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" Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing. "
Yotam Ottolenghi
Spice
Richness
Makes
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" Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown? "
Yotam Ottolenghi
Pie
Put
Best
" I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much. "
Yotam Ottolenghi
Just
Own
Admit
" Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. "
Yotam Ottolenghi
World
Most
Mind
" Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. "
Yotam Ottolenghi
Same
Processes
Depth
" Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish. "
Yotam Ottolenghi
Prepare
White
Hot
" The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness. "
Yotam Ottolenghi
Being
Fresh
Green
" 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
" Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture. "
Yotam Ottolenghi
Well
Things
Peak
" 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
" I have had to come to terms with the fact that I am hooked on Twitter. Not good. "
Yotam Ottolenghi
Come
Am
Fact
" Brussels sprouts are really quite versatile. "
Yotam Ottolenghi
Versatile
Brussels
Quite
" Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. "
Yotam Ottolenghi
Fish
Vegetables
Meat
" The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. "
Yotam Ottolenghi
Lighten
Both
Up
" Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes. "
Yotam Ottolenghi
Wonderful
Busy
Cook
" Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf. "
Yotam Ottolenghi
You
Black
Leaf
" 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
" 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
" I always pan-fry sprouts - it retains texture and enhances flavour. "
Yotam Ottolenghi
Enhances
Always
Texture
" Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating. "
Yotam Ottolenghi
Me
Breakfast
You
" I like to add something unusual to a dish. "
Yotam Ottolenghi
Dish
Like
Unusual
" Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes. "
Yotam Ottolenghi
Building
Spice
Some
" Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about a spread of individual birds on the Christmas table. "
Yotam Ottolenghi
May
Christmas
Refreshing
" Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. "
Yotam Ottolenghi
Salad
Bad
Colour
" As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming. "
Yotam Ottolenghi
You
More
Sweet
" There are tons of wonderful places to eat in London. "
Yotam Ottolenghi
Places
London
Eat
" Believe it or not, I'm as much a fan of a supper shortcut as the next person. "
Yotam Ottolenghi
Supper
Much
Believe
" Kirmizi biber has a sweet aroma and can vary in spiciness. "
Yotam Ottolenghi
Vary
Sweet
" Tel Aviv is the most exciting place to eat in Israel. "
Yotam Ottolenghi
Place
Eat
Exciting
" Panko are the elite of the breadcrumb world because they stay so crunchy and light. "
Yotam Ottolenghi
Elite
Stay
Because
" For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation. "
Yotam Ottolenghi
Bird
Think
People