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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.

  • 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.

  • Braised eggs with zucchini, feta and lemon

    • 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

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