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" You can really taste the difference between a shop-bought and a good homemade mayo. "
Yotam Ottolenghi
You
Homemade
Taste
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" 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
" Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well. "
Yotam Ottolenghi
Shape
Substitute
Swiss
" Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way. "
Yotam Ottolenghi
Happen
Some
Texture
" Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy. "
Yotam Ottolenghi
Smoky
Give
Warm
" I just don't tend to cook eggplant at home. "
Yotam Ottolenghi
Cook
Just
Tend
" Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online. "
Yotam Ottolenghi
Sea
Looks
Health
" Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations. "
Yotam Ottolenghi
Personal
Different
Little
" 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. "
Yotam Ottolenghi
Life
Choose
Go
" Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. "
Yotam Ottolenghi
Without
Sugar
Fried
" 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
" What makes maftoul worth celebrating is that it's so easy and forgiving to cook. "
Yotam Ottolenghi
Worth
Cook
Forgiving
" These days, meals are more open to personal preferences. People like to serve themselves. "
Yotam Ottolenghi
People
Personal
Like
" Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to. "
Yotam Ottolenghi
Cooking
Meals
Eating
" The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries. "
Yotam Ottolenghi
Serious
Over
Power
" Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. "
Yotam Ottolenghi
Delicate
Cooking
Great
" 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
" 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. "
Yotam Ottolenghi
Herbs
Mix
Mexican
" There are tons of wonderful places to eat in London. "
Yotam Ottolenghi
Places
London
Eat
" TV chefs are not responsible for people's consumption of fibre; this is not our job. "
Yotam Ottolenghi
Consumption
Job
Responsible
" Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes. "
Yotam Ottolenghi
Building
Spice
Some
" 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
" Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity. "
Yotam Ottolenghi
Up
Eating
Like
" Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff. "
Yotam Ottolenghi
Ingredients
Many
Stuff
" 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
" For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade. "
Yotam Ottolenghi
Cake
Age
Birthday
" 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
" My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity. "
Yotam Ottolenghi
Sharp
Intensity
Sweet
" A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement. "
Yotam Ottolenghi
Food
Treasure
Even
" Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you. "
Yotam Ottolenghi
Conflict
You
Very
" I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly. "
Yotam Ottolenghi
Find
More
Rice