Tag: Yotam Ottolenghi
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Creamy Cannellini Bean Puree Recipe with Pickled Mushrooms and Pitta Croutons
This cannellini puree makes a brilliant starter on its own, works well in a broader mezze spread as well as making a nice side with some kind of vegetable fritter or roasted veggies like cauliflower or broccoli. It is lighter than a regular hummus style dip and a bit more versatile in the way you…
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Baked Rice with Pomegranate and Olive Salsa Recipe
I’m a late-comer to Ottolenghi fandom, I had the standard complaints about his books; too many exotic ingredients, pedantic and complicated recipes. This all changed when a friend gave me Jerusalem as a birthday present a few years ago. Middle-Eastern food is my thing, suddenly, the exotic ingredients weren’t so exotic and I didn’t have…
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Savory Quinoa and Cottage Cheese Cakes with Spring Onions
Despite dark childhood memories of earnestly healthy but tasteless sprout and cottage cheese sandwiches, I’m having a bit of a ‘born again’ appreciation of cottage cheese at the moment, and not just for its retro nostalgic ‘meaty’ qualities, such in these vegetarian sausage rolls. I was brought back into the cottage cheese fold by these…
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Ultimate Slow Cooked Chickpeas by Ottolenghi
I use canned chickpeas a lot, for their ease and convenience, and they are perfectly fine and good, but something happens when you take the extra trouble to soak and cook your own chickpeas that turns this humble store cupboard staple into something extraordinary. These slow cooked chickpeas from Yotam Ottolenghi’s latest book Plenty More…
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The Back Yard Lemon Tree 