En typisk Ottolenghi-rett: One-pot chickpeas with carrots, dates and marinated feta. Smakte og varmet godt på denne hustrige augustkvelden.

#kokebok #middag #Ottolenghi #Allheimen #NorskTut

I dag disket jeg og Ottolenghi sammen «Spicy rotisserie chicken bake with blue cheese dressing» til middag. Ble helt himmelsk! Masse chili og
blåmuggost, Ottolenghi er ikke redd for smak!

#kokebok #Ottolenghi #middag #blåmuggost #fredag #Allheimen #NorskTut #Matheimen

Lentils with grilled aubergine #Ottolenghi #Plenty #homegrown carrot, bay, thyme, tomatoes, parsley & coriander #mymenuplan

To tempt or inspire....

3-Cheese Eggplant Bake

This is a gorgeous baked dish with eggplants, cream and 3 soft cheeses. It is made without eggs and the result is an addictive dish with a thick set custard-like consistency.

The recipe is an adapted version of #Ottolenghi’s Eggplant Cheesecake from #PlentyMore. I have made it egg-free. If you want to check the original recipe have a look here https://www.theguardian.com/lifeandstyle/2010/mar/06/aubergine-cheesecake-vegetarian-recipe-ottolenghi.

My version is a soft dish that is spooned from the baking dish onto serving plates. Perfect for lunch with a lemony salad of bitter leaves and fresh herbs.

Ottolenghi says "Like all good cheesecakes, tucking into this is so effortless and soothing that it’s easy to forget yourself and just gobble up more and more. And, like a sweet cheesecake, it’s also a bit of a no-brainer that yields very impressive results."

#TemptOrInspire #FromTheArchives #FromTheKitchen #vegetarian #eggFree

To tempt or inspire....

Two Bean and Two Lime Salad

We once had a strange green bean growing – its pod was green with flecks of red. It was delicious, as all green beans are, and perfect for this salad.

You can of course use any green bean – the beans can be paired with either edamame, younger broad beans or even peas. The key to the salad is a beautiful dressing made with lime zest, lime juice, coriander, mint, garlic and chillies! Oh, yes, you just might get excited.

Once the beans are trimmed, it is quite simple to make. Of course it is, it is from #Ottolenghi’s book #Simple. 10 ingredients, quick and it can be made ahead.

In the book it uses fresh limes and makrut lime leaves. Online he jazzes it up with some dried lime powder. It doesn't have the same dressing either. https://www.theguardian.com/lifeandstyle/2015/aug/21/lime-recipes-salad-soup-beans-stew-yotam-ottolenghi

#TemptOrInspire #FromTheArchives #FromTheKitchen #vegetarian #eggFree

Wie lecker ist bitte "Spiegeleier mit Joghurt und Chili" (und Rucola) aus dem Buch "Genussvoll vegetarisch" von #ottolenghi ? War schneller gegessen als ich es fotografieren konnte. Beim nächsten Mal dann.

Tonight’s winter saffron gratin #Ottolenghi #PlentyMore almost looks to pretty to put the cheesy panko topping on #mymenuplan

To tempt or inspire ....

Cauliflower and Parmesan Farinata

I love Farinata but don't make it enough. It is made with a chickpea flour batter. I like to bake them, although some people will cook them on the stove top. Baking gives a different experience. This one is with cauliflower, onions and parmesan.

Farinata tastes a little like an omelette, and cooked right, it will slide right out of the dish. Served in wedges or squares with a salad (and some Celeriac Chips!), it makes a lovely lunch or light evening meal.

The idea for this farinata came from #Ottolenghi’s recipe for Cauliflower Cake in #PlentyMore. That recipe uses eggs and I wanted to make something with similar flavours. So this recipe for farinata was created.

Ottolenghi says that cauliflower needs more attention. He says that it’s one of the most magnificent of all vegetables and is as versatile as potato. I reckon he is right.

#TemptOrInspire #FromTheArchives #FromTheKitchen #vegetarian #eggFree

@Drachenstreichler Nachtrag: Was ich übrigens überhaupt nicht mag, sind fleischlose Fleischalternativen. Die esse ich wirklich nie. Ich habe tolle vegetarische und vegane Rezepte, die ohne so etwas auskommen (#Ottolenghi ist da eine Fundgrube, und ich habe ein phantastisches Pilzkochbuch). Aber wenn es denn Fleisch sein muss, dann das Original aus artgerechter, regionaler Tierhaltung. #vegetarisch #vegan

To tempt or Inspire....

Cheesy Butternut Bake in Creamy Sauce with Quince Paste

This is an unusual dish of butternut pumpkin, roasted, then cooked in a creamy cheese sauce with quince paste (membrillo) for a great festive dish.

It is a twist on a quiche in #Ottolenghi‘s #PlentyMore. As we do not cook with eggs, I made this into a dish that is simply the roasted pumpkin baked with cheese and quince paste in an exceptional rich creamy sauce. It has been cooked until the top is bubbling and golden.

