HOMECOOKING WITH TERESA

This is quite an easy and different way to cook a potato omelette. It was delicious with the addition of other ingredients and will certainly make it again.  Difficulty : medium Preparation time : 20min Total time : 50min 8 portions Ingredients 100 g onion, finely chopped 100 ml olive oil 600 g potatoes, thinly sliced (approx. 5 mm) 1 teaspoon salt 6 eggs 6 slices of ham (approx. 150 g) 6 slices of cheese (approx. 150 g) 70 - 80 g canned roasted red peppers, in strips Preparation Preheat the oven to 180°C. Line a baking tray with baking paper. Place a large frying pan over a medium heat and add the oil and onion. Sauté for about 7 minutes or until tender, then add the potatoes and half a teaspoon of salt. Fry for 15 minutes or until the potatoes are tender - without browning. Meanwhile, place the eggs in a large bowl and whisk. Pour the potatoes into the bowl and mix.  Pour the mixture into the prepared pan. Smooth with a spatula to make an even surface. Bake for 7-8 minutes (...

  This is an easy and delicious cake. It really pays off to read the instructions carefully, because this time I didn't, and I almost burnt it. I had it warm with sour cream on its side and my husband had it at room temperature with some vainilla ice-cream. Even by itself it is lovely. Will make it again for sure 😀😋! Ingredients 180g ground almonds 60g desiccated coconut 250g caster sugar 70g self-raising flour ¼ tsp salt 4 large eggs 200g unsalted butter, melted, then set aside to come to room temperature 1½ tsp vanilla extract finely grated zest of 1 - 2 lemons (2 tsp) 200g fresh blueberries 20g flaked almonds Method Grease and line a 23cm round cake tin. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Place the almonds, coconut, sugar, flour and salt in a large mixing bowl and whisk to aerate and remove the lumps. Place the eggs in a separate medium bowl and whisk lightly. Add the melted butter, vanilla extract and lemon zest and whisk again until well combined. Pour this into...

  This recipe from one of my favourite chefs, Ottolenghi, is very easy to make and delicious. It has a delicate flavour and the hazelnuts give it a crunchy touch. I let it macerate in the fridge all day, and the sauce is perfect with basmati rice. I made one of our favourites, also from Ottolenghi: lemon rice with curry leaves. Below you can find the link to the recipe. Ingrediente  1 large chicken, divided into quarters - breast and wing, leg and thigh 2 onions, chopped roughly 60 ml olive oil 1 teaspoon of ground ginger 1 teaspoon ground cinnamon a generous pinch of saffron threads juice of 1 lemon 60 ml. cold water 100 g hazelnuts, skinned 70 g honey 2 tablespoons rose water 2 spring onions, roughly chopped sea salt flakes and black pepper Method In a large bowl, mix together the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, 2 teaspoons of salt and a good grind of black pepper.  Add the chicken pieces and leave to marinate for at least an hour, or o...

This was the first time that I made Tataki, and it was certainly delicious. I used rump steak and the meat was very tender; however, next time I make it, I will try to cut the slices even thinner. It might need to be left in the freezer for a longer time. Ingredients: 60ml sake 15g caster (superfine) or granulated (raw) sugar 60ml soy sauce 2 tablespoons oil 2 garlic cloves, finely sliced 300-350g steak, cut about 2.5 cm thick, see note 1/4 bunch chives, finely sliced pinch toasted sesame seeds handful peppery leaves, like rocket or watercress 1 shallot, finely sliced (or a small onion) Method: Combine the sake and sugar in a small saucepan and bring to the boil. Remove from the heat and add the soy sauce. Leave to cool. Put the shallot or onion in a small bowl and add a pinch of salt and a splash of white vinegar (about 1 tsp). Mix well with your hands and leave to marinate for about 15 minutes. Discard the juices. Put the oil in a sturdy frying pan (skillet) and add the gar...

  This is a delicious, yet very simple salad from Antonio Carluccio that is traditionally made with salt cod. Unfortunately, I cannot get it where we live, so I have used fresh cod instead. Below is my adaptation to his recipe. According to the author, "salt cod was enjoyed all over Italy and was a staple of Catholic Italy, often being eaten during Lent. It was historically very useful for travellers as it could be carried without refrigeration, but nowadays it is mostly eaten because people like its salty taste and flavour". And that can also be said for Catalonia, where it used to be a poor man's food, but nowadays it is a major part of the Catalan cuisine with many delicious and creative recipes available. Loved the simplicity of this one. Ingredients 750g fresh cod fillets 2 garlic cloves, crushed 100g black olives, pitted 2 Tbsp coarsely chopped Italian parsley 6 Tbsp olive oil juice of 1 1/2 lemons freshly ground black pepper sea salt  Method Steam the fillets for a...

There seem to be many different recipes for cornbread, and I have made a couple of them before, all very tasty. This one is very simple to prepare and it was very tasty. If there is something I will change when I cook it next, is the amount of oil. I thought it was a little bit too oily, and being a very moist bread, I do not think it needs so much. Still, no complaints. Ingredients 150g polenta 75g plain flour 1Tbsp baking powder 1 Tbsp sugar 1 tsp paprika 115g diced green capsicum 2 corn cobs, kernels removed 5 spring onions, finely sliced 1 bunch coriander, roughly chopped 3 eggs, lightly beaten 250ml buttermilk ( I didn't have buttermilk and used 15ml / 1 Tbsp cider vinegar and the rest to make a cup with full-cream milk and let it rest for 5 minutes. ) 170ml olive oil ( Next time I will use only 100ml oil) 125g goat’s cheese or feta ½ tsp chilli flakes sea salt & freshly ground black pepper Method Preheat the oven to 180C. Grease a 20 x 30 cm baking tin and line it with ba...

  This salad is so easy to make and it is a different and delicious way to eat avocadoes. It is fantastic as a side dish or as part of a salad buffet. Will certainly make it more often, especially when avocadoes are in season. Delicious and simple!  Ingredients 2 slices wholemeal bread, crusts removed 1 garlic clove 1 tsp seas salt ½ tsp thyme leaves zest of 1 lemon 80ml extra virgin olive oil 40g parmesan cheese, finely grated 1 Tbsp lemon juice 4 ripe avocados 100g rocket or baby salad leaf Method Preheat the oven to 200C. Put the bread in a food processor with the garlic clove, sea salt, thyme leaves, lemon zest and 1 Tbsp of olive oil. Process until breadcrumbs form. Put the processed bread in a bowl and add the parmesan. Toss several times to ensure the ingredients are well combined then scatter onto a baking tray, covered with baking paper. Bake until golden brown. Remove and allow to cool. In a small bowl, whisk together the lemon juice and the remainder of the extra vi...