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Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.
Yotam Ottolenghi
Food was always important in my family, but I didn't think of it as a vocation until a later point in life.
Yotam Ottolenghi
Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.
Yotam Ottolenghi
I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for.
Yotam Ottolenghi
Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish.
Yotam Ottolenghi
For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade.
Yotam Ottolenghi
Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder?
Yotam Ottolenghi
The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.
Yotam Ottolenghi
Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
Yotam Ottolenghi
Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge.
Yotam Ottolenghi