HOMECOOKING WITH TERESA

     These sardines are simple to make and delicious to eat. You can have them as a snack, one or two will be enough; as an entrée with a small salad, or as a main with chips and salad or something else. Serve them with a lemon wedge and you will be eating sardines even though you do not like the tinned ones! Ingredients 1 small bulb of fennel, with the leaves 1 cup fresh breadcrumbs or panko breadcrumbs 1 handful of lightly toasted pine nuts 1 handful of marjoram, oregano or parsley, leaves only a little grated parmesan or pecorino (optional) sea salt and freshly ground black pepper extra virgin olive oil 8 slices of pancetta or cured smoked bacon 8 fresh sardines, scaled, gutted and filleted 8 sprigs of rosemary or toothpicks Method Remove the leafy tops and stalk from the fennel. Put the leafy bits to one side and discard the stalks. Halve the fennel bulb, and finely chop with a knife, then put the crumbs into a bowl with the fennel, pine nuts and herbs. Season we...

Today for dinner I made dried beans with prawns and clams. It's the first time I've made this dish and I did it a bit on my way.... It turned out great and now that I know where to find (frozen) clams... I'll be able to make it more often. I tried this recipe -without the prawns- in a small restaurant in Catalonia many years ago and I loved it.... Today it has brought back memories of that day. Ingredients   ½ kg clams  12 peeled prawns  2 x 400g cannellini beans  2 tomatoes, grated  1 small onion, finely chopped  garlic, finely chopped  parsley, finely chopped  200 ml white wine  olive oil  salt, pepper and paprika Preparation   Put a large frying pan on the heat, add the clams with 100ml of white wine, cover the pan and let the clams cook for about 5 minutes, or until the shells open. Put the clams and juices in a large bowl and set aside. In the same pan, add a little oil and fry the prawns for about two minutes or until almost ...

'A crumbly oatcake base, a layer of fig jam, creamy Stilton cheese and a scattering of balsamic-caramelised walnuts… this is a cheese board like never before. The sweetness of the fig jam and walnuts balances the salty, savoury Stilton, and there’s enough of a mix of textures that each bite is different. This is a rich, decadent final course for a dinner party.' This definition of the recipe, was what made me think of making it to take to an engagement party to which we had been invited, and where we had to bring a vegetarian dish..... The response was varied, as there were people there who did not like 'blue' cheese, others who loved it, and others who mistook it for a sweet cake, and felt a bit confused with it..... We liked it very much, but when I make it again, I will serve it with a green salad with balsamic dressing, or as a dessert, part of a cheese table..... and, a thin slice is just sufficient!!! Ingredients 200 g oatcakes, broken in pieces 125 g unsalted but...

  I love fresh sardines, but until recently, they were hard to find in the area where we live. Lately, I have found a fish shop where they seem to have them most of the time, and I am really enjoying to try different recipes. This time, I followed a recipe from Stephanie Alexander to pickle them. She mentions in her cookbook Home, that she learnt this recipe from a Sicilian woman from WA. It is so simple to make if you follow the instructions carefully! And we were amazed about how delicious they are. I didn't have any fresh parsley at home, so we just had a small nibble and had one with the sardine by itself, and the other with romesco sauce I had previously made (recipe at the bottom of this page) and that took it to another level altogether. Scrumptious recipe!! Ingredients fresh sardine fillets kitchen salt best-quality red-wine vinegar extra-virgin olive oil dried oregano sliced or minced garlic freshly sliced red chilli or Alepo pepper flakes Preparation Arrange the filleted ...

  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 ...