Want to avoid advertising?

Join as Premium member »
x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Plenty by Yotam Ottolenghi

Search this book for Recipes »

Notes about this book

  • Eat Your Books

    Read an interview with Yotam Ottolenghi in The London Evening Standard where he talks about Plenty.

  • IvyManning on September 13, 2012

    I love the look of this book, and the ideas, but as always it's best to follow your instincts in the kitchen. I made the roasted portobellos with Tallegio and was not thrilled. Ottolenghi doesn't remove the gills or stems from the mushrooms, so the dish tasted muddy. He also uses a vast quantity of sundried tomatoes, which overwhelmed everything else in the dish. The Tallegio was a nice touch, but that much of any strong cheese just overwhelms the nostrils! Recipe fail this time, though other recipes in this book did better.

  • lisapopp on December 30, 2010

    I completely agree with the other comments- this may be the first book that I cook cover to cover. I received it for Christmas- 5 days ago- and have already tried 6 of the recipes, with 2 more planned for tomorrow. My only note would be that I cut out some of the butter and used a little less oil (because some of the amounts seemed outlandishly large for everyday eating) but everything still tasted divine. If I could eat the Ultimate Winter Couscous and Stuffed Onions every day I would.

  • Nik on December 29, 2010

    This is my favorite cookbook of 2010! This summer I made the Green Gazpacho almost every week and the Barley and Pomegranate Salad became a staple on the holiday table - so pretty and a lovely chewy/crunchy contrast. I could eat my weight in Leek Fritters dipped the green, lemony sauce! I might just end up cooking everything in this book.

  • Slynchie on June 22, 2010

    I love this book. For the first time in years I am cooking my way through each and every recipe. This has brought me back to a range of vegtables and pulses that I had sadly wandered away from (cauliflower, broad beans, lentils, broccoli). Luckily I have easy access to a wide range of the spices/veg used - living close to some great Turkish/Cypriot shops. Might be a bit irritating otherwise....

Notes about Recipes in this book

  • Poached baby vegetables with caper mayonnaise

    • Margaretsmall on November 03, 2013

      I didn't like this at all. The vegetables took much longer to cook than suggested, and tasted mainly of lemon and olive oil. I didn't make the mayonnaise, that would have been too much oil for comfort.

  • Spicy Moroccan carrot salad

    • lhkelsey on July 21, 2014

      Super! A great way to use carrots from the garden. Kind of out of my comfort zone, and i loved it!

    • 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.

  • Roasted parsnips and sweet potatoes with caper vinaigrette

    • 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.

    • 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.

    • Rutabaga on March 30, 2014

      This combination of rich roasted vegetables and lemony vinaigrette was incredible. While we aren't big fans of sweet potatoes (except as fries or tempura), I decided to try it with the vegetables as written in the recipe, and both my husband and I loved it. Getting to squeeze the soft roasted garlic on top is definitely a bonus. This would also look gorgeous as a holiday vegetable dish, and the vegetables are very appropriate for winter.

    • ComeUndone on May 20, 2011

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

    • TrishaCP on June 27, 2013

      This works exactly as advertised in perking up roasted veg with the acid hit of the vinaigrette. Really wonderful dish.

  • Surprise Tatin

    • Rutabaga on March 30, 2014

      Wow! This was tasty, and easier that I thought it would be, due to the upside-down way of putting it together so that the tart bakes with the pastry on top. You can also prepare it in advance, then pop it in the oven when ready, making it a great dinner party option. I wouldn't make it too often, only because it also happens to be very rich.

    • Alro9 on April 21, 2014

      Very good, different take on tart tatin. I have previously tried Beet and onion versions as savoury versions of the usual apple, but this was better, mellow flavoured and delicious. I used a soft goats cheese because it was what I happened to have in the fridge and served it with a broccoli, courgette and raddish salad with a tahini dressing.

    • cadfael on March 04, 2014

      Beautiful presentation! I substituted half old cheddar for half the goat cheese because my hubby doesn't care for an overly strong goat cheese flavour. But it wasn't strong and next time I will use the entire amount Tasty

  • 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).

