HOMECOOKING WITH TERESA

This is a simple and delicious way to eat pork fillet. It is very tender, tasty and juicy. I used this recipe as part of our Pure Protein Diet, but it can turn into a delicious main when served with an orange fennel salad. See below for the ingredients. INGREDIENTS Pork 4 x 150g pork steaks ( flattened schnitzel style if you prefer it ) 2 tsp olive oil for frying 2 tsp Sichuan peppercorns 1 tsp white peppercorns 1 tsp sea salt METHOD: Pulse the Sichuan  peppercorns, white peppercorns and the salt in a spice grinder, or crush with a mortar and pestle.  Pour the spices onto a plate and press the pork steaks into them, making sure each steak is well coated. Heat the olive oil in a non-stick frying pan over medium heat. When the oil begins to shimmer, put the seasoned steaks into the pan and cook for 4-5 minutes on each side. Remove from heat, allow to rest for 5 minutes, and serve. Serves 4 Here it was served with Za'atar crumbed halloumi...

This is a very nice and tasty recipe. The saffron gives the dish a very subtle flavour and the combination of the tomatoes with the chorizo is awesome. Make sure you use mild chorizo if you do not like spicy dishes. I didn't check it and found it a bit too spicy for our liking. Still a delicious main dish for an autumn evening.  INGREDIENTS 1 punnet cherry tomatoes 5 sprigs thyme 1 chorizo sausage, sliced 1l chicken stock 40g butter olive oil a pinch of saffron threads 2 garlic cloves, crushed 1 leek, white part only, rinsed and finely sliced 400g arborio rice 400g tin chopped tomatoes 125ml white wine 70g parmesan cheese, freshly grated 30g roughly chopped Italian parsley leaves METHOD: Preheat the oven to 180°C. Put the cherry tomatoes, thyme and sliced chorizo into a baking tin.  Roast in the oven for 15 minutes or until the tomatoes are beginning to split. Meanwhile put the chicken stock into a saucepan and bring to the boil over hi...

This recipe is a very delicious vegetarian dish. It is easy to prepare and the flavours are very Mediterranean. You will need to make it a bit ahead as it needs to cool in the tin for about 30 minutes. It is better when eaten at room temperature. It is delicious when served with a salad or as part of a platter.  INGREDIENTS 120g baby spinach leaves, chopped finely 1kg fresh ricotta cheese 15-20 pitted Kalamata  olives, finely chopped 8-10 basil leaves 100g parmesan cheese, grated 10-12 sun dried tomatoes, finely chopped 1 heaped tablespoon oregano leaves METHOD: Preheat the oven to 180°C. Line a 22 x 12 cm terrine tin with baking paper. Put one third of the ricotta in a small bowl. Add the chopped olives and stir to combine. Set aside. Arrange the basil leaves in a line along the base of the terrine tin, then top with half the remaining ricotta.  Sprinkle a tablespoon of the parmesan over the ricotta, then layer half the spinach over theses cheeses. T...

This is a very simple and quick way to make porridge. Not my favourite breakfast meal, but this recipe is delicious and helps lowering your cholesterol. I prefer it with fruit, but have tried it without it and it has also a nice flavour. INGREDIENTS 2 Tbsp oat bran dash of milk water brown sugar or honey pinch of cinnamon 1 ripe banana (optional) a few blueberries (optional) METHOD: Scoop 2 tablespoons of oat bran into a microwave safe bowl. Add a small amount of water so the oat bran is covered, give it a stir with a spoon and put the bowl in the microwave for 1 minute. Take the bowl out. The oat bran should have absorbed all of the water. Add a dash of milk (not too much or it will be runny). Stir and put the bowl back into the microwave for another 30 seconds. Check that you are happy with the thickness of the porridge, if too runny cook for another 30 seconds. Sprinkle with the sugar and cinnamon and serve. ( You can top it with a banana and blueb...

This awesome recipe has got all the ingredients we like. It's tasty, easy and quick to prepare and healthy. We loved the combination of flavours and the meat was tender and juicy. Something easy to prepare when you are in a hurry.  INGREDIENTS 600g potatoes, cut into 3cm chunks  2 Tbsp olive oil 1 rosemary sprig, leaves finely chopped 2 garlic cloves, finely chopped 2 pork fillets (about 500g each), halved 8 thin slices of flat pancetta 250g cherry truss tomatoes, separated into sprigs Good quality basil pesto, to serve METHOD: Preheat oven to 200°C and grease a large baking tray. Blanch the potatoes for 5 minutes in boiling salted water, then drain well.  Spread on the tray, toss with 1 tablespoon of oil, then season and roast for 20 minutes. Meanwhile, mix together the rosemary, garlic and remaining tablespoon of oil.  Coat the pork in the mixture,  season with salt and pepper. Wrap 2 slices of pancetta around each fill...

This is a very delicious, mild and fragrant salmon curry. It is super easy to make if you are using bought green curry paste, but if you have some homemade curry paste, you'll find that it tastes even better. I usually make a big batch of it and freeze it in small quantities. You can find the recipe in the link below. It just happened that the day I cooked this dish, the electricity had gone out, so some of the photos look a bit funny because they were taken with a flash because there wasn't much daylight left! INGREDIENTS 3 kaffir lime leaves 300g potatoes, peeled, cut into 2cm cubes 3 Tbsp Thai green curry paste 300ml coconut milk 150g green beans, trimmed, cut into 4cm lengths 1 Tbsp fish sauce 1 Tbsp light soy sauce Juice of 1 lime 2 tsp grated palm sugar or brown sugar 4 salmon fillets, cut into large chunks Jasmine rice, to serve METHOD: Finely shred 1 kaffir lime leave and set aside to garnish. If you want to make your own Thai green curry paste,...