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Ottolenghi Simple: A Cookbook by Yotam Ottolenghi

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Notes about this book

  • eliza on September 19, 2018

    My U.K. version of the book arrived today and has a handy code in the back that you can use to register online, giving you access to all the recipes in the book. I think this will be useful to browse recipes while grocery shopping or away from home. It also gives lists of recipes for specific dietary requirements such as vegetarian, vegan, dairy-free etc. A very nice bonus to have.

Notes about Recipes in this book

  • Beef meatballs with lemon and celeriac

    • jaelsne on October 19, 2018

      I had been very excited about trying this recipe. I followed it to the letter, but I was disappointed with the result. The quantity of bread crumbs overwhelmed the meatballs and made them somewhat crumbly. I will make it again using fewer bread crumbs. I love celery root, and the spicing was interesting.

    • bwhip on October 19, 2018

      We made this tonight and we really loved it. The meatballs were excellent, and the celery root was delicious and cooked perfectly. The broth had a perfect combination of flavors, with brightness from the lemon and a really interesting blend of spices. The dish was remarkably flavorful for something that came together pretty quickly.

  • Avocado butter on toast with tomato salsa

    • Jane on September 14, 2018

      Not as simple as my usual mashed avo on toast (just lemon, salt and Aleppo pepper added) but this was worth the extra effort. The lime zest and capers in the salsa gave it more zing. I didn't have dill or tarragon so used basil and parsley as the herbs and it was fine. Very nice lunch.

    • Zosia on October 17, 2018

      A very tasty version of avocado toast. The salsa was bright and fresh and the avocado-dill pairing was particularly good. I omitted the butter - the avocado spread was still rich and creamy - and enjoyed it on whole wheat bagels.

    • bwhip on October 19, 2018

      Delicious. The avocado butter was creamy and delicious, with particular brightness from the lime juice. The amount of tarragon and dill called for seemed like quite a bit, so I just sprinkled what seemed like an appropriate amount over the top, and thought it tasted just right.

  • Courgette and ciabatta frittata

    • jzanger on October 18, 2018

      Super delicious! I only had on hand 1/2 cup of heavy cream and used 2% milk for the rest. I also only had baguette, and using about 2/3 of the amount of ciabatta listed worked just fine. This recipe could be easily played with to adjust herbs and spices. I’ll happily make this again!

    • chaffinski on September 23, 2018

      I made this with full fat cottage cheese rather than milk soaked ciabatta. Served with the tomato carpaccio. Yum.

  • Braised eggs with leek and za'atar

    • SheilaS on October 08, 2018

      This recipe calls for using both the flesh and skin of a preserved lemon. Between that and the feta cheese, it was too salty for me and the tartness from the lemon completely overpowered the sweetness of the leeks. Next time, I will only use the lemon rind as I usually do. I made extra of the leek/onion mixture so when I reheated it, I just poached the eggs separately and found it much easier to control than cooking them in the vegetables. I served this with the the hot charred cherry tomatoes with cold yogurt on p 70 and it was a great pairing.

    • Astrid5555 on September 16, 2018

      A little bit too lemony for me, I think my preserved lemon was too big. Apart from that quick to make and a delicious brunch dish.

  • Hot charred cherry tomatoes with cold yoghurt

    • SheilaS on October 08, 2018

      I served this with the braised eggs with leek and za'atar on p6 and these tomatoes were the star of the plate. Super easy and delicious!

    • saarwouters on September 16, 2018

      Delicious! A nice alternative to the tomato/mozzarella side dish. The combination of the hot juicy tomatoes and the fresh tangy yoghurt worked really well. I would add a few more tomatoes the next time.

  • Spiced apple cake

    • RosieB on September 16, 2018

      This cake was easy and delicious. It looked stunning.

    • Astrid5555 on October 06, 2018

      Perfect apple cake for a chilly fall afternoon! Reduced the demerara sugar for the apples to 100g, still too much for coating the apples. Will reduce next time to 80g. Recipe states to bake for 60-65 minutes, I took mine out of the oven after 80 minutes. Dough underneath the apples was still a little custardy, but a longer baking time would have resulted in a dry cake. Everbody loved it!

