• e_ballad on June 10, 2021

  Possibly easier to bookmark the recipes that I don’t want to cook, rather than those I do!

• SallyCristina on May 11, 2021

  Great Seafood Pie with sour cream pastry

Notes about Recipes in this book

• Fennel, Parmesan and apple slaw

  • FlowerGold on August 08, 2025

    Nice slaw with the sweetness from the apple and the fennel with the sharpness of the cabbage. The cheese and mustard in the dressing against the sweetness is nice.

• Barbecued lamb shoulder with whipped feta and pistachio crumble

  • k.a.g on September 06, 2024

    A few different components to make, but delicious end result.

• Orange and honey melt-and-mix cake

  • k.a.g on September 06, 2024

    Two out of my three young kids wouldn’t eat this one - I guess the “gingerbread” type spices are a bit grown up for them!

• Zingy carrot and ginger salad

  • k.a.g on September 06, 2024

    A bit too zingy for us, although maybe it’s my fault and I was a bit heavy-handed with the raw ginger?? It was a bit much.

• Red cabbage and quinoa salad with candied walnuts

  • hbakke on January 25, 2022

    Love all the different flavors and textures in this salad. I would add more salt to the dressing next time to offset the sweetness from the candied nuts and apples. My only issue with the recipe was that my nuts looked nothing like the picture and were a bit of a disaster.

  • k.a.g on September 06, 2024

    Two sweet for my tastes, and I don’t know what I did wrong but the sugar coating on the walnuts was very hard and grainy and pretty unappealing.

• Walnut, mustard and caramelised onion tart

  • ozfoodie on December 26, 2024

    I've never made rough puff before and didn't know what I was doing with the pastry here or what to expect, but we both really enjoyed the tart. Delicious!

• Chargrilled zucchini and nasturtium pesto

  • Ganga108 on September 05, 2022

    I adore food that surprises in taste or texture - simple, honest food that somehow just sparks more than its ingredients suggest. I am always exclaiming "Oh my!" or "My goodness!" or "Wow!" And wow! this pesto made from nasturtium leaves is very surprising. (I have nasturtiums growing all over the garden and this year they have gone berserk.) Naturally I expected the pesto to have a bite, a pepperiness like the leaves naturally do. But this is green herbaceousness with only an undertone of their pepperiness. The garlic and lemon (and salt) tame them so well. I could eat it with a spoon. I can imagine a million uses for this wonderful puree. Tonight, I am making bread sticks for dipping and eating. (I think it would go so very very well with the chargrilled zucchini, but it's a month or 2 before the zukes in the garden are flourishing.) [For full transparency, there are no seed pods yet, so they were omitted, and I used large leaves rather than the much smaller young ones.]

  • Ganga108 on August 17, 2024

    It is nasturtium season again at my place. I keep a large jar of this pesto in the fridge and it is slathered, stirred or tossed through everything from salads to soups. It also makes a wonderful topping for the GF Seeded Bread from Hippie Lane by Taline Gabrielian. First, spread with home-made cashew butter, then pesto, then a good feta. Heaven. (The cashew butter is modified from the Cashew Chevre recipe in 300 Best Blender Recipes, by Vitamix.)

• Merguez meatballs with hummus

  • k.a.g on September 06, 2024

    So, so delicious! I can’t buy merguez sausages around here, so I am pleased to find a way to create that flavour at home.

• Pistachio and mint tapenade

  • k.a.g on September 06, 2024

    Delicious, but mine was probably a bit too acidic - I’d start with half the lemon juice next time, and see if I need the full amount.

• Baked feta and olives

  • k.a.g on September 06, 2024

    Easy and delicious - excellent bang for your buck!

• Slow-roasted tomatoes and eggplant

  • k.a.g on September 06, 2024

    Simple - great way to add more veg to a platter for entertaining.

• Roasted carrots with yoghurt, hazelnuts and harissa

  • Ganga108 on April 09, 2025

    It is freezing here, or feels like it, and so I am warming the kitchen by roasting carrots. I am making Sophie's recipe without the yogurt (dairy-free atm) and adding some of my ferments tucked round the platter. A lovely recipe with a great harissa dressing.

• Roasted broccolini with seeds

  • Ganga108 on November 29, 2022

    I'd had a long day including making some spelt bread (for the first time) during the afternoon. We'd already had several test slices so were not overly hungry for dinner. I sauteed up a pan-full of mushrooms and used these as a base for the broccolini. (I added a little chipotle to the broccolini/seeds too.) Delicious for a light meal - would make a great lunch too.

• Candied walnuts

  • k.a.g on September 06, 2024

    This technique really didn’t work for me - bit of a disaster..!