Get QuoteDark Inspirational Quotes App

" Even in the busiest kitchen, there's always a point at the end of the day when you go home. "

Yotam Ottolenghi

Related Quotes:

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

Yotam Ottolenghi

" 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

" Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient. "

Yotam Ottolenghi

" 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

" 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

" Panko are the elite of the breadcrumb world because they stay so crunchy and light. "

Yotam Ottolenghi

" Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. "

Yotam Ottolenghi

" 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

" My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad. "

Yotam Ottolenghi

" The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. "

Yotam Ottolenghi

" Kirmizi biber has a sweet aroma and can vary in spiciness. "

Yotam Ottolenghi

" I like to add something unusual to a dish. "

Yotam Ottolenghi

" 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

" Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish. "

Yotam Ottolenghi

" The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix. "

Yotam Ottolenghi

" Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses. "

Yotam Ottolenghi

" 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

" The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness. "

Yotam Ottolenghi

" Herbs deserve to be used much more liberally. "

Yotam Ottolenghi

" Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" I've been accused of having very long ingredient lists, and I guess there's some truth in that. "

Yotam Ottolenghi

" Food can bring people together in a way nothing else could. "

Yotam Ottolenghi

" A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement. "

Yotam Ottolenghi

" 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

" 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 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

" 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

" Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. "

Yotam Ottolenghi

" It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth. "

Yotam Ottolenghi