Moro: The Cookbook

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A simple mezze- and easy to cheat. I bought cooked, sliced beets already seasoned and topped them with labneh to which I added juice from preserved lemons- salty and tart at once. Of the umpteen dishes I served this got the most raves, So simple, but absolutely addictive! A wonderful smoky flavour with minimal effort (unless you are like me and choose to blanch and peel almonds first. What a thankless task that is). I had some smoked sea salt that I mixed with regular salt and it created pure magic with the pimenton. Made a half recipe and really regretted not having more! My tart took 40 minutes to bake, and I had to make a foil collar as the crust was getting pretty brown. I tried to make a birthday cake from the cookbook "Truffle cake with bitter chocolate, coffee and cardamom". It ended up being a soup not a cake, because there was too much milk in the ingredients 400 ml, but i think it should have been 40 ml. Cooking it and reducing it by 1/3, as the recipe said didn't help. And amount of almonds of just 65g doesn't cover the bottom, I ended up using 120g. For a more substantial meal, serve this on toast with a dollop of soft goat’s cheese on top to melt into the warm, sweet spinach. This recipe is endlessly compatible.

The marriage of the sweet peppers, salty anchovies and creamy egg make this toast a visual and taste sensation. I would really like to try to grilled quail and rose petals – but must go to an Indian spice place.To serve, spread the purée on a plate, crumble the feta on top, drizzle with a little more olive oil, and finally sprinkle on the remaining mint. Serve with the crispbread triangles round the edge of the plate. Remove the pan from the heat and transfer the potatoes to a dish. Sprinkle over the za’atar, spring onions, coriander and peppers, and toss gently. I used the marinade on baked salmon. I definitely think this would be tastier on fried fish, but if I tried it again, I would reduce the amount of cumin.

This bread was great! I used a ratio of 3 (white) : 1 (wholemeal) flour. The crust and crumb were delicious. I would consider making one loaf next time, the second loaf needs to be toasted. An easy weeknight recipe. Wonderful. The entire family approved. Need 3 lbs. of clams for a main course for 4.I thought this was a wonderful creation! It's crispy but moist, and the flavors of membrillo, almonds, sherry, and citrus all stood out. I didn't serve it with anything, but creme fraiche is suggested, which would be nice.

Ours came out with more liquid then it looked like in the picture. It's a pretty easy dish to make, and the flavors were fine. Overall this was a fine dish, but I probably won't make it again in the near future. While the fish looked lovely when it came out of the oven and the fish itself tasted good, there was very little flavour at all from the marinade. Next time I think I’d add the lemon juice by the tablespoon to taste. I think it just washed out the flavours. This was a great treatment for a mediocre meat (Trader Joe's lamb). It was as tender as can be, and the flavors of sherry and herbs compensated for the meat's deficiency of same. I served it with two salads from other Spanish books, one with oranges and avocado, one with limas and romaine. Frankly, this is a little over-elaborate for home cooking. I simplified it in several ways. I cut the liver up so I could stir it into the salad instead of serving it on the side, and I made a single dressing from yoghurt, crushed garlic, salt, pepper, and lemon juice instead of two dressings, one yoghurt, one lemon. Quite tasty and nice as made, and I'm sure wonderful in the original, but too fussy for me. Born out of a desire to bring the wonderful tradition of Mediterranean food to the UK, the Moro restaurant was an immediate hit with British culinary critics.

Delicious, earthy-flavoured ribs. I cooked in the slow cooker on low for 8 hours to make this a weeknight meal and to make sure the ribs were very tender. After sauteeing the mushrooms, the cooking liquid was poured in with them to simmer for a few minutes before serving. Drain the salt cod and remove any skin or bones. Shred the cod between your fingers into soft, fibrous flakes. Transfer to a mixing bowl and add the peppers, tomatoes, half the parsley and the onion. Wonderful flavours and texture. Not an everyday ice cream but definitely one for when you're entertaining. Best served with copious amounts of luscious PX! Using a hand blender or food processor, blitz everything except the potatoes, peas and fish. Season with salt and pepper. Transfer to a wide, deep pan with a tight-fitting lid, add the potatoes and put over a medium to high heat. Bring to a simmer, pop the lid on and cook for 5 minutes.