Ottolenghi - The Cookbook by Ottolenghi, Yotam -- Read -- Imperial Library of Trantor

Index

Cover Introduction Dedication Title Page Copyright Contents Vegetables, legumes, and grains

Fresh fruit and vegetables

Peaches and speck with orange blossom Figs with young pecorino and honey Radish and fava bean salad Fennel and feta with pomegranate seeds and sumac Cucumber and poppy seed salad Etti’s herb salad

Mighty eggplant

Marinated eggplant with tahini and oregano Burnt eggplant with yellow pepper and red onion Eggplant-wrapped ricotta gnocchi with sage butter Roasted eggplant with saffron yogurt

Greens

Grilled asparagus, zucchini, and manouri Asparagus and samphire Haricots verts and snow peas with hazelnut and orange Baked artichokes and fava beans Sweet broccolini with tofu, sesame, and cilantro Grilled broccoli with chile and garlic Purple sprouting broccoli and salsify with caper butter Baked okra with tomato and ginger

More vegetables

Roasted butternut squash with burnt eggplant and pomegranate molasses Caramelized endive with serrano ham Cauliflower and cumin fritters with lime yogurt Grilled cauliflower with tomato, dill, and capers Fennel, cherry tomato, and crumble gratin Marinated romano peppers with buffalo mozzarella Mixed mushrooms with cinnamon and lemon Portobello mushrooms with pearled barley and preserved lemon

Roots

Roast potatoes and Jerusalem artichokes with lemon and sage Roasted red and golden beets Crushed new potatoes with horseradish and sorrel Sweet-and-sour celery root and rutabaga Parsnip and pumpkin mash Carrot and peas Roasted sweet potato with pecan and maple Danielle’s sweet potato gratin

Legumes and grains

Lima beans with sweet chile sauce and fresh herbs Wheat berries and mushrooms with celery and shallots Camargue red rice and quinoa with orange and pistachios Couscous and mograbiah with oven-dried tomatoes Couscous with dried apricots and butternut squash Puy lentils with sour cherries, bacon, and Gorgonzola Chickpeas and spinach with honeyed sweet potato Kosheri Tamara’s stuffed grape leaves

Soups

Red lentil and chard soup Grilled eggplant and lemon soup Jerusalem artichoke and arugula soup Chilled red pepper soup with sour cream Harira (lamb, chickpeas, and spinach)

Meat and fish

Lamb, beef, and pork

Marinated rack of lamb with cilantro and honey Lamb rib chops with walnut, fig, and goat cheese salad Zucchini-wrapped lamb kebabs Beef and lamb meatballs baked in tahini Roasted beef fillet (plus three sauces) Roast pork belly (plus two relishes) Oxtail stew with pumpkin and cinnamon

Poultry

Harissa-marinated chicken with red grapefruit salad Roast chicken with sumac, za’atar, and lemon Roast chicken with saffron, hazelnuts, and honey Roast chicken and three-rice salad Turkey and corn meatballs with roasted pepper sauce Marinated turkey breast with cumin, coriander, and white wine Seared duck breast with blood orange and star anise Grilled quail with mograbiah salad

Fish and shellfish

Seafood, fennel, and lime salad Broiled mackerel with green olive, celery, and raisin salsa Broiled mackerel with sweet potato pickle and mint yogurt Organic salmon with red pepper and hazelnut salsa Seared tuna with pistachio crust and papaya salsa Panfried sea bass on pita with labneh, tomato, and preserved lemon Panfried sea bass with green tahini and pomegranate seeds Sardines stuffed with bulgur, currants, and pistachios Fried scallops with saffron potatoes, asparagus, and samphire Buttered prawns with tomato, olives, and arak

Baking and patisserie

Bread and savory pastries

Crusty white Italian loaf Green olive loaf Sour cherry and walnut stick Focaccia (plus three toppings) Jerusalem artichoke and Swiss chard tart Sweet and spicy beef and pork pie Butternut, carrot, and goat cheese tartlets Brioche “Pizza” with feta, tomato, and olives Sweet potato galettes Roasted pepper and cannellini bruschetta Organic salmon and asparagus bruschetta Olive oil crackers Parmesan and poppy crackers Cheddar and caraway cheese straws

Large cakes

Apple and olive oil cake with maple icing Orange polenta cake Chocolate fudge cake Caramel and macadamia cheesecake Carrot and walnut cake

Small cakes, muffins, and cupcakes

Teacakes

Peach and raspberry Lemon and blueberry Lavender and honey

Muffins

Plum, marzipan, and cinnamon Blueberry crumble Carrot, apple, and pecan

Cupcakes

Hazelnut Chocolate

Pear and Amaretto crumble cake Sticky chocolate loaf

Bars, cookies, and truffles

Pistachio shortbreads Pistachio and ginger biscotti White chocolate and cranberry cookies Almond and orange Florentines Champagne chocolates Sour cherry amaretti Prune and brandy truffles Raspberry and oat bars Granola bars Brownies

Toffee Macadamia and white chocolate

Khalid’s chocolate and chestnut bars

Macarons and meringues

Macarons

General method Salty peanut and caramel Lime and basil Chocolate

Meringues

Pistachio and rose water Cinnamon and hazelnut

Tarts

Tartlets

Prebaked shells Fresh berries Dark chocolate White chocolate and raspberry Lemon meringue Banana and hazelnut

Semolina and raspberry tart Individual plum clafoutis Brioche galette

Larder

Green tahini sauce Labneh Preserved lemons Ruth’s mayonnaise Passion fruit jam Raspberry jam Lemon curd Vanilla extract Mascarpone cream Crumble Granola Rough puff pastry Short-crust pastry Sweet pastry

Index The Ottolenghi people Thank-yous

← Prev
Back
Next →

← Prev
Back
Next →