Wednesday, February 8, 2023

Ottolenghi Recipes--post 4

From time to time, I'll continue to document the Ottolenghi recipes that I've made. My London daughter hooked me on his style of cooking while I was visiting last year. Most of the recipes are from "SIMPLE", a cookbook that Yotam Ottolenghi wrote. One recipe is from a Masterclass that my daughter took online during COVID. My daughter left a comment on my February goals post writing that I needed a goal nine (try a new Otto dish) and ten (plan a trip to London).  

I haven't made a new recipe from the cookbook in a few weeks; but, maybe that will happen. Many of the recipes list fresh herbs. Unfortunately, availability of those herbs is not as good in my neighborhood grocery stores as they are in my daughter's neighborhood grocery stores.  I may need to wait until spring before more than parsley is available for purchase. As for planning a trip to London. . .that is happening backstage!

Feedback regarding four recipes follows.
Sweet Potato Mash with Lime Salsa

One of the first recipes that I made from the SIMPLE cookbook was the Sweet Potato Mash with Lime Salsa on page 131. It was delicious. I plan to make that recipe this fall many times.

Green Herb Shakshuka

In London, we made Green Herb Shakshuka several times. We had our doubts because of the quantities of leeks and herbs in the recipes. It was delicious. I liked being able to serve from the pan that it we cooked it in. I loved how the garnish made the recipe look so beautiful. This is a recipe from the Masterclass.

Curried lentil, tomato and coconut soup

Curried lentil, tomato and coconut soup page 52 was mmm soooo good! I made it several times in London and have made it several times at home. 

Zucchini, pea and basil soup

Zucchini, pea and basil soup page 53 was a pleasant surprise. The lemon zest garnish added so much flavor and interest to the dish. I'm looking forward to making it again when I have basil from our garden. I've had it plain, garnished with feta and garnished with porchetta. I like it best garnished with both feta and porchetta!

1 comment:

Anne-Marie said...

I wish I could share my bounty of fresh basil with you. I've made a ton of pesto and still have lots left. Our chickens don't favor it. I grow it in an Aerogarden.