Ottolenghi recipes

Curried tomatoes, courgette fritters, beetroot salad – Ni...

Curried tomatoes, courgette fritters, beetroot salad – Ni...

How to eat 30 plants a week with recipes by Hugh Fearnley-Whittingstall

How to eat 30 plants a week with recipes by Hugh Fearnley-Whittingstall

One of the most important qualities of a great lunch is its appeal at the midday hour, when you’re tempted to go out with colleagues or eat at that new burger stand instead of reaching for the container waiting for you in the office fridge. We’re exploring five great recipes this week from Yotam Ottolenghi’s cookbooks, and part of what makes them so good is exactly this appeal. If I make a recipe from an Ottolenghi book, I really can’t wait to eat it at lunch.

This super simple rice noodle salad comes from Ottolenghi Simple, a cookbook from acclaimed chef and restauranteur Yotam Ottolenghi, that uses an awesome color-coded system for identifying recipes that require little prep time, few ingredients, can be made ahead, or made with pantry staples.

Curried tomatoes, courgette fritters, beetroot salad – Ni...

Easy Authentic Falafel Recipe: Step-by-Step | The Mediterranean Dish

Get ready to taste the best homemade falafel you've ever had! 😋🌯🥙 Try out my easy and delicious falafel recipe today. #falafel #homemadefalafel #vegetarian #MiddleEasternfood #recipeoftheday #foodie #yum #delicious #healthyeating #foodphotography #pinterestrecipes

Labneh is a creamy yogurt cheese that is perfect for dips, spreads, and as a delicious creamy addition to your favorite dishes. This easy homemade labneh recipe makes a soft and flavorful cream cheese that is perfect for appetizers and mezze platters. With just a few simple ingredients and some patience, you can make your own labneh at home. Learn how to make this delicious and versatile labneh with this easy recipe that is sure to become one of your favorite fridge staples!

Yotam Ottolenghi and Noor Murad’s preserved lemon, chilli and herb oil from OTK: Shelf Love is inspired by the flavours of the Mediterranean. Use it to marinade butter beans or other pulses (like chickpeas), drizzle it over just-cooked veggies such as broccoli or cauliflower, or simply spoon it over hummus or labneh and serve it with loads of fluffy flatbread. Vegan | Vegetarian | Preserved Lemon | Mediterranean | Recipe | Ottolenghi Test Kitchen | Infused olive oil

Three brunch recipes from Ottolenghi’s right-hand woman

Three brunch recipes from Ottolenghi’s right-hand woman

Inspired by our recent diner at NOPI, Yotam Ottolenghi's fine dining Soho brasserie in London, I felt compelled to try and recreate some of the haunting flavours and textures we experienced that evening and delved into my copy of his cookbook 'Plenty'. One of the dishes that caught my eye was his Leek Fritters with Yogurt-Cilantro Sauce, which was similar to the Courgette and Manouri Fritters we enjoyed the night we dined at his restaurant. Wonderfully simple to prepare, these elegant and...