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" 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
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" Taleggio is the perfect cheese to melt over a warm dish. "
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Perfect
Warm
Over
" My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness. "
Yotam Ottolenghi
Almost
Cheesy
Classic
" 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
" Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet. "
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Most
Vegetarian
Still
" Brussels sprouts are really quite versatile. "
Yotam Ottolenghi
Versatile
Brussels
Quite
" Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards. "
Yotam Ottolenghi
Your
You
Vegetarian
" Amaranth, the world's most nutritious grain, is available from health food stores. "
Yotam Ottolenghi
Food
World
Stores
" Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. "
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Always
Fish
Little
" 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
Unique
Evening
Eating
" 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
" New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs. "
Yotam Ottolenghi
Pink
Fresh
Shoulder
" Even in the busiest kitchen, there's always a point at the end of the day when you go home. "
Yotam Ottolenghi
Day
Kitchen
Home
" Halva works brilliantly in ice-cream. "
Yotam Ottolenghi
Ice-Cream
Works
Brilliantly
" 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
" Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish. "
Yotam Ottolenghi
Prepare
White
Hot
" Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient. "
Yotam Ottolenghi
Little
Raw
Planning
" 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
" 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
" 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
Find
More
Rice
" Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations. "
Yotam Ottolenghi
Personal
Different
Little
" 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
Pastry
Said
Years
" 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
" If the British Isles had an official vegetable, it would have to be the potato. "
Yotam Ottolenghi
Had
Would
Vegetable
" Marinating chicken in miso adds lots of character to the meat with little work. "
Yotam Ottolenghi
Meat
Chicken
Work
" 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
" The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue. "
Yotam Ottolenghi
Tongue
Way
Core
" Dinner parties are still highly popular, and I believe they always will be. "
Yotam Ottolenghi
Believe
Will
I Believe
" 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
" I don't do guilt. Whatever I do, I do it happily. "
Yotam Ottolenghi
Whatever
Happily
Guilt
" The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too. "
Yotam Ottolenghi
New
Vegetables
Too