Innholdsfortegnelse for Mediterranean i delicious. Cookbooks

WHEN IT COMES TO BELOVED CUISINES, Mediterranean is hard to beat – that’s why we’ve dedicated an entire book to it! Within these pages, you’ll find more than 100 dishes that sing with an abundance of fresh produce, harmonious herbs and spices and rich textures worth savouring. From appetising pizzas and pastas and vibrant salads and seafood to delicate and decadent desserts that you’ll dream of for days, every recipe is guaranteed to make your life a whole lot more delicious., transporting you to Italy, Greece, Turkey, Spain and beyond. Follow us: @deliciousAUS…

CANNELLINI BEAN, CALAMARI & CHORIZO SALAD SERVES 6 600g calamari, cleaned, tubes cut into 5mm rings, tentacles cut into 4 pieces  Juice of ½ lemon  ⅓ cup (80ml) extra virgin olive oil  2 tbs sherry vinegar  1 garlic clove, crushed  2 x 400g cans cannellini beans, rinsed, drained  10 pitted green olives, chopped  1 tbs baby capers  300g cherry tomatoes, halved  ½ bunch flat-leaf parsley, leaves picked, roughly chopped, plus extra small leaves to serve  ½ bunch purple basil (substitute basil), leaves picked  2 (200g) chorizo, chopped  Grilled sourdough baguette slices, to serve (optional) Combine calamari, lemon juice and 2 tbs oil in a bowl and set aside for 5 minutes. To make the dressing, combine vinegar, garlic and remaining 2 tbs oil in a small bowl. Season with salt flakes and freshly ground black pepper. Combine beans, olives, capers, tomato and…

Melt-in-the-mouth layers of meringue and whipped cream invite you to SATISFY YOUR SWEET TOOTH. Enjoy! THREE-TIER PAVLOVA TIRAMISU SERVES 8-10 Begin this recipe at least 4 hours ahead. 6 egg whites1½ cups (330g) caster sugar1¼ tsp white wine vinegar1¼ tsp cornflour2 tsp instant coffee2 tsp Dutch cocoa powder, plus extra for dusting2 cups (500g) mascarpone300ml pure (thin) cream1 tbs pure icing sugar, sifted180g dark (40%) chocolate, finely shaved Preheat oven to 150°C/130°C fan-forced. Line 3 baking trays with baking paper. Trace an 18cm circle on each piece of paper and flip paper over. Place egg whites and a pinch of fine salt in a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until frothy. Continue whisking, gradually adding caster sugar, until glossy, firm peaks form and sugar…

LONG LUNCH A long table filled with extended family, friends, laughter, love and plates to share – this is Mediterranean feasting at its very best. Agnello cacio e ova (Lamb with cheese & eggs), p 14 Borlotti & green bean salad, p 45 Crayfish, caper & chilli spaghetti, p 81 Ricotta & basil crepe manicotti, p 99 Peach crostata, p 130 MIDWEEK MARVELS Leave the takeaway menu in the drawer and embrace fresh flavours and in-season produce for a quick and easy dinner the whole family will love. Agrodolce eschalot tarts with thyme & gorgonzola, p 33 Spiced eggplant fritters, p 58 One-tray pizza with sausage & Taleggio, p 95 Supergreen chilli tuna mornay pasta bake, p 73 Chocolate mousse Helene, p 118 Humble yet heavenly, MEDITERRANEAN FOOD is made…

Win presentation points with this whole snapper on a platter. Roasted, drizzled in a herb sauce and strewn with SICILIAN OLIVES, your guests will be delighted. Satisfy hunger with this wonderfully filling prawn risotto. We’ve left the tails on the prawns so you have a cheeky FINGER LICKING excuse to pick them up to munch on. ROASTED SNAPPER WITH BASIL & OLIVES SERVES 4 1kg small waxy potatoes (we used Dutch cream), scrubbed 100ml extra virgin olive oil ½ cup basil leaves, plus extra 1 cup basil leaves, finely chopped ½ bunch oregano 1.2kg whole snapper, gutted, scaled Plain flour, to dust 25g unsalted butter, plus 50g extra Juice of 1 small lemon 2 garlic cloves, thinly sliced ½ cup (125ml)…

A classic Italian summer seafood dish, fried calamari join anchovies and SCHOOL PRAWNS for a medley with the most. With aioli for dipping, this dish will get your party started. Barramundi’s smooth and buttery flavours make it ideal for Mediterranean fare. Prepare this SALT-CURED fish a day ahead, then serve with pickled vegies and a luscious lemon cream. SAGE & ANCHOVY FRITTO MISTO SERVES 6 24 sage leaves 6 anchovies in oil, halved lengthways Vegetable oil, to deep fry 250g squid, cleaned, tentacles reserved, hoods cut into 5mm rounds 1 lemon, thinly sliced into rounds 200g school prawns or whitebait Aioli, to serve BATTER 1 cup (150g) plain flour ½ cup (75g) cornflour 2 tsp baking powder 1 cup (250ml) cold…

ONE-TRAY PIZZA WITH SAUSAGE & TALEGGIO SERVES 4 Begin this recipe at least 4 hours ahead. 2 tbs extra virgin olive oil2 (200g total) pork and fennel sausages, casings removed, meat crumbled100g provolone, sliced150g Taleggio, chopped½ fennel, thinly sliced½ red onion, thinly sliced1 sprig rosemary, leaves pickedBasil leaves and garlic-infused olive oil, to serve PIZZA DOUGH 3⅔ cups (550g) tipo 00 flour (super-fine soft Italian flour, from gourmet food shops – substitute plain flour), plus extra to dust½ tsp dried instant yeast1 tbs extra virgin olive oil1 tsp caster sugar For the pizza dough, place all ingredients with 1 tsp salt flakes and 1½ cups (375ml) lukewarm water in a large bowl and stir to combine, adding 1-2 tbs water if too dry (dough will be a little rough). Cover…