Notes about Recipes in this book

• Eggplant rice pilaf with hilbeh and yoghurt

  • RosieB on October 13, 2013

    Delicious. I make this as an accompaniment to a number of the dishes in this book.

  • Dinovino on October 16, 2022

    The Hilbeh really lifts this dish to next level.

• Hungarian mushroom soup with smoked paprika and yoghurt cheese

  • RosieB on March 23, 2013

    Beautiful, earthy soup. I added some Creme fraiche and omitted the yoghurt cheese

• Moroccan green apple and lime cake

  • RosieB on November 30, 2013

    I have made this a few times and it was fantastic. Served it with homemade apple sorbet. Very refreshing end to a meal.

  • KarinaFrancis on November 29, 2013

    This didn't work out as well as I hoped. Not sure if it was me or the recipe. I might try it again to see if it fulfils it's promise

• Zhoug

  • KarinaFrancis on April 23, 2014

    Looking for ways to use a heap of coriander I thought I'd try this. The flavour is great but when Mr Malouf says it's hot he's not kidding around. I only used 3 bullet chillies and it was super hot, proceed with caution. That said I loved it!

• Quail with limes and ras al hanout

  • JLDuck on June 14, 2019

    Absolutely delicious. The quail took 5 - 6 minutes per side rather than 3. The recipe warns about BBQ with honey. Take heed as it can burn very easily. However not a difficult recipe.

• Sautéed duck risotto

  • JLDuck on January 23, 2021

    I spiced the duck breast finely before adding to risotto. Delicious.

• Tzatziki

  • JLDuck on June 14, 2019

    Interesting and delicious version. The recipe uses dried and fresh mint which intensifies the flavour.

• Green split pea dip with black olives and goat's cheese

  • JLDuck on June 14, 2019

    Could not find green split peas so used continental lentils. This worked and the taste was ok. I think if the correct lentils were used it would be delicious. Irrespective a simple and effective recipe.

• Maple-roasted quail

  • JLDuck on November 24, 2017

    Increase the temperature to caramelise the maple syrup. May need to reduce cooking time. Saying that it is delicious.

• Chicken tagine with green herb couscous

  • JLDuck on January 31, 2018

    Did not feel the need to add potatoes. It worked and was very delicious. I find the cooking times in this book are way too short. Otherwise no complaints.

  • e_ballad on October 14, 2021

    Ready in 45 mins, this was a delicious midweek meal. Unlike the other reviewer, I thought the potatoes were the best part!

• Duck shish kebab

  • JLDuck on March 28, 2016

    No need to baste duck with olive oil. The duck has enough fat.

• Asparagus with grilled haloumi and honey-seared witlof

  • Charlotte_vandenberg on April 27, 2017

    Not an easy toss it all together salad, but very much worth the effort! Delicious.

• Chicken roasted with forty cloves of garlic and merguez sausages

  • Charlotte_vandenberg on March 03, 2017

    Lekker! Eenvoudig te maken, en heerlijk zacht en gaar kippenvlees, zelfs iets eerder dan de bereidingstijd die stond aangegeven. Merguez erbij wel lekker, maar niet noodzakelijk.

• Almond roesti potatoes with goat's cheese

  • e_ballad on August 18, 2016

    The flavour of the cheeses didn't come through, though the Parmesan is probably the reason why they were so crispy. I'd be tempted to up the quantity of goat cheese, but I'd be concerned that this may alter the texture too much. Might need to experiment!

• Minced lamb kebabs (Shish kifte)

  • e_ballad on December 30, 2016

    Incredibly quick & easy to knock up for a midweek meal, with a real depth of flavour despite their simplicity. A family favourite.

• Devilled green lentil soup with candied ham hock

  • tekobo on March 19, 2017

    Really unusual twists - adding zest and juice of two lemons and allspice. Lovely, thick soup.

• Pork roasted with black pepper and cinnamon

  • Truebunyip on May 26, 2016

    I have made this many times and it is excellent. However, I would disagree with the indexer on two points. The recipe calls for pork neck, also known as pork scotch filet or pork butt definitely not loin. Also it is not a stew or one-pot meal, it is a slow roasted cut of pork without any other ingredients.