  • Pasta alla Norma

    • Astrid5555 on October 18, 2018

      One of the best pasta alla Norma recipes I have cooked so far. Eggplants are baked in the oven separately and then added to the finished tomato sauce. Used Aleppo pepper flakes for additional smokiness and topped the pasta with some leftover feta cheese I happened to have in the fridge. Husband was very happy ;-)!

  • Pappardelle with rose harissa, black olives and capers

    • Astrid5555 on September 15, 2018

      Most delicious pasta dish I have cooked in years. Halved the recipe but only used one third of the rose harissa paste. Had just the right spiciness for us. Husband licked the plate and then we fought over the leftover sauce. Can‘t wait to make this again.

    • lilham on October 17, 2018

      An unusual take on a tomato pasta, but absolutely delicious. I used linguine instead of a flat pasta and tinned tomatoes instead of fresh.

  • Lamb and feta meatballs

    • Astrid5555 on September 14, 2018

      As promised quick and easy to make, great to make ahead. Made 40 little meatballs as canapés, which were gone within minutes. Delicious!

  • Chicken with miso, ginger and lime

    • Astrid5555 on September 30, 2018

      The marinade is divine, but made without chillies for the kids! Very little hands-on time needed, served with potatoes. Loved the spring onions!

  • Pork with ginger, spring onion and aubergine

    • Astrid5555 on October 15, 2018

      Excellent! I made my own kecap manis by boiling down regular soy sauce with palm sugar and added the eggplants to the sauce to flavor them some more after steaming. Very quick to make and weeknight friendly, two thumbs up by the whole family.

  • Vanilla custard with roasted strawberries and rhubarb

    • lilham on September 30, 2018

      A simple and delicious pudding for children, and anyone who loves custard. I used frozen rhubarb instead of fresh. The recipe was written for 8-10 people. I made half for 3 adults, a 7 and a 3 year old. Ottolenghi must eat very small portions of pudding. We could have done with a full recipe between 5 of us.

  • Bridget Jones's pan-fried salmon with pine nut salsa

    • sharifah on October 02, 2018

      Very flavourful salsa to go with salmon. I halved the recipe for two, quite a generous amount of salsa. It’s simpler than I thought even though it looks like a long list of ingredients. I cut down on the oil a little bit. The salsa can probably be made in advance...I’ll try that next time.

    • saarwouters on October 14, 2018

      An original way to serve salmon. A combination of Italian and Middle-Eastern flavours. Comes together very easily.

    • Frogcake on October 21, 2018

      We loved the salsa which I served with bbq’d tuna steaks. I didn’t have any capers so used chopped pimiento stuffed chopped olives and a bit of the brine.

    • anya_sf on October 22, 2018

      We all enjoyed this, even my celery-hating husband. There was way more salsa than we needed. I'd reduce the currants and olive oil next time.

  • Fried broccoli and kale with garlic, cumin and lime

    • cjross on October 21, 2018

      Quite good, very flavorful. Would make again.

  • Garry's stir-fried cabbage with garlic and chilli

    • cjross on October 21, 2018

      As the description says, this is a quick way to eat a lot of cabbage!

  • Roasted baby carrots with harissa and pomegranate

    • cjross on October 21, 2018

      Would absolutely make this again soon. Used agave instead of honey since I was feeding it to my baby and didn't have cilantro so I used mint. Nice easy recipe.

    • saarwouters on September 16, 2018

      Easy and very delicious! Just mix everything toghether and put it in the oven. The kids loved this too.

  • Sweet potato chips

    • cjross on October 19, 2018

      Yummy. The polenta added a nice crunch. I felt the garlic tasted burnt and would use garlic powder next time. Appreciated the directions on how to make this ahead of time.

    • Frogcake on October 20, 2018

      Delicious crunchy coating! I’ve also used this on Yukon gold wedges.

  • Brussels sprouts with burnt butter and black garlic

    • VineTomato on October 18, 2018

      First time I've cooked with black garlic and wasn't sure I would enjoy it. What a wonderful dish, the pumpkin seeds are a genius element.

  • Chilli fish with tahini

    • VineTomato on September 30, 2018

      So simple! This came together in under 30 minutes. Unlike Jamie’s 30 minute meals that take an hour and a half! I used cod, but can imagine halibut being totally delish! This is a great week night dinner, but ... it needs something on the side. I had planned for just the fish, luckily we had some quick cook rice (due to a bad carb meltdown!) in the cupboard. It went perfectly, I wonder what a healthier accompaniment may be?

