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" Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating. "
Yotam Ottolenghi
Me
Breakfast
You
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" I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else. "
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" Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online. "
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" These days, meals are more open to personal preferences. People like to serve themselves. "
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" My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad. "
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" The differences between a tart, a pie and a quiche are a blur. "
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" Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking. "
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" I just don't tend to cook eggplant at home. "
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" The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too. "
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" Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple. "
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" I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects. "
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" Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups. "
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" Pasta with melted cheese is the one thing I could eat over and over again. "
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" Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. "
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" There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters. "
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Home
" Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad. "
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" The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier. "
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Germ
Difference
Brown
" 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. "
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" Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time. "
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" The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. "
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Natural
Food
" As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks. "
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Cocktail
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" When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking. "
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" Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles. "
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" 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. "
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" Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian! "
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" Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender. "
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" I do support people eating more vegetables. It's a good thing to do. "
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" Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes. "
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Building
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Some
" Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle. "
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Thinly
Word
Cut
" Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours. "
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Milk
Colour
" Recipes can be incredibly vague where chillies are concerned. "
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