Quotes by: Yotam Ottolenghi
14 December 1968 |
If I must choose between healthy and tasty, I go for the second: having only one life to waste, it might as well be a pleasurable one.
TV chefs are not responsible for people's consumption of fibre; this is not our job.
Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles.
Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.
Food was always important in my family, but I didn't think of it as a vocation until a later point in life.
For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade.
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.
As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks.
Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations.
Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.
Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.
I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else.
Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.
Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.
The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.
Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating.