Plenty by Yotam Ottolenghi

Notes about this book

Notes about Recipes in this book

• Farro and roasted pepper salad

  • ComeUndone on September 01, 2010

    Quite good. Big flavours and keeps well. http://www.flickr.com/photos/wscwong/4766208268/

  • Jane on January 01, 2013

    I made this with orzo since I didn't have any farro. It was great and I think you could use the recipe for just about any grain/pasta. The dressing is quite sweet from the honey but it works well with the peppers, olives, onions and feta. I will definitely make this again.

• Okra with tomato, lemon and coriander

  • ComeUndone on September 01, 2010

    quick easy seasonal sidedish

  • serasyl on September 11, 2011

    The recipe doesn't specify...if you're using the tiny frozen okra, are you supposed to thaw it first, or just throw it in the oven still frozen? My bag actually says for best taste DO NOT thaw first, but then the only cooking instructions it gives I think are for boiling, so that's not quite the same.

• Caramelized garlic tart

  • Emily Hope on November 18, 2010

    This was absolutely delicious. As I recall, I found the instructions for caramelizing the garlic a bit confusing--I ended up cooking it for longer than the recipe says to get the rawness out, and didn't really end up with any sauce as they say there will be. Nevertheless, a pretty spectacular veg entree and worth the effort (and calories). Served for a dinner party with starter of Deb Madison's sungold soup, side of long-roasted tomatoes and peppers (a good match), an arugula/fennel/walnut salad, and David Lebovitz's ginger cake.

  • mfto on August 08, 2011

    p 38 US - the online recipe at the Guardian is slightly different from the one in US edition - Martha Stewart has the recipe at http://www.marthastewart.com/344169/caramelized-garlic-tart along with a video of Chef Ottolenghi making the tart.

  • oddkitchen on January 07, 2013

    I couldn't agree more with Emily Hope's note: a spectacular veg entree that's worth the effort and calories. Our tastebuds lobbied hard to convince us to eat the whole thing in one sitting (thankfully, we resisted -- and enjoyed leftovers for the next day's lunch).

• Celeriac and lentils with hazelnut and mint

  • lizwinn on December 24, 2010

    This was fabulous. Fussy to make, yes, but worth every bit of effort. Got rave reviews by our friends and family. Very "meaty" and substantial, though vegan.

  • RosieB on July 23, 2011

    Yes, I made it too. It was a great combination and not too challenging. A great addition to our vegetarian favourites.

• Asparagus mimosa

  • Breadcrumbs on May 08, 2011

    p. 182 Another enticing photograph in the book and, some lovely looking asparagus at the market was all it took to convince me to try this recipe. I love eggs and asparagus together and the idea of inviting some capers to the party had me salivating!! This dish comes together fairly quickly. Eggs are hardboiled and grated. Asparagus is boiled to cook then drained, drizzled w olive oil and sprinkled with capers, salt, pepper and the grated eggs. That's it, you're done! I think this would make a lovely starter however tonight I served it as a side dish w some bistecca style grilled steaks. We really enjoyed this dish and would be happy to have it again. A perfect spring dish and, now I’m two for two w this book!! Photos here: http://chowhound.chow.com/topics/781958#6522075

• Warm noodles and edamame beans

  • Breadcrumbs on May 11, 2011

    p. 198 A lovely sweet, salty, spicy, sour noodle salad that was the perfect accompaniment to our grilled Asian chicken. We really enjoyed this dish and I’ll happily recommend it. I was a bit nervous about the acidity in the dressing since the quantity of lime juice far exceeded the quantity of oil so I incorporated the lime juice slowly until the flavours were balanced. All told I likely used 3 limes. We especially enjoyed the salad warm and I’m hoping it will stand up to a quick re-warm for lunches. Very nice indeed

  • Delys77 on February 24, 2012

    Pg 198 I should have read breadcrumbs comments before starting this dish as I was also worried about the amount of acidity from the tamarind and the limes. I ended up cutting the lime back to two but I honestly think that was still a little too much. Overall I liked this dish but I would tweak it by dropping the lime to 1 or 1.5 and then increase all the herbs by about 25%. Finally I would up the soy to 1 tb and add 1 tsp of sesame oil. Might repeat with these changes since it is very healthy, comes together very quickly, and will be very good with the modifications. I also added baked tofu to make this a whole meal.

• Green bean salad with mustard seeds and tarragon

  • Jane on May 18, 2011

    Loved this though I must admit to missing out a few ingredients - nigella seeds (didn't have them), red onion (too pushed for time), tarragon (didn't feel like it) and baby chard leaves (which were optional anyway). But the ingredients I did use - French beans, snow peas, green peas, coriander seeds, mustard seeds, garlic, lemon zest made for a really refreshing, tasty vegetable dish. I served this with Quinoa salad on p.245 and the Chicken with sumac, za'atar and lemon on p.122 of Ottolenghi the Cookbook.

  • mziech on September 01, 2012

    liked the other Ottolenghi recipes I tried better. Strong tastes of lemon zest en coriander seeds, which I thought were too powerful. Tarragon taste was nice though.