  • Sweet potato wedges with lemongrass and crème fraîche

    • 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.

    • 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.

    • ellabee on March 19, 2013

      p.26. 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.

  • 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!

  • Leek fritters

    • 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.

    • michalow on April 30, 2012

      calls for self-rising flour

    • 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.

    • ellabee on January 22, 2014

      p.36. Very good. Looking forward to trying the sauce with mint in addition to cilantro and parsley. I just used one large egg, separated, beating the yolk well before combining with the other batter ingredients (also, like others, didn't bother with the self-rising flour). To make these less of an undertaking, do more than half the work a day ahead: get the vegetables cooked and mixed with the spices, and mix up the sauce. Then the day of it's more or less like making pancakes. Update: Leftover sauce is outstanding as garnish for roasted red pepper-tomato soup; the soup brings out the cilantro and tones down the garlic.

    • helenevans on February 09, 2014

      Love this recipe. Have taken it as a vegetarian main meal to dinner parties and it really impressed. The flavours are great and the sauce really makes it

    • Melanie on September 27, 2013

      Very tasty. I would have been happy to eat all of the fritters myself! I substituted mint as I didn't have any fresh parsley at hand. Instead of blending the dipping sauce I chopped the ingredients finely. Use 1tsp baking powder.

    • michalow on June 23, 2013

      Fantastic. I dramatically reduced the fat (about 3 Tbs. olive oil + 2.5 Tbs butter, plus the oil to fry), added an extra egg white, and was happy with the results. I made them smaller than recommended, and they cooked through nicely, fluffy in the middle, crispy on the outside. I subbed mint for the cilantro in the sauce and served with curried chickpeas. Lovely.

  • 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).

  • Black pepper tofu

    • 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.

    • TrishaCP on June 27, 2013

      This was pretty great. I halved the recipe, and used 2 Fresno peppers, de-seeded as the chiles, and the recipe could have used a tad bit more heat. I finely ground my pepper and that worked for us. I also skipped the butter for much less peanut oil for the aromatics, with just about a teaspoon at the end for some flavor. Since I've been obsessed with Malaysian food and therefore cooking a lot of it, I actually had all of the soy sauces on hand and they did contribute a wonderful depth of flavor to the sauce. (Sounds like from others that the dish works without them though.) Finally, maybe the best part of the dish was the wonderful pieces of garlic, which basically caramelize and get really sweet and tasty.

    • MaryCunningham86 on April 26, 2014

      My favourite tofu recipe, and one I cook again and again. I love how spicy it is, and leaving the peppercorns slightly coarse gives the sauce a nice texture. Like other notes, I use nowhere near the amount of butter specified in the recipe, and add a little peanut oil. I also lightly steam vegetables (broccoli, carrot, cauliflower, snow peas, cabbage - whatever I have really) and add that at the end along with the tofu.

    • 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

    • 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.

  • Garlic soup and harissa

    • Delys77 on May 27, 2013

      Pg. 46 Comes together easily and is one of the better garlic soups I have had. The flavour or garlic is definitely present but the herbs and shallots make for a very nuanced soup. I would repeat.

  • Mushroom ragout with poached duck egg

    • beeah on March 04, 2013

      Absolutely worth the effort.

  • Bánh xèo

    • MissQuin on January 06, 2013

      Recipe also contains fresh mint

    • TrishaCP on June 27, 2013

      This was very tasty- you can really just use this recipe as a jumping off point and add whatever vegetables and other stuffing you would like. Pay attention to the instructions on thinning the pancake batter again after mixing- I think I must have added another 1/2 cup of water and it was still a bit too thick. Also, I love enoki mushrooms, but raw enoki per the recipe didn't appeal to me, so I just grilled them for a bit.

  • 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.

  • 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.

  • 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.

  • Stuffed courgettes

    • Donnakay on March 28, 2013

      courgettes = zucchini

    • Rutabaga on March 30, 2014

      I think this recipe would be pretty good. I say "would" because I over cooked mine, making the zucchini waterlogged and mushy. The filling was still good, but I think part of the difficulty was that I used some old long-grain rice that I needed to finish, and it took too long for the rice to cook.

