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" Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well. "
Yotam Ottolenghi
Shape
Substitute
Swiss
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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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Salad
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" Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments. "
Yotam Ottolenghi
Fancy
Been
Restaurant
" If I must choose between healthy and tasty, I go for the second: having only one life to waste, it might as well be a pleasurable one. "
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Choose
Go
" I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result. "
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Love
Result
Too Much
" Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity. "
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Eating
Like
" Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. "
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Sharpness
Come
Hard
" For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid. "
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Build
Christmas
" Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too. "
Yotam Ottolenghi
Sweetness
Use
White
" I don't do guilt. Whatever I do, I do it happily. "
Yotam Ottolenghi
Whatever
Happily
Guilt
" 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
" 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
" A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl. "
Yotam Ottolenghi
Must
Bowl
Perfect
" Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. "
Yotam Ottolenghi
Nuts
Little
Butter
" I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top. "
Yotam Ottolenghi
Food
Hot
Day
" Mackerel is sustainable and healthy. "
Yotam Ottolenghi
Healthy
Sustainable
" There is nothing like a good old recipe. If it has lasted, then it is good. "
Yotam Ottolenghi
Nothing
Like
Good
" Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour. "
Yotam Ottolenghi
Sugar
Nice
Low
" Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet. "
Yotam Ottolenghi
Most
Vegetarian
Still
" 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
" 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
" Brussels sprouts are really quite versatile. "
Yotam Ottolenghi
Versatile
Brussels
Quite
" The combination of olive oil, garlic and lemon juice lifts the spirits in winter. "
Yotam Ottolenghi
Garlic
Spirits
Oil
" There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion, and either you belong or you don't belong. "
Yotam Ottolenghi
Now
Kind
Belong
" 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
" Dinner parties are still highly popular, and I believe they always will be. "
Yotam Ottolenghi
Believe
Will
I Believe
" Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth. "
Yotam Ottolenghi
Sweet
Arabic
Cooking
" 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
" Kibbeh comes in all forms, but most feature bulgur and meat. "
Yotam Ottolenghi
Forms
Feature
Most
" One man's trash is another man's treasure, and the by-product from one food can be perfect for making another. "
Yotam Ottolenghi
Treasure
Food
Man
" When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong. "
Yotam Ottolenghi
People
Father
Wrong