  • michalow on January 04, 2013

    mangetout = snow pea

• Quinoa salad with dried Iranian lime

  • Jane on May 18, 2011

    Or rather Quinoa salad without dried Iranian lime as I didn't have any (and to be honest have never owned any). But the photo on page 247 was so appetizing I just had to make this, even without a key ingredient in the title. I didn't have mixed basmati and wild rice either so I used basmati with the quinoa. I thought this was really good - the caramelized sweet potatoes, the mint, sage and oregano, the crumbled feta all provided a flavorful contrast to the rice and quinoa. I thought it made a lot - more like 8 servings than 4-6. I will definitely make this again and will try to source some dried Iranian lime before that - anyone know where to get them? I served this with Roast chicken with sumac, za'atar and lemon on p.122 of Ottolenghi and Green bean salad with mustard seeds and tarragon p.196 of Plenty.

  • Delys77 on August 02, 2012

    Pg 245 Tonnes of great flavour in this very wholesome and hearty grain salad. The combination of grains works perfectly with toothsome brown rice, chewy quinoa, and tender grains of basmati. I left out the sage as I'm not a fan and the resulting combination of herbs was very nice. Do be careful of burning the garlic as the bitterness would easily permeate the whole dish. My one note of caution is the dried Persian limes, I found some and put them through the food processor and it was extremely messy, and very challenging getting 2 tb out of my limes. I think a touch of Sumec and a good squirt of lime juice would work very well and would eliminate the hassle of making the lime powder.

• Roasted parsnips and sweet potatoes with caper vinaigrette

  • ComeUndone on May 20, 2011

    One of my favourite way to enjoy parsnips. Incredible mix of flavours. http://www.flickr.com/photos/wscwong/5669866147/

  • Laura on December 01, 2011

    Pg. 16. This was really good, and even better on the morning of the second day for breakfast! And I'm looking forward to more leftovers for dinner tonight -- this does make an enormous quantity. It's quite a versatile recipe in that you can basically use any root vegetable in this dish. I did stick with the parsnips and sweet potatoes because I had a lot of both and needed to use them up. I really liked that none of the vegetables burned; the cooking times and temperature seemed to be about perfect. The amount of olive oil seemed excessive to me, so I did halve the amount that was tossed with the vegetables. In the future, I would add the garlic cloves separately. To cut down on fat, I might also skip the vinaigrette, although not the capers -- they're a really nice addition. I did not add the sesame seeds.

  • eselque on August 04, 2012

    I used cauliflower, yellow onions, and sungold tomatoes. The cauliflower only needed to roast for about 20 minutes, then another 10 with the tomatoes. It was delicious.

• Watermelon and feta

  • L.Nightshade on May 22, 2011

    This salad excited every one of my taste buds. It is as easy as can be. Chop up some watermelon. Crumble some feta. Cut a few thin slices of red onion. Toss in some basil leaves. Drizzle olive oil and voila! It's sweet, salty, sharp, herby, refreshing, and oh so pretty! I know I was pushing summer, but I had a mini seedless watermelon that turned out to be crisp and sweet. I ground some pepper over it, as it seemed to call out for that (and I think I see pepper in he photo also). Fairly complex flavors for such an easy-peasy dish.

  • pushka on July 27, 2011

    Really refreshing and light, so easy to make and tasty even with a ropey watermelon. Perfect starter for a summer lunch in the garden with friends.

• Baked eggs with yoghurt and chilli

  • L.Nightshade on May 22, 2011

    I made this with spinach and sorrel. While the spinach turned bright green in the pan, the sorrel immediately turned brown. I think that a 300 degree oven is too slow, at least when you turn the eggs into a cold dish for baking. But I had difficulty with the eggs anyway, by the time the whites had solidified, the yolks were a bit overdone. But still delicious. I used piment d'espelette with chile flakes and sage in the butter. Very tasty. I'll be happy to try this again with arugula (if my market ever again decides to carry it).

  • trufflemutt on December 31, 2011

    I made this on the stove top and just covered the pan to finish cooking the egg. The recipe seems to simple to be good, but the yogurt is a perfect pairing.

• Lettuce salad

  • L.Nightshade on May 22, 2011

    I had a spring mix of lettuces, and some purple spring onions, but other than that I followed the recipe. I agree with the "exploding with flavour" description. I loved the tomatoes roasted with thyme, I could have eaten an entire plate of them. Mr. Nightshade, however, felt the dressing was too lemony, and consequently the salad too tart. No accounting for taste!

• Sweet potato wedges with lemongrass and crème fraîche

  • L.Nightshade on May 22, 2011

    The dipping sauce can be made while roasting, but I made it early to let the flavors mix and mingle a bit. 3/4 cup creme fraiche is combined with 1/2 lemongrass stalk, very finely chopped, zest and juice of two limes, one inch of ginger, grated, and 1/2 tsp fine sea salt. I chopped the lemongrass VERY finely but it still felt gritty in the sauce. So I put the completed sauce into a tumbler and hit it with an immersion blender. Perfect. Tasty and oh so fragrant! When the potatoes are done (and cooled a bit) they are sprinkled with a diced red chile and 1 cup of cilantro. The dipping sauce is served on the side. This was an easy, tasty dish, nice for an appetizer or a side. It's quite colorful on the plate as well. The recipe for the dipping sauce makes quite a bit.

  • Tyelperion on February 19, 2013

    I read the note below and grated the lemongrass and the ginger on a microplane grater which worked really well too. Delicious combination of the cool tangy dip and the caramelised sweet potato wedges - we didn't have any fresh chili in the house so left out the sprinkling at the end and didn't miss it.

