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Yotam Ottolenghi: Sweet potato cakes

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Chermoula Aubergine with Bulgar and Yoghurt

Chermoula Aubergine with Bulgar and Yoghurt by Yotam Ottolenghi from the book Jerusalem.

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Beef meatballs with broad beans & lemon

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

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Roast chicken with dates, olives and capers

Roast chicken with dates, olives and capers: The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the 1980s, listing recipes from the first modern quality take-out food shop in New York. Many of the dishes in the book have become legendary. One of them, Chicken Marbella, is the inspiration for this recipe. The chicken needs marinading for at least a day, preferably two, to soften and flavour properly; I wouldn’t cut corners here.

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Crunch time with Yotam Ottolenghi

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Farro and roasted red pepper salad

Farro and roasted red pepper salad I Ottolenghi recipes I This ancient variety of wheat, when accompanied by shamelessly bold flavours, has a unique nuttiness and a great texture.

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Freekeh Salad

Freekeh Salad recipe from Rick Stein's brilliant cookbook From Venice to Istanbul. Perfect as an accompanying pilaf or summer side salad, this Middle-Eastern inspired treat is flavoured with pomegranate seeds, pistachios, mint and spring onion.

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Meringue Roulade with Rose Petals and Fresh Raspberries

Need we say more? Yotam Ottolenghi's meringue roulade with fresh raspberries, rose petals and pistachios from his latest cookbook Plenty More. Drool.

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Butternut squash with ginger tomatoes and lime yoghurt

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