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" 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
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" Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle. "
Yotam Ottolenghi
Thinly
Word
Cut
" My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness. "
Yotam Ottolenghi
Almost
Cheesy
Classic
" Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder? "
Yotam Ottolenghi
Children
Chocolate
Together
" I can't stand recipes that don't have background. "
Yotam Ottolenghi
Stand
Background
Recipes
" Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there. "
Yotam Ottolenghi
Always
Salad
Matter
" Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown? "
Yotam Ottolenghi
Pie
Put
Best
" 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
" Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth. "
Yotam Ottolenghi
Sweet
Arabic
Cooking
" 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
" Herbs deserve to be used much more liberally. "
Yotam Ottolenghi
Herbs
Much
Deserve
" The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. "
Yotam Ottolenghi
Quality
Dependent
Salad
" Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. "
Yotam Ottolenghi
Sharpness
Come
Hard
" These days, meals are more open to personal preferences. People like to serve themselves. "
Yotam Ottolenghi
People
Personal
Like
" There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening. "
Yotam Ottolenghi
Unique
Evening
Eating
" I've been accused of having very long ingredient lists, and I guess there's some truth in that. "
Yotam Ottolenghi
Having
Truth
Some
" 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. "
Yotam Ottolenghi
Rice
Used
Reason
" Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth. "
Yotam Ottolenghi
Face
Own
Soup
" When it comes to the battle of the molluscs, cephalopods win tentacles down. "
Yotam Ottolenghi
Down
Battle
Win
" 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
" 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
" Kirmizi biber has a sweet aroma and can vary in spiciness. "
Yotam Ottolenghi
Vary
Sweet
" 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
" Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf. "
Yotam Ottolenghi
Kitchen
Ingredients
Many
" There are tons of wonderful places to eat in London. "
Yotam Ottolenghi
Places
London
Eat
" The combination of olive oil, garlic and lemon juice lifts the spirits in winter. "
Yotam Ottolenghi
Garlic
Spirits
Oil
" The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. "
Yotam Ottolenghi
Slow
Unique
Cooking
" Pasta with melted cheese is the one thing I could eat over and over again. "
Yotam Ottolenghi
Could
Over
Pasta
" Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit. "
Yotam Ottolenghi
Day
Best
Breakfast
" Marinating chicken in miso adds lots of character to the meat with little work. "
Yotam Ottolenghi
Meat
Chicken
Work
" 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