yotam Archives | World Food

Chilled cucumber, cauliflower and ginger soup

April 18, 2020April 18, 2020
by Jono

Another winner adapted from Yotam Ottolenghi’s fantastic book SIMPLE, this is our take on his chilled-out ginger, cucumber cauliflower soup.

This is actually a raw soup, more along the lines of a gazpacho – full of fresh flavours and exciting texture, it makes a fantastic light lunch on a warm day, or as a starter to a summer dinner outside.

I love how the texture plays together here – Yotam actually takes it to the next level by frying almond flakes in butter and using them for garnish, for even more texture contrast! We were lazy and so just used a sprinkle of sesame oil, but feel free to go all in, or substitute for some croutons.

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Fusion

Cauliflower cake

April 30, 2019October 13, 2019
by Jono

This started as a recipe in probably our favourite recipe book ever, “Plenty More” by Yotam Ottolenghi. If you haven’t gotten your grubby paws on it yet, do so as soon as possible – it’s amazing.

This has become such a staple in our kitchen, I was horrified to discover that we hadn’t loaded up our version yet – so here it is 🙂

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Middle east

Conchiglie with aubergine and olives

November 12, 2018November 12, 2018
by Jono

Sometimes, you just need something easy and delicious. No surprises here, this is a weeknight meal that’s so damn delicious you might be tempted to serve it to guests too.

This is obviously a very versatile recipe, we adapted it (very loosely) from a combination of 2 recipes in Yotam Ottolenghi’s new book, SIMPLE (An excellent book, which we highly recommend) – and can be adapted in any number of ways.

This can also be made ahead, and just thrown together at the last minute – the sauce keeps perfectly well for a day or 2 in the fridge, ready to be reheated.

We chose conchiglie because of the way it cups the thick sauce so nicely, but lets be honest – all pasta tastes the same – feel free to use whatever you have on hand.

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Fusion

Roast sweet potato with fresh figs

July 15, 2018
by Jono

This is more or less nabbed from Yotam Ottolenghi’s fantastic book, Jerusalem – grab a copy if you don’t have one yet, it’s a stunner.

The sweet, ripe figs and baked sweet potato work together so well, I’m surprised this isn’t a kitchen staple in every household. Apart from being very pretty, this dish is easy to whip and and extremely delicious.

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