Tags » Ottolenghi

Official first day of Spring 2017

While waiting to start cultivating our own coriander we love to eat the food of the Middle East and use parsley instead of the delicious coriander (which is not the same, but…). 384 more words


Chicken with prunes and pomegranate molasses

It’s a sign of getting older when wandering around supermarket aisles aimlessly gives your heart joy. Little things, I suppose. The aisles of Waitrose yielded exotic pomegranate molasses and yuzu, and determined not to let them languish in the cupboard, I looked up ways to use them in dishes. 352 more words


Zingy Broccoli, Kale and Avocado Plate

This bright, zingy plate packs an incredible punch. Packed full of beautiful flavours, and it’s wonderfully healthy too. With fresh, zesty, juiciness from the lime, and a sharp kick from the chilli, this dish is one of my new favourites. 467 more words


I've Got a Secret - Murakhovsky, Alexandra

I am currently employed as the Operations Manager at a spa management company. Responsibilities of mine include organizing the facility, inventory, compiling weekly reports, day-to-day operations, and most importantly – according to my boss – managing the schedule. 562 more words

Group Ottolenghi (Teams 1-8)

Song for the Dumpling

It’s been too long.

There are no excuses.

But needless to say, it would take something a bit more interesting to lure me back here to blog about my cooking. 574 more words

Sea Bass with Ginger & Garlic

Current meal standards and expectations are very, very low. This is the only ‘new’ thing I have made in the past 7 weeks — I think that’s a new record for me, even in all of the craziness of the PhD. 208 more words


#8 Palestinian ~ Musakhan

A little delayed, I know. However here it is, my 8th of 52 cuisines – Palestinian. Palestinian cuisine has strong influences from Turkish culinary traditions and is also quite similar to Lebanese. 512 more words