Med / Claudia Roden's Mediterranean by Claudia Roden

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    • Categories: Bread & rolls, savory; Appetizers / starters; Italian
    • Ingredients: instant yeast; bread flour; extra virgin olive oil
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Greek; Cypriot
    • Ingredients: smoked cod roe; lemon juice; extra virgin olive oil; sunflower oil
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean
    • Ingredients: pitted Kalamata olives; capers in brine; anchovy fillets in oil; extra virgin olive oil
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    • Categories: Appetizers / starters; Mediterranean; Vegetarian
    • Ingredients: goat cheese; extra virgin olive oil; chives; black olives
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean; Syrian; Turkish; Vegetarian; Vegan
    • Ingredients: jarred piquillo peppers; walnuts; wholewheat bread; pomegranate molasses; extra virgin olive oil; ground cumin; Aleppo pepper
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean; Vegetarian; Vegan
    • Ingredients: extra virgin olive oil; lemons; aubergines
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean; Vegetarian; Vegan
    • Ingredients: extra virgin olive oil; lemons; aubergines; flat-leaf parsley; tahini
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Turkish; Vegetarian
    • Ingredients: extra virgin olive oil; lemons; aubergines; Greek yogurt
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    • Categories: Appetizers / starters; Side dish; Mediterranean; Vegetarian
    • Ingredients: instant polenta; Parmesan cheese; Fontina; rosemary
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    • Categories: Salads; Appetizers / starters; Side dish; Turkish; Vegetarian; Vegan
    • Ingredients: green olives; walnuts; spring onions; flat-leaf parsley; pomegranate molasses; extra virgin olive oil; piment d'Espelette; pomegranate seeds
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    • Categories: Mousses, trifles, custards & creams; Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: chicken livers; unsalted butter; thyme; sweet Marsala wine; brandy; double cream
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    • Categories: Soups; Summer; Spanish; Vegetarian; Vegan
    • Ingredients: white bread; plum tomatoes; cucumbers; peppers of your choice; sherry vinegar; extra virgin olive oil
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    • Categories: Soups; Turkish
    • Ingredients: orzo pasta; chicken stock; egg yolks; Greek yogurt; dried mint; saffron threads; canned chickpeas; extra virgin olive oil; sumac; Aleppo pepper
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    • Categories: Soups; Turkish; Vegetarian
    • Ingredients: baby beetroots; plain yogurt; lemons; dill
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    • Categories: Soups; French
    • Ingredients: basil; Parmesan cheese; extra virgin olive oil; onions; frozen peas; chicken stock; double cream
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    • Categories: Soups; Egyptian
    • Ingredients: onions; carrots; garlic; split red lentils; chicken stock; ground cumin; ground coriander; lemons
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    • Categories: Soups; Greek
    • Ingredients: chicken stock; chicken thighs; long grain rice; eggs; lemons; flat-leaf parsley
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    • Categories: Soups; Cooking ahead; Italian
    • Ingredients: chicken stock cubes; orzo pasta; milk; ground cinnamon; Parmesan cheese; amaretti biscuits; pumpkin
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    • Categories: Salads; Main course; Side dish; Italian; Vegetarian; Vegan
    • Ingredients: grapefruits; blood oranges; extra virgin olive oil; soft herbs of your choice; baby salad leaves
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    • Categories: Salads; Main course; Side dish; Italian
    • Ingredients: sunflower oil; pancetta; grapes; rocket; extra virgin olive oil
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    • Categories: Salads; Appetizers / starters; Main course; Side dish; Mediterranean; Vegetarian
    • Ingredients: peaches; extra virgin olive oil; bulb fennel; cucumbers; soft goat cheese
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    • Categories: Salads; Side dish; Italian; Vegetarian; Vegan
    • Ingredients: red onions; garlic; red peppers; yellow peppers; orange peppers
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    • Categories: Salads; Side dish; Moroccan; Vegetarian; Vegan
    • Ingredients: red peppers; cherry tomatoes; extra virgin olive oil; coriander sprigs
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Notes about this book

  • DKennedy on March 07, 2023

    Our supper club selection for July 2023

  • rkorintus on May 07, 2022

    Made on 5/7/22

Notes about Recipes in this book

  • Focaccia

    • Ganga108 on June 24, 2023

      I really love Gennaro's Focaccia, but was making another dish from this book, and decided to try Roden's recipe. Of course, it is very similar but Roden has a reasonable amount of olive oil in her dough. The dough was beautiful, it rose well, and I topped it with olives, garlic and rosemary. It accompanied Bugialli's Fagioli Stufati (Baked Lima Beans). Yum! (It is even better than Gennaro's focaccia!!)

