Ottolenghi Test Kitchen: Shelf Love

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If you’re thinking about buying the book (which is why you’re likely reading this review), you should know a few things:

I will caveat my review by saying that I am a fan of Ottolenghi and had a number of his other cookbooks, which I love to read as much as cook from. the book is a small, flexibound format
2. don’t worry, there is still at least one (but usually several) photo of every recipe
3. the book will not fit in with your other Ottolenghi books
4. because it’s not meant to.Pat dry the salmon and sprinkle with salt and pepper. In a small bowl, combine the za’atar and sumac. Place the salmon skin-side down, and sprinkle all over the top to create a crust. Muhlke, Christine (4 August 2014). "What Yotam Ottolenghi Cooks at Home (Yes, There Is Eggplant)," Bon Appétit. Retrieved on 20 October 2017. it slightly so the overhang drapes over the sides at a different angle. Do this with all six sheets. Inamine, Elyse (17 October 2017). "Yotam Ottolenghi Melds Food and Art at the Met". Food & Wine. Archived from the original on 20 October 2017 . Retrieved 19 October 2017.

With ‘Make it your own’ suggestions and swap-outs, and space to jot down your own notes, this cookbook is all about embracing rule breaking and putting your own stamp on every dish. Time and fuss-saving tips, simplified ingredient lists, and cravings-inducing photography ensure you’ll never be short of inspiration again.I do not own any of the other Ottolenghi cookbooks, but I have seen them, they are glossy hardbounds with lovely pictures and pretty involved recipes. This is a flexible softbound book with less staged-looking pictures. I read through this in e-book format though I saw the physical book when I was out shopping.

Peel the peppers and tomato, discarding the skins, and put the flesh into a food processor. Squeeze the garlic cloves out of their papery skins and add to the machine along with the vinegar, maple syrup, a quarter-teaspoon of salt and a good grind of pepper. Blitz for a few seconds, then, with the motor running, slowly drizzle in the remaining three tablespoons of oil until the sauce is smooth. To make the crispy onions, finely slice a couple of onions into thin rounds, toss with two tablespoons of cornflour, then fry in hot vegetable oil in about three batches, for four minutes per batch, or until golden.Jazz up this veggie version with lemon, herbs and toasted seeds. Photograph: Louise Hagger/The Guardian

It’s the surest, fastest way to get all the juicy pulp and seeds – sans skin. All you need is a box grater and a wide bowl to catch the pulp and juice. You may also need a sieve if you want to drain the pulp of any juice. Place the grater upright in your bowl, gently push your ripe tomatoes against the coarser side of the grater and grate until you are left with just skin. Make sure to only go as far as you can – careful of your fingers! The riper the tomato, the easier it will be to grate. Discard the skin. In a small bowl, whisk the tahini with two and a half tablespoons of water and a pinch of salt until smooth.Set aside 100g of the beans in a medium bowl. Put the remaining beans, 600ml of water and one teaspoon of salt into a medium saucepan on a medium-high heat. Bring to a boil, then simmer for 15 minutes, or until the beans are nicely softened and warmed through. Keep warm on a low heat until ready to serve. Put the cauliflower on a large, parchment-lined baking tray and toss with the curry powder, half the oil, 1⁄2 teaspoon of salt and a good grind of pepper. Roast for about 20 minutes, until cooked through and lightly coloured. Set aside, and turn the oven temperature down to 170°C fan. This magnificent pudding was made with the purpose of showcasing winter lemons, their bitter flesh a great way to cut through an otherwise decadent eating experience. In a happy accident, this was tested alongside a separate dish that included a maple-butter sauce. A squeeze of lemon and a generous amount of maple butter was spooned over the pudding because, well, why not? And it suddenly dawned on us that lemon‑maple butter had been the missing component all along. Lesson learned: sometimes that which is very, very wrong can turn out to be really quite right. Be sure to remove the butter for the pudding from the fridge well in advance – it needs to be super softened at room temperature before making the base.