Plenty

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Heat the oven to 180C/350F/gas mark 4. Fill a medium frying pan with enough sunflower oil to come 2.5cm up the sides. Put the pan on a medium-high flame and leave to heat up for five minutes, until the oil is hot. Turn down the heat to medium, then fry the croquettes in batches for about four minutes, turning them once, until golden brown on both sides. Transfer to an oven tray and bake for eight to 10 minutes, to cook through. Serve hot with the lemon wedges. It IS worth the effort, but you have to plan ahead for these recipes in my experience. Partly I think it's because he's plating these dishes for a restaurant and he's got at least a little help to do that. What I usually do is choose one as a main dish and then prepare things I'm familiar with to accompany, or I just choose a side dish or dip to go with an easier-to-prepare meal. I have made nearly half the recipes in this book. All were divine. I will never see vegetables the same way again. He imbues so many textures, and different flavors into minimally cooked, if at all cooked vegetables. I have only eaten on average two times meat a week for the last 3 weeks, which combined with daily superfood smoothies has really upped my energy levels. I was looking forward to this book and really wanted to love it, but I often find myself just avoiding it and selecting something with a better result to effort ratio instead. It is 3.5-star cookbook for me.

Everything just looks so good! I will say I didn't like the Roasted Parsnips and Sweet Potatoes with Caper Vinagrette as much as I anticipated, mostly because it was a little sweet for me. We had two roasted already sweet vegetables, which has the effect of concentrating the sweetness. Ottolenghi then adds some sweetner in the vinagrette, which I thought unnecessary. Also, much as I love the idea of capers with this meal, it seemed like gilding the lily. It's hard to make the argument for further dressing roasted vegetables, already so easy and so good. Small quibble. It was great cold, maybe even better. Tried the Barley Salad with Pomegranate, an excellent filling salad that is great for travel/work/leftovers. And it is just too easy to modify to suit what one has on hand. Echt een geweldig boek met fantastische recepten. De spotlights staan op groenten, veel smaken hebben een duidelijke match met het Midden-Oosten. Omdat Ottolenghi met veel smaken en aroma's werkt is de ingrediëntenlijst soms ellenlang. Exotische ingrediënten worden niet geschuwd. Maar hierin kun je ook de uitdaging zien! En je kan ze altijd vervangen door iets anders. Gelukkig maar, want er zijn geen oosterse winkels in de regio waar ik woon. Maar je leert ervan. Bijna spelenderwijs. You might be tempted to think the obvious – that only veggies would. But Ottolenghi has the palate of a discerning omnivore and embraces so many flavours that it’s entirely possible everyone will...

The ingredients here are very familiar, but the result is a bit magic and unexpected – a little like Christmas, in fact. Serve as it is, for a light meal, or bulk it up by spooning on top of slices of grilled or toasted sourdough. It’s at its best served warm, but is also very good at room temperature. Serves four. Eggplant with buttermilk sauce - Blah! Boring. It couldn't decide whether it wanted to be sweet or savory! Recipe said to roast eggplant at 200-degrees for 35 to 40 minutes. I had to read it twice! I've never roasted anything at 200-degrees! Sure enough after 40 minutes the eggplant was still thoroughly uncooked! Sauce was quite runny, didn't look like fabulous illustration! Cementing his status as one of the coolest chefs in the world, Ottolenghi was recently exposed to new audiences via British rapper Loyle Carner, who titled his 2018 single 'Ottolenghi'. While foodies and vegetarians may love this book, Midwestern soccer moms — short on time and access to exotic ingredients — not so much. Heat half the oil in a large, high-sided saute pan on a medium-high flame. Add the garlic, onion, half the oregano and a quarter-teaspoon of salt, and fry for eight minutes, stirring often, until soft and golden, then tip into a small bowl.

Ottolenghi has founded a restaurant and four delis, has now penned four cookbooks, done an eight-year stint as Guardian Weekend’s columnist and – simply put – changed the way we shop and eat.His main additional ingredients were garlic, lime, white wine vinegar and lots and lots and lots of fresh herbs. Like his Persian Steam Rice with herbs uses a total of 10 cups of herbs for 1.25 cups of rice! A new wave of Ottolenghi fever (and fervor) is about to hit and, thank goodness, there’s no cure. I suggest you simply give in to it, replenish your spice pantry, gather your vegetables, grains and legumes, and celebrate big-time.” Another true revelation: the roast parsnip and sweet potatoes with cherry tomatoes and a caper vinaigrette, five stars for that one. And also the lentils with Gorgonzola and semi-dried tomatoes, that could turn into my new version of soul food. Yotam Ottolenghi is the most creative but also practical cook of this new culinary era—a 21st-century Escoffier.If I had a four-star rating for cookbooks, I would give Plenty More five stars.” The hotly anticipated follow-up to London chef Yotam Ottolenghi’sbestselling and award-winning cookbook Plenty, featuring more than 150vegetarian dishes organized by cooking method.