  • Muhamarra walnut and roasted pepper dip

    • Omsafeeya on November 15, 2021

      Very much like Paula Wolfert's recipe in her Eastern Med book. I made with fresh peppers and it was a bit too sweet. Next time use the jar of peppers

  • Aubergine purée

    • Ganga108 on February 26, 2023

      A lovely, standard puree that can be used as a base and adjusted to make a whole range of purees from around the Med. I have just learnt that eggplant purees can be frozen, so I made this puree with 3kg of eggplants from the garden and portioned it for the freezer for use over the next 9 months. I am looking forward to exploring a whole range of eggplant based dips and spreads!

  • Cream of green pea soup with pistou

    • DKennedy on March 07, 2023

      Supper Club July 2023 at Marie's - I made this dish for the group. I doubled the pistou ingredients and topped with olive oil so it wouldn't discolor before dinner time. The pistou recipe was perfectly balanced. The soup is very simple. Had a good clean flavor. Susan pureed it with an immersion blender b4 adding the cream and I think I would do that going forward. For me, I think this was the most repeatable dish of the evening.

  • Pumpkin soup with orzo and amaretti

    • pomona on July 03, 2022

      Normally, I fret over how I will make pumpkin soup, what direction I will take it. This recipe is pumpkin and stock and milk and salt and pepper and orzo and it is delicious. Then you add some parmesan, cinnamon and biscuit crumbs and it is even better. The recipes in this book are so simple and so amazing. It's a treasure.

  • Fennel with peaches and fresh goat cheese

    • KevinSeattle on July 28, 2023

      Be sure to look for freestone peaches. Seems obvious in retrospect, but d’oh!

  • Red pepper and tomato salad

    • Ganga108 on March 16, 2023

      The tomato glut continues. I had considered dehydrating a lot of cherry tomatoes, just picked, but made this salad instead. I'd had the book on my kitchen desk,open at the recipe, for a while. A wonderful dish, as a change from a chopped raw tomato salad. Olives go well with it, as does a spoonful of pesto, stirred in. Perhaps even some fresh basil leaves. Just as variations.

  • Sweet-and-sour minty grilled courgettes

    • jenmmcd on August 01, 2023

      Enjoyed this as a new twist on simple grilled zucchini. The sweet/sour combo was delish. Will add to the rotation

  • Spicy roasted carrot salad

    • Rachaelsb on August 31, 2023

      Very good -make sure spice/lemon/honey/salt is balanced.

  • Aubergine in a spicy honey sauce with soft goat cheese

    • Rachaelsb on August 27, 2023

      Yum!!!! Easy to prepare, flavorful great side dish.

  • Chickpeas with yogurt and tahini sauce

    • jenmmcd on August 01, 2023

      Really enjoyed this. Used canned chickpeas because I didn’t plan ahead. Using dried would have been even better. Didn’t have any pomegranate molasses. So added a squeeze of lemon, sprinkle of fresh cilantro, and some za’atar.

  • Mashed chickpeas with turmeric

    • DFarnham on April 13, 2023

      Basically this is a chunky hummus. Made it as an appetizer as part of a Greek-inspired Easter brunch. Definitely taste for salt. Garnished with capers we brought back from Sifnos, kalamatas, chopped parsley, and drizzled with first-press olive from friends on Corfu, and little sumac for color. Beautiful dish to share with family. You can do so much with it! Makes enough to feed a lot of people. Keeper!

    • Ganga108 on May 21, 2023

      Peasant food is the best food, right? This recipe proves it. It's a little bit addictive. As usual I twisted the recipe a little to what fell out of the fridge when I shook it. I added a couple of my dried tomatoes and the end of a jar of chipotle in adobo sauce to the chickpeas while cooking, and topped with preserved lemon, olives, coriander leaves (all suggested), plus some home made eggplant kasaundi. Extremely delicious, very easy to make, can make enough to feed a small crowd.

