Ottolenghi Flavor by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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  • The ultimate traybake ragù

    • Apollonia on September 27, 2020

      Delicious. My lentils took an extra 15 minutes or so to cook, so it's worth testing them to make sure they're done before you turn off the oven. My only complaint was that it was a bit fatty -- possibly my own issue, as I usually reduce oil and didn't here--- but honestly I think you could cut the oil in half and not lose a thing. I had some qualms about coconut cream, but you couldn't taste the coconut, and I do think it added the sort of unctuousness that this long-time vegetarian associates with memories of short ribs. Definitely let it sit the required time; it made a huge texture difference.

    • Astrid5555 on October 20, 2020

      Served over tagliatelle pasta, we adults found it really delicious. The kids did not like it and complained about the aftertaste (miso & coconut). A low involvement recipe if you make it in the food processor. Looking forward to the leftovers, will try with polenta this time.

  • Sweet potato in tomato, lime and cardamom sauce

    • Apollonia on October 06, 2020

      We really enjoyed this. Definitely skewed sweet- and I skipped the sugar- but the chili balanced it out nicely. I was tempted to skip the grain recommendation, but I'm glad I didn't, it needed it.

    • Astrid5555 on September 13, 2020

      Excellent, served with wholewheat couscous on the side. A little sweet due to the combination of sweet potatoes and tomatoes, do not skimp on the spices, they are definitely necessary.

  • Cardamom tofu with lime greens

    • Apollonia on September 27, 2020

      Deep frying silken tofu is, to be honest, kind of a pain, and my cubes fell apart quite a bit, especially in the second batch. The texture inside was lovely, though, and the greens were fantastic. I used bok choy instead of choy sum, and it was perfect. Will definitely do bok choy this way again, but might pan fry or roast firm regular tofu instead of messing around with the silken deep fry.

  • Super-soft courgettes with harissa and lemon

    • Apollonia on October 02, 2020

      Tasty and extremely quick and easy for an Ottolenghi recipe. As I often do with Ottolenghi, I'd probably cut the oil down significantly next time, but otherwise a nice side dish.

  • Noodle salad with mushroom and peanut laab

    • Apollonia on October 04, 2020

      LOVED this. So much flavor and texture- tart, spicy, sweet, sour, crispy, soft. Just everything delicious, all in one! I used Tamicon Tamarind concentrate, which I think is stronger than whatever "paste" Ottolenghi specifies, so I just used maybe 1.5 tbs in a half batch of dressing, and it was perfect.

  • Tomato and plum salad with nori and sesame

    • Astrid5555 on September 18, 2020

      This is the best tomato salad I have eaten in a long time. Really enjoyed the tomato plum combination (who would have thought?) and LOVED the dressing. Did not have a nori sheet, so used dried mixed algae flakes instead. New go-to tomato salad!!!

    • metacritic on October 03, 2020

      Agree with the review below: this is the best tomato salad I can recall in ages. The plum lifts the whole dish and the dressing is lively and nuanced. The dish thrums with flavor. This book is fast becoming a favorite, on par with Jerusalem.

    • patioweather on October 22, 2020

      This was fantastic. I think my go to tomato salad will still be the one from Japaneasy, but maybe I should add plums to that one!

  • Noor's black lime tofu

    • Astrid5555 on October 17, 2020

      Surprisingly quick to make. Substituted lime zest and juice for the dried black limes as per the recipe suggestion. Would have preferred my tofu stayed crispy, so next time just add after having wilted the spinach and not before. Lovely sauce!!!

  • Butternut, orange and sage galette

    • Astrid5555 on October 27, 2020

      Loved the crust - so glad that I made a double batch and froze some. The polenta adds a nice crunch to this galette. Did not have caraway seeds so substituted cumin seeds instead. Made only half a batch of orange caramel, which was plenty anyways.

  • Grilled figs with Shaoxing dressing

    • Astrid5555 on September 21, 2020

      Wow, this salad is amazing, what a great flavor combination! Just be careful when broiling the figs. Recipe says to grill for 12 minutes on highest setting, mine were done after 5 minutes and my parchment paper was already black.

    • metacritic on September 27, 2020

      Truly delicious. Served with three-cup chicken. Will eat as a final course more often. A cheese plate, a dessert, and a salad in one.

  • Cucumber salad à la Xi'an Impression

    • Astrid5555 on September 14, 2020

      Minimum effort, maximum flavor. Husband licked the plate as he could not get enough of the dressing.