  • ellabee on March 19, 2013

    Maybe it's because I used the option (mentioned in the recipe) of mashing the chopped lemongrass with salt in a mortar, but the result was a bit too salty for my taste, and I didn't even use a full 1/2 tsp. Still delicious, and will make again. The roasted sweet potatoes are excellent with or without the dip as a side to a Thai yellow curry. The amount of dip in the recipe would suffice for about twice the number of potato wedges. At 400F, the sweet potatoes took more like 40 minutes to brown; would go with 425F next time.

• Pear crostini

  • L.Nightshade on May 22, 2011

    Sourdough bread is oven-toasted, then topped with a paste of ground pine nuts, olive oil, garlic, salt and pepper. Grilled pear slices are layered on the toast with goat cheese (my cheesemonger steered me towards a lovely bucherondin), then warmed in the oven for a few minutes. When done they are topped with fresh chervil, drizzled with olive oil, and sprinkled with salt and pepper. Outstanding. Good fruit, good cheese, a little herb, a little nut, how could it go wrong? This is an easy first course for a meal, even for a dinner party.

• Courgette and cobnut salad

  • L.Nightshade on May 22, 2011

    Zucchini and Hazelnut in the US edition. Sliced zucchini is oiled and charred in a hot grill pan, then tossed with balsamic vinegar and cooled a bit. Then basil leaves, toasted hazelnuts and parmesan cheese are added. I chose not to add the additional olive oil at the end, and I completely forgot to add the hazelnut oil. Hazelnut oil would have added an extra layer of flavor, and I will add it next time, but the dish didn't suffer much by it's absence. We loved this. The tastes come out at room temperature, so it's easy to put together in advance of serving.

• Fried butterbeans with feta, sorrel and sumac

  • L.Nightshade on May 22, 2011

    Limas in the US edition. I had some limas in the freezer left over from a Persian recipe that required them. So I didn't go the soaking and boiling route, just used the frozen. After the beans are cooked they are lightly fried in oil and butter. Near the end of cooking, garlic, green onions (I used purple spring onions), chopped red chiles, and sorrel strips are added and sauteed briefly. The mixture is seasoned with salt. Before serving they are topped with lemon juice, feta, sumac, sorrel chiffonade, and other fresh herbs (I just used chervil). Olive oil is drizzled over. The flavors here are so interesting. The sumac and sorrel combination brings a lot to the dish, the dash of lemon juice brings everything out. I loved this dish. And, truth be told, I don't even like lima beans!

  • jessekl on February 29, 2012

    Made this with black-eyed peas and it was fantastic.

  • clkandel on February 04, 2013

    I used beet greens instead of the sorrel. It was great.

• Char-grilled asparagus

  • Breadcrumbs on May 30, 2011

    p. 182 - Picked up some lovely fresh-picked asparagus and had to give this recipe a try. I used garlic-infused grapeseed oil from NOTL which was just wonderful. The sweetness of the asparagus worked beautifully with the smoky flavours from the charcoal grill and the subtle tang of the feta and lemon zest took this dish from good to great. A definite winner that we'll happily serve again. YO suggests fresh ricotta as a sub for the feta so will have to give that a try. K had second helpings!! 'Nuff said!

  • L.Nightshade on June 04, 2011

    Mr. Nightshade made me promise to do this one again. We got asparagus at the farmer's market, a lovely feta from the cheesemonger, some lemon zest and olive oil, that's it and you've got a wonderfully flavorful dish. The recipe in the book is overshadowed by the photo of the other asparagus dish.

  • MelMM on April 02, 2012

    Very simple and very delicious. Asparagus is delicious on the grill as it is, but the feta adds a nice touch, and the lemon zest really works to bring the dish together into something greater than the sum of its parts. I used grapeseed oil for the initial toss with the asparagus pre-grilling, and olive oil for the final drizzle.

• Marinated buffalo mozzarella and tomato

  • Breadcrumbs on May 30, 2011

    p. 126 I’m a sucker for a lovely photo and this book is chock full of them! In addition to a beautiful picture, Ottolenghi notes this is probably one of the simplest, yet finest starters you can offer. . . . Sold! I’ll make that!! As promised, prep is super-simple.I was delighted to find that Costco has started selling buffalo mozzarella imported from Italy – for a song I might add! The marinade is full of fresh, vibrant flavours and aromas and together, this dish is like having a lovely plate of sunshine. The additional herbs and lemon zest take this beyond the traditional Caprese salad and really do make this something special. I’d highly recommend this recipe and will most definitely make it again.

• Soba noodles with wakame

  • Breadcrumbs on May 31, 2011

    Soba Noodles with Wakame – p. 188 As I looked through the ingredient list for the sauce in this recipe I just knew we would love it and, I was wrong, we loved it!! This is a soba noodle salad w cucumbers, wakame and chopped herbs. It makes a perfect summer meal or side dish and I’m delighted to have some leftover for lunches. The sauce is made by mixing together rice vinegar, lime juice and zest, ginger, chilis, sugar, toasted sesame oil, peanut oil, sweet chili sauce, garlic and salt. Everything is tossed together and topped w the toasted sesame seeds and herbs. YO also suggests radish sprouts however there were none to be had in my neck of the woods. This dish is an explosion of flavours and texture truly a delight. I wasn’t sure how mr bc would feel about the wakame but he loved it. So glad to have discovered this recipe, I’d highly recommend it. Definitely a favourite from the Ottolenghi collection. Photos here: http://chowhound.chow.com/topics/781958#6576411

• Green couscous

  • Jane on June 01, 2011

    I thought this was a fantastic side dish. So much flavor in all those herbs, arugula (rocket), green onions, chilli. It really is a lovely green color too. It is rather time consuming preparing all the herbs but the end result was definitely worth it.

