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Chilli Notes: Recipes to Warm the Heart (Not Burn the Tongue) by Thomasina Miers

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Notes about this book

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Notes about Recipes in this book

  • Braised fennel and mascarpone bruschetta with smoked paprika

    • Boffcat on February 26, 2017

      I enjoyed this, but the fennel needs to be chopped into smaller pieces than sixths or eighths, as it's unwieldy to eat. I would also increase the ratio of olives and currants to fennel. Portions are generous - I made 2/3 of the quantity in the recipe, and it would have comfortably made a lunch for four.

  • Orecchiette with cherry tomatoes, black olives and toasted breadcrumbs

    • JJ2018 on April 12, 2018

      Nice enough but not a game changer

  • Chicken piri piri with new potatoes, red peppers, oregano and lemon

    • sarahj22 on July 07, 2017

      This was fairly pleasant but I found it a little bit sweet for my taste - if making again I would cut back slightly on the pomegranate molasses.

  • Spicy, fragrant chicken with chilli, ginger and peanuts

    • Emily Hope on November 09, 2015

      I liked the flavor of the sauce quite a bit, and it's pretty quick to put together, but I found the sauce to be overly gloppy--next time I'd cut back on the cornstarch and possibly also on the liquid. C liked it better than I did.

    • Botanybird on January 14, 2018

      The sauce was far too thick! I'm not sure the cornflour is needed at all - it drowned out all the other ingredients, which were lovely otherwise.

  • Addictive pork laab salad

    • sarahj22 on July 07, 2017

      Really enjoyed this - so flavourful and quick enough to cook for a weeknight dinner. Feels indulgent and comforting but also fresh-tasting and relatively healthy. The author suggests serving it with coconut rice which you could do to bulk it out, but I don't think it needs it. Leftovers work well for lunch.

  • Stuffed peppers with pork, smoked paprika and thyme

    • sarahj22 on August 01, 2018

      Really enjoyed this - a simple and delicious weeknight dinner. It takes almost an hour in the oven once you've cooked the pork mixture and stuffed the peppers, but in terms of actual effort it's pretty minimal. I had trouble finding fresh fennel so I just omitted it. I also added a little extra paprika. TM suggests brown rice and salad as an accompaniment, but I liked mine just with salad, Leftovers make a great lunch for the following day.

  • Lebanese lamb wraps

    • JJ2018 on April 02, 2019

      This was nice but messy to eat. Pomegranate molasses was a nice flavour but think I still prefer lamb koftas style dishes

  • Addictive, hot, sweet and sour pad Thai

    • Botanybird on September 29, 2019

      Excellent recipe! So tasty and satifying, even though I'm not a big fan of fish sauce. The peanuts really add to the texture.

    • sarahj22 on January 11, 2018

      Really enjoyed this - beautiful combination of flavours and the raw beansprouts, spring onions and cucumber add a lovely fresh crunch. As another reviewer says, the balance of flavours was spot-on but I added some extra fish sauce, chilli flakes, tamarind and lime juice to create extra sauce. Some chopping involved but pretty quick to come together for a midweek meal. A keeper.

    • SashaJackson on April 06, 2017

      Having tried many pad thai recipes this is the one I return to, it is spot on with the balance of flavours.

  • Lamb meatballs with tomato and tamarind sauce

    • Lovestocook on October 12, 2014

      Really enjoyed this. Great variation on meatballs and the tamarind sauce was fab. Sauce was quick and easy and meatballs browned in the oven so also hassle free. Will be making again.

  • Middle Eastern aubergine and couscous salad

    • sarahj22 on July 07, 2017

      Another winner from this book - a lovely light and fresh-tasting dish. Used a little less oil than suggested which worked fine. I wasn't a massive fan of the aubergine (my least favourite vegetable) but my friend loved it sprinkled with some sea salt. Tasty enough to work on its own as a main but would also be lovely as part of a Middle Eastern meze spread. The author suggests adding more harissa to the dressing if you prefer it spicier - I stuck to the suggested amount but left harissa on the table to add as desired. Served with salad leaves to bump up the veggies even further.

  • Harissa: a Middle Eastern salsa with heat

    • sarahj22 on July 07, 2017

      Easy and tasty harissa recipe. Roasting the vegetables takes 40-50 minutes but after that it's very quick to put together. I added the maximum amount of chillies and still found it wasn't as fiery as some other versions, but the balance of flavours was lovely.

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  • ISBN 10 1444776886
  • ISBN 13 9781444776881
  • Linked ISBNs
  • Published May 08 2014
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Hodder & Stoughton General Division
  • Imprint Hodder & Stoughton Ltd

Publishers Text

"Most people think about chillies in terms of heat and their capacity to blow one's head off. I think about how they can delicately pep up a pile of silky aubergines, perhaps already spiced with cardamom, cinnamon and faint dusting of cumin; how dark, tobacco-flavoured chillies can add deep mysterious tones to molten chocolate, how smoky chillies can add body to slow cooked, unctuous stews and how smoked, sweet peppers can add a note of earthiness to eggs, grilled flatbreads and sauteed greens."

Thomasina Miers' can add excitement to the simplest, most frugal ingredients. Chilli Notes is full of recipes that excite and tantalise, comfort and warm. Forget food that is simply there to knock you for six, this book aims to seduce the reader with the power of this humble fruit, even those who profess to loathe the slow burn. Chilli Notes is packed with dishes that you can pull together on a weekday night with ingredients you have lying around. Without long lists of exotic ingredients to stand in your way, Chilli Notes will show you how the chilli can be your exotic bedfellow to add a wonderful, unusual note to your home-cooked family food.

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