Plenty

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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! Roasted parsnips and sweet potatoes with caper vinaigrette - fabulous! Anyone who says they don't like vegetables hasn't tried this recipe!! 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. 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.

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. A note for American readers: the ingredients are listed in grams and millilitres rather than cups and ounces.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. 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. 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... 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. 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

Asparagus has begun to appear on the market stalls now - Asparagus Mimosa - makes that satisfying pee smell. 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 In his introduction to this book, Yotam Ottolenghi writes that that each dish is based around one of his favourite ingredients. This has led to an idiosyncratic organisation of recipes: some components (such as aubergines) have their own chapter; others are organised botanically (such as brassicas) and others reflect associations that are part of the way Ottolenghi shapes his menus. The photos in Plenty are stunning, absolutely stunning. Brightly colored and not overly styled, they are less about being a hip foodie and more about letting simple ingredients shine. Even foods I’m normally not too wild about — say, mushrooms — look delicious, so anyone into food porn may find this a bit of a one-handed read.

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.