    • Lepa on September 24, 2018

      This is pretty good but a friend remarked that it wasn't quite as good as the tomato seafood stew (with feta) that is in Jerusalem. I instantly realized she was right and we added some feta on this dish (and left off the tahini) and it was much better.

  • Tomato, chard and spinach with toasted almonds

    • Zosia on October 19, 2018

      The base tomato-chard recipe is good but the finishing touches of fresh spinach and herbs, the juice and zest of some limes, and toasted almonds make it quite special. I made the tomato-chard mixture the night before and reheated it just before it was needed, adding the remaining ingredients at the very end. I served it hot with the book's seeded chicken schnitzel.

  • Orzo with prawns, tomato and marinated feta

    • Zosia on October 18, 2018

      This was quick and tasty but there was a little too much fennel for me and I couldn't detect the orange at all. I think I would prefer it with half the fennel and perhaps with some grated orange zest stirred in with the basil at the end.

    • lou_weez on September 27, 2018

      Considering I didn't feel like cooking dinner, this was a delicious, super easy, one pan dish, that I'm really glad I made. I thought the fennel would overpower everything but it was lovely against the sweetness of the prawns.

  • Seeded chicken schnitzel

    • Zosia on October 19, 2018

      Family really enjoyed this variation on a schnitzel. The coating was very crisp and nutty and delicious but it was also more involved than I anticipated and it took me quite a bit longer than 30 min to get this dish to table; I think the suggestion to make the breadcrumb mixture to keep on hand is a good one. My 4 chicken breasts weighed 1100g, almost double what the recipe states but there was enough coating for all. I served this with the tomato, chard and spinach dish from the same book.

    • mgmcewen on October 21, 2018

      We've made this twice and love it! The coating mix though makes waaay too much coating for the number of chicken breasts. I recommend starting with half for dipping so if you don't use it all you can save to use in the future.

  • Mustardy cauliflower cheese

    • Foodycat on September 25, 2018

      Reminds me a lot of a Madhur Jaffrey recipe that I really like. I tasted after adding the cheese, and added the same quantity again, and that was about right to make it taste cheesy against all the spice. Delicious, and very rich.

    • Frogcake on October 21, 2018

      Delicious! Great flavours in this unique cauliflower recipe! I used fresh, homemade breadcrumbs - Didn’t have enough cheddar so I used grated Asiago in the crumble.

    • lou_weez on September 26, 2018

      Delicious!! The addition of mustard and spices elevated this from the standard cauliflower cheese. Definitely making this again.

  • Spinach and Gorgonzola-stuffed jacket potatoes

    • Foodycat on September 23, 2018

      I bought cream and forgot to add it. Didn't miss it! Would have benefitted from a bit of garlic or some chives beaten in to the potato, but otherwise lovely. And half a potato is definitely plenty for a side dish.

  • Chicken Marbella

    • Foodycat on September 25, 2018

      I used pomegranate molasses instead of date molasses or treacle. Given all the big flavours in this, it's actually quite subtle. And very nice.

  • Charred prawn, sweetcorn and tomato salad

    • Foodycat on October 06, 2018

      I used fresh corn on the cob and cooked all the elements on a charcoal grill. I'm in two minds about it really. The charred prawns, sweetcorn and tomatoes were very good but the dressing was a bit aggressive. I think I would have preferred basil instead of oregano.

  • Sweet and salty cheesecake with cherries

    • Foodycat on September 30, 2018

      It's a very good combination, and even though there are several components they are all pretty easy to bring together. But while it says it serves 6-8, the cheesecake component served 5, the cherries 6 and we will be eating the nutty crumble topping for weeks to come. So next time I will make 1.5 quantities of the cheesecake and half the crumble. I will make it again though, my husband asked for seconds which is very unusual.

  • Couscous, cherry tomato and herb salad

    • Lepa on October 23, 2018

      This was fussy to pull together and completely lacking in flavor. I took it to a book club and nobody ate much. The dish needed more flavor, more dressing and probably some acid or cheese to bring the flavors together. As written, it's a bit of a dud.

  • Bulgur with mushrooms and feta

    • Lepa on September 24, 2018

      This was pretty good but I didn't love it.