  • Courgette and cobnut salad

    • Rutabaga on April 02, 2014

      This is a great, easy salad, just the right balance of flavors and textures, perfect for summer. I just use a standard frying pan as I have no grill pan. It may not look as pretty, but it does the trick.

    • 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.

  • Crusted pumpkin wedges with soured cream

    • Rutabaga on March 30, 2014

      I made this with squash wedges because we had some squash that needed to be used and I had all the other ingredients on hand. We really liked the topping, but I feel the squash ended up a little overcooked for my taste. Perhaps I would have liked it better with the pumpkin, as listed in the recipe.

    • ellabee on December 25, 2013

      Couldn't be simpler; festive looking and delicious.

  • Tamara's ratatouille

    • astrobubble on November 18, 2013

      Its absolutely gorgeous, but if you are short on time you really can cut a few corners in the process and still end up with something gorgeous. Its bold and colourful. I made it at a dinner party and people still comment that it was the freshest ratatouille ever.

    • 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.

    • 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/

  • Mixed vegetable paella

    • bloodking on September 07, 2013

      I love to serve this for dinner parties. I like to "oven-dry" the tomatoes according to the recipe on p.222 for this recipe too.

    • 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.

    • 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.

    • Melanie on September 27, 2013

      Very tasty, make this one again.

  • 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.

  • 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.

    • thennek on August 22, 2013

      Time consuming but worth the effort as the result is delicious. The aubergine does not need this length of cooking and I would recommend peeling the skin after cooking.

    • 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.

    • Alro9 on March 28, 2014

      The roast vegetable to filling ratio is high. I made two tarts in the end. This was delicious though, despite the 3 stage prep.

  • Shakshuka

    • Rinshin on January 14, 2014

      Wonderful egg recipe full of bold flavors. I normally do not use the full amount of oil called for in recipes and I used less than half of oil and it worked just fine.

    • stockholm28 on August 29, 2013

      Delicious. I've probably made this a dozen times. This recipe is great in the summer when tomatoes and peppers are abundant. I love the spicy sauce.

    • 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.

    • adrienneyoung on May 29, 2012

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

  • Broccoli and Gorgonzola pie

    • Rutabaga on March 30, 2014

      Rich and filling, with the mustard giving it just a little kick to offset the cream, this tart is a fun way to pair broccoli and blue cheese. My filling turned out a little runny, but maybe I just needed to let it set longer before cutting into it.

  • 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

  • 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.

    • Dauniika on June 05, 2014

      This was a very involved and drawn out recipe for an underwhelming end result. The filling was yummy pre-baking but the baking process kind of ruined it.

  • Smoky frittata

    • 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.

    • 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.

    • eselque on August 07, 2012

      Replaced cauliflower with broccoli.

  • Cabbage kohlrabi salad

    • Egle.L on November 05, 2012

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

  • 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.

  • 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.

    • Jane on April 12, 2014

      This a recipe I could easily have passed by but I happened to have Brussels and tofu to use and up came this recipe in my search. It was surprisingly good and I will definitely make it again - next time with the mushrooms which I didn't have. It did use a lot of oil so I halved it and I thought it was fine. I didn't add all the marinade at the end as my chilli sauce was quite hot (I didn't use sweet sauce as I'm trying to cut out sugar - I also skipped the maple syrup). Even with my changes I thought this was a really good, healthy dinner.

  • Saffron cauliflower

    • monicahorridge on January 16, 2014

      I used about half the amount of saffron, and added some za'atar. It was lovely! Made plenty and I had it in wraps all week. The onions in particular were delicious.

    • rainfields on January 08, 2014

      Tasted a lot better after a day. Mellowed out the saffron soapy taste, red onion cuts out the sweetness of sultanas. Delicious, good alternate to roasted cauliflower

    • trufflemutt on December 31, 2011

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

    • thennek on July 05, 2013

      Disappointing. Oven temperature too high? Sultanas burnt. Suggest lower temp for shorter time add sultanas half way.

