Plenty More

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Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Ottolenghi is a genius with vegetables—it’s possible that no other chef has devised so many clever ways to cook them.”

Plenty More by Yotam Ottolenghi | Waterstones

Place the remaining olive oil in a small saucepan with the shaved lemon skin. Place on a medium heat, bring to a gentle simmer, then remove from the heat to cool and infuse. I am slightly obsessive about labneh. I like it on its own, spread on a plate, drizzled with olive oil, sprinkled with za’atar and chilli flakes and served with a warm pitta. I also have it with grilled vegetables or dotted in a fresh tomato and cucumber salad. I serve it with roasted lamb cutlets or fried fish and even as a dessert, sweetened with icing sugar and orange blossom syrup and accompanied by baked fruit.Just before serving, take the strained yoghurt from the fridge and give it a good squeeze to release any extra water. Remove from the cloth and place in a bowl. Stir in the grated lemon zest and spoon into serving dishes. Place the almonds and pine nuts in a small pan with 1 tablespoon of olive oil and a pinch of salt. Cook on a medium-low heat for about 5 minutes, stirring frequently. Transfer to a small plate as soon as the pine nuts begin to colour, and set aside.

Plenty More by Yotam Ottolenghi - Penguin Books New Zealand Plenty More by Yotam Ottolenghi - Penguin Books New Zealand

Cut the rhubarb into 6cm lengths and mix with the muscat, caster sugar, vanilla pod and seeds and lemon strips. Put in an ovenproof dish just large enough to accommodate the rhubarb snugly. Roast, uncovered, for 20 minutes or until the rhubarb is tender but not mushy. Set aside to cool.Chef Yotam Ottolenghi outdoes himself with the follow-up to his famed book Plenty. Expect even bigger, bolder meatless recipes.” A new wave of Ottolenghi fever (and fervor) is about to hit and, thank goodness, there’s no cure. I suggest you simply give in to it, replenish your spice pantry, gather your vegetables, grains and legumes, and celebrate big-time.” Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It’s a revolution that is bold, inspiring and ever-expanding.

Book review: Plenty More | Food | The Guardian

You might be tempted to think the obvious – that only veggies would. But Ottolenghi has the palate of a discerning omnivore and embraces so many flavours that it’s entirely possible everyone will... Put the yoghurt in a medium bowl with the icing sugar and ¼ teaspoon of salt. Mix well and transfer to the middle of a clean muslin or J-cloth. Tie into a bundle using an elastic band or string and hang it over a bowl in the fridge for up to 18 hours, squeezing the bundle from time to time. The hotly anticipated follow-up to London chef Yotam Ottolenghi’sbestselling and award-winning cookbook Plenty, featuring more than 150vegetarian dishes organized by cooking method. Ottolenghi has founded a restaurant and four delis, has now penned four cookbooks, done an eight-year stint as Guardian Weekend’s columnist and – simply put – changed the way we shop and eat. Place the wild rice in a medium saucepan, cover with plenty of water, bring to the boil and then reduce to a gentle simmer for 35 minutes until the rice is cooked but still firm. Drain, rinse under cold water and set aside to dry.Bring a small saucepan of water to the boil and add the quinoa. Cook for 9 minutes, then drain in a fine sieve, refresh under cold water and set aside.