https://www.facebook.com/profile.php?id=61558560421777

Teresa Pavón, Bucharest (2026)

19/09/2024

Black bean burger

Method
STEP 1
Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs.

STEP 2
Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to firm up.

STEP 3
Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.

STEP 4
Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.

12/09/2024

Creamy salmon pasta

Method
STEP 1
You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.

STEP 2
While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.

STEP 3
Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.

STEP 4
Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.

21/08/2024

Keto vanilla cake

Method
STEP 1
First, make the topping. Strain the yogurt using a cheesecloth or milk bag for at least 2 hrs or overnight. Whisk the strained yogurt with the vanilla extract and xylitol. Keep chilled while you make the sponge.

STEP 2
Heat the oven to 160C/180C fan/gas mark 4. Soak a sheet of baking parchment with water, then crumple it and wring it out. Use it to line a 22cm springform tin. In a clean, dry bowl, whip the egg whites to stiff peaks.

STEP 3
In a medium bowl, combine the yogurt, egg yolks, coconut oil and vanilla extract. Add the almond flour, xylitol, sunflower seed flour, baking soda and apple cider vinegar. Gently fold the whites and baking powder into the mixture.

STEP 4
Pour the batter into the prepared tin. Bake at 180C/160C fan/gas mark 4 for 15 mins, then reduce the temperature to 160C/140C fan/gas mark 3 and bake for a further 15 mins. The cake is ready when a toothpick inserted in the middle comes out a bit sticky but without batter clinging to it. Keep an eye on the cake during the last few minutes because it can brown suddenly.

STEP 5
Remove from the oven and leave to cool completely before releasing it from the tin and placing it on a serving platter. Spread the icing over the top and serve. Will keep chilled for up to three days.

15/08/2024

No-bake raspberry cheesecake

Method
STEP 1
Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.

STEP 2
Tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.

STEP 3
Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar, if using.

08/08/2024

Coffee, caramel & tahini cupcakes

Method
STEP 1
Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with paper cases. Whisk together the flour, ground cardamom, baking powder and ½ tsp salt. Set aside.

STEP 2
Combine 1 tbsp of the flour mix with the chopped dates and toss to coat. Set aside.

STEP 3
Beat the butter in a stand mixer fitted with the paddle attachment for about 30 seconds until smooth. Tip in the brown sugar and beat on high speed until pale, light and fluffy, about 8-10 mins. Add the vanilla and beat again to combine. With the motor on low speed, add the eggs, one at a time, mixing well between each addition. Heat the milk in a heatproof jug in the microwave for 20 seconds until warm, but not hot. Stir in the coffee granules until dissolved. Set aside.

STEP 4
Sift a quarter of the flour mix into the butter and egg mixture, then use a spatula to fold together until just combined. Fold through a third of the milky coffee. Repeat until all the components are used and no streaks of flour remain. Fold in the dates.

STEP 5
Divide the batter between the cases and bake for 17-20 mins, or until a skewer inserted into the middles comes out clean. Cool in the tin for 15 mins, then transfer to a wire rack to cool completely.

STEP 6
Meanwhile, make the tahini buttercream. Melt the butter in a large saucepan over a medium-low heat, stirring continuously for 10 mins. It will froth up vigorously, and you should start to see light brown solids form at the bottom. Pour into a heatproof bowl.

STEP 7
Leave the butter to cool slightly, then transfer to the fridge, stirring occasionally, until it's a spreadable consistency, about 30 mins. Transfer to a stand mixer, add the tahini and beat until combined. Add the vanilla bean paste along with a pinch of salt, and mix again. Mix in the icing sugar, a little at a time, beating well between each addition to fully incorporate. Beat again on high for 7-10 mins until smooth. Chill until needed.

STEP 8
When the cakes have cooled, carefully remove the centres using a sharp knife or corer, reserving the cut-out pieces. Mix a pinch of salt into the caramel, then spoon (or pipe) this into the gaps and cover using the cut-out pieces.

STEP 9
Transfer the buttercream to a piping bag fitted with a large star nozzle and pipe the frosting over the cupcakes in swirls. Or, spread over the cupcakes using a palette knife. Will keep in an airtight container for up to two days.

02/08/2024

Black bean & tortilla soup

Method
STEP 1
Heat the olive oil in a deep pan over a medium heat. Add the onion, peppers (any colour you like) and garlic cloves with a big pinch of salt. Cook for 10 mins, until starting to soften, then add the ground cumin, garlic granules and chilli powder along with the tomato purée. Cook for 5 mins, until the purée has caramelised.

