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" Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour. "
Yotam Ottolenghi
Forget
Right
Reputation
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" There is nothing like a good old recipe. If it has lasted, then it is good. "
Yotam Ottolenghi
Nothing
Like
Good
" Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time. "
Yotam Ottolenghi
Out
Waste Of Time
Waste
" My dad makes food with very few delicate flavours. "
Yotam Ottolenghi
Food
Delicate
Makes
" 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
" Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. "
Yotam Ottolenghi
Fish
Vegetables
Meat
" 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
" 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
" 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
" 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
" 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
" 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
" I have yet to meet a carnivore who doesn't love a sausage roll. "
Yotam Ottolenghi
Sausage
Meet
Love
" Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. "
Yotam Ottolenghi
Same
Processes
Depth
" Food was always important in my family, but I didn't think of it as a vocation until a later point in life. "
Yotam Ottolenghi
Important
Food
Family
" TV chefs are not responsible for people's consumption of fibre; this is not our job. "
Yotam Ottolenghi
Consumption
Job
Responsible
" 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
" Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown? "
Yotam Ottolenghi
Pie
Put
Best
" Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others. "
Yotam Ottolenghi
Like
More
Others
" There are tons of wonderful places to eat in London. "
Yotam Ottolenghi
Places
London
Eat
" Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks. "
Yotam Ottolenghi
Ingredient
Because
Leaves
" 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
" I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature. "
Yotam Ottolenghi
Juice
Young
Nature
" I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much. "
Yotam Ottolenghi
Just
Own
Admit
" 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
" 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
" If you can't taste an ingredient, you have to ask yourself why it is there. "
Yotam Ottolenghi
Ask
You
Yourself
" 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
People
Father
Wrong
" The combination of olive oil, garlic and lemon juice lifts the spirits in winter. "
Yotam Ottolenghi
Garlic
Spirits
Oil
" 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
Father
Salad
Oil
" 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