  • girlogirl on April 03, 2013

    Also great if you swap the couscous for quinoa. Of 6 people over for dinner 4 asked for the recipe!

• Spicy Moroccan carrot salad

  • L.Nightshade on June 04, 2011

    We really liked this salad. I made it when I made the lamb and apricot tagine from AMFT, thought the salad was better than the entree. I used whole baby carrots instead of slices. I added the spices part way through the onion saute as I think that really releases their aromas. I served the yogurt on the side. This recipe is rather similar to the Moroccan carrot salad in the ENYT Cookbook, with less time needed for marinating. I liked them both.

  • michalow on November 03, 2012

    Very flexible recipe, delicious lots of ways. Haven't made it with preserved lemons yet, but used lime juice once and chopped fresh lemon another time. Both very tasty.

• Smoky frittata

  • L.Nightshade on June 04, 2011

    Cauliflower florets are blanched and then fried in a skillet until golden on one side. Then a mixture of eggs, creme fraiche, mustard, smoked paprika, chives, and cheeses are poured into the pan. The recipe calls for a mix of smoked scarmoza ("often called smoked mozzarella") and cheddar. Scarmoza was not available in my town, so I used a mix of smoked red cheddar and fresh mozzarella. This was a good frittata, but I would not be likely to serve it again for breakfast or brunch. But that is just me, as I don't really go for most of the brassicas in the morning. I'd love to try it with the scarmoza the recipe calls for, but I'd make it as a tapa, probably. Alternately, I'd make this for breakfast, using all the same ingredients but substituting potatoes for the cauliflower.

  • Delys77 on February 04, 2012

    Pg 96 This is a delicious and different frittata. I used the smoked mozzarella and it was fabulous with the cauliflower. I added an egg as my cauli was large and served for lunch. The overall texture is good but cut the cauli into relatively small florets. I agree that it would be a great tapa or even main with a good salad, which would offset the richness.

  • eselque on August 07, 2012

    Replaced cauliflower with broccoli.

• Lentils with grilled aubergine

  • Tommelise on July 10, 2011

    A very good recipe. The roasted tomatoes and carrots go well with the lentils and spice. The dish is a favorite of our (vegetarian) daughter with the grilled aubergine for dinner. But if we are out of aubergine the lentils are equally good as a side dish and in the lunchbox the next day.

• Sweetcorn polenta

  • bgood on July 12, 2011

    This is a 2 step recipe but the eggplant sauce makes it perfect. Good quality feta is not out of place here.

  • Emily Hope on July 30, 2011

    This is really great. A bit of work, as all of their recipes are, but worth it. The salty-sweet polenta with feta contrasts well with the acidic notes in the sauce. My only issue is that it could use more textural contrast--next time I might cook down the tomato sauce separately and add the sauteed eggplant toward the end of cooking time. Definitely company-worthy.

• Vine leaf, herb and yoghurt pie

  • mfto on August 08, 2011

    In the US edition the title is Grape leaf, herb and yogurt pie p 158

• Tamara's ratatouille

  • ComeUndone on August 21, 2011

    Good vegan main course with bold flavour purely drawn from the vegetable. Bonus is being able to use up so many items in the produce drawer in one go. http://www.flickr.com/photos/wscwong/6066256049/in/photostream/

  • Delys77 on February 04, 2012

    Pg 74 This recipe takes about 1.5 hours and involves a good deal of chopping and layering compared to other ratatouille recipes Ive tried. Overall the flavour was quite nice and it is quite healthy but the lack of herbs leaves it a little flat. Perhaps next time you could do a touch of thyme or basil to lift it a bit. The approach does yield lots of flavour from the vegetables.

• Mushroom lasagne

  • dvajefink on August 27, 2011

    Love this recipe. If you love mushrooms this will be a favorite in your house!Definitely a special occasion meal, very high in fat.

• Cucumber salad with smashed garlic and ginger

  • KarenS on September 18, 2011

    We quite enjoyed this salad. The garlic and ginger flavors were very pronounced, not at all subtle, though the vinegar effect was mild, so I would consider it a salad rather than a pickle. I used a mature Asian cucumber, so I scooped out the seeds after halving it, which meant there wasn't very much accumulated liquid. I'll definitely make this again next summer.

  • Delys77 on March 05, 2012

    I think the flavor of the Garlic and ginger overpowers the salad a bit and there is too much onion for my taste. I don't think I wil repeat as written, but might try again and ease the throttle on the garlic, ginger and onions because the dressing is nice and the technique is fun.

• Chickpea, tomato and bread soup

  • Franci on November 03, 2011

    Not bad. My mom really enjoyed it, I thougt it was ok. Used one celery stalk and some celeriac, less wine, cooking water from the chickpeas instead of veg. stock. No pesto.

  • AOski on August 04, 2012

    Pretty good. I added the fennel fronds with the other spices.... Why let them go to waste!? I puréed a bit of the soup to make it even stewy-er...

