• JFM on February 26, 2013

  This is one of the most beautiful books in my collection !

Notes about Recipes in this book

• One-pot Parma chicken

  • Pamsy on November 25, 2025

    Such a simple recipe and can be prepped ahead of time, then baked for 30 mins and dinner is on the table! I added a chopped carrot and a red onion which needed using up. Next time I'll use chicken thighs or halve the breasts horizontally. Real comfort food on a cold, wet November evening.

• Pad Thai

  • eeeve on March 19, 2016

    Nice taste; used beef instead of pork and added mushrooms and red pepper. Would reduce the amount of peanuts by a quarter or even half next time, as the ratio to the other ingredients seemed a bit off.

• Coleslaw with a zing

  • eeeve on February 22, 2015

    Liked this a lot - used sour cream and dill as that's what I had on hand, which seemed to make it even more Scandinavian anyway. And I don't think the first step (pouring boiled water over the cabbage to soften it) is needed when the cabbage was shredded finely in a food processor. Will make again - goes very well with beef.

• Our friend's carrot soup with a hint of orange

  • eeeve on February 24, 2015

    Tastes alright, but a bit too fruity for our liking - it's not just a hint of orange! Should I follow this recipe again, I'd certainly half the amount of orange juice and probably also leave out the orange zest.

• Lemon potatoes

  • eeeve on February 22, 2015

    Nice, subtle lemon flavour paired with garlicky earthiness - worked well, though it did seem a bit on the oily side. Next time will reduce oil to half the amount stated.

• Old-style lemon mousse

  • toxiedriver on June 15, 2020

    Lovely dessert and super simple to make. Also set a lot quicker than I expected. You can probably lower the sugar content (calls for 160 grams) - its quite sweet.

• Tosca pie with walnuts

  • eeeve on August 16, 2015

    Despite the Italian sounding name "Tosca" actually refers to a cake topping made from buttery flaked almonds, common throughout Scandinavia. The cake underneath is usually a fairly simple white sponge; the whole cake ("Toscakaka") not dissimilar to a German "bee sting" cake. This recipe, however, uses a shortcrust pastry with a fudgey nutty filling, so that one's left with something more reminiscent of a pecan pie. That said, the result wasn't bad; the filling didn't set properly, but it tasted nice (albeit very sweet). I might be playing around with the quantities a bit to see if I can get it to perfection - as it's a handy recipe for using up some of my never-ending walnut stash!

• Salmon and prawn laksa

  • Pamsy on November 24, 2025

    We really enjoyed this for Sunday evening dinner. I did make a few changes, due to what was available/our preferences, and would do the same again. Swapped tenderstem broccoli for spinach and spaghetti for rice noodles. Halved the recipe and used 2 tsps Waitrose Thai red curry paste which was the right amount of heat for us. Would be a good dish for entertaining.

• Avocado mash from Chile

  • Pamsy on November 23, 2022

    First recipe from this beautiful book and we really enjoyed it, served with a steak, rocket, roasted baby plum tomatoes and saute potatoes. The only possible difficulty is finding good avocado's in the UK!!

• Baked salmon on spinach

  • Astrid5555 on November 15, 2014

    Salmon fillets are placed on top of spinach in a mixture of white wine (I used vegetable stock) and cream and are sprinkled with Parmesan cheese. Rich, but delicious! Kids loved it!!

  • eeeve on June 19, 2015

    Used chard instead of spinach (with the chopped up stalks placed underneath the leaves), and substituted crème fraîche for cream (which made the sauce curdle but didn't spoil the taste), and we loved this dish so much it's going to get cooked a lot from now on!

  • hillsboroks on December 17, 2021

    This was not only excellent but oh so easy! I made a half recipe for two people using a salmon steak and a 5 ounce package of baby spinach and it was perfect. This is a great week night dish during the dark cold winter months. Next time I will add a bit more Parmesan.