Plenty

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While making these, you’ll need to freeze the mix a couple of times so that the croquettes are easier to shape and coat. It’s a bit of an effort, admittedly, but well worth it for the lovely light texture of the end results. Serves six as a main course. This cookbook is so full of ZING and OOMPH that it can hardly be contained on the shelf, it buzzes and fizzes and sizzles and clamours to be taken down, lovingly caressed, and drooled over.

Tried the Barley Salad with Pomegranate, an excellent filling salad that is great for travel/work/leftovers. And it is just too easy to modify to suit what one has on hand. The book is not vegan, but I think many of the recipes could be veganized easily. And the vegetarian dishes are pretty restrained on the animal products. His main additional ingredients were garlic, lime, white wine vinegar and lots and lots and lots of fresh herbs. Like his Persian Steam Rice with herbs uses a total of 10 cups of herbs for 1.25 cups of rice! Thing is, this book doesn't exactly spell out accessibility where ingredients were concerned. I really knew I was in the weeds when a recipe for potato salad called for 10-15 quail eggs. Additionally, the average ingredients list length is about thirteen items long, which I would say is a tad excessive for ANY recipe, whether meat is involved or not. Also I wouldn't recommend using more than one of his recipes for one meal, unless you have an entire day to prep and plate everything and your kitchen timing is exceptional. Most of the ones I've tried are slightly complex--with the "Lentils with Broiled Eggplant" for instance, you are doing a fairly simple dish in 3-4 stages using stovetop, oven, and mixing several things at different times.

Discover the recipe behind the culinary hero’s success

During high school, Ottolenghi studied Arabic in an attempt to avoid being assigned to a frontline-fighting unit for his mandatory military service. He was conscripted to the Israeli Defence Force aged 21, where he was stationed at the Intelligence Headquarters for the length of his service. In a 2013 New Yorker profile Ottolenghi remembers his time in the army fondly. It was during this period that he fell in love with Noam Bar, the future co-founder of his eponymous Notting Hill delicatessen, Ottolenghi. He ‘came out’ as a gay father in 2013 While foodies and vegetarians may love this book, Midwestern soccer moms — short on time and access to exotic ingredients — not so much. Lentils with Celeriac and Hazelnuts and Mint: weeeeeell, a little mint goes a long long way. But lovely variety of textures and the mint softened a bit as you went along.

Everything just looks so good! I will say I didn't like the Roasted Parsnips and Sweet Potatoes with Caper Vinagrette as much as I anticipated, mostly because it was a little sweet for me. We had two roasted already sweet vegetables, which has the effect of concentrating the sweetness. Ottolenghi then adds some sweetner in the vinagrette, which I thought unnecessary. Also, much as I love the idea of capers with this meal, it seemed like gilding the lily. It's hard to make the argument for further dressing roasted vegetables, already so easy and so good. Small quibble. It was great cold, maybe even better. Echt een geweldig boek met fantastische recepten. De spotlights staan op groenten, veel smaken hebben een duidelijke match met het Midden-Oosten. Omdat Ottolenghi met veel smaken en aroma's werkt is de ingrediëntenlijst soms ellenlang. Exotische ingrediënten worden niet geschuwd. Maar hierin kun je ook de uitdaging zien! En je kan ze altijd vervangen door iets anders. Gelukkig maar, want er zijn geen oosterse winkels in de regio waar ik woon. Maar je leert ervan. Bijna spelenderwijs. A note for American readers: the ingredients are listed in grams and millilitres rather than cups and ounces. A new wave of Ottolenghi fever (and fervor) is about to hit and, thank goodness, there’s no cure. I suggest you simply give in to it, replenish your spice pantry, gather your vegetables, grains and legumes, and celebrate big-time.”

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How fusion is this? Ottolenghi was born and brought up in Jerusalem of an Italian-born father and a German-born mother. He obviously has zero preconceptions or fixed ideas in his head about what to eat with what: dinner in our house this evening consisted of roast sweet potatoes, spiced with ground coriander and salt, served with a crême fraîche dip that was jazzy with vivid flavours of grated ginger, lemon grass, and the zest and juice of two limes. And all on the table within thirty five minutes - yeah! And fantastic - oh wow yes. Yes. Put the eggs in one bowl, the flour in another and the breadcrumbs in a third. Take the patties from the freezer and one at a time roll them first in the flour, then the egg and finally in the breadcrumbs, to coat, then leave at room temperature for an hour, until partially defrosted. It’s essential they defrost, or they won’t cook through before the crust starts to burn (if you don’t want to fry them at this point, store them in the fridge for up to 24 hours, so they’re ready to fry when you are). Roasted parsnips and sweet potatoes with caper vinaigrette - fabulous! Anyone who says they don't like vegetables hasn't tried this recipe!! Ottolenghi is a genius with vegetables—it’s possible that no other chef has devised so many clever ways to cook them.” Jonathan Lovekin's food photography is splendid, if not exactly ground-breaking. (Is there ground to break in food photography?)

