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" Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses. "
Yotam Ottolenghi
Fresher
Light
Go
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" Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices. "
Yotam Ottolenghi
Like
Why
Rice
" 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
" 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
" The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness. "
Yotam Ottolenghi
Being
Fresh
Green
" Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. "
Yotam Ottolenghi
Ingredients
Own
List
" Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying. "
Yotam Ottolenghi
Sweet
Find
Job
" There are tons of wonderful places to eat in London. "
Yotam Ottolenghi
Places
London
Eat
" Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise. "
Yotam Ottolenghi
Young
Way
Food
" 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
You
Black
Leaf
" 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
" Orange blossom water would make a magical addition to your store cupboard. "
Yotam Ottolenghi
Orange
Magical
Blossom
" 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
Life
Choose
Go
" 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
Great
Difference
Bread
" Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth. "
Yotam Ottolenghi
Sweet
Arabic
Cooking
" Marinating chicken in miso adds lots of character to the meat with little work. "
Yotam Ottolenghi
Meat
Chicken
Work
" I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue. "
Yotam Ottolenghi
Like
Food
Adapt
" In vast parts of the world, people don't eat meat. "
Yotam Ottolenghi
Meat
Eat
Vast
" 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
Vine
Avoid
Cook
" Kirmizi biber has a sweet aroma and can vary in spiciness. "
Yotam Ottolenghi
Vary
Sweet
" There is nothing like a good old recipe. If it has lasted, then it is good. "
Yotam Ottolenghi
Nothing
Like
Good
" The combination of olive oil, garlic and lemon juice lifts the spirits in winter. "
Yotam Ottolenghi
Garlic
Spirits
Oil
" Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen. "
Yotam Ottolenghi
Kitchen
Go
Life
" 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. "
Yotam Ottolenghi
You
Simple
Say
" 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
" Food can bring people together in a way nothing else could. "
Yotam Ottolenghi
Together
People
Way
" Gooseberries aren't just for creamy desserts and pies. "
Yotam Ottolenghi
Desserts
Just
" 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. "
Yotam Ottolenghi
Kind
Food
See
" Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get. "
Yotam Ottolenghi
Cooking
Fish
Time
" For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation. "
Yotam Ottolenghi
Bird
Think
People
" Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about a spread of individual birds on the Christmas table. "
Yotam Ottolenghi
May
Christmas
Refreshing