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" 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
Start
Need
Money
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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
" 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
Seeds
True
Way
" 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
" Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online. "
Yotam Ottolenghi
Find
You
World
" The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. "
Yotam Ottolenghi
Quality
Dependent
Salad
" Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying. "
Yotam Ottolenghi
Light
Way
Vegetables
" Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking. "
Yotam Ottolenghi
You
Cooking
Exotic
" Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge. "
Yotam Ottolenghi
Challenge
You
Up
" 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
" It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth. "
Yotam Ottolenghi
Resistance
Against
Beat
" A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under. "
Yotam Ottolenghi
Great
Vegetables
Over
" Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish. "
Yotam Ottolenghi
Attractive
More
Texture
" Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture. "
Yotam Ottolenghi
Well
Things
Peak
" The unlikely combination of potatoes and pasta does appear in some Italian recipes. "
Yotam Ottolenghi
Recipes
Unlikely
Some
" Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour. "
Yotam Ottolenghi
Forget
Right
Reputation
" The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an absorber of things. "
Yotam Ottolenghi
Where
Knowledge
Things
" If the British Isles had an official vegetable, it would have to be the potato. "
Yotam Ottolenghi
Had
Would
Vegetable
" One man's trash is another man's treasure, and the by-product from one food can be perfect for making another. "
Yotam Ottolenghi
Treasure
Food
Man
" 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
" 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
Now
Ability
Like
" 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
" 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
" Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. "
Yotam Ottolenghi
Nuts
Little
Butter
" Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. "
Yotam Ottolenghi
Years
Dim
Over
" Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. "
Yotam Ottolenghi
Salad
Bad
Colour
" In vast parts of the world, people don't eat meat. "
Yotam Ottolenghi
Meat
Eat
Vast
" Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too. "
Yotam Ottolenghi
Sweetness
Use
White
" As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks. "
Yotam Ottolenghi
Cocktail
Cheesy
More
" I always pan-fry sprouts - it retains texture and enhances flavour. "
Yotam Ottolenghi
Enhances
Always
Texture
" 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