Where the Heart Is by Karen Martini

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Notes about this book

  • aargle on October 12, 2011

    love love love this book. I have tried many of the recipes and they are all great.

  • RosieB on April 17, 2011

    This is one of the best cook books in my libarary for simple stylish food for everyday or for entertaining. I can recommend all her books.

Notes about Recipes in this book

  • Black mussels with chorizo, chilli, tomato and pearl pasta

    • RosieB on April 17, 2011

      Really tasy dish wish belies its simplicity.

    • aargle on May 04, 2013

      Made this for the family and they absolutely loved it. Used two 1kg packets and risoni pasta

  • Cinnamon and vanilla pannacotta with warm spiced pears

    • RosieB on August 02, 2015

      Delicious, spicy and creamy. I used 5 gold gelation leaves gor a double quantity of the recipe. It had just the right amount of wobble. The wine poached pears went beautifully with the pannacotta. I did not include the raspberries.

    • KarinaFrancis on May 21, 2017

      This will be my go-to base pannacotta recipe. Luscious, creamy and the perfect amount of wobble. I didn't get the cinnamon flavour coming through but compensated by adding it to the accompanying apples (a different recipe).

  • Eggplant involtini with ricotta, mozarella and tomato

    • RosieB on April 11, 2015

      This is one of my go to recipes. It is a bit of work but delicious and worth the effort. It can be made in advance which is a bonus.

  • Lamb shanks with pearl barley and lentils

    • aargle on January 21, 2014

      I make this soup at least once every Winter. It is great. I usually don't bother with the celeriac only because it is so expensive and I add a whole tin of chickpeas. Herbs are essential

  • Michael's baked cannellini beans with chorizo, egg and fetta

    • aargle on April 17, 2013

      This is a family favourite. I usually have to cook in over a little longer

  • Roman pork sausage ragu

    • aargle on January 21, 2014

      This is a great pasta dish to have on a cold night but I like to add more sausage.

    • e_ballad on August 12, 2018

      The success of this dish is VERY dependent on how great your sausages are. We bought ours from a local farmers market & we were unfortunately underwhelmed. Comparatively to the rest of the ingredients, there’s only a small proportion of sausage, so it really has to be top-notch to be worth making this recipe.

  • Winter tabbouleh

    • aargle on April 15, 2020

      Made this again after making it the first time about seven years ago and it was just as delicious as I remember. Very easy to put together and served it as an accompaniment to crumbed steak for a simple dinner. Karen Martini never lets me down.

  • Tarragon green bean salad

    • Melanie on March 08, 2015

      This is a warm salad and is full of flavour. I made this for guests - it worked well as the dressing can easily be made in advance and mixed through the beans when they are ready.

  • Warm potato, dill, caper and mustard salad

    • Melanie on March 08, 2015

      This is a great potato salad. The mustard and capers really amp up the flavour.

  • Roasted vegetable and Gruyère pasties

    • melba on July 31, 2020

      I love making these. The gruyere cheese adds a lot of flavour and the vegetables all meld together beautifully.

    • e_ballad on July 29, 2018

      Too little pastry for the amount of filling - increase by at least 50%. Speaking of the filling: it was a bit meh & needed something to boost the flavour as the root vegetables were all a bit same-same. While I’m not usually a fan of recipes that have ingredients listing weights of vegetables, it was quite difficult to interpret how much was required, which might have lead to the above issues.

  • Pizza no. 9 at mr wolf

    • Dishyrishie on February 17, 2017

      Great pizza dough recipe. Be careful not to roll out too thin.

  • Basic pizza dough

    • Hellyloves2cook on May 06, 2012

      Easy dough to make- I often use this recipe. Good to double up on quantities also and any left I freeze in portions.

    • e_ballad on July 16, 2019

      Best pizza dough recipe I’ve made to date.

  • Baked layered potato and Jerusalem artichoke with cream and parmesan

    • e_ballad on June 25, 2017

      A great side dish, though the flavour of the Jerusalem artichokes was fairly understated. The recipe would feed 10 people with generous servings.

  • Linguine with chopped black mussels and fennel

    • e_ballad on November 12, 2016

      This was vile, though I should note that this was tasting good up until adding the mussel cooking liquor as instructed. I should have thought it through. Not only did the sauce turn to soup, it was so incredibly salty it was barely edible.

  • Traditional osso buco with saffron risotto

    • e_ballad on October 23, 2017

      No chance that this would be ‘fall-off-the-bone’ with a 45 min cooking time! I gave it 2 hours & it was perfectly cooked, though we prefer another osso buco recipe from a flavour perspective.

  • Poached blue-eye with white zucchini, basil, chilli and mint salad

    • CarltonCaz on April 21, 2016

      This was very simple, delicate flavour but absolutely delicious. It's in the book as a starter, but I just upped the quantities and added some crispy lemon roasted potatoes.

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  • ISBN 10 1920989528
  • ISBN 13 9781920989521
  • Linked ISBNs
  • Published Mar 01 2008
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Lantern


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