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" Believe it or not, I'm as much a fan of a supper shortcut as the next person. "
Yotam Ottolenghi
Supper
Much
Believe
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" TV chefs are not responsible for people's consumption of fibre; this is not our job. "
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" The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries. "
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Serious
Over
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" In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. "
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Long
Vegetables
Time
" Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy. "
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Baby
Sweet
Sausage
" Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes. "
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Used
Rice
Red
" Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time. "
Yotam Ottolenghi
Out
Waste Of Time
Waste
" Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. "
Yotam Ottolenghi
Sharpness
Come
Hard
" As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming. "
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You
More
Sweet
" After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference. "
Yotam Ottolenghi
I Am
Time
Cooking
" Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards. "
Yotam Ottolenghi
Your
You
Vegetarian
" The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue. "
Yotam Ottolenghi
Tongue
Way
Core
" Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others. "
Yotam Ottolenghi
Like
More
Others
" Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. "
Yotam Ottolenghi
Years
Dim
Over
" On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was. "
Yotam Ottolenghi
Taste
Wrong
Against
" Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge. "
Yotam Ottolenghi
Date
Over
Natural
" Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae. "
Yotam Ottolenghi
Three
Vegetables
Green
" My dad makes food with very few delicate flavours. "
Yotam Ottolenghi
Food
Delicate
Makes
" It's well worth making your own harissa, but there are some very good commercial varieties. "
Yotam Ottolenghi
Your
Good
Own
" For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid. "
Yotam Ottolenghi
Me
Build
Christmas
" Orange blossom water would make a magical addition to your store cupboard. "
Yotam Ottolenghi
Orange
Magical
Blossom
" I've been accused of having very long ingredient lists, and I guess there's some truth in that. "
Yotam Ottolenghi
Having
Truth
Some
" I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature. "
Yotam Ottolenghi
Juice
Young
Nature
" Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work. "
Yotam Ottolenghi
Kind
Food
See
" Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise. "
Yotam Ottolenghi
Young
Way
Food
" My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs. "
Yotam Ottolenghi
Red
Tongue
Sweet
" Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. "
Yotam Ottolenghi
Fish
Vegetables
Meat
" Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses. "
Yotam Ottolenghi
Fresher
Light
Go
" Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying. "
Yotam Ottolenghi
Sweet
Find
Job
" Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot. "
Yotam Ottolenghi
Morning
Pastry
Way
" Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. "
Yotam Ottolenghi
World
Most
Mind