 180C. In a big bowl, mix together the oat and wheat bran, the yeast and the milk. Separate the egg yolks from the whites for 2 of the eggs. Add the egg yolks, the full egg and the cheese and mix well. Add the rest of the ingredients, except for the egg whites.  Mix until well combined. Beat the egg white...

This is a delicious and easy to make recipe and will prepare it on many more occasions. I made it for New Year's Eve dinner, and it was a great success. 😁😋💛 INGREDIENTS 200 g ladyfinger biscuits  150 ml sweet sherry 450 g of varied berries (I used blackberries, raspberries, mulberries and strawberries) 500 g ricotta cheese 1/3 cup (50g) icing sugar 600 ml thick cream 80 g glazed cherries, chopped 100 g dark chocolate METHOD: Cut half of the biscuits into about 2 cm pieces and place in a deep glass bowl (1.5 l). Sprinkle with half of the sherry. Add one third of the berries, except raspberries. Beat (or put on a food processor) the ricotta cheese, half the cream and the sugar.     Beat until everything is well combined and creamy. Add the mixture on top of the biscuits and cover with the rest of the fruit (reserve the raspberries). Cut the rest of the biscuits and put them on top of the fruits. S...