Get QuoteDark Inspirational Quotes App

" Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup. "

Yotam Ottolenghi

Related Quotes:

" 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

" If I must choose between healthy and tasty, I go for the second: having only one life to waste, it might as well be a pleasurable one. "

Yotam Ottolenghi

" I love dishes that feature the various shades of a single colour, making you stop to check what's in there. "

Yotam Ottolenghi

" 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

" Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way. "

Yotam Ottolenghi

" Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves. "

Yotam Ottolenghi

" Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible. "

Yotam Ottolenghi

" Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish. "

Yotam Ottolenghi

" The way to entice people into cooking is to cook delicious things. "

Yotam Ottolenghi

" Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. "

Yotam Ottolenghi

" Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes. "

Yotam Ottolenghi

" The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough. "

Yotam Ottolenghi

" Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks. "

Yotam Ottolenghi

" For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much nicer to it. "

Yotam Ottolenghi

" The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. "

Yotam Ottolenghi

" 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

" Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity. "

Yotam Ottolenghi

" Miso makes a soup loaded with flavour that saves you the hassle of making stock. "

Yotam Ottolenghi

" Amaranth, the world's most nutritious grain, is available from health food stores. "

Yotam Ottolenghi

" I enjoy meat, but I can do without it. "

Yotam Ottolenghi

" 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

" Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards. "

Yotam Ottolenghi

" I don't do guilt. Whatever I do, I do it happily. "

Yotam Ottolenghi

" When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong. "

Yotam Ottolenghi

" Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups. "

Yotam Ottolenghi

" I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices. "

Yotam Ottolenghi

" My dad makes food with very few delicate flavours. "

Yotam Ottolenghi

" It's well worth making your own harissa, but there are some very good commercial varieties. "

Yotam Ottolenghi

" Halva works brilliantly in ice-cream. "

Yotam Ottolenghi

" 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