Yotam Ottolenghi
Yotam Ottolenghi
Yotam Ottolenghi Yotam Assaf Ottolenghiis an Israeli-born British chef, recipe writer and restaurant owner...
NationalityIsraeli
ProfessionChef
Date of Birth14 December 1968
CountryIsrael
apart famous woody
Apart from its famous healing properties, manuka has a strong, woody flavour.
add dried neutral otherwise
Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.
bit cakes perceived quite
Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull.
busiest home
Even in the busiest kitchen, there's always a point at the end of the day when you go home.
cereal resemble side similar though
Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish.
TV chefs are not responsible for people's consumption of fibre; this is not our job.
full home purely quite
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
considered list
Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.
believe highly
Dinner parties are still highly popular, and I believe they always will be.
appear italian
The unlikely combination of potatoes and pasta does appear in some Italian recipes.
cheese good image people
People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.
blood cause good low means mild quick refined relatively rises substitute sugar
Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour.
amazed cooking notice technique time variation
After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.
avoid based few layers leaves lined pan stick stuffed tend vine
Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.