Ottolenghi

  • The cookbook

    It took us, Yotam and Sami, a whole year, and many hours of testing and tasting to put together our first collection of recipes. The Cookbook, finally out on the 1st of May 2008, is published by Ebury press, cover price £25. You can order it from Amazon, Play, Waterstone’s...
  • Vietnam mini-adventure

    The pollution almost did me in. I am back from a short visit to Vietnam, where I took in some of the filthiest air on the planet with some of the most incredibly delicious food. First, 24 hours in Hong Kong. Despite jetlag, I dragged my lazy bones to the...
  • Orange and pistachio marshmallows

    Try making these for a posh bonfire. It isn’t that simple, though, as it requires boiling sugar to a certain point. You will need a sugar thermometer and a strong free-standing mixer. Note that we don’t roast the pistachios so that they keep their vibrant green colour. Serves about 10...
  • Cooking classes

    Over the past few years we have been nurturing a close collaboration with Leiths school of food and wine, now based in Chiswick. As well as guest chef classes given by Yotam Ottolenghi to the students at the school, we take on students (and sometimes also teachers) for work experience...
  • Pear and cranberry upside-down cake

    You don’t have to use pears here. Granny Smith apples, firm peaches and even bananas could work well. Whatever you choose will turn this into a delicious seasonal dessert when served with cream or ice-cream. Serves 8 Poached pears 3 ripe but firm pears 750ml water 150g sugar 2 cinnamon...
  • Mushrooms with cinnamon

    This is a gutsy dish. You allow the mushrooms to burn slightly and then absorb lots of lemon juice to create sharp, contrasting flavours. You can serve the mushrooms on a plate of mezzes along side different roasted and marinated vegetables. Serves 2 500g mixed button and chestnut mushrooms 50g...
  • French beans with Dijon vinaigrette, capers and garden cress

    In this recipe green beans are livened up by a bold vinaigrette. Serve with something meaty (if you like) and baby potatoes roasted with chilli and fresh oregano. Serves 2 French beans 200g trimmed French beans 1 small red onion, chopped 1 tablespoon capers 1 tablespoon tarragon leaves, chopped 3...
  • Wild rice salad

    We make infinite kinds of rice salads at Ottolenghi, mixing different varieties of rice and many combinations of herbs and vegetables. The secret is getting in enough oil and juices so the rice isn’t dry at all. Serves 4 250g wild rice 60g peeled pistachio 150g soft dried apricot, soaked...
  • Roast chicken with chilli and basil

    Choose a good quality free-range chicken and keep it in the marinade for as long as you can. Serves 2-4 1 tbsp sunflower oil 2 tbsp sesame oil 1 tbsp Dijon mustard 2 tbsp soy sauce 1 tbsp rice vinegar tsp dried chilli flakes 3 spring onions 2 chicken legs...
  • Sauté of chickpea, butternut squash and chard, served with mint yoghurt

    If you forget soaking the chickpeas over night use tinned chickpeas. Instead of chard, spinach will work. Serves Chickpeas 70g dried chickpeas 1 tsp bicarbonate of soda 2 tbsp olive oil 1 medium onion, peeled and finely chopped 1 tsp caraway seeds ½ tsp castor sugar 1½ tsp ground cumin...

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