HOMECOOKING WITH TERESA

These flatbreads are really easy to do and they are just wonderful. Nothing to do with the bought ones. I am not very good with bread-making, and can't never get them to look like in the picture from recipe, but as the author say, it doesn't matter if there are holes; they make them look like homemade!! The main thing is the flavour!   Ingredients 2 ripe plum tomatoes 2 black garlic cloves, thinly sliced 1 tsp picked thyme leaves 1 tsp picked oregano leaves salt, flaked sea salt and black pepper FLATBREADS 200g strong white bread flour 1 tsp fast-action dried yeast 1/2 tsp salt 1 tbsp olive oil, plus extra for greasing and drizzling 120ml lukewarm water THREE-GARLIC BUTTER 1 head of garlic, top fifth cut off to expose the cloves 1 small garlic clove, roughly chopped 4 black garlic cloves, roughly chopped  10g parsley, finely chopped 1½ tsp caraway seeds, toasted and crushed  100g unsalted butter, softened Method Preheat the oven to 200°C fan. First, make the dough...

Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious 😋 ! I have been super tired with work and haven't felt much like cooking. We have not been eating very well in the last couple of weeks.... But tonight we really had a great meal even though I had to spend hours in the kitchen 🙄 . But it was worth it 😁 . Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads . All made from scratch. Just superb! The tofu meatballs are just amazing. I have leftover tofu and will make a batch and freeze them for another day. I can eat them just with no sauce or any other sauce. They would be lovely with some tomato base sauce or any curry sauce. But even with a side vegetable dish or salad.  My husband thought that they were made with mince meat!!  Yum yum! Ingredients ½ red onion, thinly sliced (60g) 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamom pods, shells discarded and seeds removed 2 tsp cumin seeds 2 tsp coriande...

If you ever had ratatouille and you liked it, this one is even better. The vegetables, mixed with the berbere spice, are just delightful. Here the tomatoes are not cooked, and adding the dressing to the tomatoes first, it really helped to develop the flavours, and the hot vegetables mixed with them, turned up just so delicious, you can add it next to any kind of protein and it will go fantastically well. I also found that cooking the vegetables in the oven, worked better than when I have done it on a pan and not as oily. This recipe makes a big batch, and will have it with Healthy Baked Potatoes with Ratatouille in the next couple of days. I have to admit that the Olive Oil Flatbreads with the tree-garlic butter were just amazing to eat with it. Just make sure you do not put any tomatoes on top. The ratatouille is enough! Ingredients 4 medium aubergines, cut into 2½cm squares (1.1kg) 4 mixed red and yellow Romano peppers, deseeded and cut into 3cm pieces (420g) 2 kohlrabi, peeled and c...

Berbere is an Ethiopian spice mix that differs from region to region. It can also appear as a coarse powder or paste. The traditional Ethiopian way of using this mix is to cover meat with it before grilling. It can also be mixed with butter, which is then used as a cooking medium or for kneading into breads. Berbere is characterized first by its fiery heat - chilli and pepper - which mellows into a sweetness, created by a combination of several, or all, of the following: ginger, garlic, cloves, cinnamon, nutmeg, cardamom, allspice and fenugreek.  (From the author - Spice Market by Jane Lawson, a fantastic book that I think unfortunately is out of print.) Ingredients 3 teaspoons of cumin 4 cloves 1 teaspoon cardamom seeds ¾ teaspoon black peppercorns 1 teaspoon fenugreek leaves, dried 1 ½ teaspoon coriander seeds 2 pieces of red chili peppers, dried ½ cinnamon stick (approx. 2 cm) ½ teaspoon ginger, ground ½ teaspoon turmeric, ground 1 teaspoon of allspice 1 teaspoon garlic pow...

  Mushroom risotto is one of my favourite risotto. I made for the first time Mushroom quinotto which is made with quinoa. I'm not going to say that is better than the risotto but I was pleasantly surprised and really enjoyed it. I changed the Thermomix recipe a bit and made it the same way as my favourite mushroom risotto recipe and it really worked well. A very good alternative recipe if you want to eat quinoa in a very delicious way. Difficulty:  easy Preparation time:  15min Total time:  30min Serving size:  4 portions Ingredients 80 g Parmesan cheese, cut into cubes (3 cm) 1 leek (white part only), cut into quarters 80 g butter, cut into pieces 550 g water 150 g white wine ½ tbsp Vegetable stock paste or cubes 250 g white quinoa, rinsed and drained 400 g fresh mushrooms variety ( I used cup mushrooms, baby brown mushrooms & oyster mushrooms ), sliced 1 bunch Italian parsley, chopped 6 garlic cloves, crushed salt and ground black pepper, to taste Olive o...

Tonight we had a little break in our vegetarian journey and had a very traditional salad from Catalonia. It's called 'Xató' and many towns on the coast that goes from Sitges to Tarragona have a variation on their recipes. The main ingredients are basically the same: 'escarola' - curly endive, salted cod, tuna, anchovies and Arbequina olives which are a particular type of olive, quite small and bitter. It is served with a kind of romesco sauce and it is this sauce that varies from place to place; some people add a bit of chilli and more of this and that... I only do this recipe when I can get the endives at our local shop. This happens only once or twice a year... I have tried to use lettuce instead, but for me it doesn't work because the bitterness of the endive together with the saltiness of the fish and olives and the nutty flavour from the sauce it's what makes this dish so delicious. I had to adapt it with the ingredients available where we live and inst...

This is an easy recipe to make, it has a lot of ingredients but the method is very easy. However give yourself extra time just in case. Oven temperatures vary and I needed more time to achieve the consistency needed for the ragù. We loved it, but next time I am going to put less harissa or just omit it altogether. It was a bit too hot for our liking. It was great with the fettucine and we had a nice rocket and onion salad on the side. I had a lot of leftover sauce and froze it into portions. I have since used it to make Moussaka , Arròs a la Cubana, Cauliflower gratin with ragu and also Baked macaroni with bechamel sauce . Super delicious! Moussaka Arròs a la Cubana Cauliflower gratin Baked macaroni with bechamel sauce Ingredients 3 carrots, peeled and chopped into large chunks (250g) 2 onions, peeled and chopped into large chunks (300g) 300g oyster mushrooms, roughly chopped 60g dried porcini, roughly blitzed 4 garlic cloves, crushed 3–4 plum tomatoes, chopped into lar...