@ottolenghi
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Food everything: I write, cook & run restaurants. All the links you’ll ever need:
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I keep coming back to this Burnt aubergine with feta and harissa oil recipe. Try it, you’ll see what I mean. Full recipe through the link in my bio.
Baked halloumi with fennel and carob syrup, this one’s a real treat. The halloumi goes golden in the oven, the fennel softens and sweetens, and the oregano leaves crisp up into something snacky and delicious. Serve it straight from the oven with wedges of ripe summer fruit.. apricots, peaches, even good tomatoes work really well. If you don’t have carob syrup, use honey or maple. Perfect as part of a mezze spread, with some bread to mop it all up. Recipe at my profiles link in bio.
This halloumi with lemon zest, with garlic, super super simple. It's kind of salty, lemony and the fennel seeds are just so special though. Lemon skins in there, got sprigs of oregano. I'm gonna crush this garlic nicely, that goes in there for flavor.
Three recipes.. All impressive enough to sit at the centre of the table this holiday season. Butternut squash and fondue pie, Blackened chicken with caramel and clementine dressing, or Parmigiana pie with tomato sauce. Recipes through the link in bio.
If you came over for dinner, there’s a good chance this would be on the table...Lamb shawarma with a simple, herby salsa, warm pita, and plenty of tahini. The recipe’s from Jerusalem, the book I wrote with @sami_tamimi. It’s not a classic shawarma—I wouldn’t expect anyone to have a vertical rotisserie at home!—but the flavours are all there. Soft, pillowy bread, everything tucked inside, tahini dripping down your hands. The best kind of mess. Recipe in Jerusalem, and via the link in my bio.
Oh, that looks so good. Yeah, I do actually make this all the time. At home. Yes. Like, when people come over, I know they're coming on a Saturday, I marinate it on a Friday or any other day, and then it just sits there and I stick it in the oven.
🍄 MUSHROOM RAGÚ 🍄🟫 I had the pleasure of cooking with the wonderful Yotam @ottolenghi to recreate his absolutely delicious All Purpose Mushroom Ragú from COMFORT, his new cookbook 📖 traditionally, ragú is of course made with meat, but here we used the meatiest of mushrooms along with celeriac. and honestly, this recipe is such a brilliant way of keeping things tasty as well as meat-free 🔥 anyway, hope you enjoy watching this as much as we enjoyed making it! if you fancy the full written recipe, comfort (the book) is where you’ll find it ❣️ #mushroom #ragu #ottolenghi #easyrecipes #comfortfood
What would you say if we told you that the best ragu you could eat is made with mushrooms and not meat? Mushroom ragu? Delicious. Happens to be from this book. Oh, thanks. What do you reckon? Good job. I reckon so. So I'm going to take these porcini mushrooms, so they're dried mushrooms. They're sitting there, they're soaking. And we're going to use those in the ragu as well? Yeah, we're going to use them in the ragu. Okay. Mushroom number two.
I keep coming back to this Burnt aubergine with feta and harissa oil recipe. Try it, you’ll see what I mean. Full recipe through the link in my bio.
Baked halloumi with fennel and carob syrup, this one’s a real treat. The halloumi goes golden in the oven, the fennel softens and sweetens, and the oregano leaves crisp up into something snacky and delicious. Serve it straight from the oven with wedges of ripe summer fruit.. apricots, peaches, even good tomatoes work really well. If you don’t have carob syrup, use honey or maple. Perfect as part of a mezze spread, with some bread to mop it all up. Recipe at my profiles link in bio.
This halloumi with lemon zest, with garlic, super super simple. It's kind of salty, lemony and the fennel seeds are just so special though. Lemon skins in there, got sprigs of oregano. I'm gonna crush this garlic nicely, that goes in there for flavor.
Three recipes.. All impressive enough to sit at the centre of the table this holiday season. Butternut squash and fondue pie, Blackened chicken with caramel and clementine dressing, or Parmigiana pie with tomato sauce. Recipes through the link in bio.
If you came over for dinner, there’s a good chance this would be on the table...Lamb shawarma with a simple, herby salsa, warm pita, and plenty of tahini. The recipe’s from Jerusalem, the book I wrote with @sami_tamimi. It’s not a classic shawarma—I wouldn’t expect anyone to have a vertical rotisserie at home!—but the flavours are all there. Soft, pillowy bread, everything tucked inside, tahini dripping down your hands. The best kind of mess. Recipe in Jerusalem, and via the link in my bio.
Oh, that looks so good. Yeah, I do actually make this all the time. At home. Yes. Like, when people come over, I know they're coming on a Saturday, I marinate it on a Friday or any other day, and then it just sits there and I stick it in the oven.
🍄 MUSHROOM RAGÚ 🍄🟫 I had the pleasure of cooking with the wonderful Yotam @ottolenghi to recreate his absolutely delicious All Purpose Mushroom Ragú from COMFORT, his new cookbook 📖 traditionally, ragú is of course made with meat, but here we used the meatiest of mushrooms along with celeriac. and honestly, this recipe is such a brilliant way of keeping things tasty as well as meat-free 🔥 anyway, hope you enjoy watching this as much as we enjoyed making it! if you fancy the full written recipe, comfort (the book) is where you’ll find it ❣️ #mushroom #ragu #ottolenghi #easyrecipes #comfortfood
What would you say if we told you that the best ragu you could eat is made with mushrooms and not meat? Mushroom ragu? Delicious. Happens to be from this book. Oh, thanks. What do you reckon? Good job. I reckon so. So I'm going to take these porcini mushrooms, so they're dried mushrooms. They're sitting there, they're soaking. And we're going to use those in the ragu as well? Yeah, we're going to use them in the ragu. Okay. Mushroom number two.
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