Notes about Recipes in this book

• Linguine with shrimp, asparagus, and basil

  • peaceoutdesign on October 18, 2022

    This is so easy and has lots of taste. I did too with grated parmigiana but it would be fine without.

• Ouzo-scented almond, yogurt, and olive oil cake

  • e_hothersall on June 13, 2020

    Just made this today to use up a bottle of ouzo we have had forever. Absolutely delicious but goodness me it uses a lot of kit. A bit too dry, so would add a bit more oil/egg/ouzo next time I think. Also made lots and lots so had 3 loaves in the end!

• Zucchini patties with feta

  • adelina on March 08, 2016

    I liked it but had to make some changes since I did not have most of the ingredients. Used a combination of parsley cilantro and a little tarragon. Since I did not have as much zucchini, added a potato as well. Used two eggs instead of one. Used onion instead of green onion, added some garlic dried mint, cayenne and Aleppo peppers.

• Green bean, orange, and green olive salad

  • GiselleMarie on April 04, 2022

    Very good! I needed a side dish to go with a roasted pork shoulder, and I happened to have all the ingredients for this salad, except the parsley. This makes a lovely presentation and came together very easily. The mild green beans, the sweet oranges, and the salty olives complement each other nicely.

• Chocolate-caramel slice

  • Fyretigger on May 29, 2022

    I've been making these for years! they are always a big hit. They freeze wonderfully, and honestly I like them best from the freezer, given just 5 minutes or so to thaw, to prevent the caramel from being tooth shattering.

• Porcini-crusted filet mignon with fresh herb butter

  • Rinshin on January 10, 2020

    Used choice cut first marinated in shio koji to up the tenderness and increase meat’s umami for few hours. I changed up the cooking temperature to high initially and method because I wanted to develop nice char quickly before putting on the porcini powder. Did not like the medium temperature specified in the recipe from the get go. Removed the meat and turned down the heat to medium after letting the meat sit out for few minutes. Quickly cooked on medium letting porcini powder adhere well ie 2 stage cooking. Steaks were perfectly cooked and the herb butter enhanced the taste nicely. Will be repeated. .