    • metacritic on October 03, 2020

      This is stunning, reminiscent of a Japanese salad with cucumbers, ground sesame seeds, and vinegar. Here the cucumbers are marinated and the whole of the dish is bursting with flavor and perfectly balanced. Served with salt and pepper shrimp.

  • Mafalda and roasted butternut in warm yoghurt sauce

    • Astrid5555 on September 22, 2020

      A lot of dirty pans and pots but very good. Served without the chilli salsa which would have probably added a little more umph to this dish. For me the best part was the crispy fried garlic, which added some additional texture.

    • FJT on October 08, 2020

      I agree with Astrid5555: this creates quite a bit of washing up, but it's worth it. The chilli sauce really made this dish sing; will definitely repeat. The quantities given are for 2 people, but this could almost serve 3; we certainly couldn't finish it.

  • Za'atar cacio e pepe

    • Astrid5555 on September 19, 2020

      This simple and unassuming pasta dish got the highest praises from my 13-year old picky son, he had seconds. This will be my new go-to weeknight family dish if pressed for time. Very highly recommended!!!

    • EmilyR on October 20, 2020

      We really loved this. It was simple and flavorful. Using the bucatini is also perfect.

    • metacritic on October 06, 2020

      I've always struggled with cacio e pepe. It might be because I lack a sufficiently large nonstick pan. It might be for other reasons. I struggled with this one, too, though I got closer to the proper results. I really liked this recipe but it calls for far too much water to incorporate the ingredients. I'd reduce the water to 250 or 200 ml. Otherwise, I loved the flavor. My partner prefers a more traditional cacio e pepe, I should add. It's also a huge amount of cheese, thought it works.

    • Indio32 on September 22, 2020

      Have seen this recipe all over the place so thought I'd give it a go. Made a half portion for 2. Will be grating the cheese in a food processor next time as doing it by hand was a pain. Might also reduce the amount a bit as well. We both enjoyed it and not too much effort either. Had with crisp green salad.

  • Curried carrot mash with brown butter

    • FJT on October 22, 2020

      I absolutely loved this mash; my husband was less thrilled but admitted that the dish was much better than it sounded! As slouj says, the garnishes are absolutely essential; they provide the contrasting tastes and texture which stop this just being a carrot mash with some curry flavour. I particularly liked the pickled chillies. Served with grilled halloumi (one of the suggestions in the recipe headnote): the salty cheese complemented the mash perfectly.

    • slouj on October 07, 2020

      Absolutely delicious! All the ingredients come together brilliantly. Don’t be tempted to skimp on the garnishes - part of the joy of this is the combination of the sweet mash, rich butter and zing of the spring onions, mint and chilli.

  • Miso butter onions

    • FJT on October 11, 2020

      This was an absolutely delicious side and I will be making it again soon. Next time I will line the tin with foil to make washing up easier. Loads of flavour for very little effort.

    • KarinaFrancis on September 29, 2020

      3 ingredients plus time, that’s all it takes! Really delicious side.

  • Broccoli two ways with chilli and cumin

    • KarinaFrancis on October 08, 2020

      A great side dish or vegetarian/vegan main. I loved the contrast between the pickled and the cooked broccoli. I roasted the broccoli instead of pan frying and would do that again. I can see myself making this often.

  • Roasted carrot salad with chamoy

    • KarinaFrancis on September 21, 2020

      Really good! Sweet, savoury and a flavour bomb. I was sceptical about the dried apricots but they truly worked. A winner

    • cultus.girl on October 22, 2020

      Beautiful flavours. Even my partner who does not care for dried apricots loved the dish.

  • Cauliflower roasted in chilli butter

    • KarinaFrancis on September 09, 2020

      This was crazy good! The chilli, butter and garlic bath is so luscious and smells amazing from the minute it goes in the oven. The result was delicious and while we had it as a side, it could stand alone as a meal in a vegi banquet. It could easily be adapted to smaller pieces of cauliflower and skip the blanching step, just dont skip the leaves, they are so delicious.

    • cultus.girl on October 22, 2020

      Exceptional dish!

    • sarahj22 on September 23, 2020

      Sooo good. Uses a generous amount of butter and oil but it's very worth it. I haven't bought the book yet (the recipe was featured in Delicious magazine) but I'm almost definitely going to now. After reading the review below I served it with Ottolenghi's tomato salad with lime and cardamom yogurt plus some salad leaves and the combination was dynamite. So thanks a lot to Gez1809 for the tip!

