Ottolenghi at The New York Times by Yotam Ottolenghi

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  • Pistachio and raspberry tart

    • Jane on November 13, 2017

      I didn't love this though it was enjoyed by my guests. To be fair I think some of the issues were mine. I don't think my pistachios were raw although the pack did not say they were roasted. The paste and resulting frangipane were an unappealing khaki color rather than the delicate green I imagine it should have been. Also I made it in a 9" tart tin and only noticed after it was in the oven that the conversion on the NYT recipe is wrong. The recipe says 9"/26cm but 26cm is 10.25 inches. I think the larger size would have been better - my filling slightly overflowed and I added an extra 5 minutes baking time before it looked set. Even then I thought the center was too gooey when the tart cooled. The larger tin size and a shallower filling would not have had these issues. I don't think this is a dessert I will repeat. Pistachios are so much more expensive than almonds and I prefer an almond frangipane.

  • World's best chocolate cake

    • Jane on November 03, 2017

      I liked this cake a lot though it really needs the ganache and coffee/cinnamon cream to make it a special dessert. With those it was a lovely dessert for not a lot of effort or time. I found it took 65 minutes at 170C to be baked through. Be aware the recipe on the NYT website has the F conversion at 350 which is too high - it should be 338F.

  • Roasted asparagus with buttered almonds, capers and dill

    • aargle on October 07, 2019

      Easy peasy and delicious as well. Happened to have every ingredient on hand - a lovely side dish.

  • Braised eggs with zucchini, feta and lemon

    • emiliang on June 06, 2020

      I completely agree with the other reviewers: don't bother draining and re-adding the oil. Used kale instead of spinach (I added it at the same time as the zucchini because it takes longer to cook than spinach). And used one zucchini and one summer squash for the extra color. Didn't have squash blossoms. Sprinkled some smoked paprika over everything. Since I didn't have a large-enough lid, I just used the oven for the last step: 10 minutes at 350 cooked the eggs perfectly. Great dish, will make again.

    • Frogcake on August 21, 2018

      A very tasty brunch dish, which I will make again. I added about a half cup of caramelized onions left over from another recipe and about 100 grams of thinly sliced and crisped prosciutto. I didn’t follow the technique suggested of draining off the oil - didn’t seem necessary.

    • Auxilia on August 20, 2018

      A punchy, zippy recipe! Even without the zucchini blossoms, it was good--maybe even a little above average--but I'm not convinced that the finicky steps (draining off the oil, re-adding the oil, etc.) actually made an appreciable difference...! Also...have to be careful not to overcook the eggs! Time per serving: 31 minutes

  • Chickpea and herb fatteh [tahini sauce, chile oil]

    • Rutabaga on July 25, 2020

      This was very good, although I think my chickpeas were a little overcooked. I think I also included too many chickpeas in the herb paste, which wasn't bad, but increased the amount of paste and changed the consistency of the dish (mine looked much pastier than the photo from the NYT). But the flavor is great, and making it with fresh cooked chickpeas really sets it apart. We ate it with pita, the tahini sauce, and also whipped feta dip.

  • Maple-cardamom saffron sticky buns

    • coryelizabeth on February 17, 2018

      These are incredible. The buns were light, fluffy, and perfectly cooked at 20 minutes. I added a teaspoon of "buttery sweet dough" extract when making the buns, but I'm sure they'd be delicious without it; the saffron is really a genius touch. I also added a small dribble of maple extract to the maple syrup, just to bring the maple flavor in balance with the cardamom. For the garnish, I used nigella seeds (this was terrific), but I'm betting sesame seeds would be really good, too. Finally, I found that the buns needed to removed from the pan and brushed on all sides with the syrup to promote the absorption. This recipe is really wonderful: different and yet comforting at the same time.

  • Grilled tomatoes and onions with feta-harissa pine nuts

    • msakir on September 22, 2019

      Great base for shakshuka!

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