HOMECOOKING WITH TERESA

  This is one of these cakes that I am going to make over and over again, especially for especial occasions. It is just fabulous! Both the flavours and the look are very elegant and do not disappoint. It is super moist and when served with the rosewater cream, your palate sings..... What can I say, just amazing! INGREDIENTS 3 cardamom pods, bruised, seeds reserved, pods discarded 1 cup (150g) pistachios, plus extra chopped pistachios to serve 1 cup (100g) almond meal 170g fine semolina 1 1/4 tsp baking powder 300g unsalted butter, chopped, softened 1 1/2 cups (330g) caster sugar 4 eggs, lightly beaten Finely grated zest of 1 lemon, plus 1 tbsp lemon juice 2 tbsp rosewater 1/2 tsp vanilla extract ROSEWATER CREAM 200g Greek yoghurt 200g creme fraiche 1 tbsp icing sugar, sifted 1 tbsp rosewater SYRUP 100ml lemon juice 1/3 cup (80ml) rosewater 1/2 cup (110g) caster sugar METHOD Preheat oven to 180°C. Grease a baking tray and line with baking paper. Grease a 23cm springform cake pan and...

  This weekend dinner was a special one. It is a recipe from one of the cookbooks that my grandmother and my mother used for special occasions. When it was first published in early 1900's, it was a very 'advanced' cookbook for the era, and it has recipes not only from Catalonia, but from other European countries as well. The writer used a pen-name, but it is now known that it was written by two sisters whose father was a well-known Catalan journalist. Most of the recipes from this book, have very delicious subtle flavours that they increase in your palate as you keep eating the food. That was the case tonight. I made Pork with almonds braised with milk, and on the side, mashed potatoes with truffle and Brussel sprouts. The milk sauce looks curdled but that is the way it should be. There is a bit of work to prepare this dish, but is what it takes to have a nice and delicious meal. Bon Appetit!  🥰😋😊 Ingredients 600 gr pork loin 100g toasted almonds 400g potatoes, peeled ...

This is a very easy to make recipe, and the duck is just delicious. The slaw works extremely well, the contrast between the sweetness of the duck and the little acidity from the salad dressing work wonders. It is important to start this recipe the previous day , so that the duck can marinate enough time to absorb the flavours. Loved it! Ingredients 2 Tbsp each sou sauce, honey and rice vinegar 1/3 cup (80ml) hoisin sauce 1 Tbsp fish sauce 1 star anise 2 garlic cloves, finely chopped 4 duck marylands Asian slaw 1 cup (80g) shredded Chinese cabbage (wombok) 1 cup (80g) shredded red cabbage 1 Lebanese cucumber, halved lengthways, seed remove, thinly sliced on the diagonal 1 carrot, thinly sliced into matchsticks 1/2 bunch each mint and coriander, leaves picked 1/2 Tbsp each black and white sesame seeds 2 Tbsp extra virgin olive oil 1 1/2 Tbsp light soy sauce 1/2 Tbsp honey 1/2 Tbsp mirin Juice of 1/2 lime Method Begin this recipe a day ahead. Combine soy sauce, honey, rice vinegar, hoisi...

This is a relatively easy to make recipe and it is very good. It could be a very nice start to a vegetarian meal. I had some black garlic and added a couple of thin slices on top of the mushrooms before serving. It added an extra oomph! I made my own pastry, and I have added the recipe at the end.  Ingredients 20g dried porcini mushrooms 3 frozen, thawed shortcrust pastry sheets (or recipe at end of page to make your own) 2 potatoes (about 400g), peeled 2 eggs 1 cup (240g) creme fraiche 2 tsp chopped thyme leaves ¼ cup (65g) soft goat’s cheese, crumbled 30g unsalted butter 1 tbsp olive oil 1 garlic clove, finely chopped 300g mixed fresh mushrooms (such as Swiss brown and chestnut), sliced if large 2 tbsp chopped flat-leaf parsley leaves Salad leaves, to serve   Method Soak the dried porcini in ½ cup (125ml) boiling water for 30 minutes. Drain, squeezing out excess liquid, then roughly chop the porcini and set aside. Use the pastry to line six 12cm loose-bottomed tart pans, tri...