  • Aubergine with buttermilk sauce

    • Rutabaga on March 30, 2014

      What a beautiful presentation, and it tastes good, too. Do use large eggplants; I chose smaller ones, as that's normally what I prefer, but after roasting them this way there just wasn't enough flesh left, so in this case bigger is better.

    • 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

  • Soba noodles with aubergine and mango

    • bgood on November 09, 2011

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

    • monicahorridge on July 23, 2013

      Very very tasty, perfect for a lunchbox. It was quite fiddly, though, and took longer to cook than I was expecting. In future I'd make it for dinner with extra left over for lunch.

    • cilantrolime on July 06, 2014

      Tasty and interesting. Probably my current favorite noodle salad. Not very healthy though, as the fried eggplants soak up a lot of oil.

    • 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 tricolore (and more)

    • Delys77 on May 21, 2014

      Not a winner for us. He doesn't have you salt the eggplant to remove any of those bitter juices, plus the salsa of sorts isn't meant to be seasoned, plus the balance between the tomato and the pepper seemed a bit off to me. On the whole not something I would repeat.

  • 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.

  • Lentils with grilled aubergine

    • annapanna on October 19, 2013

      Very good! The lentils cooked as described in this recipe had a wonderful flavour. I also found it very filling, we will be making this again and again I am sure. If the aubergines are not big I would suggest adding an extra one.

    • Margaretsmall on October 23, 2013

      Made this last night, and enjoyed it greatly. I grilled the eggplant over a gas burner until the skin was blackened then finished it off in the oven (figured that since the oven was on anyway for the vegetables I might as well use the energy) I added some bok choy to the vegetable/lentil mixture at the last moment for a bit more greenery. I'll make this again.

    • 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.

  • Burnt aubergine with tahini

    • wcassity on December 16, 2012

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

    • 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.

  • 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.

  • Tomato, semolina and coriander soup

    • Rutabaga on May 20, 2014

      Of all the recipes I've tried so far in Plenty, this is the only one I wouldn't make again. As the other commenter noted, it is quite bland. Admittedly, I added more semolina than called for, as I decided to just finish up what I had on hand, so I'm sure it turned out thicker than intended. But even had the consistency been thinner, I don't think that would have fixed the issue, and I didn't find the texture of the semolina very appealing when cooked this way.

    • 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.

  • Tomato party

    • Rutabaga on March 30, 2014

      OK, I partly like this recipe because it's called "tomato party". But really, what's not to like? Make it only when you can get a good variety of fresh, local, peak season tomatoes, and it really will be a party!

  • Quesadillas

    • moniquerose on November 12, 2013

      Made this without the bean paste as I didn't have beans on hand (no black beans at supermarket, and realised I had none in the cupboard when I got home...). The salsa was lovely, really nice and fresh - I added extra lime juice to mine (recipe calls for juice of 1/2 lime, I added juice of whole lime). Not a big fan of toasting the quesadilla with sour cream inside already. I didn't like the texture of the cream after being heated. Other than that a quick, easy and tasty meal.

    • jaxstar84 on October 30, 2012

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

  • Herb-stuffed tomatoes

    • trufflemutt on December 31, 2011

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

  • Baked eggs with yoghurt and chilli

    • 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.

    • rmardel on July 19, 2013

      I've made this in the oven, as written, and on the stove top and tend to do it on the stove top more frequently as it seems simpler and I have more control. Delicious either way.

    • 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).

  • 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.

  • 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!

  • Swiss chard, chickpea and tamarind stew

    • saladdays on March 08, 2014

      An interesting mix of subtle flavours and textures, the chickpeas contrast well with the chard. I used tamarind paste instead of the pulp which cut down on one process and canned chickpeas which shortens another. A good midweek, meat free supper.

