Ottolenghi Simple, A Cookbook by Ottolenghi, Yotam -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Introduction: Ottolenghi Simple Brunch

Braised Eggs with Leek and Za’atar Harissa and Manchego Omeletes Zucchini and Ciabatta Frittata Portobello Mushrooms with Brioche and Poached Eggs Scrambled Harissa Tofu Avocado Butter on Toast with Tomato Salsa Beet, Caraway, and Goat Cheese Bread Cornbread with Cheddar, Feta, and Jalapeño Pea, Za’atar, and Feta Fritters Iranian Herb Fritters

Raw Veg

Chilled Cucumber, Cauliflower, and Ginger Soup Beefsteak Tomato Carpaccio with Green Onion and Ginger Salsa Tomato and Cucumber Raita Zucchini, Thyme, and Walnut Salad Tomato and Bread Salad with Anchovies and Capers Tomatoes with Sumac Shallots and Pine Nuts Chopped Salad with Tahini and Za’atar Gem Lettuce with Fridge-Raid Dressing Cucumber and Lamb’s Lettuce Salad Watermelon, Green Apple, and Lime Salad 5-Spice Peach and Raspberry Salad Burrata with Grilled Grapes and Basil Cauliflower “Tabbouleh” Green Onion and Herb Salad

Cooked Veg

Curried Lentil, Tomato, and Coconut Soup Zucchini, Pea, and Basil Soup Pumpkin, Saffron, and Orange Soup Steamed Zucchini with Garlic and Oregano Crushed Zucchini Stuffed Zucchini with Pine Nut Salsa Herby Zucchini and Peas with Semolina Porridge Roasted Eggplant with Anchovies and Oregano Roasted Eggplant with Curried Yogurt Grilled Beefsteak Tomatoes with Chile, Garlic, and Ginger Hot, Charred Cherry Tomatoes with Cold Yogurt Tomato, Chard, and Spinach with Toasted Almonds Fried Broccoli and Kale with Garlic, Cumin, and Lime Broccolini with Soy Sauce, Garlic, and Peanuts Roast Cabbage with Tarragon and Pecorino Mustard-Marinated Kale with Asparagus Roasted Asparagus with Almonds, Capers, and Dill Cavolo Nero with Chorizo and Preserved Lemon Quick Okra with Sweet-and-Sour Dressing Garry’s Stir-Fried Cabbage with Garlic and Chile Cauliflower, Pomegranate, and Pistachio Salad Mustardy Cauliflower Cheese Roasted Whole Cauliflower Green Tahini Sauce Curried Egg and Cauliflower Salad Chickpeas and Swiss Chard with Yogurt Slow-Cooked Runner Beans in Tomato Sauce Tofu and Haricots Verts with Chraimeh Sauce Avocado and Fava Bean Mash Lima Bean Mash with Muhammara Two Bean and Two Lime Salad Mushrooms and Chestnuts with Za’atar Brussels Sprouts with Browned Butter and Black Garlic Roasted Baby Carrots with Harissa and Pomegranate Carrot Salad with Yogurt and Cinnamon Roasted Butternut Squash with Lentils and Dolcelatte Butternut Squash with Corn Salsa, Feta, and Pumpkin Seeds Roasted Beets with Yogurt and Preserved Lemon Whole-Roasted Celery Root with Coriander Seed Oil Aromatic Olive Oil Mash Sweet Potato Mash with Lime Salsa Spinach and Gorgonzola–Stuffed Baked Potatoes Baked Potatoes with Egg and Tonnato Sauce Oven Fries with Oregano and Feta Shallow-Fried Potatoes with Rosemary and Sumac Harissa and Confit Garlic Roasted Potatoes Sweet Potato Fries Harissa–Baked Potato Skins and Crispy Lettuce Salad New Potatoes with Peas and Cilantro Pizza Bianca with Potato, Anchovy, and Sage

Rice, Grains, and Pulses

Buckwheat and Haricots Verts Salad Couscous, Cherry Tomato, and Herb Salad Puy Lentil and Eggplant Stew Bulgur with Tomato, Eggplant, and Lemon Yogurt Bulgur with Mushrooms and Feta Puy Lentils with Eggplant, Tomatoes, and Yogurt Brown Rice with Caramelized Onions and Black Garlic Baked Mint Rice with Pomegranate and Olive Salsa Thai Sticky Rice with Crispy Ginger, Chile, and Peanuts Baked Rice with Confit Tomatoes and Garlic

Noodles and Pasta

Rice Noodle Salad with Cucumber and Poppy Seeds Soba Noodles with Lime, Cardamom, and Avocado Seaweed Spaghetti and Sesame Salad with Tahini Dressing Pasta alla Norma Fettuccine with Spiced Cherry Tomato Sauce Pappardelle with Rose Harissa, Black Olives, and Capers Gigli with Chickpeas and Za’atar Orzo with Shrimp, Tomato, and Marinated Feta Pasta with Pecorino and Pistachios Anchovy and Samphire Spaghetti Gnocchi alla Romana

Meat

Lamb and Feta Meatballs Beef Sirloin and Basil Salad Lamb Siniyah Grilled Lamb Fillet with Almonds and Orange Blossom Lamb Meatloaf with Tahini Sauce and Tomatoes Lamb Arayes with Tahini and Sumac Slow-Cooked Lamb Shoulder with Mint and Cumin Lamb and Pistachio Patties with Sumac Yogurt Sauce Spiced “Shepherd’s Pie” with Lima Bean Crust Arnold’s Roast Chicken with Caraway and Cranberry Stuffing Beef Meatballs with Lemon and Celery Root Ricotta and Oregano Meatballs Harissa Beef Sirloin with Pepper and Lemon Sauce Spring Roast Chicken with Preserved Lemon Chicken Marbella Chicken with Miso, Ginger, and Lime Pork with Ginger, Green Onion, and Eggplant Seeded Chicken Schnitzel Slow-Cooked Chicken with a Crisp Corn Crust

Seafood

Trout Tartare with Browned Butter and Pistachios Mackerel with Pistachio and Cardamom Salsa Bridget Jones’s Pan-Fried Salmon with Pine Nut Salsa Roasted Trout with Tomato, Orange, and Barberry Salsa Chile Fish with Tahini Coconut-Crusted Fish Fingers Fish Cake Tacos with Mango, Lime, and Cumin Yogurt Smoked Fish and Parsnip Cakes Grilled Prawn, Corn, and Tomato Salad Squid and Red Bell Pepper Stew Whole Roasted Sea Bass with Soy Sauce and Ginger Rose Harissa Chickpeas with Flaked Cod Shrimp and Corn Fritters

Dessert

Sweet and Salty Cheesecake with Cherries Vanilla Custard with Roasted Strawberries and Rhubarb Sumac-Roasted Strawberries with Yogurt Cream Plum, Blackberry, and Bay Friand Blueberry, Almond, and Lemon Cake Fig and Thyme Clafoutis Honey and Yogurt Set Cheesecake Hazelnut, Peach, and Raspberry Cake Spiced Apple Cake Nutella, Sesame, and Hazelnut Rolls Mint and Pistachio Chocolate Fridge Cake Brunsli Chocolate Cookies No-Churn Raspberry Ice Cream

Simple Meal Suggestions

Midweek Supper Weekend Brunch for Friends Weekend Lunch and Supper for Friends

Feasts

Tapas Feast Middle Eastern Feast Spring Lamb Feast Summer Vegetarian Feast Winter Feast

“Ottolenghi” Ingredients Index Acknowledgments About the Author

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