• Soba noodles with aubergine and mango

  • bgood on November 09, 2011

    Make sure soba are al dente, they go soft very quickly

  • vinochic on February 23, 2012

    good recipe. i used less oil though, and next time i will probably cut back on the sugar a just a bit.

• Aubergine with buttermilk sauce

  • mziech on November 10, 2011

    made this a few times for guests. easy recipe, can be prepared in advance, and guests are always impressed, recommended

• The ultimate winter couscous

  • Laura on December 12, 2011

    Pg. 262. This is a really luscious dish. I made it exactly as written with the one exception that I substituted dried cranberries for the apricots because that's what I had. We really enjoyed this dish and look forward to leftovers tomorrow.

  • Emily Hope on December 15, 2011

    This recipe was quite simple and tasty--I like the approach of cooking it in the oven, makes it easy and flexible. The end result was a bit on the sweet side, even with the parsnips left out and swapped for turnips (didn't have parsnips). A dollop of yogurt on top helped. The couscous was a bit dry as written--a bit more liquid needed (I used whole wheat, don't know if that would make a difference). I put some harissa in the veg stock to be used for the harissa--tasty. Also melted the butter in the boiling water before pouring over couscous.

  • annapanna on February 24, 2013

    The list of ingredients is quite long and this made me put off trying this recipe for a while. I don't usually have cinnamon sticks, star anice or preserved lemons at home so I had to buy them especially to make this dish. Still, I figured I could use the rest in some other Ottolenghi recipe. We really enjoyed this, I followed the recipe to the letter except that I couldn't find parsnips, so I used celeriac. The result was a bit too spicy for my taste (although my husband thought it was ok) so next time I'll add less harissa. Also, I will leave out the dried apricots as I don't like their consistency. Maybe I'll try using cranberries as someone else suggested.

• Chard and saffron omelettes

  • veronicafrance on December 20, 2011

    We made this with some red chard. It looked a mess when served, but it was really delicious -- I loved the combination of flavours, very unusual. Quite quick to make too. I don't know why it's listed as a starter, we ate it as a main course.

• Stuffed portobello with melting Taleggio

  • trufflemutt on December 31, 2011

    I'd like to try this again using oven dried tomatoes in place of sun dried. The sun dried tomatoes available here were sharp and over powering when used in this dish.

• Saffron cauliflower

  • trufflemutt on December 31, 2011

    Tried this recipe for Christmas dinner. It was a bland and uninspiring use of cauliflower.

• Herb-stuffed tomatoes

  • trufflemutt on December 31, 2011

    The stuffing for the tomatoes wasn't bad, but they turned out a bit bland.

• Watercress, pistachio and orange blossom salad

  • amraub on January 14, 2012

    Light and refreshing.

• Mixed vegetable paella

  • Delys77 on January 27, 2012

    The overall flavour of this dish is very nice with a bit of heat and a nice smokiness, and the addition of the sherry gives it a slight sweetness that works very well. It is very healthful and works very well as a vegetarian main. There are a few tweaks required however. Firstly the rice took closer to 30 minutes, which might have been due to the early addition of salt, either way maybe salt the dish at the end and give it a bit more time. Also the olives didn't really work, so maybe rinse thm first to remove so salt or perhaps leave them out.

  • annapanna on February 17, 2013

    We really liked this. I didn't have paella rice so I put Carnaroli instead, which is the one I usually use for risotto. I thought 20 min was enough, it probably really depends on what type of rice you use. Also, as broad beans are out of season I used dry ones I had bought in Italy. They are very practical because the shell is already removed before drying them, they are called "Fave spezzate". I soaked them overnight and cooked them for 15 min before adding them to the paella. Finally, I couldn't find smoked paprika at our shop, so I put a little dried chipotle,. I'll try to get hold of some real Spanish paprika for next time, as I think we will make this again.

• Jerusalem artichokes with manouri and basil oil

  • amraub on January 29, 2012

    Makes a lot of oil. Substituted goat cheese for manouri.

  • meggan on November 21, 2012

    This has been a hit in the past. Everyone loves fried cheese! I used haloumi.

  • oddkitchen on January 19, 2013

    Good, but not great. The 5 elements of the salad take multiple steps each to make; you will need about 2 hrs. from start to finish, and you'll produce a lot of dirty dishes along the way. I might make this again in a truncated form (roast tomatoes in oven alongside artichokes; simple vinaigrette; no endive; chop the sliced cheese into chunks before frying).

• Chickpea sauté with Greek yoghurt

  • Delys77 on February 04, 2012

    Pg 211 Very healthy and nutritious with good colour and texture. Flavour wise I added much more lemon to the dish and the yogurt and it pepped it up nicely. Overall a nice veggie dish with good protein from the legumes.

• Coconut rice with sambal and okra

  • mziech on March 31, 2012

    Delicious, ate this as a light supper (is actually a breakfast dish). Added some tomatoes to the sambal. Takes less than 30 minutes to make.

  • lilham on May 16, 2012

    I have made this plenty of times with courgette, as okra is a little hard to come by where I live. I would imagine you can use green beans too. I cook the coconut rice in a rice cooker, making this a very simple weeknight supper. Served it with simply grilled chicken or fish, drizzle with plenty of sambal from this recipe.

