HOMECOOKING WITH TERESA

This slow-cooked fennel recipe is one of the best I've ever eaten. It's a recipe from northern Italy, and as the author says, 'the original cooking fat from Lombardy is butter, not olive oil. This is due to the abundance of cows due to the richness of the pastures of the Lombard plain and the absence of olive trees due to the cold winters. Most of the vegetables used to be finished like in this recipe, with butter and cheese.' Today I served it to accompany other recipes from the same cook, a chicken cooked with truffle cream, potatoes with garlic and parsley and mushrooms also sautéed with garlic, parsley and sherry. A very good dinner, although the amount of butter it uses, even if it's finger-licking, is not ideal if you're on a diet and want to lose weight 😁😋! Ingredients 4 fennel bulbs 50g unsalted butter 1 Tbsp olive oil 4 Tbsp grated Parmesan cheese sea salt Method 1. Remove any bruised and brown parts of the fennel and cut off and discard the tops. Cut...

A delicious and easy to make recipe. It looks fantastic when served in single entrée  plates or as a side dish, with the sour cream and the chilli sauce served in separate bowls. I have put two recipes to make your own chilli sauce at the end of this recipe, but it is equally good when served with a good bought sweet chilli jam. Truly enjoyable! Ingredients    1 cup (160g) fresh, podded or (120g) frozen peas 3 eggs 250 g fresh ricotta, drained ½ cup (35g) plain flour 1 tbsp olive oil plus extra for frying 4 spring onions, finely chopped 8 slices round pancetta or streaky bacon To serve Sweet chilli sauce (see below) Sour cream pea tendrils or watercress sprigs Instructions Bring a medium saucepan of water to the boil, salt the water and blanch peas for 5 minutes if fresh, or 2 minutes if frozen . Drain and refresh under cold water.  Place eggs, ricotta, flour and oil in a food processor. Season with sea salt and freshly ground black pepper, then process until smooth....

OMG!!! These were the first words uttered by the people who tried this cake! And it is certainly out of this world... It is light and sweet and you can't stop eating it. Another fantastic recipe from Ottolenghi. I have adapted his recipe to do some of the steps with the Thermomix, so you can find both methods for making it below. I hope you enjoy it as much as we do 😍😋! Ingredients 600g good-quality cream cheese, at room temperature 120g caster sugar ½ vanilla pod or 1 tsp vanilla paste  4 eggs, lightly beaten 60ml sour cream icing sugar, for dusting Base 160g dry biscuits (HobNobs or digestive biscuits are good) 40g unsalted butter, melted Nut topping 150g macadamia nuts 90g caster sugar Caramel sauce 65g unsalted butter 160g caster sugar 100ml whipping cream Method Preheat the oven to 160°C/140°C fan/Gas Mark 3. Lightly grease a 20cm springform cake tin and line the base and sides with baking parchment. Traditional Method To make the base, whiz the biscuits to crumbs in a food ...

This recipe is from the newest cookbook I bought, which is called "Street Food of the World". In Europe it is not so traditional to find street stalls where sell ready-made food, unless it is some celebration or festival or maybe some market, although before we had the 'churrerías', the chestnut sellers, etc., but, especially on the Asian continent, it is very normal to find street stalls where you can find food made every day of the year. This is one of the dishes that I made yesterday as a starter, Sate Sotong with Sambal Kecap, which are skewers made with marinated squid and a sweet soy sauce (kecap manis). It is an Indonesian and Malaysian  recipe.  I used baby squid, but if you use bigger squid, you will need to adjust the cooking time depending on the thickness of the squid. Ingredients 500g squid, cleaned 1 tsp ground cumin 1 tsp ground coriander 25g grated ginger juice of 1 lime 1 garlic clove, crushed 1 Tbsp vegetable oil 1 Tbsp soy sauce salt and freshly gro...

  This is a very traditional Catalan dish that in the past was called 'Arròs a la cassola', because it was made in a 'cassola', an earthenware casserole. It was a very popular Sunday lunch dish when I was growing up there, and like with 'paella', there are many different variations. We used to have it with meat such as chicken, rabbit, pork ribs, etc and also some added vegetables such as peas or roasted capsicum. This one uses only with seafood, and it is also fantastic with mussels, scampi, or whatever else you like. One of the most important things for it to be a success is to have a very good fish stock. I sometimes get the fishbones and fish heads out of the stock, and then use a hand blender or the Thermomix to chop everything before straining it. It gives your stock a thicker consistency. I really like a good paella, but they are more difficult to make, and this rice tastes so good, you will make it again and again. Ingredients Fish stock 500 g unpeeled w...

This is an exceptionally good recipe, as it is not only easy and fast to make, but it is also healthy and delicious. It is a great plate to serve at a vegetarian, or not, dinner party. It looks great on the table ... the only thing you must take into account is that it needs to be served very cold. Today I didn't have any sprouts, but if you use them, it gives the dish an extra beautiful look - see picture at the end. Ingredients Red cabbage salad 200 g red cabbage in 5 cm pieces (stem removed) 60 g carrots in 2 cm pieces 1 apple (any type), skinned and cored, quartered and halved each quarter 2 - 3 sprigs of fresh mint (only the leaves) 30 g dried cranberries 1 pinch of salt 1 ground black pepper 20 g olive oil 10 g apple cider vinegar 1 dash of honey Beetroot gazpacho 500gr cooked beetroot in chunks 500gr ripe tomato 50gr onion 40gr green pepper 50gr cucumber 1 clove garlic 200gr ice cubes 20 - 30 g vinegar 1 - 2 teaspoons salt 1 - 2 pinches of ground pepper 80 g olive oil To ser...

Tonight's dinner was this recipe from Neil Perry's Simply Good Food cookbook called Honey-braised duck with almonds and olives, but I followed his suggestion and used raisins instead of olives. I like recipes that mix duck with fruit..... It is super easy to make and loved the fact that it is not too greasy - you get rid of the rendered fat from the duck. Also, I used free range duck legs. I used the lemon juice, but I put it as an optional ingredient because it gave the sauce a bit of a sour and acidic flavour, that some people might not like. I think it works well when using raisins, because it cuts through its sweetness and balances the flavours. Anyway, it was delicious and the meat was falling off the bone. Served with some wholemeal couscous as suggested, it was certainly a scrumptious meal 😋😍🥰😁! Ingredients 4 large duck legs sea salt and freshly ground black pepper 2 Tbsp extra virgin olive oil 8 brown shallots, halved lengthways if large 500 ml chicken stock 1 Tbsp ...