The original quiche recipe is here if you want to make the original - it is quite different to my version. https://www.theguardian.com/lifeandstyle/2011/dec/02/christmas-party-food-yotam-ottolenghi

#TemptOrInspire #vegetarian #eggfree #FromTheArchives #FromTheKitchen

To tempt or inspire....

Baked Peppers Stuffed with Buttery, Cheesy Vegetables

Fondant is a word that is associated with icing these days. But it comes originally from the French, a cooking term meaning to melt. Fondant Potatoes is the most well known dish where the method of cooking is applied, but it can be used for other vegetables. They are cooked in butter, or in butter and stock, until achingly tender. Sometimes, as is the case with the Fondant Potatoes, an external crispy layer is achieved.

#Ottolenghi has a great recipe in #PlentyMore for capsicums stuffed with fondant swedes. . So I twisted and turned his recipe to make it work with what I did have on hand – Kent Pumpkin, Parsnips and Cabbage. Absolutely delicious.

Ottolenghi himself has two versions of this dish. The one in the Guardian column uses gruyere cheese and does not par-cook the capsicums before stuffing. The one in Plenty More uses parmesan and goat’s cheese, and bakes the empty capsicum halves before stuffing and returning to the oven. I prefer this one as the capsicum shells are more tender.

#TemptOrInspire #vegetarian #eggfree #FromTheArchives #FromTheKitchen

Rightoh, I have some dishes sorted for the weekend. We've been low on grains, lentils, beans lately so:

🤩 My beautiful Fagioli Stufati |(Tuscan Beans Baked with Sage and Lemon), with some focaccia straight from the oven and a side of greens and baked and mashed sweet potatoes.

🤩 Mung beans (whole) with greens, tamarind and turmeric, another #Ottolenghi Indian-influenced dish from #ShelfLove, but I will make some adjustments to (of course). Sides of rice, yoghurt, cabbage thoran, and I will open the Indian-style quince pickles.

🤩 Burghul salad with greens, nuts and herbs - a common enough salad (outstanding versions with different grains by #Ottolenghi in one of his books, and by Adelaide's #Simon whats-his-face) - this is a simpler one from #Med by #ClaudiaRoden. Probably with leftovers.

🤩 And some real Indian - Bandhgobhi Kofta in a spicy sauce - either tamarind or tomato-based. From #LordKrishnasCuisine #TheArtOfIndianVegetarianCooking by #YamunaDevi. With rice and Indian accompaniments.

That should do us for the weekend, with leftovers.

🤩 Also I need to put something in the freezer. So there may be more. For quick eats I like to freeze whole meals - eg rice, a lentil curry and a veg curry - in the one container. On long busy days, it is delicious food that can be quickly heated and eaten with pickles and yoghurt added. Perhaps a quick green or tomato salad.

#WhatIAmCooking #WhatIAmCookingFrom

#Ottolenghi really has a problem with mustard seeds! He features them in Indian-style recipes in many of his books, from early ones to recent, but never "pops" them sufficiently. Mustard seeds are intrinsically bitter. Heating them in oil until they pop, or long cooking in a dish transforms the flavour into a nutty delight.

Grrrr, just reading a recipe for some curried butternut in Shelf Love, and he just stirs them through some oil off the heat, which is then poured over the butternut. Ewww, don't they taste the bitterness? You can even tell in the pic - the seeds are still blackish, not the grey they obtain when popped.

I learnt how really acrid mustard seeds could been when I made my own mustard from ground mustard seeds, vinegar etc - the first days it is excruciatingly aweful, but then it mellows beautifully and is a delight.

From the Kitchen yesterday...

I managed to spend a little time in the kitchen yesterday, with some varying results.

🍞 To go with our soup, I made Garlic and Rosemary Focaccia. I use the fool-proof recipes from Gennaro's Italian Bakery by Gennaro Contaldo. So far all the bread, pizza and focaccia recipes in this book have been a huge success. This was no exception. It was glorious!

🍞 Breakfast today will feature left-over focaccia, split and toasted. Some fried red and green tomatoes.

🍅 Back to yesterday, breakfast was #Ottolenghi's Scrambled Tofu recipe, from Simple. I've mentioned before that it is made from silken tofu, which gives the dish a deliciously creamy texture. Today I made it with caramelised onions, sauteed green tomatoes and tofu, topped with crispy fried shallots, garlic black beans, and my tomato-chilli jam.

:nocookie: In an effort to use up some Golden Syrup I made some old-school biscuits that used a whole cup of GS. I was very sceptical it would work - basically sugar, GS and loads of butter, tied together with a little flour and dried ginger. But I was curious too. Curiosity satisfied - they are the most not-delicious foods I have had in a long time 😭 Perhaps it was meant to be 1 Tblspoon instead of a cup. That would make more sense.