    • Gez1809 on September 11, 2020

      Agreed with previous review - really delicious. I didn't use the extra chillies in the roasting tray as I was worried it would become too hot. I was a bit concerned about the amount of harissa and chilli powders as I'm ok with heat but don't like it really hot but actually it was really well balanced and not that hot. More of a gentle background hum of chilli than a really spicy sauce. And I must say that the onions roasting in that garlicky spicy butter were possibly even nicer than the cauliflower. They were a thing of absolute beauty. I paired it with the tomato with yoghurt and cardamom from the book and they seemed to go really well together - a nice contrast of temperature and cooling yoghurt. Would highly recommend.

  • Spicy roast potatoes with tahini and soy

    • KarinaFrancis on October 10, 2020

      Yummmmm! The tahini dressing takes baked potatoes up a notch and the finishing touch of sesame seeds and chives completes the dish, I only wish I’d been braver with the harissa. I threw some asparagus in for the last few minutes and the dressing worked beautifully on those as well. A keeper

  • Max and Flynn's lemon sorbet

    • EmilyR on October 21, 2020

      For some reason I always choose the labor of love recipes, including this one. I had ample amounts of lemons needing used so this seemed like a good choice. There is a lot of juicing, chilling, freezing and refreezing going on here for some cute little filled lemons. Unfortunately my ice cream maker wasn't super helpful, because after all of the prep work I discovered it wasn't functioning properly. I don't know that it mattered very much as it says to crush the piping bag's ice crystals... anyway, it made a bit of a granita and took me back to European adventures where these little citrus are often filled and sold. Is it worth it to hollow out lemons for people? Maybe if you want to impress your guests or are bored. Perhaps I'll try it again sometime with a cooperative ice cream maker.

  • Rainbow chard with tomatoes and green olives

    • cultus.girl on October 22, 2020

      This was a nice dish and a great way to use the excess of rainbow chard in the garden. The olives and garlic gave the greens some zip and the addition of chickpeas could be added to turn it into a main meal.

  • Confit garlic hummus with grilled mushrooms

    • cultus.girl on October 22, 2020

      We all loved this dish. I didn’t use cascabel chilli as I did not have any on the day ( used a bit of pul biber instead) however have since located dried cascabel chilli so look forward to making again. It is also a pretty dish ??

  • Butter beans in smoked cascabel oil

    • metacritic on October 04, 2020

      This dish is quite good and, as flavors settle in, becomes even better with time. Initially, I had some reservations. Above all, it's quite costly given the call for 400 mg of olive oll. I doubled the recipe and probably used US $10 - 15 of high quality olive oil. It's also less smokey than the name of the dish suggests. I would go so far as to say that on first taste I was even a bit underwhelmed. But many hours later, at meal time, the flavors had blended, the citrus took on a stronger role, and the whole dish came alive (after a lot of additional salt, I guess I should add). I grilled sausages and guest after guest praised the beans above all. My spouse declares it her favorite beans we make each time we've gone back to the pot. For me it's neck and neck with the river cafe cranberry beans coddled in olive oil and sage.

  • Hummus with lemon, fried garlic and chilli

    • metacritic on October 12, 2020

      Very, very good. Ultimately, I prefer his recipe from Jerusalem but this is quite delicious. it is lighter, with only a tablespoon of tahini, and the ginger lifts the flavor. It really does require the toppings to work. It needs that flavorsome olive oil infused with garlic, ginger, chilies, and cilantro. You could comfortably use 1/2 the oil and probably should.

  • Pappa al pomodoro with lime and mustard seeds

    • metacritic on September 27, 2020

      This is a fantastic and truly interesting dish that borrows from Italy and India and could be served with courses from either cuisine. I'll make this frequently, especially with Indian food going forward. I should note that I didn't add curry leaves as I didn't have them on hand but the dish was phenomenal even without. It is also easy to imagine how they would enhance the dish if I had used them.

    • luluf on September 25, 2020

      Another hit from Ottolenghi- absolutely fantastic. There was a bit of fighting over seconds!

  • Oven chips with curry leaf mayonnaise

    • metacritic on October 11, 2020

      I made the chips minus the curry leaf mayonnaise. I've seen other oven chips recipes but this is the first I've made and it is a game changer. It worked like a charm. Family declared it their favorite chips (fries) of all time. I didn't turn them over as it seemed they would break if I were to try. Even so, this was a smashing success. Can't wait to get curry leaves and make the whole recipe. Even so, I'm delighted with this outcome. Oh, and I added thyme to the baking sheet since I didn't have the curry leaves, which proved a good idea.

