#Yotam Ottolenghi

[morethansalad]

Caramelized Fennel with Orzo and Saffron Water (Vegan)

#vegan #lunch #dinner #pasta #skilled #orzo #fennel #saffron #garlic #coriander #dill #pistachios #lemon #coconut sugar #wine #olive oil #black pepper #sea salt #yotam ottolenghi

[guy60660]

Yotam Ottolenghi | Richard Burbridge | The New Yorker

#Richard Burbridge #Yotam Ottolenghi #the new yorker

[soupblessings]

#soup #yotam ottolenghi #chicken #bean #yemeni #onion #celeriac #three soups for the price of one!

[peacefuldwellings]

#israeli #food #middle eastern #cuisine #hummus #recipe #yotam ottolenghi #jerusalem #israel #middle east #peaceful dwellings

[what-marsha-eats]

Champagne Chocolate Truffles

From Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi 

Choose the best dark chocolate you can find to make these marvelous truffles (well, not quite truffles, since they are squarish, but that’s just a formality). The Telegraph recommends one of Valrhona’s grands crus or Amedei’s Porcelana.

MAKES about 40

INGREDIENTS

60g milk chocolate

200g dark chocolate

150g unsalted butter

80ml champagne

40ml good-quality brandy

150g dark chocolate for coating

50g cocoa powder for dusting 

METHOD

Take a cake tin roughly 14cm square and line it with clingfilm. Using a sharp knife, chop both kinds of chocolate into small pieces and place them in a heatproof bowl large enough to accommodate all the ingredients. Warm the chocolate for a couple of minutes in a microwave or over a pan of simmering water until it is semi-melted; be careful not to heat it too much. Cut the butter into small pieces and keep it separate.

Pour the champagne and brandy into a small saucepan and place on the stove until they warm up to around 80C; they should be hot to the touch but not boiling. Pour the alcohol over the chocolate and stir gently with a rubber spatula until it melts completely.

Stir in the butter in a few additions, then continue stirring until the mixture is smooth. Pour it into the lined tray and place in the fridge for at least three hours, until it has set firm.

Place the chocolate for coating in a mixing bowl and put it over a pan of simmering water. Stir occasionally, and as soon as the chocolate has melted, remove the bowl from the steam bath. Scatter the cocoa powder over a flat plate. Turn the chilled chocolate block out of the tin on to a sheet of baking parchment and remove the clingfilm. Use a very sharp, long knife to cut it into roughly 2cm squares. Clean the knife in hot water after every time you cut.

Using two skewers or forks, dip the squares in the melted chocolate, wiping off any excess on the side of the bowl. Quickly roll the squares in the cocoa powder and place on a clean tray. Allow the chocolates to set in the fridge, but make sure you leave them out at room temperature for at least half an hour before serving.

#chocolate truffles #milk chocolate #dark chocolate #champagne #brandy #cocoa powder #yotam ottolenghi #sami tamimi #celebrity chef recipe

[unofficialchronicle]

Yotam Ottolenghi’s Preserved Lemons

The technique calls for boiling thin slices of lemon with fresh lemon juice and salt, then blitzing them in a food processor or blender until you have a thick, spreadable paste. The end result keeps for weeks in the refrigerator.

Ingredients:

1 large lemon, end trimmed, sliced into 1/4-inch-thin rounds, seeds removed

4 tbsp lemon juice

1 tbsp salt

1.

Rinse lemons. Combine all ingredients in a small saucepan set over medium-high heat. Simmer until salt is dissolved, 1 to 2 minutes, then lower the heat to medium-low. Cover and cook until the lemon rinds start to look translucent, about 12 minutes.

2.

Set aside to cool slightly, then transfer to a food processor (or blender) and blitz until smooth and thick. Add a tablespoon of water if you need to thin out the mixture; the result should be spreadable paste.

3.

Transfer the preserved lemon paste (at room temperature) and pack well in an airtight jar with a secure lid. If not using immediately, pack to the bottom of the jar and pour a thin layer of olive oil over the top. Cover and keep in the fridge for up to 2 weeks.

#yotam ottolenghi #preserved lemons #kitchen witch #sundays #recipe #middle east

[drakvuf]

Na gyerekek, meglesz a menü a következő pár hétre

#konyha #jerusalem #yotam ottolenghi #sami tamimi

[allwaysfull]

Plenty | Yotam Ottolenghi

#plenty #yotam ottolenghi #vegetable #vegetarian #vegetables

[sundaydinnerswithcandy]

Mango and Coconut Rice Salad

Plenty

Chef Yotam Ottolenghi

#yotam ottolenghi #ricesalad #mango

[morethansalad]

Yotam Ottolenghi’s Teff Flatbread with Coconut, Cucumber and Lime Salsa (Vegan)

#vegan #appetizer #lunch #flatbread #teff flour #whole wheat #olive oil #dips #cucumber #lime #coconut cream #cilantro #ginger #sea salt #Yotam Ottolenghi

[therealcoolfooddude]

(via Baked polenta with feta, béchamel, and za’atar tomatoes) This baked polenta with feta, béchamel, and za’atar tomatoes is a happy-looking pie, with its yellows, reds, and wonderfully golden edges. 

#polenta #bakedpolenta #baked polenta #ottolenghi #yotam ottolenghi #extragoodthings

[catsandpizzasapproach]

#roast lamb #tarte tatin #lemony peas #yotam ottolenghi

[dutchjan]

December 09, 2023

#amsterdam #regendag #bakken #pondcake #kruidcake #ottolenghi #sweet #yotam ottolenghi #zoet #zalig #helen goh

[what-marsha-eats]

#cupcakes #hazelnuts #superfine sugar #hazelnut oil #sour cream #cream cheese #mascarpone #confectioners sugar #powdered sugar #yotam ottolenghi #sami tamimi #celebrity recipe

[veganhomemade]

9/4 - made Ottolenghi’s braised portobello mushrooms over a butter bean mash. very good flavor development and not too much work!

#vegan #vegan food #yotam ottolenghi

[roadtoichor]

Test Kitchen: 'Ottolenghi Flavor: The Cookbook' by Yotam Ottolenghi

Review of Ottolenghi's third cookbook: Ottolenghi Flavor

View On WordPress

#Cookbook #Cookbook review #Food #Ottolenghi Flavor #Road to Ichor #Yotam Ottolenghi