Cookbook Claudia Roden's Mediterranean

Cookbook

Claudia Roden's Mediterranean

Name: Claudia Roden's Mediterranean
Author: Claudia Roden

Claudia Roden

Publisher: Ten Speed Press

Edition: 2021

120

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All Recipes (120)

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Focaccia

Page 31

Tarama

Page 33

Tapenade

Page 34

Fresh Goat Cheese with Herbs and Olives

Page 37

Muhammara Walnut and Roasted Pepper Dip

Page 38

Eggplant Puree

Page 43

Labneh

Page 45

Roasted Cheese Polenta Cubes

Page 48

Green Olive, Walnut and Pomegranate Salad

Page 51

Chicken Liver Mousse

Page 52

Gazpacho Andaluz

Page 59

Yogurt Soup with Orzo and Chickpeas

Page 60

Chilled Cream of Beet and Yogurt Soup

Page 63

Cream of Green Pea Soup with Pistou

Page 64

Egyptian Red Lentil Soup

Page 66

Egg and Lemon Chicken Soup

Page 67

Pumpkin Soup with Orzo and Amaretti

Page 68

Citrus Salad with Greens

Page 76

Arugula with Pancetta and Grapes`

Page 79

Fennel with Peaches and Fresh Goat Cheese

Page 80

Cucumber and Tomato Salad

Page 84

Sweet and Sour Peperonata

Page 85

Red Pepper and Tomato Salad

Page 88

Sweet and Sour Minty Grilled Zuccini

Page 91

Mozzarella Soaked in Cream with Baby Tomatoes

Page 94

Spelt and Tomato Salad

Page 95

Potato Salad with Green Olive Tapenade

Page 98

Stuffed Peppers with Breadcrumbs, Anchovies, Olives and Capers

Page 101

Spicy Roasted Carrot Salad

Page 102

Eggplants with Pomegranate Dressing and Yogurt Sauce

Page 104

Eggplant in a Spicy Honey Sauce with Soft Goat Cheese

Page 106

Chickpeas with Yogurt and Tahini Sauce

Page 107

Mashed Chickpeas with Turmeric

Page 108

Spicy Bulgur and Nut Salad`

Page 110

Yogurt and Cucumber Salad

Page 112

Mediterranean Pantry Salad

Page 113

Vegetables Poached in Stock and White Wine

Page 118

Spring Vegetable Medley

Page 121

Roast Summer Vegetables

Page 122

Herby Mashed Potatoes with Olive Oil

Page 123

Lemony Roast Potatoes with Cherry Tomatoes and Garlic

Page 124

Roast Celery Root, Sweet Potato and Carrot with Tarragon Vinaigrette

Page 129

Frittata with Cheese and Herbs

Page 130

Potato Omelet

Page 132

Tarte Pissaladiere

Page 134

Potatoes, Asparagus Tips and Eggs

Page 136

Vegetarian Couscous

Page 142

Creamy Polenta with Mushrooms

Page 146

Spinach, Raisins, Pine Nuts and Creme Fraiche with Polenta

Page 148

Barley with Mushrooms and Chestnuts

Page 149

Green Barley "Risotto" with Peas and Asparagus

Page 150

Spiced Saffron Rice

Page 153

Turmeric Rice with Spinach and Yogurt Sauce

Page 154

Herbed Rice with Tomato "Jam"

Page 155

Lentils and Rice with Dayes and Caramelized Onions

Page 156

Bulgur Pilaf with Chickpeas, Eggplants and Tomatoes

Page 160

Tagliolini with Lemon

Page 162

Malloreddus al Caprino Fresco

Page 164

Spaghetti with Garlic, Oil and Chile

Page 165

Spaghetti wuth Anchovies and Olives

Page 167

Pasta with Fresh Tomatoes, Garlic and Basil

Page 168

Easy Aioli

Page 174

Le Grande Aioli

Page 177

Seafood Gelatin

Page 178

Fish Tartare with Tomato Vinaigrette

Page 181

Crab Salad

Page 182

Haricot Beans with Clams

Page 187

Octopus in Red Wine and Potato Salad

Page 188

Creamed Salt Cod, Potatoes and Garlic

Page 190

Babyy Squid in their Ink with Vermicelli and Aioli

Page 192

Spaghetti with Prawns Provencal

Page 197

Pan-Fried Fish with Garlic, Vinegar and Aleppo Pepper

Page 198

Red Mullet with Provencal Mashed Potatoes

Page 201

Fish a la Provencale in Tomato Sauce

Page 202

Salmon Cooked in Foil with Salsa Verde

Page 204

Fried Fish with Cumin and Tahini Sauce

Page 208

Brodetto

Page 209

Bullinada

Page 210

Bouillabaise

Page 214

Sicilian Fish Cuscusu Imperiale of Trapani

Page 218

Chicken Baked with Olives and Boiled Lemon

Page 224

Chicken with Grapes

Page 228

Chicken with White Wine and Rosemary

Page 230

Chicken Wrap Inspired by the Flavors of Palestinian Musakhan

Page 231

Chicken and Onion "Pies" with Moroccan Flavors

Page 232

Chicken with Apricots and Pistachios

Page 235

Chicken with Freekeh

Page 236

Chicken in a Spicy Honey Sauce Buried in Vermicelli

Page 240

Roast Chicken with Bulgur, Raisins, Chestnuts and Pine nuts

Page 242

Roast Duck Legs with Peaches

Page 244

Meat Pies in Phyllo Pastry

Page 246

Spicy Fried Ground Beef on a Bed of Eggplant and Yogurt Puree

Page 248

Meatballs with Sour Cherries

Page 249

Pork Meatballs with Currants and Pine Nuts in a Cider Sauce with Chestnuts

Page 251

Tiny Tender Lamb Chops

Page 252

Provencal Daube

Page 255

Bean Stew with Chorizo and Bacon

Page 258

Lamb with Honey and Rosemary

Page 261

Slow-Roasted Shoulder of Lamb with Couscous, Dates and Almonds

Page 262

Fresh Berries in Orange Caramel Syrup

Page 270

Sweet Muscat Wine Gelatin with Muscat Grapes

Page 273

Sangria Gelatin

Page 274

Chestnuts in Syrup

Page 277

Amandines

Page 278

Quince Puree

Page 281

Apple Chaussons

Page 282

Sweet Cheese Mille-Feuilles

Page 284

Apple Parfait with Calvados

Page 285

Parfait Mocha Praline

Page 289

Roast Peaches with Sweet Wine, Clotted Cream and Caramelized Pistachios

Page 290

Nadia's Granitas

Page 295

Andalusian Raisin and Sweet Wine Ice Cream

Page 296

Rice Pudding with Fruit in Syrup

Page 297

Lemon Tart

Page 298

Plum Clafoutis

Page 301

Almond Pudding with Apricot Compote

Page 302

Yogurt Cake

Page 305

Hazelnut Cake with Chocolate Ganache

Page 306

Chocolate Cake

Page 309

Walnut Cake

Page 310