STEP 2
Pour in the veg stock, chopped tomatoes, cornmeal or polenta, chopped pickled jalapeños and black beans, along with the liquid. Add a splash of jalapeño brine and bring to a simmer. Cook for 45 mins, until thickened and reduced. Season, then scatter in the corn tortillas, cut into small strips. (Use flour tortillas if that’s what you have.) Rest for 5 mins before serving. Serve with chopped coriander, avocado, crumbled feta and pumpkin seeds, if you like.

29/07/2024

Air-fryer fish & chips

Method
STEP 1
Mix together the cornflour, paprika and mixed herbs with 1 tsp salt and ¼ tsp freshly ground black pepper and spread out on a large dinner plate. Coat the fish fillets in the flour mixture on both sides. If you prefer to cook on the hob, see tip below – the fish fillets are now ready to fry.

STEP 2
Cut the potatoes into 1cm-thick chips using a large, sharp knife. Leave the skin on, or peel them, if you like.

STEP 3
Put the chips in a large mixing bowl, then add 2 tbsp of the vegetable oil and a good pinch of salt and pepper. Toss until well coated. Set the air-fryer to 200C and cook the chips for around 18-22 mins, turning halfway (or shake the air-fryer basket) until crisp and cooked. Alternatively, you can cook them in the oven (see tip, below). Keep warm while you cook the fish or cook it in the second air-fryer basket, if you have one.

STEP 4
Spread 4 tbsp of the vegetable oil out on a large dinner plate and dredge the coated fish in the oil to cover. Set the air-fryer to 200C and cook for 8-10 mins (depending on the size of your fish fillets), carefully turning halfway. Serve with mushy peas and tartar sauce, if you like. If freezing the fish and chips, defrost fully in the fridge, then reheat in the oven until piping hot.

18/07/2024

Spicy corn, black bean & feta salad

Method
STEP 1
Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.

STEP 2
Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.

11/07/2024

Chicken, sweet potato & pea curry

Method
STEP 1
Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 30 seconds until it becomes fragrant. Stir in the chicken, then add the sweet potatoes and lentils and keep stirring to coat everything in the paste. Add 300ml water and the coconut milk. Bring to the boil, then simmer for 15-20 mins or until the chicken and sweet potato are cooked through and the consistency of the sauce is slightly thickened.

STEP 2
Tip in the peas, bring back to the boil and simmer for a further 2 mins, then add the tomatoes and cook for 2 mins more. Serve with steamed rice, or roti.

02/07/2024

Chorizo & rosemary pearl barley risotto

Method
STEP 1
Heat a non-stick frying pan over a medium heat and fry the chorizo for 3-4 mins until it turns golden and releases its oil. Remove with a slotted spoon and set aside.

STEP 2
Add the onion and garlic to the pan, and cook for 3-4 mins, until they begin to soften. Add the pearl barley and stir well to coat in the oil, before tipping in the chopped tomatoes and the chicken stock. Bring just to the boil, then turn down to a simmer and cook for 30 mins, stirring occasionally, until all the liquid has been absorbed and the pearl barley is tender. You may need to top up with a little extra water as you go.

STEP 3
Season and stir in the rosemary and chorizo to serve.

24/06/2024

Kimchi & sesame noodles

Method
STEP 1
Cook the noodles following pack instructions. Drain. Heat the oil in a frying pan or wok over a medium-high heat and fry the mushrooms for 8-10 mins until browned.

STEP 2
Mix the tahini, sesame seeds, soy, stock, most of the spring onions and the kimchi liquid in a small bowl. Remove the pan from the heat, pour in the tahini mixture and stir. If it splits, keep stirring – it will come back together. Stir in the cooked noodles and kimchi. Serve topped with the remaining spring onions, and the lime wedges on the side for squeezing over.

17/06/2024

Quesadilla pancakes

Method
STEP 1
Heat oven to 180C/160C fan/gas 4. Scatter the peppers, cheese and coriander over 4 pancakes. Season well and cover each one with another pancake to make a sandwich. Place the quesadilla pancakes on baking sheets and cook for 5 mins in the oven until the cheese starts melting (you may need to do this in batches).

STEP 2
Warm the butter in a saucepan, add the garlic and cook for 1 min until fragrant, then add the cumin and beans. Stir for 2 mins, then roughly mash. Season, stir through half the lemon juice, spoon into a serving dish and top with the chilli, if using. Toss the avocado in the rest of the lemon juice, then serve the quesadillas with the beans, lettuce and avocado.

Teresa Pavón

19/09/2024

12/09/2024

21/08/2024

15/08/2024

08/08/2024

02/08/2024

29/07/2024

18/07/2024

11/07/2024

02/07/2024

24/06/2024

17/06/2024

Address

Website

Alerts

Shortcuts

Share

Category