Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Falling Cloudberries: A World of Family Recipes by Tessa Kiros

Search this book for Recipes »

Notes about this book

  • Eat Your Books

    See Seattle Tall Poppy's review of this cookbook.

  • FeastsandFestivals on June 22, 2012

    it is very beautiful and very much a personal memoir, somehow though I never seem to cook from it....

  • becmorris on June 10, 2012

    This book changed my life. It is beautiful.

Notes about Recipes in this book

  • Jam and cream shortcake

    • Nikapai on March 03, 2018

      Quite a firm cake, and needs the cream as it has quite a dry crumb. Really delicious though, and pretty filling!

  • Moussaka

    • Tommelise on September 20, 2011

      This is my favorite recipe for moussaka so far. The spicing is quite subtle, but I think it works very well.

    • Applepie24 on February 15, 2015

      You will also need white wine, and enough store cupboard ingredients to make a bechemel sauce. The tomato sauce is passata. Dried oregano rather than fresh. You will need kitchen paper. Recipe takes a while - at least 90 min.

  • Finnish meatballs with allspice, sour cream, and lingonberries

    • TrishaCP on March 17, 2014

      The allspice was really lovely here and the meatballs were light and fluffy. I really enjoyed these with lingonberry jam on the side.

  • Ludi's chicken

    • TrishaCP on February 02, 2015

      This was a perfectly fine roast chicken dish with lemon and oregano, but it didn't quite reach the heights promised in the recipe notes. I used chicken pieces and a combination of potatoes and turnips since that is what I had on hand. if using pieces, definitely cut the potatoes much smaller so they are finished by the time the chicken is ready.

    • Jejune on November 04, 2013

      The most fantastic roast chicken I have ever had. A firm family favourite!!

    • dawnelizabethtaylor on November 20, 2014

      it was fine... bit oily, no gravy therefore no marinade flavour. probably won't use this recipe again...

  • Yogurt and semolina syrup cake with rose water

    • TrishaCP on July 15, 2013

      The best version of a semolina and syrup cake that I have tried to date. Not only moist, this cake also has a really good rise and crumb. The rosewater is subtle and accented beautifully if you serve the cake with fresh raspberries.

  • Tava (Cypriot baked lamb and potatoes with cumin and tomatoes)

    • micheleK on December 29, 2010

      Delicious. Lamb is tender, and tasty.

    • redbirdo on October 20, 2013

      This exceeded all my expectations. I used young mutton (as recommended by the butcher) and the result was thoroughly delicious. On top of that the recipe is almost laughably easy to make - chop a few things up and throw everything in a pot. What more could you ask for? I adjusted the timings a bit for cooking in the aga - anything going into the simmering oven needs to be piping hot first, so I put it in the roasting oven for 1/2hr, 2-3hrs in the simmering oven and 15mins uncovered in the roasting oven.

  • Cinnamon and cardamom buns

    • Melanie on September 27, 2013

      Tasted great - definitely a recipe worth repeating for a breakfast / brunch or to serve as a not too sweet dessert. Really easy and fun to make and came out of the oven looking pretty good too. Allow sufficient time to make these - dough needs to rise / rest etc. I substituted 2 x7g dry yeast sachets. Keep an eye on the clock, they take about 15-20min in the oven.

  • Filo with poached pears and rose petals, pistachio praline, and vanilla ice cream

    • Melanie on September 27, 2013

      Amazing - tastes and looks gorgeous. I used dried rosebuds instead and removed before serving. The poached pears are great by themselves too for a simpler dessert.

  • Fried haloumi cheese

    • Melanie on September 27, 2013

      Simple and delicious. No more to say really...

  • Lachmajou

    • Melanie on September 27, 2013

      Yum! I made these with a pita bread base instead. The lamb / tomato mixture is delicious.

  • Spinach pilaf

    • joneshayley on June 03, 2018

      Very bland, even with lemon juice. The rice took much longer to cook than recipe stated.

  • Chicken with cilantro and spinach rice

    • Zosia on September 25, 2014

      This was a really tasty dish but I had a few problems with the method. The chicken was first fried and then braised but didn't really benefit from either: crisp skin became soggy and the meat didn't pick up the flavour of the braising liquid. I slipped it under the broiler to re-crisp while the rice cooked. Also, I didn't need the additional 2 cups of water for the rice; the remaining braising liquid was enough to cook it perfectly. I would make this again because the rice was so delicious but next time I would either just roast the chicken, or skin it and cook it with the rice.

  • Baked amaretti and vin santo plums with mascarpone cream

    • dawnelizabethtaylor on November 20, 2014

      enjoyable but too sweet; will taste and reduce next time...

  • Baked chocolate puddings

    • dawnelizabethtaylor on November 20, 2014

      easy to do and good - warm from oven or chilled - if you like choc puds (my family do!)

  • Beef casserole with carrots, onions, and cream

    • dawnelizabethtaylor on February 18, 2015

      Originally I had this marked as a 'favourite' - but, having made three times - I've decided that's it! It was so lacking in flavour - the stock really was bland so that when making the 'sauce' I had to add so much seasoning and the sauce isn't so special... Really I think I could have served a better menu with my 'topside beef'. An easy recipe - yes - I cooked mine in the slow cooker. Full of flavour - definitely not!

  • Linguini with asparagus and shrimp

    • dawnelizabethtaylor on November 20, 2014

      cooked diced aubergine then courgettes and added with asparagus. used local 'light' red wine and added cooked 'undefrosted' Greenland prawns - for speed. tasty.

  • Pasta with sardines and fennel

    • dawnelizabethtaylor on November 20, 2014

      we didn't enjoy this recipe - plates left 1/2 full! won't make again.

  • Spaghettini with peppercorns, anchovies, and lemon

    • dawnelizabethtaylor on November 20, 2014

      tasty due to lemon but peppercorns tasted 'antiseptic'... so, won't use the remaining peppercorns in brine again - and won't make this recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Gourmet.com

    ...we were first seduced by the sheer artistry of the book, but a closer read, followed by weeks of testing the very personal collection of recipes, proved that this memoir is a true gift.

    Full review
  • House Beautiful

    An interview with Tessa Kiros about the cookbook.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1741964318
  • ISBN 13 9781741964318
  • Published May 18 2009
  • Format Paperback
  • Page Count 400
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

See Tessa Kiros talk about the making of her book. See Video

"Falling Cloudberries" is filled with the recipes that have woven their way through the life of Tessa Kiros and her family, from the sweets handed out at Scottish fetes on days off from a Greek school in South Africa to the rice puddings with rosewater and cinnamon made in a shed by her Cypriot grandfather (who also had a fondness for pickling baby birds) and the gravlax with dill prepared by her Finnish mother.In this dream-like journey across the globe, recipes and narrative merge with images of food. The book features over 150 recipes, all of which have been lovingly collected and adapted by Tessa since early adulthood, or remembered and recreated from childhood. They are as diverse in style and flavour as the extended family and households through which they've travelled. Some are redolent of roses, cinnamon, cassia and cardamom, mint and citrus, from the Greek side of the family, others are Scandinavian in origin, sprinkled with berries or dill and spread with mustard. Chilli, garlic, oregano, cumin and red onions appear, and there are chocolate, vanilla, cream and pistachio confections from childhoods the world over. A Peruvian housekeeper makes a contribution, and a Thai soup appears, simply because Tessa couldn't imagine her life without it.

Other cookbooks by this author