An intriguing, spicy, fruity and hearty brunch-style dish from Ottolenghi’s Plenty. Pretty quick to do, and really no effort at all… no excuse not to try it! I made it based on the Plenty recipe which is reprinted here: http://www.guardian.co.uk/lifeandstyle/2007/apr/07/foodanddrink.shopping5
Read moreMy poor snap is a billion times worse than the one in Ottolenghi’s new book, Plenty. I didn’t trust my polenta to keep still on a wooden board though. This is mighty good, powerful in flavour and the mushrooms give it a real meaty presence. The original calls for a whole bunch o’ mixed mushrooms, but to save foraging and […]
Read moreThis is a cheeky treat from Ottolenghi’s latest, Plenty. I picked it out to cook expecting something quite nice but it simply floored me how good it was. There’s a lightness there, provided by the egg white I guess. Paired with a potent, tangy yoghurt this makes a pretty filling but very tasty brunch (or dinner when helped along by […]
Read moreA recent visit to From Donuts to Delirium had me drooling at the Ottolenghi cake recipe: an olive oil apple cake with a maple syrup-cream cheese frosting. I had to make it. Isn’t that what bank holidays are for? Ye gods, it was good. A firm crust on the outside with a light, bubbly texture. Soft and acidic bites of […]
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