Ottolenghi

  • FRESHLY BAKED = EATEN QUICKLY!

    All our sweet products are freshly made in our bakery next door to where your hampers are packed and webstore shopping bags are filled. Our cakes and biscuits are, as you’d expect, delightfully preservative free. The very nature of ‘preservative free’ goodies means, of course, that you can rely on...
  • Hampers

    Bringing together a few of the webstore’s finest products, our stunning hampers make for a hugely original and desirable ready-to-go gift. Whether visiting friends for the weekend, seeking the perfect birthday present for a foodie friend or simply surprising a loved one with a just-because-I-love-you treat, we have a range...
  • Moon Valley

    We at Ottolenghi are proud to work with Moon Valley Enterprises, a young British company that sources beautiful and hard to find foods from across the Levant, with a particular focus on helping Palestinian farmers in the West Bank. We work very closely with them and thanks to our relationship...
  • Test Article

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  • Wine against mafia

    For the foodies amongst us, Sicily is a food haven. Thanks to its warm, Mediterranean climate some of the world's best tomatoes, artichokes, olives, citrus fruits, apricots and aubergines are grown here. The island's surrounding coastlines are abundant and famous for their local tuna, sea bream, sea bass, cuttlefish, swordfish and sardines. Being Italy's third largest wine producer, Sicilian wines are also some of world's favourites. For most local farmers, however, these fertile lands carry a dark history. During the many decades of the Cosa Nostra rule, the Mafia bosses took control over a lot of Sicily's best and most fertile plots of lands. For many years, locals have been reluctant to to put their feet on what was considered ‘sacred territory’.

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  • A few weeks in Boston, at the beginning of the year.

    There were enough exciting food shops, restaurants, bakeries, cafes, pop-ups, street kitchens, trucks and diners to make us wonder quite why we’d bought return tickets home. Experimental, exciting, foodie heaven! Every day presented us with another marvel-in-the-mouthful: pastries to get up early and queue for, tempura lemon skin with salt...
  • Nopi, Mar 18th, 2013

    On busy evening services, it’s become something of a dedicated habit of mine to stop & observe Donata at work for a few seconds- a kind of express meditation. The muted speed of her knife, her effortless cool, spot-on balance of flavours and textures are inspiring, calming and downright fun...
  • Hello world!

    Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!
  • Nopi, Feb 18th, 2013

    18/02: The beauty of what we do working in a restaurant is meeting new people all the time and the familiarity that grows with our guests as they dine with us again and again. The same can be said for the wines on our menu. We are currently trying some...
  • Mutton, potato and lime curry

    Fresh curry leaves and black cardamom makes this curry sing. If you prefer lamb to mutton, reduce the cooking time by 1 hour. Serves four to six 1kg mutton meat, cut into 4cm pieces 60ml lime juice 2½ tsp curry powder ½ tsp smoky paprika 1 tsp caster sugar 3...

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