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" 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
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" You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore. "
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I Am
You
I Am What I Am
" Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle. "
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Word
Cut
" If the British Isles had an official vegetable, it would have to be the potato. "
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Would
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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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Oil
" I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top. "
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Hot
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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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Simple
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" Orange blossom water would make a magical addition to your store cupboard. "
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Magical
Blossom
" Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form. "
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Shape
System
School
" 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. "
Yotam Ottolenghi
Pastry
Said
Years
" I've been accused of having very long ingredient lists, and I guess there's some truth in that. "
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Some
" Halva works brilliantly in ice-cream. "
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Ice-Cream
Works
Brilliantly
" The unlikely combination of potatoes and pasta does appear in some Italian recipes. "
Yotam Ottolenghi
Recipes
Unlikely
Some
" One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another. "
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Food
Change
People
" Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks. "
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Ingredient
Because
Leaves
" Marinating chicken in miso adds lots of character to the meat with little work. "
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Meat
Chicken
Work
" A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement. "
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Treasure
Even
" If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy. "
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Some People
Eye
Food
" The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. "
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Rice
Food
Every Day
" 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
" Good asparagus needs minimal treatment and is best eaten with few other ingredients. "
Yotam Ottolenghi
Needs
Other
Good
" Mackerel is sustainable and healthy. "
Yotam Ottolenghi
Healthy
Sustainable
" The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix. "
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Herbs
Mix
Mexican
" Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables. "
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Like
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" One man's trash is another man's treasure, and the by-product from one food can be perfect for making another. "
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Treasure
Food
Man
" Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. "
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Always
Fish
Little
" Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses. "
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Fresher
Light
Go
" 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. "
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Three
Vegetables
Green
" Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup. "
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Love
Me
" 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. "
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" Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. "
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Most
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