A Change of Appetite

Persian Salad

Page 14

Goat Curd, Blueberries and Watercress

Page 17

Feta and Orange Salad with Honeyed Almonds

Page 18

Persian Saffron and Mint Chicken with Spring Couscous

Page 20

Greek Yogurt and Apricot Ice Cream

Page 22

Asparagus Veneto Style

Page 27

Asparagus with Shrimp and Dill

Page 27

Asparagus Mimosa

Page 28

Soft Boiled Eggs with Antipasti

Page 30

Silken Tofu, Shrimp and Chive Soup

Page 32

Peruvian Chicken Soup

Page 34

Beet, Radish and Goat Cheese Salad

Page 36

Artichoke and Ricotta Salad with Honeyed Preserved Lemon Dressing

Page 37

Middle Eastern Leeks with Yogurt, Dill and Sumac

Page 38

Rice Paper Rolls with Nuoc Cham

Page 40

Japanese Rice Bowl

Page 43

Fruits with Mint and Rose

Page 44

Spring Barley Couscous with Harissa and Buttermilk Sauce

Page 46

New Potatoes, Baby Broccoli, Quail Eggs, Anchovy Cream

Page 48

Baby Broccoli with Ricotta, Lemon and Parmesan

Page 49

Broccoli Strascinati

Page 49

Stir-Fried Baby Broccoli with Chinese Flavors

Page 49

Crab with Chile and Garlic

Page 50

Salmon Tartare with Pickled Cucumber and Rye Crackers

Page 53

White Fish, Saffron and Dill Couscous Salad

Page 54

Good Son-in-Law Eggs

Page 56

Teriyaki Salmon with Pickled Vegetables and Sesame Seeds

Page 60

Edamame and Sugar Snap Salad

Page 63

Japanese Ginger and Garlic Chicken with Smashed Cucumber

Page 63

Smoky Cornish Game Hens with Red Pepper Puree and Bitter Leaves

Page 64

Shaved Vegetables with Lemon and Olive Oil

Page 66

Warm Salad of Salmon, Baby Leeks, Parsley and Capers

Page 69

Blueberry and Gin Gelatins

Page 70

Madrid-Style Baked Porgy

Page 72

Porgy withSpanish Salsa Verde

Page 72

Farareej Mashri (Egyptian Grilled Chicken)

Page 73

Middle Eastern Yogurt Bread

Page 73

Black and White Pilaf

Page 74

Chicken and Fennel with Honey, Mustard and Orange

Page 74

Vietnamese Beef with Rice Vermicelli and Crispy Vegetables

Page 75

Butterflied Leg of Lamb with Sekenjabin

Page 76

Chocolate and Rosemary Sorbet

Page 78

Grapefruit and Mint Sorbet

Page 78

Pistachio and Lemon Cake

Page 79

Beet and Poppy Seed Loaf Cake

Page 80

Nectarine, Tomato and Basil Salad with Torn Mozzarella

Page 86

Tomato, Melon and Cucumber Salad

Page 86

Chilled Tomato Soup with Cumin and Avocado

Page 88

Burmese Melon and Ginger Salad

Page 89

Kachumber (Indian Cucumber Salad)