• Black pepper tofu

  • meggan on April 04, 2012

    This recipe is unbelievably good. It is pretty peppery but you can always reduce the amount. The cornstarch fried tofu has a lot of other applications too.

  • oddkitchen on January 18, 2013

    I made this with about 5 Tbsp olive oil instead of the called-for 11 Tbsp butter and thought it was fine. If you don't have light or sweet soy, don't sub with regular "dark" -- the saltiness will be unpalatable.

  • chawkins on April 02, 2013

    Excellent with significantly reduced amount of butter. I halved the recipe, and used the specified amount for everything with the exception of the butter and the fresh red chiles. Instead of the suggested 5 1/2 tablespoon of butter, I only used 1 tbs and in place of the 4 mild fresh red chiles, I used two very hot dried ones, would have been better if I only used one. Surprisingly, deep frying the corn starch dusted tofu cubes did not produce a lot of splatter

• Freekeh pilaf

  • Jane on April 10, 2012

    This was tasty but it wasn't a meal on its own. It really needs some protein alongside, a chicken breast or lamb chop which I know defeats the object of cooking from a vegetarian book. The freekah was very chewy after its allotted cooking time - next time I'll give it another 10 mins (and therefore add some more stock). The addition of fresh herbs at the end gave it a flavor boost it needed. The contrast with the lemony garlic yogurt was also a good touch.

• Green pancakes with lime butter

  • lilham on April 12, 2012

    Baby friendly finger food, and went down well with my little 1 yo. I wonder if a drizzle of lime juice and a small cube of butter will be an acceptable substitute to the lime butter. I used only half the lime butter Ottolenghi has you made in the recipe. I ended up stirring the left overs into blanched spinach.

  • michalow on April 30, 2012

    calls for self-rising flour

• Leek fritters

  • michalow on April 30, 2012

    calls for self-rising flour

  • Delys77 on November 07, 2012

    Pg. 36 The sauce that he recommends as an accompaniment is absolutely delicious and would go very well with any number cut veggies. The fritters are also very tasty, with the distinct flavour of leek and shallot, the extra crispy bits made me think of onion rings. Also, the seasoning is just right, with several interesting spices. My only challenge was they they were a little doughy in the middle. This might be the result of having them sit in the warming drawer, being slightly underdone, or just too big. I think next time I will make them a bit thinner, leave them to cook a little longer, and keep warm on a rack in the oven so that they hopefully stay crispier.

  • annapanna on March 01, 2013

    I didn't use self-rising flour as I didn't have any, and there is already a tablespoon of baking powder in the recipe. I don't think that made any difference. It takes quite some time to prepare these and I am not sure they looked like all the work that went into them. They were pretty good though, especially the sauce, which is actually quick to make. One could also make them much smaller to share with a larger group of people.

• Burnt aubergine with tahini

  • Foodo on May 11, 2012

    page 122 An excellent dish! I didn't have any Pom seeds, and it was still an outstanding recipe, I can't wait to make it again.

  • wcassity on December 16, 2012

    Amazing! The pomegranate seeds make it special, give it interesting texture. Very rich, garlicky.

• Avocado, quinoa and broad bean salad

  • mziech on May 28, 2012

    Delicious fresh salad. Crispy. Ingredients combine well.

  • soleilune on June 02, 2012

    Pretty tasty! Great way to use up the fava beans from your CSA box. Cut the recipe in half and it scales well for two people for lunch.

• Shakshuka

  • adrienneyoung on May 29, 2012

    This is utterly delicious. Oily, but delicious. Can also be served with sausages.

  • Tyelperion on February 19, 2013

    Agree that this was delicious but too oily (and we have a pretty high tolerance for oily food generally!) Next time I will at least halve the amount of olive oil called for, perhaps even reduce by 2/3.

• Mixed beans with many spices and lovage

  • AOski on August 04, 2012

    Really nice Indian flavor...and easy!

• Very full tart

  • mziech on August 31, 2012

    really nice vegetable tart, takes mote than 1.5 hours to make (baking the vegetables, blind baking the pastry, and finally baking the tart) but worth the effort. Sweet potato is very subtle, not too sweet. Recommended.

  • michalow on January 01, 2013

    Plan ahead -- as noted by mziech, veggies must be roasted, onions caramelized, and crust made and blind baked. Several of these steps can be done a day ahead. I used half and half instead of cream; there's plenty of fat in this recipe already. With all the effort, I thought this would be a one-time affair, but this is beautiful and delicious, and I'd do it again. Makes about six servings.

• Figs with basil, goat's curd and pomegranate vinaigrette

  • Astrid5555 on September 02, 2012

    This one is a winner! Very quick and easy to make. Use the best figs you can get and make sure you have a creamy goat's cheese.

• Socca

  • Astrid5555 on September 06, 2012

    Delicious topping but not sure about the dough base. Maybe my chickpea flour was rancid or I'm just not into it. However, I will definitely use the onion-tomato topping for a regular pizza again.

  • FJT on November 19, 2012

    Lovely recipe - naturally gluten-free and so easy to make. The chickpea flour taste may not be to everyone's liking ... but the more topping you have, the easier it is to disguise this! I like to add goat's cheese.

• Yogurt flatbreads with barley and mushrooms

  • ironsteph on September 11, 2012

    I have not made the barley and mushroom part, but the whole wheat yogurt flatbreads (made with greek yogurt) have become a staple for me: they are easy, delicious, and go with many other things. Fresh bread always makes a meal better.

