Tags » Ottolenghi

Roasted Aubergines/Eggplants with Crispy Onions and Feta

Aubergines, or eggplants, are amongst my favourite vegetables to cook, and I really enjoy finding new ways of presenting them at the table and giving them a new taste. 494 more words


A wonderful buffet

Different structures, different ingredients, different colors, different flavors (but keep the same style), different diets. It sounds difficult, but in fact it is easier to think about all this than to serve 1 big meal and realizing that a few people don’t like it or cannot eat it for different reasons. 648 more words


Roasted Carrot Dip

If you have followed me for any time, you are most likely aware that I prefer a white bean-based dip over one that is garbanzo bean-based, like hummus. 545 more words

What a pleasure to cook and serve a buffet inspired by Ottolenghi’s cookbooks.

To prepare a buffet you need at least 8 guests. The idea is to join and share together. You spend some time in the kitchen to prepare. 707 more words


Dinner party diaries

I got very stuck writing this one. Chef life leaves little room for exercising the mind and as I’ve slacked off my usual reading and writing habits, my brain is turning to mush.   753 more words



Muhammara er en levantinsk paprikadip. Jeg laget dippen til middag som en del av mange småretter, men den funker glimrende på brødskiva også. Det finnes uendelig mange versjoner av muhammara der ute, men jeg tok utgangspunkt i en… 161 more words


The perfect houmous.

Houmous (hummus, hoummous… whatever) is a simple thing, but a delicious one.

Meaning “chickpea” in Arabic; this humble dish is a blend of chick peas, tahini (sesame seed puree), garlic (controversally, London chain  538 more words