  • Spicy bulgur and nut salad

    • Ganga108 on June 25, 2023

      There are similar salads with different grains - the classic Cyprian Salad with freekeh (George Calombaris) and even Ottolenghi has a version with wild rice. This is a simpler salad, altho toasting and chopping the nuts takes time. It is quite lovely, and better when it is left to sit for a while. It needs parsley - lots of it. I don't keep pomegranates around (but am planting a tree this year - yay!), so I use either soft dried barberries (yum), and sometimes dried cranberries or even soft dried goji berries as a substitute. I intend to add some currants next time for sweetness.

    • DFarnham on April 13, 2023

      This little salad is actually a little bit of work. Mixed reviews. Made as part of an Easter buffet for 10, and we barely made a dent. Pomegranate seeds add color and a nice contrast to the crunch of all the nuts. My husband who doesn't like crunchy salads (eye roll!) didn't like it; I did. Definitely would repeat and consider upping spices.

  • Yogurt and cucumber salad

    • Ganga108 on December 26, 2021

      Variations on Cucumber Raita have spread around the world. Cucumber and yoghurt is such a classic combo. This variation is lovely - a Summer favourite. The orange blossom water "dressing" is a lovely idea and makes a gorgeous topping to the yoghurt. I love how thick and creamy Indian yoghurt is - perfect for this style of dish.

  • Vegetables poached in stock and white wine

    • Ganga108 on January 09, 2022

      Cooking a la Grecque is one of my favourite ways to cook veg in Spring and Summer. It is the perfect dish for cooking the veg and herbs that you have at hand. Claudia describes how she fills a plate with veg cooked this way as a first course. She has a well-articulated order for putting the veg in the stock to ensure perfect cooking times.

    • DKennedy on March 07, 2023

      Supper Club July 2023 - Amy was in charge of this dish - ultimately, we didn't love how the veggies came out. I think it had more to do with the potion we poached the veggies in. Amy said there really wasn't enough time for the wine to burn off so it ended up tasting strongly of wine. Will need to do some further reading on this technique.

  • Herby mashed potatoes with olive oil

    • Rachaelsb on August 31, 2023

      This was delicious!! I used small new potatoes and didn’t peel. The combination of scallions, olive oil, parsley and salt….soooo yum!!!

    • Ganga108 on April 02, 2023

      Many many years ago I made a mash with olive oil, but misplaced the recipe and could never reproduce the delight of that first dish. So I was delighted to find this recipe in Roden's book. The trick is to use some of the cooking water when mashing. It makes a beautiful light mash, full of herbs, that, as she says, is good enough to eat on its own! Use a good olive oil.

  • Lemony roast potatoes with cherry tomatoes and garlic

    • DFarnham on April 13, 2023

      Unfortunately we were a little underwhelmed by this dish. I was able to find beautiful cherry tomatoes on the vine and the dish turned out almost identical to the picture. In the end it was simply roasted potatoes and tomatoes, not a bad thing, but we were expecting a little more due to the addition of lemon juice and garlic.

    • Ganga108 on April 11, 2023

      Absolutely delicious! It is quite lemony but addictive. These are probably the last of the tomatoes from the garden, some of them green (love green tomatoes) used in the dish. Another reminiscent look back at Summer before accepting the cold of Autumn and thought of Winter.

    • Rachaelsb on August 22, 2023

      Beyond!!!!! So delicious and such an important reminder that simplicity is everything.

  • Potato omelet

    • samfrances on November 29, 2022

      Like a Spanish omelette, but with a beautiful creamy texture. Also rather lighter (boiled rather than fried potatoes), and quicker.

  • Creamy polenta with mushrooms

    • DKennedy on March 07, 2023

      Supper Club July 2023 - Marie made this dish. We took a lot detours with the recipe. We did not do the mushroom topping. We used regular polenta instead of instant. It is hard to tell what the end result would have been like had we followed the recipe.

