HOMECOOKING WITH TERESA

Patatas bravas is on of the most famous tapas dish in Spain. You can find them in almost every single tapas bar and they are super delicious. However, like many other traditional dishes, every one seems to have their secret ingredients when making the tomato sauce - salsa brava. This recipe is from a famous Catalan chef, Jordi Cruz , who was awarded his first Michelin star when he was only 18. I have adapted his recipe because I was short of time, but would love to confit the potatoes next time I make this recipe. I must admit, the sauce is to die for, it's heaven on the plate. INGREDIENTS For the salsa brava - 1 kilo of ripe tomatoes or 3 x 400g cans crushed tomatoes - 300 g onions - 2 cloves garlic - 2 red chillies - Nyora (optional) soaked in hot water, and pulp scraped - 2 g of sweet paprika - 3 g of hot paprika - 10 ml Worcestershire sauce - 100 g of double concentrated tomato - Salt and pepper For mayonnaise foam (or, if we want, just mayonnaise) - 100 ml of sunflower oil - 2...

This is the second time I make this soup. It's super easy to make and it is yummy. I have made it to take to work for lunch. With the weather being a little cooler, soup is a nice thing to eat. It doesn't have many ingredients, but it has a lot of flavour. I have blitzed it a bit to make it smoother, but the first time I didn't and it was really delicious too.  Ingredients 2 tbsp coconut oil (or sunflower oil) 1 onion, finely chopped (160g) 1 tbsp medium curry powder ¼ tsp chilli flakes 2 garlic cloves, crushed 4cm piece of ginger, peeled and finely chopped (30g) 150g red lentils, rinsed and drained 1 x 400g tin of chopped tomatoes 25g coriander stalks, roughly chopped, plus 5g picked leaves, to garnish 1 x 400ml tin of coconut milk salt and black pepper Method Thermomix 1. Put the oil into a medium saucepan and place on a medium high heat. Add the onion and fry for 8 minutes, stirring frequently, until soft and caramelised. Add the curry powder, chilli flakes, garlic and...

      I first made this ketchup a few months ago to accompany some vegetarian cheese sausage rolls. It was delicious, and it is also fantastic to use with both vegetarian and meat burgers as well as in ham & salad sandwiches. It has a thick consistency, between ketchup and chutney. This time I had to change the recipe a bit because of not being able to get some ingredients (see variation below) but it turned out deliciously good too! You need to keep it refrigerated. I will freeze some too. Would go great with a BBQ or pork ribs. Difficulty:  easy Preparation time:  20min Total time:  1h Serving size:  2 bottles Ingredients 10g fresh ginger, thinly sliced 1 red capsicum, seeded 2 red onions, halved 700g tomatoes, cut in half 300g strawberries, cut in half 250g cane sugar 100g of tomato paste 70g raspberry vinegar 1 tsp of salt 1 heaped tsp sweet paprika ½ tsp hot paprika 3 tbsp. curry powder, mild (45g) Preparation Place ginger and chili in mi...

This recipe is a favourite in our family. My mother used to make it often, especially when having a celebration lunch, and everybody in the extended family cooks it slightly differently. This recipe is a combination of the recipes of 3 family members and then adapted to cook it on the Thermomix. I couldn't find salted cod where we live, so I have used fresh cod instead. I can tell you that the difference is just minimal and it is easier to prepare because you do not have to soak the cod for at least 24 hours. In fact, in my family they soak it for a week! There is nothing worse than a really salty, dry cod. Difficulty : easy Preparation time : 25min Total time : 24h 35min Serving size : 4 servings Ingredients 600g salted cod, soaked for at least 24 hours, or 600g of fresh cod 5 sprigs of fresh flat-leaf parsley 300 g of water 3 cloves garlic 1/2 onion 50g olive oil 2 small potatoes, cut into pieces 70g cream a pinch of ground pepper, to adjust according to taste a pinch of nutmeg (...

This frangipane chocolate and pear tart tastes nicer than it looks. It is not very sweet and the combination of the tart with the yoghurt or cream is delicious. Easy to make even though baking is not my forte.  Difficulty: easy Preparation time: 20min Total time: 2h Serving size: 16 portions Ingredients Pastry 30g raw sugar 210g plain flour, plus extra for dusting 10g cocoa powder 130g unsalted butter, chilled, plus extra for greasing 1 pinch salt (optional) 1 egg yolk ¼ tsp natural almond extract 1 - 2 tsp water Filling 230g raw almonds 140g white sugar 200g dark chocolate 130g unsalted butter 4 eggs 1 tsp natural almond extract 2 pears, peeled, cored, cut into halves and cut into thin slices lengthways (5 mm) Apricot glaze 50g apricot jam 1 tbsp water Preparation Pastry Place sugar and almonds into mixing bowl and mill 10 sec/speed 9. Add flour, cocoa, butter and salt and mix 10 sec/speed 6 or until mixture resembles breadcrumbs. Add egg yolk, almond extract and w...

This is a gluten free cake which is easy to make and it is delicious. It is quite a dense cake, and it is excellent served with some double cream or ice-cream on the side. I found that because it sinks after the cake has cooled down, the white chocolate frosting tends to get into the middle and the sides do not get much. That is why I added some grated dark chocolate to make it look a bit better. 😊 Difficulty: easy Preparation time: 20 min Total time: 2h 50 min Serving size: 12 portions Ingredients Base 100g butter, plus extra for greasing 150g dark chocolate, small pieces or callets 4 medium eggs 130g caster sugar 130g ground almonds 1 tsp baking powder White chocolate topping 150g white chocolate, small pieces or callets 50g water 50g butter Preparation Base Preheat oven to 180°C. Grease and line a spring form flan tin (approx. Ø 22 cm). Place dark chocolate and butter in mixing bowl then chop 10 sec/speed 7. Scrape down sides of mixing bowl with spatula then melt 2 min/50°C/speed ...

I have made this potatoes a couple of times now and we adore them! The smell of the garlic in the oven while caramelising is just amazing. This time I used butter instead of the duck fat because I wanted it to be vegetarian. It worked really well. Next time I might put half butter and half olive oil. Scrumptious. It is a recipe from the cookbook Simple by Ottolenghi. Ingredients 2 large heads of garlic, cloves peeled (90g) 130g goose or duck fat 4 rosemary sprigs (10g) 6 thyme sprigs (15g) 2kg Maris Piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa (or 50% more or less, depending on variety) (30g) flaked sea salt Method 1. Preheat the oven to 150°C fan. 2. Place the garlic cloves in a small ovenproof pan or saucepan, for which you have a lid, with the goose fat and herbs. Cover and bake for 40 minutes, until the garlic cloves are soft and caramelised.  Remove from the oven, then strain the f...