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" It's well worth making your own harissa, but there are some very good commercial varieties. "
Yotam Ottolenghi
Your
Good
Own
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" Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside. "
Yotam Ottolenghi
Moment
Always
Table
" Miso makes a soup loaded with flavour that saves you the hassle of making stock. "
Yotam Ottolenghi
You
Loaded
Makes
" 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
" I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for. "
Yotam Ottolenghi
Desert
Happy
True
" Apart from its famous healing properties, manuka has a strong, woody flavour. "
Yotam Ottolenghi
Apart
Healing
Famous
" My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness. "
Yotam Ottolenghi
Almost
Cheesy
Classic
" 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
" 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
" Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian! "
Yotam Ottolenghi
Easy
Television
Pizza
" Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. "
Yotam Ottolenghi
Always
Fish
Little
" Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth. "
Yotam Ottolenghi
Sweet
Arabic
Cooking
" Kirmizi biber has a sweet aroma and can vary in spiciness. "
Yotam Ottolenghi
Vary
Sweet
" Mackerel is sustainable and healthy. "
Yotam Ottolenghi
Healthy
Sustainable
" 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
" Food can bring people together in a way nothing else could. "
Yotam Ottolenghi
Together
People
Way
" Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups. "
Yotam Ottolenghi
Winter
Roots
More
" 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
" 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
" When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking. "
Yotam Ottolenghi
Enough
Water
Pasta
" I like to add something unusual to a dish. "
Yotam Ottolenghi
Dish
Like
Unusual
" Believe it or not, I'm as much a fan of a supper shortcut as the next person. "
Yotam Ottolenghi
Supper
Much
Believe
" The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. "
Yotam Ottolenghi
Perfect
Natural
Food
" One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another. "
Yotam Ottolenghi
Food
Change
People
" Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. "
Yotam Ottolenghi
Delicate
Cooking
Great
" Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long. "
Yotam Ottolenghi
Remember
Too
Cook
" 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
" People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich. "
Yotam Ottolenghi
Rich
Always
Cheese
" TV chefs are not responsible for people's consumption of fibre; this is not our job. "
Yotam Ottolenghi
Consumption
Job
Responsible
" Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online. "
Yotam Ottolenghi
Sea
Looks
Health
" The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness. "
Yotam Ottolenghi
Being
Fresh
Green