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" I tend to mean what I say: in life, generally; in recipes, certainly. "
Yotam Ottolenghi
Say
Generally
Life
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" Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish. "
Yotam Ottolenghi
Think
Find
Men
" Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy. "
Yotam Ottolenghi
Smoky
Give
Warm
" Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles. "
Yotam Ottolenghi
Mean
Winter
" The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. "
Yotam Ottolenghi
Perfect
Natural
Food
" In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. "
Yotam Ottolenghi
Long
Vegetables
Time
" There are tons of wonderful places to eat in London. "
Yotam Ottolenghi
Places
London
Eat
" I like to add something unusual to a dish. "
Yotam Ottolenghi
Dish
Like
Unusual
" Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour. "
Yotam Ottolenghi
Sugar
Nice
Low
" 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. "
Yotam Ottolenghi
Germ
Difference
Brown
" Gooseberries aren't just for creamy desserts and pies. "
Yotam Ottolenghi
Desserts
Just
" Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil. "
Yotam Ottolenghi
Great
Love
Oil
" I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly. "
Yotam Ottolenghi
Find
More
Rice
" Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online. "
Yotam Ottolenghi
Find
You
World
" Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south. "
Yotam Ottolenghi
Egg
Home
Pasta
" Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness. "
Yotam Ottolenghi
Breaking
Soothing
Both
" Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking. "
Yotam Ottolenghi
You
Cooking
Exotic
" Kirmizi biber has a sweet aroma and can vary in spiciness. "
Yotam Ottolenghi
Vary
Sweet
" The unlikely combination of potatoes and pasta does appear in some Italian recipes. "
Yotam Ottolenghi
Recipes
Unlikely
Some
" Plums are a good substitute for gooseberries. "
Yotam Ottolenghi
Good
Substitute
" 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
" Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet. "
Yotam Ottolenghi
Most
Vegetarian
Still
" Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get. "
Yotam Ottolenghi
Cooking
Fish
Time
" I enjoy meat, but I can do without it. "
Yotam Ottolenghi
Enjoy
Meat
I Can
" The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. "
Yotam Ottolenghi
Quality
Dependent
Salad
" Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf. "
Yotam Ottolenghi
You
Black
Leaf
" Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. "
Yotam Ottolenghi
World
Most
Mind
" Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything. "
Yotam Ottolenghi
Red
Dark
Go
" I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised. "
Yotam Ottolenghi
Way
White
Animal
" Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen. "
Yotam Ottolenghi
Kitchen
Go
Life
" My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity. "
Yotam Ottolenghi
Sharp
Intensity
Sweet