Posts Tagged ‘Yotam Ottolenghi’

My dear friend Diana dropped over for a cup of tea last week.

She brought with her a bag full of large squashes from her farm garden, with a couple of turnips thrown in for good measure.  Aren’t they magnificent?  I was a little tempted to keep them as a table decoration.

Instead, I stuffed the two large ones with rice, using the purple rice I’d bought at Alfalfa House and following this recipe from Yotam Ottolenghi’s Plenty

It was particularly good served at room temperature with Pete’s homemade Greek yoghurt!

The remaining squash were grated and baked into Genie’s zucchini slice

This savoury slice recipe is one of the most popular on our blog, and with due cause – Genie’s recipe is incredibly simple and absolutely delicious. We ate it for dinner last night, and then Big Boy demolished the leftovers for breakfast this morning.

Instead of zucchini, I used Di’s squashes (skin and all) and substituted  diced uncooked pancetta for the fried bacon.  Combined with fresh eggs from our chooks, and a mix of fresh mozzarella and Picasso sheeps’ cheese, it made for a very simple and delicious  dinner!

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We made black pepper tofu from Yotam Ottolenghi’s Plenty last Friday night – it was rich, sticky and flavoursome.  The recipe can be found on the Guardian’s New Vegetarian blog, and we followed it to the letter.  Interestingly, the Guardian photo looks nothing like the photo in the book (which our pic above closely resembles) – perhaps the editors felt an all black dish might not appeal?

Do be aware that this is a very spicy dish – we cut the peppercorns down to three tablespoons instead of  five (!!) and reduced the number of chillies.  It still packed a punch!

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Yesterday, inspired by our success the previous night, we tried another recipe from Plenty.  These sweet potato cakes were easy to make and delicious with their accompanying yoghurt sauce (we omitted the sour cream as we didn’t have any on hand).  We served them as a side with our roast lamb dinner, but they would have made a great vegetarian starter or main course.

As the cookbook is a compilation of recipes from Ottolenghi’s Guardian column, this recipe can also be found online.

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