  • jaxstar84 on October 30, 2012

    These will be my go to flatbreads from now on! Soft with a great flavour, they're not as plain as other flatbreads, and with the mushrooms on top, it's amazing. I love this recipe. So simple but SO delicious. I used brown rice instead and it was great.

  • Donnakay on December 29, 2012

    The recipe says to roll the discs out to 1" thick. That can't possibly be right. 1/8" thick is more like it.

  • annapanna on March 10, 2013

    I thought the flatbreads turned out a bit dry, maybe I made them too thick? The mushroom-barley mixture was quite nice. I had some leftovers the next day and I thought it tasted even better then.

• Broccolini and sweet sesame salad

  • LouiseStaley on October 15, 2012

    This is truly spectacular. Tender crisp greens with a creamy dairy free dressing. This is definately a keeper.

  • michalow on January 04, 2013

    mangetout = snow pea

  • oddkitchen on January 13, 2013

    Delectable. Addictive sweet/savory vegan dressing. Recipe is also on the Guardian site. Groundnut oil=peanut oil

• Quesadillas

  • jaxstar84 on October 30, 2012

    Delicious - but next time I would amp up the flavours in the beans, that would make it amazing!

• Cabbage kohlrabi salad

  • Egle.L on November 05, 2012

    http://tastespace.wordpress.com/2011/08/13/ottolenghis-cabbage-and-kohlrabi-salad/

• Saffron tagliatelle with spiced butter

  • FJT on November 11, 2012

    Wonderful recipe - I adapted my normal gluten-free tagliatelle recipe to include the saffron and turmeric and it worked so well with the spiced butter and the pine nut / herb garnish. I will use less butter next time I make this, but we'll definitely make it again.

• Artichoke gratin

  • Rande on November 26, 2012

    The recipe online is not the same as from the book

• Caramelized fennel with goat's curd

  • FJT on November 28, 2012

    Oh, this is so good!! Beautiful flavour and textures ... this ne might be on our Christmas menu.

  • michalow on December 31, 2012

    Amazing. And I haven't even added the goat cheese yet, which can only make it better.

  • Miquette on March 12, 2013

    Insanely good! Will lower the temperature a little next time as the butter began to burn while browning the fennel. I wiped out the pan and added some fresh butter/oil before adding the sugar and fennel seeds and caramelizing over med-high.

• Roasted butternut squash with sweet spices, lime and green chilli

  • schambers on December 29, 2012

    My new favorite way to eat pumpkin. The freshly ground cardamom is important.

• Sweet winter slaw

  • oddkitchen on December 30, 2012

    Terrific blend of flavors; slightly finicky preparation. The caramelized macadamia nuts make the dish. Be warned that the recipe as written produced an enormous quantity of food, serving 8 people two side-dish-sized servings.

• Kisir

  • michalow on December 31, 2012

    The sweet of the onions, the heat of the chiles, and the tang of the pomegranate make it really, really hard to stop eating this. Love it atop some crisp salad greens.

  • annapanna on April 07, 2013

    Lovely. I put one clove of garlic instead of two, and as usual I needed twice the water for the bulgur to become tender. I couldn't find pomegranate molasses anywhere I'll have to try online. I wonder whether the taste changes much when they are added? Anyway, it's still really good even without it.

• Sweet potato cakes

  • FJT on January 03, 2013

    So simple to make and extremely tasty. Thought I'd overdone the chilli, but the yoghurt-based sauce was extremely good at counteracting it and a crisp green salad provided texture. This was a real crowd pleaser!

• Stuffed cabbage

  • elisarose on January 05, 2013

    I made this as directed and unfortunately the wine in the sauce overwhelmed all the other flavors. The filling was tasty before I stuffed it into the cabbage leaves.

• Bánh xèo

  • MissQuin on January 06, 2013

    Recipe also contains fresh mint

• Tomato, semolina and coriander soup

  • okcook on January 07, 2013

    I didn't use all the semolina called for because I thought it would be way too thick, so I used 1/2 of the amount called for and it was just about right. I wouldn't make again, not very flavourful.

• Grilled vegetable soup

  • Delys77 on January 09, 2013

    Pg 115 The soup is a good canvas but it did need some aggressive seasoning. I added the juice of a whole lemon and a touch of green tabasco to add sourness and heat at the same time. Once seasoned nicely it is a good soup, with a slightly smokey flavour from the grilled vegetables and toothsomeness from the lima beans. I might cut back on the lima beans a little in the future as I found there were a few too many.

• Brussels sprouts and tofu

  • oddkitchen on January 19, 2013

    Quick, easy, very flavorful and tasty. It does use a lot of oil, which I believe could be reduced. Most of the cooking is done in one pan, making cleanup relatively easy. Good for a weeknight meal, and the leftovers are also quite nice.

• Mushroom and herb polenta

  • annapanna on February 03, 2013

    I made this as described, including the truffle oil which gives a nice touch, but I left out the parmesan, because I don't like it. We enjoyed this polenta, but for my taste there were too many different herbs. If I make it again I will just choose one or two.

• Itamar's bulghar pilaf

  • michalow on February 18, 2013

    Pretty good, although not as delicious as the other bulgur recipe in this book (kisir). To my surprise, I didn't particularly care for the pink peppercorns here. I would leave those out next time, and crush the coriander seeds a bit before adding. Worth making again with a few tweaks.