  • Spinach, raisins, pine nuts and crème fraîche with polenta

    • samfrances on September 02, 2023

      As written, far too much creme fraiche. Use your eyes rather than following the recipe. Very tasty otherwise

  • Taglioni with lemon

    • lkgrover on March 07, 2022

      Pasta using ingredients I usually have in my kitchen -- great for when I need a quick dinner & am low on groceries. I used spaghetti instead of tagliolini.

  • Spaghetti with garlic, oil and chilli

    • Ganga108 on January 09, 2022

      Spaghetti with garlic, oil and chilli is such a classic recipe. It appears in about a dozen of the books in my collection. We have been making it for over 2 decades - not only is it delicious, it can be made very quickly - the pasta and a salad pulled together in just over 10 mins (depending on your pasta cooking time). Perfect for busy nights when you've just got home from work and everyone is hungry. Not only that, it is an excellent basis for adding whatever is in your kitchen - chilli sauce, olives, wilted and chopped greens, semi-dried tomatoes, pesto, crispy breadcrumbs - whatever is waiting to be used. This recipe is a keeper.

  • Spaghetti with anchovies and olives

    • Astrid5555 on January 17, 2022

      This takes less time than your pasta to cook, perfect weeknight dinner if you like anchovies, which the whole family does.

  • Pasta with fresh tomatoes, garlic and basil

    • lkgrover on May 19, 2022

      Good vegetarian spaghetti dinner; quick preparation.

  • Spaghetti with prawns Provençale

    • lkgrover on August 16, 2022

      Good pasta with prawns (or shrimp in my case), fresh tomato & herbs. Cooking the pasta in stock adds an extra umami.

    • Longtallfran on January 20, 2024

      Enjoyed this. I was a bit nervous about the thyme as I find it can be quite overpowering, but it was lovely here. Quite simple to cook, and would do again.

  • Fried fish with cumin and tahini sauce

    • TrishaCP on April 10, 2022

      This was simple to prepare and I thought the tahini sauce went really well with my fish (I used halibut). I changed the cooking technique a bit. I seared one side of the fish, turned it, and then bunged it into a hot oven to keep cooking. (About 10 minutes total.) My fish came out perfectly that way.

  • Brodetto

    • Livia on November 18, 2023

      Used dashi powder instead of fish cube as we couldn't find any. We loved how decision and simple this is. Next time less chilli

  • Chicken baked with olives and boiled lemon

    • jenmmcd on July 01, 2023

      Yummy. A good mix of all our favorite flavors and really easy to throw together. Served with some simple pasta. It was a hit.

  • Chicken with apricots and pistachios

    • DKennedy on March 07, 2023

      Our July 2023 Supper Club entree. We doubled the recipe and browned the bone in skin on chicken thighs in batches in Marie's cast iron. We added back to the pan the apricots, sautéed onions and the chicken. We poured in the sauce and allowed it simmer but we did not have a lid and a lot of the sauce evaporated. I think this recipe would be very good if made in the right pan - will try it again. I am not a fan of dark meat so I would make a mix of meat next time.

  • Bean stew with chorizo and bacon

    • Lepa on January 15, 2022

      This is quick and tasty. The broth was delicious and overall we liked it but I don't love the texture of soup with chunks of chorizo. I used the soft kind and some crumbles were a bit large so that could be the problem. That said, I would make this again.

  • Parfait mocha praliné

    • DKennedy on March 07, 2023

      Supper Club July 2023 dessert - We made this on an advance prep day. Caramelizing the hazelnuts was the best part. We poured it into a silicone mold and that made for an easy transition when we went to plate it. This was ok but I think a bit one dimensional. I prefer the recipe in Splendid Table.

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  • ISBN 10 1529108586
  • ISBN 13 9781529108583
  • Linked ISBNs
  • Published Sep 02 2021
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Ebury

Publishers Text

Claudia Roden is credited with revolutionising Western attitudes to Middle Eastern and Mediterranean food. Over thirty years on from her first Mediterranean cookbook, Claudia shares the sun-soaked simplicity of the Mediterranean with new recipes for effortless, everyday cooking.

This is how Claudia cooks for friends and family - always putting flavour first, beautiful ingredients, fuss-free cooking, relaxed eating.

From Provence to Petra, Madrid to Morocco, explore the many and varied flavours of the Mediterranean as Claudia shares a life's worth of travelling and stories along with the food she cooks now.

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