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" Gooseberries aren't just for creamy desserts and pies. "
Yotam Ottolenghi
Desserts
Just
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" For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade. "
Yotam Ottolenghi
Cake
Age
Birthday
" In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. "
Yotam Ottolenghi
Long
Vegetables
Time
" The differences between a tart, a pie and a quiche are a blur. "
Yotam Ottolenghi
Between
Differences
Tart
" 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
" Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me. "
Yotam Ottolenghi
Even
Recipes
Me
" 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
" As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming. "
Yotam Ottolenghi
You
More
Sweet
" 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
" Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well. "
Yotam Ottolenghi
Smoked
Cheese
Italian
" 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
" The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit. "
Yotam Ottolenghi
Kitchen
Crush
Tough
" The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries. "
Yotam Ottolenghi
Serious
Over
Power
" 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
Used
Rice
Red
" 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
" Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile. "
Yotam Ottolenghi
Pasta
Rice
Italy
" Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south. "
Yotam Ottolenghi
Egg
Home
Pasta
" If you can't taste an ingredient, you have to ask yourself why it is there. "
Yotam Ottolenghi
Ask
You
Yourself
" Brussels sprouts are really quite versatile. "
Yotam Ottolenghi
Versatile
Brussels
Quite
" Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. "
Yotam Ottolenghi
Nuts
Little
Butter
" The combination of olive oil, garlic and lemon juice lifts the spirits in winter. "
Yotam Ottolenghi
Garlic
Spirits
Oil
" I tend to mean what I say: in life, generally; in recipes, certainly. "
Yotam Ottolenghi
Say
Generally
Life
" Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. "
Yotam Ottolenghi
Sharpness
Come
Hard
" Apart from its famous healing properties, manuka has a strong, woody flavour. "
Yotam Ottolenghi
Apart
Healing
Famous
" It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth. "
Yotam Ottolenghi
Resistance
Against
Beat
" 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
" Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. "
Yotam Ottolenghi
World
Most
Mind
" There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs. "
Yotam Ottolenghi
Orange
Than
Nothing
" 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
" On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table. "
Yotam Ottolenghi
More
Table
Intimacy
" The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. "
Yotam Ottolenghi
Quality
Dependent
Salad