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" A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under. "
Yotam Ottolenghi
Great
Vegetables
Over
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" Greek yogurt with some olive oil stirred in can transform many dishes. "
Yotam Ottolenghi
Oil
Olive
Some
" 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. "
Yotam Ottolenghi
Partner
Lamb
Quiet
" Halva works brilliantly in ice-cream. "
Yotam Ottolenghi
Ice-Cream
Works
Brilliantly
" A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. "
Yotam Ottolenghi
Great
Sweet
Spring
" 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
" Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. "
Yotam Ottolenghi
Nuts
Little
Butter
" Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity. "
Yotam Ottolenghi
Up
Eating
Like
" 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. "
Yotam Ottolenghi
Enough
Water
Pasta
" I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit. "
Yotam Ottolenghi
Left
Years
Cooking
" Amaranth, the world's most nutritious grain, is available from health food stores. "
Yotam Ottolenghi
Food
World
Stores
" When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel stand was mediocre or worse. "
Yotam Ottolenghi
Street
Stand
Kid
" 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. "
Yotam Ottolenghi
Things
Will
Water
" Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments. "
Yotam Ottolenghi
Fancy
Been
Restaurant
" 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
" 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
" One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt. "
Yotam Ottolenghi
Juice
Mixed
Shaped
" Gooseberries aren't just for creamy desserts and pies. "
Yotam Ottolenghi
Desserts
Just
" 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
" 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
" I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for. "
Yotam Ottolenghi
Desert
Happy
True
" Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does. "
Yotam Ottolenghi
Now
Ability
Like
" I always pan-fry sprouts - it retains texture and enhances flavour. "
Yotam Ottolenghi
Enhances
Always
Texture
" You can really taste the difference between a shop-bought and a good homemade mayo. "
Yotam Ottolenghi
You
Homemade
Taste
" Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. "
Yotam Ottolenghi
Salad
Bad
Colour
" Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. "
Yotam Ottolenghi
Same
Processes
Depth
" 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. "
Yotam Ottolenghi
Shape
System
School
" 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
" The way to entice people into cooking is to cook delicious things. "
Yotam Ottolenghi
Way
Things
People
" 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
" Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute. "
Yotam Ottolenghi
Sweet
Sharp
Sauce