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" My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs. "
Yotam Ottolenghi
Red
Tongue
Sweet
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" 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. "
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" The unlikely combination of potatoes and pasta does appear in some Italian recipes. "
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" 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. "
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" 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. "
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New
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" 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. "
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" The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix. "
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Herbs
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" I have yet to meet a carnivore who doesn't love a sausage roll. "
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" Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online. "
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" 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. "
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" The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone is cooking something, and just watch them do it. That's my idea of fun. "
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" Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to. "
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" Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. "
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Salad
Bad
Colour
" 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. "
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Now
Ability
Like
" 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. "
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Food
Change
People
" In vast parts of the world, people don't eat meat. "
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Meat
Eat
Vast
" Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. "
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Ingredients
Own
List
" New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs. "
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Pink
Fresh
Shoulder
" Miso makes a soup loaded with flavour that saves you the hassle of making stock. "
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You
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" On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was. "
Yotam Ottolenghi
Taste
Wrong
Against
" Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form. "
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Shape
System
School
" Tel Aviv is the most exciting place to eat in Israel. "
Yotam Ottolenghi
Place
Eat
Exciting
" Healthy is in the eye of the beholder. "
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Beholder
Eye
Healthy
" 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
" 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
" Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. "
Yotam Ottolenghi
Delicate
Cooking
Great
" Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil. "
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Days
Just
Lazy
" 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
" 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
" Halva works brilliantly in ice-cream. "
Yotam Ottolenghi
Ice-Cream
Works
Brilliantly
" 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