Ottolenghi obsession!

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Andrea Reynders
Chargrilled asparagus, zucchini and halloumi by Yotam Ottolenghi.

Ottolenghi: Chargrilled asparagus, courgettes and halloumi

My birthday month is coming to an end soon. Yes, birthday month. I’ve been blessed with so many wonderful, thoughtful gifts throughout the month, even though my birthday happened the first week of …

Yotam Ottolenghi & Sami Tamimi's Basic Hummus

Yotam Ottolenghi & Sami Tamimi's Basic Hummus

Perfectly smooth DIY hummus in a fraction of the time -- thanks to a simple, brilliant trick.

Green Couscous by Ottolenghi. We made this the other night and it was the perfect, fresh side dish!

Green Couscous

Get a recipe for green couscous with herbs, pistachio nuts, and arugula; it appears in Yotam Ottolenghi's "Plenty" and was prepared on The Martha Stewart Show.

Char-grilled sprouting broccoli with sweet tahini. This salad is loved even by those who claim not to like tahini. Serves four.

Char-grilled sprouting broccoli with sweet tahini

Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide.

Stuffed Romano peppers with ricotta and mascarpone

Stuffed Romano peppers with ricotta and mascarpone

Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide.

Yotam Ottolenghi's lemon and mascarpone mille-feuille

The decade that time forgot: Yotam Ottolenghi’s 1970s-themed recipes

These days, we tend to sneer at the cooking of the 1970s, particularly nouvelle cuisine, but there’s plenty worth celebrating from that decade if you know where to look

Chicken meatballs with preserved lemon and harissa relish: The relish will make more than needed but it is completely delicious and will last in the fridge for a couple of weeks at least. Serve it with roasted vegetables, grilled chicken or slow-cooked lamb. Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne pepper to it to enhance the kick. Serves four, making about 12 meatballs.

Chicken meatballs with preserved lemon and harissa relish

Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide.

Butter bean purée with dukkah. There are two beautiful recipes here. You could just make the butter bean purée and keep it in the fridge for up to a week – it's a handy sandwich spread. You could also prepare just the dukkah, an Egyptian condiment that will easily keep for a month in an airtight container and can be used to sprinkle over salads, rice and almost anything else. I would make both, though. The spice and crunch of the dukkah give the purée heaps of character and, I promise you…

Butter bean purée with dukkah

Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide.

Mackerel and green bean salad with harissa dressing: Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne pepper to it to enhance the kick. Serves four to six.

Mackerel and green bean salad with harissa dressing

Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide.