Stephanie Tesch

Casa
España
Barcelona
Stephanie Tesch

Love is a temporary madness

10/03/2026

Tom's chicken tikka masala

Ingredients
For the chicken
1 large skinless chicken crown (1kg/2lb 4oz)
For the marinade
½ lemon, juice only
5cm/2in piece fresh root ginger, finely grated
4 large garlic cloves, grated
2 tbsp medium Madras curry powder
2 heaped tsp smoked paprika
large pinch salt
100g/3½oz 0% fat Greek-style yoghurt
For the curry sauce
1 tbsp sunflower oil
2 large onions, finely chopped
2 large garlic cloves, grated
2.5cm/1in piece fresh root ginger, finely grated
1 tsp ground turmeric
2 tsp ground paprika
2 tsp ground coriander
1 tbsp tomato purée
400g tin chopped tomatoes
1 large red pepper, cored, seeds removed, finely chopped
1 large green pepper, cored, seeds removed, finely chopped
150g/5½oz 0% fat plain yoghurt
2 tbsp finely chopped coriander
sea salt and freshly ground black pepper
For the katchumber salad
1 small red onion, finely chopped
2 large tomatoes, finely chopped
⅓ cucumber (150g/5½oz), finely chopped
½ lime, juice only
1 tsp chaat masala
To serve
coriander leaves, roughly torn
320g/11½oz basmati rice, cooked with salt and a pinch of saffron strands (optional)

04/03/2026

Slow cooker sausage and lentil casserole

Ingredients
spray oil
375g/13oz pork chipolata sausages (about 12 sausages)
1 bulb fennel, finely sliced, leafy fronds reserved for garnish
200g/7oz dried green lentils
700ml/1¼ pint chicken stock
2 bay leaves (optional)
large pinch fennel seeds, ground
2 small onions, thinly sliced
1 fat garlic clove, crushed
125ml/4fl oz dry white wine

25/02/2026

Bruschetta

Ingredients
For the tomato salsa
500g/1lb2oz ripe, full-flavoured tomatoes (such as Sungold or Gardener's Delight)
2 tbsp extra virgin olive oil
1 medium shallot or small red onion, finely chopped
a squeeze of lemon or 1 tbsp white wine vinegar
salt and fresh ground black pepper
For the bruschetta variations
ciabatta
garlic
olive oil
black olives
anchovies
fresh basil leaves

25/02/2026

Mozzarella bruschetta with shaved fennel and courgette

Ingredients
½ small fennel bulb, herby tops reserved
1 small yellow courgette
small bunch fresh mint, torn into pieces
½ orange, skin removed, thinly sliced into rounds
½ lemon, juice only
3 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
1 thick slice sourdough bread
1 garlic clove, peeled, cut in half
125g/4½oz buffalo mozzarella

24/02/2026

Mary Berry's apple and cinnamon loaf cake

Ingredients
75g/2½oz butter, softened
200g/7oz self-raising flour
100g/3½oz light muscovado sugar
1 tsp ground cinnamon
3 dessert apples, about 350g/12oz before peeling
3 free-range eggs, beaten
1-2 tbsp demerara sugar, to taste
2 tbsp warmed, sieved apricot jam

24/02/2026

Filo pastry mince pies

Ingredients
For the mincemeat
3 tart eating apples (such as Granny Smith), peeled, cored and cut into 1cm/½in chunks
1 perfectly ripe pear, peeled, cored and cut into 1cm/½in chunks
100g/3½oz raisins
100ml/3½fl oz apple juice
75g/2¾oz dried cranberries
50g/1¾oz pecan nuts, finely chopped
2 tsp ground ginger
2 tsp ground cinnamon
pinch ground cloves
big pinch freshly grated nutmeg
1 vanilla pod, seeds scraped out
1 orange, zest only, finely grated
1cm/½in piece fresh ginger, very finely chopped
a few twists cracked black pepper
3 tbsp cider, calvados, rum or brandy (optional)
For the pies
vegetable oil, in a spray bottle
12 sheets filo pastry
1 egg, lightly beaten (alternatively use a little melted butter or vegetable oil)
icing sugar for dusting (optional)
200g/7oz low-fat Greek yogurt (optional)
50g/1¾oz icing sugar, sifted
1 vanilla pod, seeds scraped out or 1 tsp vanilla extract

20/02/2026

Slow cooker beef brisket with bean mash

Ingredients
For the beef brisket
1.5kg/3lb 5oz beef brisket joint
salt and freshly ground black pepper
2 onions, thinly sliced
3 fresh bay leaves
350ml/12fl oz Irish stout
For the cannellini bean mash
k**b of butter
4 leeks, white parts only, thinly sliced
2 garlic cloves
few sprigs fresh thyme, leaves only, or ½ tsp dried thyme
2 x 400g/14oz tins cannellini beans
4 tbsp crème fraîche
1 tbsp chopped fresh parsley (optional)

20/02/2026

Five-spice melting brisket

Ingredients
1–1.2kg/2lb 4oz–2lb 10oz rolled beef brisket
For the marinade
2 tbsp soft brown sugar
2 star anise
2 tsp Chinese five-spice powder
4 garlic cloves, grated
5cm/2in piece fresh root ginger, peeled and grated
4 tbsp hoisin sauce
2 tbsp sesame oil
4 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp sea salt
1 tsp freshly ground black pepper
To garnish
2 red chillies, finely sliced

19/02/2026

Feijoada

Ingredients
1kg/2lb 4oz dried black beans
4 tbsp olive oil
500g/1lb 2oz dry-smoked pork ribs, fat trimmed, cut into individual ribs
1kg/2lb 4oz unsmoked pork ribs, fat trimmed, cut into individual ribs
1 large onion, roughly chopped
1 head garlic, cloves finely chopped
500g/1lb 2oz smoked bacon, cut into medium-sized pieces
500g/1lb 2oz pork belly, cut into medium-sized chunks
200g/7oz smoked pork sausage, cut into medium-sized chunks
salt and freshly ground black pepper
2 tbsp dried chilli flakes (optional)

19/02/2026

Perfect roast pork belly with cabbage and bacon

Ingredients
For the pork belly
2kg/4lb 4oz boneless pork belly, skin scored
1 onion, cut into chunks
1 carrot, cut into chunks
1 celery stick, cut into four pieces
4 sprigs flatleaf parsley
2 sprigs thyme
3 star anise
1 cinnamon stick, broken in half
110g/4oz butter
2 tbsp honey
110ml/4fl oz red wine
250ml/9fl oz beef stock
salt and freshly ground black pepper
For the sautéed cabbage and bacon
50g/2oz butter
4 slices smoked streaky bacon, finely sliced
1 green cabbage, preferably hispi, finely shredded
150g/5oz Brussels sprouts, finely sliced
75ml/3fl oz water
2 tbsp chopped fresh chervil
For the apple sauce
25g/1oz butter
1 large Bramley apple, peeled, roughly chopped

Dirección

Antonio Vázquez 50
Barcelona
38750

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Notificaciones

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