  • annapanna on March 22, 2013

    This was good and very easy to make. I used fresh currants, ground coriander and ground pink pepper. The Bulgur took a bit longer than 20 min, and required adding a bit more water too. Ideal for lunch at work.

• Marinated pepper salad with pecorino

  • Astrid5555 on March 01, 2013

    This one is a keeper! Letting the peppers marinate overnight is key. Substituted arugula for watercress and added grilled prawns for a more festive starter.

• Mushroom ragout with poached duck egg

  • beeah on March 04, 2013

    Absolutely worth the effort.

• Barley and pomegranate salad

  • annapanna on March 22, 2013

    This was one of the prettiest salads I have ever made, but taste was just ok. A bit too crunchy. I am not sure I will make it again

• Stuffed courgettes

  • Donnakay on March 28, 2013

    courgettes = zucchini

• Puy lentil galettes

  • Donnakay on March 28, 2013

    I used the puff pastry cups (all they had that day) which were very quick, but didn't hold as much. Delicious!

• Asparagus vichyssoise

  • michalow on April 21, 2013

    Samphire is not called for in the US edition of this book.

• Castelluccio lentils with tomatoes and Gorgonzola

  • Hellyloves2cook on April 29, 2013

    Pg 222 Just a few little components to make up prior to assembly of this delicious salad. Easy to make. I didn't get all the herbs. Dill not around so just used parsley and chives. Packed with flavour and a definite repeat.

Reviews about this book

Reviews about Recipes in this Book

• Marinated buffalo mozzarella and tomato

  • Lottie and Doof

    It could not be simpler, or more delicious. But I implore you to only make this when you have the best ingredients...bookmark this for when you can. It is worth the wait.

    Full review

• Lemon and goat's cheese ravioli

  • Lisa Is Cooking

    Each part of this dish is simple but just right. Pasta is plain by nature, but here it gets a boost from lemon zest...But, all those simple parts resulted in something as fabulous as I knew it would..

    Full review

• Lentils with grilled aubergine

  • The Kitchn

    Ottolenghi does a particular good job using citrus to punch up vegetables, and dairy to make them feel a bit more luxurious...this is a good example of his style, and it's a fabulous weeknight dinner.

    Full review

• Seasonal tempura

  • Leite's Culinaria

    This tempura is a breathtaking work of staggering genius, considering it works well in all seasons with just about all vegetables. It’s also breathtakingly, staggeringly stunning...

    Full review

• Crusted pumpkin wedges with soured cream

  • Proud Italian Cook

    I knew I was going to like this recipe the minute I saw the picture...it's all about the coating that gets pressed into the pumpkin and then when baked, turns crispy and crunchy!

    Full review

  • Sprouted Kitchen

    It’s a why-haven’t-I-done-this-before? kind of recipe – written with a short list of familiar ingredients...out comes a tender squash with just the right crunch of breadcrumbs and parmesan.

    Full review

• Sweet potato cakes

  • Lisa Is Cooking

    At this size, the cakes hold together well for picking up off a tray, and each one offers a bite or two of sweet, tangy, spicy, fresh flavors.

    Full review

• Lettuce salad

  • Kalyn's Kitchen

    ...the recipe combines several kind of lettuce, radicchio, radishes, tomatoes, green onions, and capers, and I think those flavors go perfectly with the lemony vinaigrette he uses.

    Full review

• Soba noodles with aubergine and mango

  • Marcus Samuelsson

    With its tangy, sweet, and salty notes, it is delicious whether served warm, cold, or at room temperature - perfect for this time of year when you never really know what surprises the weather holds.

    Full review

  • Nord1jus

    I’m a total noodle fiend (apparently so is Yotam) and... this is one of my favourites. I wasn’t so sure about mixing aubergine and mango with soba at first, but it works and it’s lovely

    Full review

• Fried butterbeans with feta, sorrel and sumac

  • David Lebovitz

    ...tossing them in the wilted sorrel and spring onions. And I was surprised at how delicious they were.

    Full review

• The ultimate winter couscous

  • Lisa Is Cooking

    I think this is the ultimate winter dish because it really couldn’t go wrong. It was full of warm spice flavors, sweet roasted charm, and perky acidity and heat.

    Full review

• Quinoa salad with dried Iranian lime

  • Lisa Is Cooking

    ...a pleasant mix of nutty, chewy grains, and the garlic, onion, and herbs hit all the right flavor notes. The dried lime with its concentrated citrus was well-matched with the sweet potato and feta.

    Full review

• Castelluccio lentils with tomatoes and Gorgonzola

  • Lisa Is Cooking

    With the bite of Gorgonzola and the fabulousness of oven-roasted tomatoes, this is no shy, vegetarian dish. Simple, earthy lentils carried both well, and the herbs added fresh flavors.

    Full review

• ISBN 10 0091933684
• ISBN 13 9780091933685
• Linked ISBNs
  • 9781446407134 eBook (United Kingdom) 12/15/2010
  • 9781452101248 Hardcover (United States) 3/9/2011
• Published Apr 29 2010
• Format Hardcover
• Language English
• Countries United Kingdom
• Publisher Ebury Press
• Imprint Ebury Press

Publishers Text

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