HOMECOOKING WITH TERESA

Today I made some spaghetti marinara style. It is an adapted recipe from a very good Italian cookbook - all the recipes I have tried so far are fantastic - and this one was easy to make and also incredibly good. Last Saturday we found small fresh squid tubes in a store nearby, and I bought 2 kilos because we haven't been able to find any for quite a few years ... They were very tender and with the rich tomato sauce, they were scrumptious 😋😋 . I grilled the fish until it was almost cooked, and then I added it to the sauce just to reheat it and finish cooking. It's super easy to make and is confort food at its best  🥰 . Ingredients 300 ml dry white wine pinch of saffron threads 1/2 kg clams (pippies) 800 g small squid tubes 300 g  prawns  2 fillets white fish 400 ml tomato passata 400 g spaghetti 4 tablespoons olive oil 3 garlic cloves, crushed 6 tablespoons chopped parsley 1 tsp chilli jam lemon wedges Method Clean the clams by scrubbing them thoroughly and scraping off...

These cannelloni are just beautiful and very easy to make. They are also vegetarian and can be served as an entrée or a main meal; just add a nice green salad on the side! I use fresh lasagna sheets cut into small rectangles to roll the cannelloni, but if you prefer to use cannelloni shells, you can pipe the filling inside them. However, I have never used them, so I am not sure if they are going to work in this recipe. I also used canned artichoke hearts, it is very hard to get fresh artichokes where we live, and when they are available are very expensive. The result was fantastic, and they can be frozen easily. Just put the rolled cannelloni separately on a tray - before adding the tomato sauce on top, and when frozen they can be stored separately in a plastic bag. I also froze the tomato sauce in another container. Just get as many cannelloni as you need for an easy dinner (they can go to the oven while still frozen), add the defrosted tomato sauce on top and the only thing you will...

This is a delicious cake and it is very simple to make. I adapted the recipe to use the Thermomix, but the original recipe is done using a normal food processor. I will put both methods of making it below. Ingredients 250 g plain flour 2 tsp baking powder 370 g soft brown sugar sugar 2 tsp ground cinnamon 125 g unsalted butter, chilled, diced, plus extra for greasing 125 g milk 2 large eggs (60 g size) 100 g pecan nuts 2 green apples, peeled, cored and sliced (0.5 cm slices) whipped cream, yoghurt or mascarpone, to serve Method Traditional Method Preheat oven to 180C. Grease and line a 20cm springform tin with baking paper. Combine the flour, baking powder, sugar and cinnamon in a food processor, then add the butter and whiz until the mixture begins to resemble breadcrumbs.  Thermomix  Place pecans into mixing bowl and chop 5-7 sec/speed 6. Transfer to a small bowl and set aside. Add plain flour, baking powder, sugar, cinnamon and pulse Turbo/1.0 sec/3 times . Scrape down side...

  This is a really exquisit salad, and it could be great to be served as entrée in a dinner party or even lunch. You can prepare all ingredients ahead and you just need to assemble them before the meal. However, the pears need to be a bit warm or at room temperature. It comes from a recipe from Valli Little from the Spain section in the cookbook 'Delicious - Love to Eat'. Very easy to make, and yet it tastes exceptionally good.... Ingredients 2 firm beurre bosc pears 1 lemon, halved 1/3 cup (80 ml) olive oil 2 Tbsp honey 2  Tbsp  of blood orange juice*< 2  Tbsp   sherry vinegar or red wine vinegar 8 slices of jamón serrano ** 8 breadsticks (grissini) 100g baby salad leaves (mesclun) 2  Tbsp  roasted chopped walnuts 40g Manchego cheese***, shaved * If blood oranges aren't available, use regular oranges. ** Dried and salt-cured ham. Substitute jamón  serrano  with  prosciutto. *** A hard cheese, originally made with the milk s...

  This recipe is the original of Ferran Adrià's book called 'The Family Meal: Home Cooking with Ferran Adrià'. I had to adapt it, because here in Australia it is difficult to find cuttlefish in small country places, so I used squid instead. I had also fish broth in the freezer, so I used this one instead of the recipe below. But I did make a 'sofrito' with fresh herbs instead of dried ones, because I like them better that way, and in the 'picada' I also put more garlic in it and added the oil at the end. Yesterday we ate it as is, but today I will make some 'all i oli' to accompany it. It is a very good recipe but it takes a bit of time to make it if you have to do all the preparation on the same day, it is best to do it beforehand and then it is very easy. Bon Appetit! To make the rice, you need to have the fish broth, the 'sofrito' and the 'picada' ready. Instructions and ingredients for following the steps can be found at the end o...

  I love croquettes, it is one of the dishes I grew up with in Catalonia. They are very popular with young children, and many times they are made in big batches and frozen so that they are always available. They have many variations, and you can make them with ham, cheese, fish, potatoes, etc., but these ones made with chicken are the most popular ones. They are delicious! Many times, people use the leftover chicken from a roast or a casserole to make the croquettes. Some people also add some mash potato in the mix, but they are not as 'melting in the mouth' as these ones. This is a very old recipe from a book that I inherited from my grandmother and it is called 'Art de ben menjar' - (The art of eating well)!! Ingredients 25g butter  1 medium onion, chopped finely 100g Serrano ham or prosciutto, finely chopped 500g chicken breasts or thighs, previously cooked (it can be leftover roast chicken), finely chopped 3 Tbsp plain flour 500ml milk salt and freshly ground black ...

This entrée is a very refreshing and delicious way to start a big celebration meal. It is super simple to do and can be made earlier and kept in the fridge. Just make sure that you bring it back to room temperature about 15 minutes before serving it. I couldn't find sashimi salmon where we live, so I bought some fresh salmon and fried it with a bit of oil. I cooked it the previous day and kept it in the fridge to use it the following day. It turned out very nice and I used caviar eggs instead of salmon roe for the same reason, it wasn't available. Fantastic recipe! Ingredients 2 avocadoes, roughly mashed 2 Tbsp lemon juice 3 spring onions, finely chopped 1 1/2 Lebanese cucumbers, peeled, seeded, finely chopped 2 tsp wasabi paste 500g sashimi-grade salmon, finely chopped OR 500g cooked salmon, cold 2 tsp chopped dill, plus extra sprigs to serve 150g creme fraiche or sour cream Salmon roe, to serve Preparation Place avocado, lemon juice, spring onion, cucumber and 1 tsp wasabi p...