    • Laura on March 26, 2014

      Pg. 148. Made this for dinner last night and followed it exactly as written except that I served it over long-grain basmati rice and accompanied it with Greek yogurt and chopped cilantro. With the rice, it was a complete meal. It's quite simple and doesn't take very long (well, except for the time to cook the beans). The tamarind provides a tangy note and the caraway adds a pleasant infusion of its flavor through the whole dish. My husband really liked it; I liked it but didn't love it -- although I did love how healthy and easy it was.

  • Chard cakes with sorrel sauce

    • cilantrolime on July 08, 2014

      Nice sauce. Easy to make. We ate it with grilled vegetables.

  • 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

  • Watercress, pistachio and orange blossom salad

    • amraub on January 14, 2012

      Light and refreshing.

  • 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.

    • Yildiz100 on May 24, 2014

      After making this several times, I've found that my favorite variation is to make the dressing exxactly as written, but exclude all but the cucumber from the salad ingredients.

    • 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.

  • Asparagus, fennel and beetroot with verjus

    • meggan on March 22, 2014

      The dressing was too sour for my taste.

  • Caramelized fennel with goat's curd

    • 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.

    • michalow on December 31, 2012

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

    • FJT on November 28, 2012

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

  • Artichoke gratin

    • Rande on November 26, 2012

      The recipe online is not the same as from the book

  • Okra with tomato, lemon and coriander

    • 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.

    • ComeUndone on September 01, 2010

      quick easy seasonal sidedish

  • 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

  • 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.

  • Asparagus vichyssoise

    • michalow on April 21, 2013

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

  • Mee goreng

    • sam2118 on July 11, 2013

      Very adaptable recipe: Substituted fresh udon for egg noodles, Napa cabbage for bok choy and julienned zucchini for the bean sprouts. There is a fair amount of prep work, but the results are delicious.

  • 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

  • Mixed beans with many spices and lovage

    • AOski on August 04, 2012

      Really nice Indian flavor...and easy!

  • Green bean salad with mustard seeds and tarragon

    • 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

    • 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.

  • 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

    • Rutabaga on April 05, 2014

      I was very happy to find this recipe featuring edamame, making it something that can be quickly whipped up primarily with pantry and freezer ingredients. The tamarind sauce is excellent, just adjust the sour, salty, and sweet flavors to taste. The second time I made it, I made the mistake of using this rice stick noodles, which do not cook in a flash like cellophane noodles! Fortunately, I was able to salvage the dish by adding some water to the pan to cook the noodles, which overcooked the edamame.

    • 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.

  • 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!

  • 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.

    • Melanie on July 14, 2014

      I was pleasantly surprised by this - tasted good reheated for work lunch, paired with yoghurt & sumac. I roughly doubled the recipe, although think used closer to triple the quantity of chickpeas (used tinned). Very good, will make again.

  • 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.

  • Celeriac and lentils with hazelnut and mint

    • 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.

    • 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.

    • Margaretsmall on August 27, 2013

      I agree, very good. Made a few modifications, not because I thought I could improve it, just what I had on hand. A leek was lurking in the fridge so I softened it in a little oil before adding the lentils. No hazelnuts, so I used almonds. In deference to my waistline I omitted the hazelnut oil (which is not to be had in my supermarket anyway) and finally stirred some rocket through to add a bit of green. But Yotam must take credit for this, which I'll definitely make again.

    • fiona on August 14, 2013

      This is delicious - I haven't used celeriac much before, now this recipe has become one of my favorite ways to serve lentils. Usually serve with small piece of hot-smoked salmon.

  • Chickpea, tomato and bread soup

    • Vegan.mum on August 28, 2013

      Delicious! We love this soup & it's quick and easy to throw together.

    • 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.

    • Rutabaga on April 09, 2014

      It's easy, it can be made in advance, and it's fun to eat things with pesto. This soup is great to throw together for a simple family supper. I like the idea of pureeing some of it, so may try that next time.

    • 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...

  • 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.

    • lilham on January 12, 2014

      I used puy lentils for this which is a suggested substitute. I also used parsley instead of chervil. This dish took a bit of planning ahead because the tomatoes need to be slow cooked for 1.5 hours and the lentils for about 20min. Otherwise it is a fairly hands off dish. The resulting salad is delicious. Definitely worth making.