Page 89

Sicilian Artichoke and Fava Bean Salad with Saffron Dressing

Page 90

Espresso Granita

Page 93

Cucumber and Yogurt Soup with Walnuts and Rose Petals

Page 94

Hot-Smoked Salmon, Rye, Beet and Radish Salad

Page 96

Warm Salad of Pink Grapefruit, Shrimp and Toasted Coconut

Page 97

Goat Cheese and Cherry Salad with Almond and Basil Gremolata

Page 98

Turkish Spoon Salad with Haydari

Page 101

Anchovy, Olive and Caper Dressing

Page 103

Asian Hot, Sour, Salty and Sweet Dressing

Page 103

Rose and Raspberry Dressing

Page 103

Sweet Saffron Roasted Tomatoes with Labneh

Page 104

Bulgurian Grilled Zucchini and Eggplants with Tarator

Page 106

Macedonian Grilled Vegetable Salad

Page 107

Fava Bean Puree with Feta, Relish and Cumin Flatbread

Page 108

Salad of Smoked Anchovies, GreenBeans and Egg

Page 111

Fava Bean, Leek, Tomato and Dill Pilaf

Page 112

White Beans with Roasted Peppers, Eggs and Hilbeh

Page 114

Persian Spice Bread

Page 115

Berry and Hibiscus Sorbet

Page 116

Scandi Salmon Burger with Dill and Tomato Sauce

Page 118

Eastern Salmon Carpaccio

Page 119

Salmon on the Plate

Page 119

Citrus-Marinated Salmon with Fennel and Apple Salad

Page 120

Salmon Grilled in Newspaper with Dill and Cucumber Sauce

Page 122

Roasted Sea Bass with Spiced Eggplant, Lemon and Honey Relish

Page 124

Smoked Paprika Sardines with White Beans and Roasted Tomatoes

Page 126

Squid with Couscous, Chile, Mint and Lemon

Page 127

Broiled Summer Herb Mackerel, Mushrooms and Green Veg

Page 128

Poached White Peaches with Rose Wine Gelatin

Page 130

Seared Tuna with Chile and Peanut Dressing

Page 132

Baked Red Snapper with a Sweet-Sour Sicilian-Inspired Stuffing

Page 133

Baked Stuffed Red Snapper

Page 133

Whole Roasted Fish with Tahini Dressing and Barley Tabbouleh

Page 135

Israeli Chicken with Moghrabieh, Harissa-Grilled Peaches and Mint

Page 136

Skewered Chicken with Lime, Chile and Mint Salad and Radish Sprouts

Page 139

Pollo alla Diavolo with Green Beans and Sicilian Bread Crumbs

Page 140

Lamb Kebabs with Georgian Adzhika

Page 141

Mint and Almond Pesto

Page 141

Raisin, Chile and Pine Nut Salsa

Page 141

Lamb Scottadito with Summer Fregola

Page 142

Japanese Beef with Country Style Ponzu and Wasabi

Page 144

Tagliata

Page 146

Ricotta with Summer Berries and Honey

Page 149

Gooseberry, Almond and Spelt Cake

Page 150

Raspberries with Basil and Buttermilk Sherbet

Page 153

Figs and Melon with Ginger and Star Anise

Page 154

Roopa's Indian Scrambled Eggs

Page 157

Turkish Poached Eggs with Spinach and Yogurt

Page 157

Shaken Currants with Yogurt and Rye Crumbs

Page 158

Roasted Tomatoes and Lentils with Dukka-Crumbed Eggs

Page 164

Eastern Broth with Shallots, Lime and Cilantro

Page 167

Carrot and Ginger Soup with Cucumber Raita

Page 169

Grilled Fish and Saffron Broth with Corfu Garlic Sauce

Page 171

Beluga Lentil, Roasted Grape and Red Belgian Endive Salad

Page 172

Celeriac, Radicchio, Fennel and Apple Salad with Hazelnuts

Page 174

Carrot, Cabbage and Apple Salad with Caraway

Page 175

Roasted Pumpkin and Jerusalem Artichokes with Agresto

Page 178

Cavolo Nero and Bulgur Pilaf with Glazed Figs

Page 180

Watercress and Carrot Salad

Page 181

Blackberry and Apple Rye Galette

Page 182

Persimmon, Pomegranate and Red Belgian Endive Salad with Goat Cheese and Toasted Hazelnuts

Page 184

Grilled Eggplant with Date, Walnut and Yogurt Salad

Page 187

Kisir

Page 187

Japanese Eggplants with Miso

Page 188

Middle Eastern Spiced Squash and White Beans with Lemon and Mint

Page 189

Homestyle Punjabi Lentils (Tarka Dal)

Page 190

Indian-Spiced Spinach and Mushrooms with Black Lentils and Paneer

Page 193

Pilaf of Mixed Greens, Sweet Potato and Fennel with Avocado "Cream"