Heat half the oil in a large, high-sided saute pan on a medium-high flame. Add the garlic, onion, half the oregano and a quarter-teaspoon of salt, and fry for eight minutes, stirring often, until soft and golden, then tip into a small bowl. You might be tempted to think the obvious – that only veggies would. But Ottolenghi has the palate of a discerning omnivore and embraces so many flavours that it’s entirely possible everyone will... Another true revelation: the roast parsnip and sweet potatoes with cherry tomatoes and a caper vinaigrette, five stars for that one. And also the lentils with Gorgonzola and semi-dried tomatoes, that could turn into my new version of soul food.

I have made nearly half the recipes in this book. All were divine. I will never see vegetables the same way again. He imbues so many textures, and different flavors into minimally cooked, if at all cooked vegetables. I have only eaten on average two times meat a week for the last 3 weeks, which combined with daily superfood smoothies has really upped my energy levels. I was looking forward to this book and really wanted to love it, but I often find myself just avoiding it and selecting something with a better result to effort ratio instead. It is 3.5-star cookbook for me. De 128 recepten zijn een gegroepeerd in vijftien hoofdstukken zoals wortelgroenten, bijzondere uien, koolfamilie, tomaten, granen, maar ook peulvruchten en verse peulvruchten. Het hoofdstuk 'Pasta, polenta, couscous' is het enige hoofdstuk dat uitgaat van gerechten in plaats van een hoofdingrediënt. This is a beautiful cookbook with spectacular ideas. Stuffed onions? It makes you want to try everything the same day you see it. I tried a few...didn't have time for the whole shebang, but I came away with the thought that the individual pieces here are excellent. Unusual, really, but excellent. In the time I had the book I did have a little trouble figuring out exactly how to use some of the dishes with my repertoire. They are good, undoubtedly delicious. But not by themselves, especially. They'd have to fit with with whatever else was going on. It IS worth the effort, but you have to plan ahead for these recipes in my experience. Partly I think it's because he's plating these dishes for a restaurant and he's got at least a little help to do that. What I usually do is choose one as a main dish and then prepare things I'm familiar with to accompany, or I just choose a side dish or dip to go with an easier-to-prepare meal.

Asparagus has begun to appear on the market stalls now - Asparagus Mimosa - makes that satisfying pee smell. Divide the soup between four warmed bowls, drizzle over the remaining coconut milk, scatter the coriander leaves on top and serve with lime wedges for squeezing over. Puy lentil and aubergine stew Heat the oven to 180C/350F/gas mark 4. Fill a medium frying pan with enough sunflower oil to come 2.5cm up the sides. Put the pan on a medium-high flame and leave to heat up for five minutes, until the oil is hot. Turn down the heat to medium, then fry the croquettes in batches for about four minutes, turning them once, until golden brown on both sides. Transfer to an oven tray and bake for eight to 10 minutes, to cook through. Serve hot with the lemon wedges. Bring a medium saucepan of salted water to a boil, then add the lentils, onion, garlic, bay leaves and thyme. Turn down the heat to medium and simmer for 30 minutes, until the lentils are cooked and starting to fall apart. Drain, discard the bay leaves, then tip the lentils, onion and garlic into the sweet potato mash. Add the cinnamon, paprika, parsley, mint, a teaspoon of salt and a good grind of pepper, mix well, then gently stir in the feta so it’s incorporated but remains in chunks. Yotam Ottolenghi is the most creative but also practical cook of this new culinary era—a 21st-century Escoffier.If I had a four-star rating for cookbooks, I would give Plenty More five stars.”And as a personal criticism: dude suggests cilantro on everything. EVERYTHING. Look for his defensive suggestion on cilantro fitting fine into any/all Italian cuisine. Cilantro appears again without mention in a Japanese-inspired recipe for soba noodles. Absolute madman. Incipient vegetarians will also love this cookbook. Every single recipe is vegetarian, and many are vegan. Too many are billed as appetizers (“starters” in Brit-speak), but most of those could be stretched into a nice dinner. The variety of vegetable-based dishes will astound the reader, many with a Middle Eastern flair.