  • Socca

    • TrishaCP on June 27, 2013

      This is a delicious combination, with the earthiness of the chickpea flour pancakes, the sweetness of the cooked onions and the tang from the cherry tomatoes. I also like how all of the components to this dish can be cooked ahead of time, with assembly right before serving.

    • 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.

  • 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.

  • Coconut rice with sambal and okra

    • 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.

    • 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.

  • Lemon and aubergine risotto

    • SWS on December 11, 2013

      This dish didn't come together until right at the end but turned out utterly delicious. Quantities are not over generous.

  • Farro and roasted pepper salad

    • ComeUndone on September 01, 2010

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

    • k.a.g on June 22, 2013

      This was the first time I have used farro, and I really enjoyed it. I found the salad a bit sweet as well (will probably omit the honey next time), which I think was because of the sweetness of my red peppers, but overall I thought the combination of flavours was intriguing - another one of those Ottolenghi dishes where you think, just anther little bite won't hurt...!

    • 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.

  • Steamed rice with herbs (or, actually, herbs with rice)

    • Rutabaga on May 04, 2014

      I really enjoyed this dish, but it was not my husband's favorite - too "grassy" in his opinion. Yes, you need to be a big herb fan - specifically of dill, parsley, and most of all cilantro - if you want to make this dish as written. Even with four bunches of cilantro, stems and all, I still didn't have the full finely chopped six cups called for in the recipe. Fortunately it's easier to buy large bunches of parsley and dill around here, so I only needed one bunch of each for the requisite two cups per herb. Since I don't have a food processor, prepping the all these herbs was a real labor of love. Following the technique outlined in the recipe, the rice turned out perfectly done, and the potato crust on the bottom was excellent (I used a Yukon gold). I would definitely make it again, but with far fewer herbs, in hopes that my husband could then appreciate it as much as I.

  • Yogurt flatbreads with barley and mushrooms

    • k.a.g on June 02, 2013

      In response to Donnakay - my edition says to roll the flatbreads out to 2mm (more like 1/16 of an inch!).

    • okcook on January 08, 2014

      Just made the mushroom/barley mixture. Wonderful. So earthy and I can totally see using another grain. I did toast my barley before cooking for some added richness. It would make a great side for all kinds of meats/salads. It reheats really well too.

    • 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.

    • 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.

    • 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.

  • Barley and pomegranate salad

    • mummybunny2005 on July 24, 2013

      I really liked this. Might do a little less vinegar next time as the smell was a little overpowering but otherwise it's great.

    • mgwalter on April 14, 2014

      Thought it was rather boring. Don't think I'll be making it a second time, but it sure was easy to make.

    • 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

  • 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.

    • smtucker on January 02, 2014

      Loved this! Used tomato paste to sub for the purée. 400 grams of bulghar serves at least 8, not the four listed on the recipe page. Served in Boston lettuce cups. NYEve 2013.

  • 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.

  • Itamar's bulghar pilaf

    • 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.

    • Melanie on September 27, 2013

      This tasted really fantastic, I served it with Ottolenghi's leek fritters. I substituted quinoa for the bulghur wheat - increase cooking time and slowly add more water.

    • Rutabaga on June 01, 2014

      Mine turned out a little on the wet side; perhaps, as I was using fine and nor medium bulgur, I should have used a little less water. But otherwise, it came together very well. Since the only pink peppercorns I could find were quite expensive, I substituted white ones. I liked the peppery crunch of the whole peppercorns, but it's not to everyone's taste, so coarsely crushing the peppercorns and coriander would be a nice option. The spice is really needed to balance the sweetness of the dish.

    • 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.

  • Quinoa salad with dried Iranian lime

    • 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.