Page 194

Japanese Persimmon and Avocado Salad with Ginger

Page 197

Burmese Chile Fish with Hot and Sour Salad

Page 198

Citrus Compote with Ginger Snow

Page 200

Roasted Tomatoes, Hummus and Spinach on Toast

Page 202

Scallops with Anchovy and Caper Dressing

Page 203

Squid with Smoky Almond Tarator, Bell Peppers, Freekeh and Spinach

Page 205

Smoked Mackerel, Beet and Poppy Seed Relish with Molasses Bread

Page 206

Porgy with Ginger, Soy and Scallions

Page 209

Sashimi

Page 210

Mackerel with Hazelnut Picada

Page 212

Hot Chile-Ginger Stir-Fried Squid

Page 213

Warm Duck Salad with Plum-Ginger Dressing and Sesame

Page 214

Burmese-Style Chicken Salad

Page 216

Thai Style Chicken and Mango Salad

Page 216

Shawarma Chicken with Warm Chickpea Puree and Sumac Onions

Page 217

Chicken and Pumpkin with Soy and Star Anise

Page 219

Spiced Pork Chops with Ginger and Mango Relish

Page 220

Grilled Chicken, Kale and Farro with Creamy Garlic and Anchovy Dressing

Page 225

Lentil and Roasted Tomato Soup with Saffron

Page 226

Indian-Spiced Beet, Pumpkin and Spinach

Page 228

Crazy Salad

Page 230

Pears Poached in Earl Grey

Page 231

Turkish Quince Sorbet

Page 232

Blackberry and Red Wine Gelatins

Page 233

Date, Apricot and Walnut Loaf Cake

Page 234

Ballymaloe Brown Bread

Page 236

Clare's Wheaten Bread

Page 237

Roasted Tomatoes and Avocado on Toast

Page 238

Multigrain Porridge with Blueberries and Honey

Page 239

Spelt and Oat Porridge with Pomegranates and Pistachios

Page 239

Proper Slow-Cooked Oatmeal with Maple Apples

Page 240

Toasty Rye Muesli with Hazelnuts and Dried Cranberries

Page 243

Soy Mushrooms with Egg Ribbons and Black Sesame

Page 244

Crimson and White

Page 250

Roasted Pumpkin, Labneh, Walnut Gremolata and Pomegranates

Page 254

Beet and Carrot Fritters with Dill and Yogurt Sauce

Page 257

Japanese Family Chicken, Egg and Rice Bowl (Oyaka Domburi)

Page 258

Winter Greens with Crispy Onions, Tahini and Sumac

Page 259

Spinach, Pomegranate and Bulgur Soup

Page 260

Kale, Salmon and Barley Soup with Buttermilk

Page 261

Red Lentil and Carrot Kofte with Pomegranates, Cilantro and Tahini

Page 262

Spiced Quail with Blood Orange and Date Salad

Page 264

Yogurt with Honeyed Saffron Syrup, Almonds and Apricot Compote

Page 266

Mustardy Farro and Roasted Winter Vegetable Salad

Page 269

Quinoa, Black Lentil, Mango and Smoked Chicken Salad with Korma Dressing

Page 270

Moroccan Carrot Salad

Page 272

Japanese Carrot and Daikon Salad

Page 273

Spiced Carrot, Date and Sesame Salad

Page 273

Carrot and Daikon Salad with Peanut Chile Dressing

Page 274

Mandalay Carrot Salad

Page 277

Smoked Haddock with Indian Scented Lentils

Page 279

Blood Orange and Cardamom Sorbet

Page 280

Orange and Rosemary Sorbet

Page 280

Calabrian Pesto

Page 282

Kale Pesto with Wholewheat Linguine

Page 282

Watercress Pesto

Page 282

Leek, Spelt and Goat Cheese Risotto

Page 286

Pumpkin and Chestnut Risotto

Page 286

Fruited Rye Berries with Gorgonzola

Page 287

Radicchio and Red Onions on White Bean Puree

Page 288

Uzbeki Onions

Page 290

Leeks with Miso Mustard

Page 291

Seared Tuna with Avocado and Wasabi Puree

Page 291

Cranberry Beans and Kalewith Anchovy and Rosemary Sauce

Page 292

Soba Noodles with Chile, Baby Broccoli and a Fried Egg

Page 295

Sea Bass Ceviche with Avocado and Grapefruit

Page 296

Goan Baked Fish with Green Chile and Coconut Chutney

Page 298

Cold Weather Bagna Cauda

Page 300

Georgian Chicken with Walnut Sauce and Hot Grated Beet

Page 302

Orange and Pomegranate Cake

Page 305

Avocado, Raw Salmon and Brown Rice Salad

Page 306

North African Spiced Mackerel with Kamut

Page 307

Chicken with Yogurt and Pomegranates

Page 308

Lamb with Kurdish Rhubarb and Split Peas

Page 309

Grilled Vietnamese Chicken with Table Salad

Page 310

Beef Carpaccio withBeluga Lentils, Horseradish and Buttermilk

Page 313

Braised Venison and Beet with Horseradish

Page 314

Lichis in Jasmine Tea

Page 316

Pink Rhubarb Baked with Star Anise

Page 319

Mulled Quince and Pear Compote with Cranberries

Page 320

Pomegranates, Oranges and Dates with Flower Water Syrup

Page 322

Black Bread

Page 324

A Change of Appetite: where delicious meets healthy

Diana Henry

Mitchell Beazley · 2014 · ISBN 9781845337841