Almond roesti potatoes with goat's cheese from Moorish: Flavours from Mecca to Marrakech by Greg Malouf and Lucy Malouf

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • 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!

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