☕ I am still coffee-free for the moment. That means I am using up all the green teas and spiced teas at home at a great rate (I have inlaws who regularly bring back teas from Hong Kong). Still, each day I think about whether I should have a cup of coffee. (On the rare occasion I am in a cafe I am Ok to have a decaf, so not 💯 coffee-free.)

🛌 I sleep a little better though. Not :100a: but better.

#FromTheKitchen #cookingAU #cooking #vegetarian #WhatIAmCooking #WhatIAmEating #WhatIAmCookingFrom

To tempt or inspire....

This beautiful salad, Tomato Carpaccio with Spring Onion and Ginger Salsa) is one of #Ottolenghi ’s simplest dishes. Appropriately, it is from his book Simple. You can make it in just over 5 minutes – perfect for a weekday evenings, and spectacular at a weekend BBQ, picnic or lunch.

The quality of the ingredients make this dish, so you’ll need the best tomatoes – preferably home grown ones if possible – also it uses a good sherry vinegar.

The salsa is glorious spooned on all sorts of dishes, from toast topped with mozzarella and/or avocado to lentil salads and pasta dishes. So double or triple the quantities when you make it. It keeps well in the fridge for up to 5 days.

You can also find the recipe here (need to scroll down): https://www.theguardian.com/lifeandstyle/2017/sep/23/tomato-recipes-salad-red-onion-chickpea-chinese-ginger-yoghurt-yotam-ottolenghi

#TemptOrInspire #Vegetarian #FromTheArchives #FromTheKitchen #cookingAU #eggFree #cooking #OttolenghiSimple

Aubergine with black garlic #Ottolenghi #PlentyMore was ok but not the greatest. It looks pretty, though 😋 #homegrown eggplant, garlic, lemon, chilli & basil #mymenuplan

Yum. Today's #RecipeOfTheDay

Salads - #Ottolenghi 's ways with lettuce.

https://www.theguardian.com/food/2023/may/20/oranges-feta-tofu-shiitake-salads-yotam-ottolenghi-lettuce-recipes

To tempt or inspire.....

Rummaniyeh

Eggplant and dark lentils are such a paring! We loved them any which way, and this recipe is extraordinary. When the eggplant is cooked with the lentils it becomes very silky and simply melts into them. This is the joy of #Rummaniyeh.

Pomegranates also feature strongly in Rummaniyeh. In fact, Rumman means pomegranate, so this dish’s name, Rummaniyeh, means pomegranatey. Pomegranates are cherished in Palestine – they are an integral part of Palestinian eating, and are regarded as a symbol of abundance and prosperity.

This cheap and easy recipe uses rich, sweet-tart pomegranate molasses and pomegranate kernels (when in season), for a tangy stew in which the eggplants melt into the lentils as they gently simmer. Crispy onions, fried garlic, zingy lemon juice, pomegranate molasses, hot chilli and generous amounts of olive oil are added, to create layers of flavour and transform the primary ingredients.

Today’s dish had its genesis in the one in #Falastin by #Tamini and #Wigley, part of the #Ottolenghi family. I made some adjustments to make it simpler, with more lentils, and also to get that simmered silkiness of the eggplants.

Eat warm or at room temperature with pitta or taftoon (Middle Eastern flatbread) and a chopped salad. I like a bowl of spiced yoghurt with it. You can serve Rummaniyeh at any time, but it is especially good for #breakfast!

#TemptOrInspire #vegetarian #FromTheArchives #FromTheKitchen #cookingAU #eggFree #PalastinianFood #cooking

Es gibt Brotmatsch nach #Ottolenghi.

To tempt or inspire....

I love Autumn in green groceries - so many beautiful colours, from pomegranates to persimmons, to quinces and butternut pumpkins. Oranges to lemons and green limes. Purple passionfruits. I pile them all into a huge Moroccan bowl and use them to grace the table.

Today's pic is terrible, but it is such a lovely dish I wanted to share it with you.

I also judge my acceptance of the cold of Autumn and Winter by the time I bake my first rice pudding of the season. Topped with colourful fruits, it is a comforting dish full of nostalgia. One year, despite the weather, I made a cold pud, based loosely on a recipe by Ottolenghi.

His desserts almost always include eggs, and we don’t cook with eggs. Therefore I made my favourite Greek Rice Pudding and added his lime syrup to make Cold Pandan Rice Pudding with Lime Syrup and Fruits.

It is a really delightful addition – the syrup contrasts beautifully with the sweet rice pudding . For fruit, I used persimmon and passion fruit.

O's recipe is here - he uses alphonso mango but you can use any fruit of your Autumnal heart. https://www.theguardian.com/lifeandstyle/2014/apr/25/mango-recipes-yotam-ottolenghi

#Ottolenghi #vegetarian #eggFree #TemptOrInspire #FromTheKitchen #cooking #food #FromTheArchives