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" 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
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" I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour. "
Yotam Ottolenghi
Complex
Animal
Create
" 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
" 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
" What makes maftoul worth celebrating is that it's so easy and forgiving to cook. "
Yotam Ottolenghi
Worth
Cook
Forgiving
" 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
" 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
" I always pan-fry sprouts - it retains texture and enhances flavour. "
Yotam Ottolenghi
Enhances
Always
Texture
" 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. "
Yotam Ottolenghi
Fig
Apple
Anything
" A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. "
Yotam Ottolenghi
Shallow
Way
Than
" If you can't taste an ingredient, you have to ask yourself why it is there. "
Yotam Ottolenghi
Ask
You
Yourself
" There are tons of wonderful places to eat in London. "
Yotam Ottolenghi
Places
London
Eat
" Good asparagus needs minimal treatment and is best eaten with few other ingredients. "
Yotam Ottolenghi
Needs
Other
Good
" 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. "
Yotam Ottolenghi
Light
Milk
Colour
" 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
" Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy. "
Yotam Ottolenghi
Baby
Sweet
Sausage
" If I am honest, my food is actually quite far removed from both the food of my mother and my father. "
Yotam Ottolenghi
Food
Father
Honest
" On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table. "
Yotam Ottolenghi
More
Table
Intimacy
" Blanching the cloves removes the harsh and bitter bite of raw garlic. "
Yotam Ottolenghi
Bite
Raw
Harsh
" My dad makes food with very few delicate flavours. "
Yotam Ottolenghi
Food
Delicate
Makes
" 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
" Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. "
Yotam Ottolenghi
Without
Sugar
Fried
" Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking. "
Yotam Ottolenghi
Up
Pumpkin
Off
" Greek yogurt with some olive oil stirred in can transform many dishes. "
Yotam Ottolenghi
Oil
Olive
Some
" 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
" 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
" There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs. "
Yotam Ottolenghi
Orange
Than
Nothing
" In vast parts of the world, people don't eat meat. "
Yotam Ottolenghi
Meat
Eat
Vast
" 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
" 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
" The unlikely combination of potatoes and pasta does appear in some Italian recipes. "
Yotam Ottolenghi
Recipes
Unlikely
Some