Yotam Ottolenghi Quotes
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The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
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There is nothing like a good old recipe. If it has lasted, then it is good.
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A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.
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Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.
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Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder?
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Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.
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Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender.
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Even in the busiest kitchen, there's always a point at the end of the day when you go home.
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I do support people eating more vegetables. It's a good thing to do.
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Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.
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My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.
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When it comes to the battle of the molluscs, cephalopods win tentacles down.