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" I've been accused of having very long ingredient lists, and I guess there's some truth in that. "
Yotam Ottolenghi
Having
Truth
Some
Related Quotes:
" 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
" Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened. "
Yotam Ottolenghi
Sweet
Only
Adulthood
" You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet. "
Yotam Ottolenghi
Hand
You
Pasta
" My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness. "
Yotam Ottolenghi
Almost
Cheesy
Classic
" Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. "
Yotam Ottolenghi
Ingredients
Own
List
" 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
" Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes. "
Yotam Ottolenghi
Building
Spice
Some
" 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
" Panko are the elite of the breadcrumb world because they stay so crunchy and light. "
Yotam Ottolenghi
Elite
Stay
Because
" If the British Isles had an official vegetable, it would have to be the potato. "
Yotam Ottolenghi
Had
Would
Vegetable
" Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute. "
Yotam Ottolenghi
Sweet
Sharp
Sauce
" Brussels sprouts are really quite versatile. "
Yotam Ottolenghi
Versatile
Brussels
Quite
" Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae. "
Yotam Ottolenghi
Three
Vegetables
Green
" In vast parts of the world, people don't eat meat. "
Yotam Ottolenghi
Meat
Eat
Vast
" 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
" Halva works brilliantly in ice-cream. "
Yotam Ottolenghi
Ice-Cream
Works
Brilliantly
" 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
" I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised. "
Yotam Ottolenghi
Way
White
Animal
" Gooseberries aren't just for creamy desserts and pies. "
Yotam Ottolenghi
Desserts
Just
" You can really taste the difference between a shop-bought and a good homemade mayo. "
Yotam Ottolenghi
You
Homemade
Taste
" 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
" Amaranth, the world's most nutritious grain, is available from health food stores. "
Yotam Ottolenghi
Food
World
Stores
" Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there. "
Yotam Ottolenghi
Always
Salad
Matter
" Marinating chicken in miso adds lots of character to the meat with little work. "
Yotam Ottolenghi
Meat
Chicken
Work
" Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables. "
Yotam Ottolenghi
Like
People
Dinner
" Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise. "
Yotam Ottolenghi
Young
Way
Food
" 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
" Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness. "
Yotam Ottolenghi
Breaking
Soothing
Both
" 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
" Vegetarians in general don't like me. "
Yotam Ottolenghi
General
Me
Like