    • Rutabaga on April 27, 2014

      There is a beautiful mix of flavors in this recipe - salty feta, sweet potatoes, nutty grains, and the sour funk of the dried limes. Our local Middle Eastern grocer had whole dried limes, which were easily pulverized in the Vitamix. I made my own mix of wild and basmati rice. Of course, the wild rice needed much more time to cook, and I had not so cleverly thrown them in the pot together. But in the end, it worked well even with the extra crunchy wild rice.

    • 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.

  • Pasta and fried courgette salad

    • cilantrolime on July 06, 2014

      The first time, I followed the recipe exactly. It was tasty, but I hated frying zucchini. Then I made it again a couple of weeks later. I used very nice small yellow summer squashes from the farmer's market. I roasted the zucchini slices in the oven, in a single layer, with a little oil sprayed on top. It came out wonderfully. Roasting brought out the sweetness in the zucchini. I omitted the mozzarella and didn't miss it. Lemon zest and juice are essential though.

  • Green couscous

    • mummybunny2005 on July 24, 2013

      Love this! I made it as a side salad with fried chicken (left out the rocket/arugula as I didn't have any and just upped the parsley in its place) and there was a tiny bit left over. Although the texture was of course a bit mushy the next day the flavours were even better.

    • IvyManning on June 16, 2013

      Beautiful recipe. Fragrant and not at all boring.

    • 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!

    • 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.

  • Saffron tagliatelle with spiced butter

    • cilantrolime on July 08, 2014

      Very tasty and easy! I used store-bought tagliatelle though. It reminded me a lot of burmese noodles like nan-pyar-thote. But this is a lot easier and is meat-free.! Next time, instead of pine nut and basil, I'll try to toasted chickpea powder, cilantro, sliced shallots, and lime juice.

    • 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.

  • The ultimate winter couscous

    • Delys77 on October 11, 2013

      Pg. 262 Followed as written except that my Israeli Couscous was bigger than average so I cooked it according to the package directions, and I left out the apricots as I don't usually like sweet and savoury together. The roasted vegetables are lovely with the buttery couscous, and there is a slight heat and lovely preserved lemon flavour which makes the dish that much more interesting. I would actually up the harissa and the lemon a bit next time.

    • 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.

  • Mushroom and herb polenta

    • TrishaCP on June 27, 2013

      So, I think there are two ways you can go with this recipe. One way, the "as is" way, is to include the truffle oil, which probably tastes amazing with the Taleggio and the mushrooms. (He calls for mixed, but I used baby portobellos, boring but what I had on hand, and they were fine.) However, I didn't use the truffle oil, because the reason I made this recipe was to take advantage of the fact that my chervil came back in my garden, and that my thyme, rosemary, and tarragon are also still going strong. The second way, which was how I made it, the herbs shine through (I think their flavor would get blown out by the truffle oil) and I loved it. (Tarragon was the strongest flavor.) Either way, be careful of the salt- both cheeses add quite a bit to the final dish, and depending on the type of stock you use, your polenta may not need it. But this dish was very good if you are a cheese and mushroom lover.

    • 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.

  • 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.

    • okcook on August 14, 2013

      The sauce is delicious. I was sceptical about flavour development with such a short cooking time but cooking the tomato paste for two minutes with the eggplant over fairly high heat really made the flavour robust.

    • Breadcrumbs on August 26, 2013

      Part 1 of 2: Although I didn't have time to make the eggplant sauce and, I had an execution issue with the corn, this was still the best tasting corn dish we've ever eaten! My Polenta looks nothing the polenta pictured in the book. The texture of my polenta was ridiculously loose, more like a thick soup. I know where I erred. At the point where you remove the corn from the pan with a slotted spoon, the book instructs you to reserve the cooking liquid. The book then instructs you to add some of the water into the food processor bowl if the corn mixture becomes too dry during processing. None was needed; my mixture was loose. The book says to add the processed corn back into the "water pan". I debated whether to pour out the water but I figured if YO wanted you to put it into a "dry pan" he'd have said so. Why mention the water if you'd poured it out...right? Wrong! I stirred, I simmered, I raised the heat and stirred some more but try as I might, I had corn soup vs polenta. Con’t.