    • saarwouters on September 16, 2018

      Wonderful hearty dish with warm autumn flavours. Never ate bulghur like this before. I did add a bit more of the feta cheese.

  • Steamed courgettes with garlic and oregano

    • saarwouters on October 14, 2018

      Easy side dish with subtle and balanced flavours, despite the raw garlic.

  • Roasted aubergine with anchovies and oregano

    • saarwouters on September 16, 2018

      Great side dish with lots of flavour! Simple indeed and easy to make ahead.

  • Grilled beef tomatoes with chilli, garlic and ginger

    • saarwouters on October 14, 2018

      This was absolutely delicious! I used regular tomatoes and white mustard seed. We ate them slightly cooled off, which was great.

  • Pumpkin, saffron and orange soup

    • Frogcake on October 21, 2018

      Great flavours here and it’s easy to make. I’m having a devil of a time finding rose harissa in Ottawa Canada. So I used a tablespoon of good quality harissa instead. Still a refreshing, fantastic soup!

    • Boffcat on October 04, 2018

      I made this using butternut squash - the soup has a good texture and a lovely combination of flavours, and the pumpkin seeds are addictive. (Don't ignore the instruction to bake them on parchment though; I cooked them directly in a tin and had to chisel them off as the maple syrup coating had set like cement!)

  • Cauliflower, pomegranate and pistachio salad

    • Frogcake on October 20, 2018

      This was a big hit with my family. Lots of great, diverse textures and tastes that come together nicely with the simple dressing. Would definitely make this again.

  • Slow-cooked runner beans in tomato sauce

    • lou_weez on October 14, 2018

      I had a hankering for slow cooked beans and rustled these up. The subtle warmth from the spices is lovely with the beans. I am imagining reheating the leftovers for lunch tomorrow and cracking in an egg just because I think it would be great.

  • Puy lentil and aubergine stew

    • EmmaJaneDay on October 15, 2018

      Oh my, this was divine. Even my DH, who does not like lentils, nor does he like eggplant, thought this was delicious! I'm afraid to try this a second time for fear it won't taste as good!!

  • Lamb siniyah

    • Boffcat on October 04, 2018

      Delicious. I wondered at first whether there might be an omission in the recipe - it tells you to "bring to a boil" and then simmer a mixture that contains no liquid - but the tomatoes gave off plenty of liquid as the dish cooked.

  • Bulgur with tomato, aubergine and lemon yoghurt

    • bwhip on October 22, 2018

      We enjoyed this very much. Unusual and delicious. Easy prep.

  • Slow-cooked chicken with a crisp corn crust

    • bwhip on October 20, 2018

      Very delicious, with rich flavor that just melts in your mouth. Our corn crust was more like a souffle than crispy, but still a lovely complement to the chicken stew below. The recipe takes a while to make (hence the title "slow cooked", but it's not a difficult prep at all. Served it with a simple green salad as suggested.

  • Buckwheat and French bean salad

    • anya_sf on October 22, 2018

      I couldn't find tarragon so I doubled the mint. The salad was quite good. Don't skip the yogurt dressing, as it really makes the dish. We didn't want it spicy so we omitted the chili flakes and I didn't miss them.

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Reviews about this book

  • Food52

    A simple, make-ahead menu from Ottolenghi’s latest cookbook.

    Full review
  • The Kitchn

    7 reasons why Ottolenghi's new cookbook is the best thing to happen to weeknight dinner.

    Full review
  • Food52

    ...it’s also an ode to the weeknight dinner (or the morning-of brunch, or the fuss-free dinner party): 130 recipes with short ingredient lists, speedy prep and cook times, and maximal punch.

    Full review
  • The Kitchn

    Fans of this master of Middle Eastern and Mediterranean cuisine will be pleased to learn that you can cook like Ottolenghi in under 30 minutes or in one pot (!!!) without skimping on flavor.

    Full review
  • Food52

    Picked for Food52's November 2018 Cookbook Club.

    Full review
  • ISBN 10 1785031163
  • ISBN 13 9781785031168
  • Linked ISBNs
  • Published Sep 06 2018
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Ebury

Publishers Text

Yotam Ottolenghi’s award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. SIMPLE is no different, with 120 brand-new dishes that contain all the inventive elements and favour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.

Other cookbooks by this author