  • Spicy mushroom lasagne

    • bwhip on October 16, 2020

      We really enjoyed this. Quite non-traditional, but in a very good way. Definitely full of umami. I used dried chipotle chiles, and I removed most of the seeds. Gave it a nice, smoky kick, which we liked very much. So many mushrooms! And the dried porcinis are expensive! Next time I might chop by hand instead of using food processor, as I wouldn't mind having the mushrooms and other onions being a little chunkier.

    • luluf on September 25, 2020

      This felt like a great deal of work and it certainly had complex flavours. I'm not sure spiciness is what I want in mushroom lasagne and I have made others that I prefer. Other family members loved it though. I did enjoy the leftovers for lunch the next day. Somehow things that didn't necessarily thrill at dinner time can seem a lot tastier the next day.

    • toxiedriver on October 06, 2020

      Quite a bit of work - definitely a weekend dish. Description in the recipe is good - quantities also. Just follow the steps and you'll get there. Probably the most important is the initial step of grilling the minced mushrooms and having sufficient quantity of them - this is the backbone of the dish. We used two medium heat chillies incl seeds. Was just enough spicyness.

  • Aubergine with herbs and crispy garlic

    • luluf on September 30, 2020

      Delicious. I didn't need to cook my eggplants for the prescribed time though. Perhaps I cut them too small.

  • One-pan orecchiette puttanesca

    • luluf on September 25, 2020

      This was nice but I don't know if I would do It again. It was really quick to prepare but my pasta took 22 minutes to cook rather than 12-14 minutes so I felt that the other ingredients were overcooked, particularly the tomatoes. It might work better with fresh pasta and leaving the lid off so the sauce thickens in the shorter cooking time.

  • Bkeila, potato and butter bean stew

    • luluf on September 30, 2020

      Fairly easy one pot dinner and very tasty. Enjoyed by all

  • White bean mash with garlic aïoli

    • luluf on September 25, 2020

      This was sublime and I didn't even add the anchovies as vegos were eating. It seemed like a lot of work but I think next time it will be a lot quicker. I soaked beans overnight and then cooked them, rather than use canned beans but I think you can do that as well which would cut out a bit of time

  • Polenta with fresh corn and braised eggs

    • patioweather on October 26, 2020

      This was fantastic. Pretty easy compared to how extravagant the result is. It is equivalent to baking a cake, but with herb chopping.

  • Curry-crusted swede steaks

    • chezmaryb on October 28, 2020

      Very good recipe. I love the flavor of the marinade. Rutabagas must be giant in the UK because the recipe called for 2 to 3, totaling about 4 lb, but mine were less than half of that weight. So I cut up some sweet potato wedges and roasted those the same way. I actually enjoyed the sweet potato wedges even more, but they were both very good.

  • Tomato salad with lime and cardamom yoghurt

    • Gez1809 on September 11, 2020

      Really lovely combination of flavours. I didn't have any cream cheese so used all yoghurt and this seemed fine. Nice paired with the cauliflower in chilli butter.

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  • ISBN 10 0399581758
  • ISBN 13 9780399581755
  • Published Oct 13 2020
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

The New York Times bestselling author of Plenty breaks down the three factors that create flavor and delivers more than 100 super-delicious recipes for innovative ways to cook vegetables.

Ottolenghi--the beloved chef who captured the hearts of home cooks looking for inspiration and great-tasting, plant-based food for weeknight cooking--is back with another collection of instant-hit recipes, with 60 percent of them ideal for vegans. Ottolenghi's landmark book Plenty ushered in a new era of vegetable cooking and, with Plenty More, he focused on vegetable-cooking techniques. Now, in Ottolenghi Flavor, he details what makes vegetables distinct and how to maximize their flavors by following the "three P's":

• Process: Key reactions that happen when vegetables or supporting ingredients are cooked. • Pairing: What you match a vegetable with to accentuate its defining qualities. • Produce: Understanding the sheer depth of flavor that certain vegetables naturally possess.

With surefire hits, such as Celeriac and Goat's Cheese Tacos with Date Barbecue Sauce, Mushroom Lasagna, and Vegetable Schnitzel, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi Flavor is the exciting, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

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