    • Breadcrumbs on August 26, 2013

      Part 2 of 2: Nevertheless, this was bar none, the most delicious corn we've ever eaten. The sweetness was remarkable and the salty bursts of feta added a perfect balance and, a welcome textural element. One other thing I wanted to mention was that my 6 ears of corn yielded 2.5 lbs of corn. In the recipe YO notes "you want to have 1.25 lbs. Also worth mentioning, this was the first time I used the Fine Cooking Bundt pan method (link below) for removing kernels from the corn cobs and it worked like a charm! I further simplified my clean up by lining my Bundt pan with a compost bag so the pan didn't even get dirty. http://www.finecooking.com/videos/how... Photos here: http://chowhound.chow.com/topics/781960#8286138

    • Bloominanglophile on September 12, 2013

      Ok, this was my first time to "Ottoleng", as it were. I was very pleased with this dish, and found it quite doable for a weeknight. Thanks to Breadcrumbs for the heads-up not to add the pureed corn back to the water in the pan! Even then, this took awhile to cook down and is the most time-consuming step of this dish. I found that 4 good-sized ears of corn gave me 1 1/4 lbs. of kernels. I also "milked" the cobs with the back of the knife and added that to the pureed corn (don't add the milkings to the water to cook the kernels). I also used Japanese eggplant, which doesn't need to be peeled as the skin cooks down nice and soft. I used the full amount of oil, which the eggplant absorbed, but then surprisingly released as it cooked down (drained off almost half of the oil used)--I didn't know eggplant would do that! I served this with the Parsley, Radish and Celery Salad with Capers from Simon Hopkinson's The Vegetarian Option.

    • Bloominanglophile on September 12, 2013

      Part 2 to my original posting: I found that 4 ears of corn served my family of 3 quite nicely. To serve 4 I would definitely use the full 6 ears of corn, and increase the butter by a tablespoon. I also didn't use the full amount of feta (maybe 5 oz.) which worked out just fine, so I would increase it to the original 7 oz. (if serving 4). I used 4 large Japanese eggplants, and the resulting sauce was enough to top 4 servings of polenta.

    • cilantrolime on July 09, 2014

      I cheated and served the eggplant sauce over grits. Very easy, and it was quite good! Will make again.

    • 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.

  • 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.

  • 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.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Food52 by Mario Batali

    The 2011 Piglet Tournament of Cookbooks vs. Kim Boyce's Good to the Grain

    Full review
  • Food52 by Susan Orlean

    The 2011 Piglet Tournament of Cookbooks wildcard winner vs. The Frankies Spuntino Kitchen Companion & Cooking Manual

    Full review
  • Food52 by Gabrielle Hamilton

    The 2011 Piglet Tournament of Cookbooks winner vs. Dorie Greenspan's Around My French Table

    Full review
  • Food52 by Peter Kaminsky

    The 2011 Piglet Tournament of Cookbooks winner vs. Simon Hopkinson's The Vegetarian Option

    Full review
  • Food52 by Christine Muhlke

    The 2011 Piglet Tournament of Cookbooks winner vs. Harvest to Heat

    Full review
  • Fine Cooking

    Each chapter focuses on a single ingredient and offers recipes (some simple, others complex) that deliver exquisite surprises... It’s twists like these that will keep you coming back for more.

    Full review
  • Oregonian

    It is precisely this breezy, multicultural approach to cooking that makes Ottolenghi's book so contagiously appealing.

    Full review
  • The Kitchn by Faith Durand

    ...looking for vegetarian meals, or just more vegetables? Want to get inspired by bright, interesting food? This book, folks, is the nearly magic answer...Just trust me, and go buy it.

    Full review
  • Nord1jus

    The book is beautifully shot by Jonathan Lovekin (who also does Nigel Slater's books) and Yotam has added many new recipes as well as revising all the Guardian ones.

    Full review

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
  • Published Apr 29 2010
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint Ebury Press

Publishers Text

With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting new talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary. Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.

Other cookbooks by this author

Plenty

Member Rating

Average rating of 4.5 by 63 people