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" The combination of olive oil, garlic and lemon juice lifts the spirits in winter. "
Yotam Ottolenghi
Garlic
Spirits
Oil
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" Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long. "
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" 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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" Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking. "
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" 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. "
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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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" Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes. "
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" The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough. "
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" If you can't taste an ingredient, you have to ask yourself why it is there. "
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" In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. "
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Long
Vegetables
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" I can't stand recipes that don't have background. "
Yotam Ottolenghi
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" Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. "
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" The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. "
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" Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. "
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Your
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" Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil. "
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Love
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" Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff. "
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Ingredients
Many
Stuff
" 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. "
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Enough
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" I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world. "
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" The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness. "
Yotam Ottolenghi
Being
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Green
" How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks. "
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Vegetables
Water
Alone
" The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit. "
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Kitchen
Crush
Tough
" 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
Mix
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" Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf. "
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Kitchen
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" Plums are a good substitute for gooseberries. "
Yotam Ottolenghi
Good
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" Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices. "
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Rice
" Miso makes a soup loaded with flavour that saves you the hassle of making stock. "
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" 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
" There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters. "
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Well
Moment
Home
" I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices. "
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Great
Apple
Sweet
" 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
" Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth. "
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Face
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Soup