Delicious: Love to Eat: Around the World in 120 Simply Delicious Recipes by Valli Little

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Notes about Recipes in this book

  • Tandoori swordfish with pilaf and coconut raita

    • debkellie on August 15, 2020

      I served my swordfish kebab style.. it was very tasty. I found that the raita made with desiccated coconut needs to have a cup of buttermilk added to achieve a sauce consistency.. and it made way more than required for the 4 folks its supposed to serve. The marinade quantity could also be cut back.. it seems a wasteful recipe! The pilaf was excellent.

  • Kashmiri prawns

    • debkellie on April 01, 2015

      I brined the prawns for 20 minutes before following the recipe. I also added some mint to the coriander/coconut cream blitz for the sauce. Quick, easy & tasty.

  • Boston baked beans

    • debkellie on May 08, 2020

      The quantity is enough for a drafting camp breakfast! A usual serve as a main of beans is around 50g .. recipe uses 750g for 4 people, I cut that back to 600g (I had started with 400 in mind - I should have stuck to that!). Filled the 3 quart slow cooker... ended up needing to reduce the sauce down significantly. It's very tasty, but very sweet.. as with most things American. Why do you folks in the US have SUCH a fascination for sweet??? ;-)

  • Salmon en papillote with honey mustard sauce

    • debkellie on February 28, 2015

      Another simple winner. The sauce was made using home grown tarragon, and home grown honey .. wonderful!

  • Cheat's fraisier cake

    • debkellie on February 28, 2015

      Made my own whisked sponge (3 egg) & halved the filling quantity - still enough for 8 guests. Delicious, & really easy. Trying an adaptation this weekend of chocolate sponge, chocolate custard and cherries as the fruit!

  • Harissa salmon with pearl couscous

    • debkellie on January 11, 2016

      I subbed ocean trout, and added caramelised onion, and browned the pearl couscous before adding the stock. The recipe warns about "fiery" harissa pastes, and the one I used lived up to that accolade. Very spicy but the back note in the couscous from the mint, parsley & coriander was a good foil. Recommend.

  • Chorizo-stuffed mushrooms

    • aargle on December 19, 2015

      These are great - very easy. I used smaller mushrooms to serve as finger food and they were demolished. A definite repeat. Won't bother spreading cheese on top next time - unnecessarily.

  • Coconut beef curry

    • aargle on April 27, 2016

      This curry was delicious and easy to prepare. I didn't bother to brown meat and I don't think it detracted from the taste at all. A definite repeat. I used chuck steak. It tasted even better the following day.

    • Kirstin_the_Kiwi on April 24, 2019

      I realised after I'd started making the curry that we didn't have enough cumin or turmeric.. I only had 2 tsp of cumin so I added 2 tsp of garam masala. Nice flavour though the coconut was a bit subtle.

  • Moroccan slow-roast lamb with ancient-grain salad

    • Melanie on April 03, 2015

      Made this for dinner with friends (plus served roast potatoes on the side). We carved the lamb before serving and then brought to the table in one serving dish, which looked impressive. The flavour of the lamb was nice and would have benefited from the pan juices (which we didn't serve with). I liked the salad but despite all of the ingredients it was missing an extra layer of depth in my opinion - I used a whole lemon and still thought it didn't quite sing. Next time - possible more lemon plus toasting the seeds and nuts would help.

    • Dishyrishie on July 04, 2015

      Added pomegranate molasses to the dressing and toasted pistachios on the recommendation of Melanie. This made the salad spectacular - also served with lamb and labna.

  • Turkish delight pavlova

    • Melanie on February 28, 2015

      Made this for an early Christmas dinner with friends. It was absolutely delicious! Very sweet and quite rich so small servings work best. It easily served 10 people.

  • Pork ribs with chipotle barbecue sauce

    • Dishyrishie on April 03, 2015

      Marinated overnight. Open the foil for the last 15-20 mins of baking to help sticky them up. Very tasty and extra sauce left over.

  • Crying tiger beef with dipping sauce

    • Dishyrishie on May 06, 2015

      Delicious simple dinner, so long as you marinate overnight.

  • Chorizo burgers

    • digifish_books on June 25, 2015

      I turned the patty mixture into meatballs and cooked them in a sauce of passata and chopped (jarred) char-grilled peppers with seasoning.

  • Confit duck with potatoes Sarladaises

    • lou_weez on March 09, 2021

      This was so easy and yielded delicious results. The dressing for the watercress (I used rocket) was sensational.

  • Banoffee cake

    • lou_weez on September 19, 2021

      What's not to love about banana, caramel & chocolate. A very impressive looking cake that tastes great too.

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  • ISBN 10 0733333516
  • ISBN 13 9780733333514
  • Published Nov 01 2014
  • Format Paperback
  • Page Count 304
  • Language English
  • Countries Australia
  • Publisher ABC Books
  • Imprint ABC Books

Publishers Text

Delicious: Love to Eat features 120 all new recipes inspired by Valli Little's favourite flavours from around the world. There's no better way to bring fresh inspiration to your everyday cooking than looking beyond your own kitchen. In Love to Eat, you'll find a feast of 120 new recipes with a global twist, all translated into simple, exceptionally delicious dishes to take you from weeknight dinners to stress-free entertaining. From Margarita Chicken, Tuscan Pork, and Kashmiri Prawns to Anzac Ice-Cream Sandwiches, Coconut Crepe Layer Cake and Turkish Delight Pavlova, if you Love to Eat, then you will absolutely love this book. Love to Eat is the ninth book from bestselling author and food director Valli Little, with the team behind one of Australia's leading food magazines, ABC delicious. Each recipe is brought to life with stunning images created by photographer Jeremy Simons and noted stylist David Morgan.

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