Early this week, in need of sustenance but not abstinence I considered my options. I’m home alone, save for the pooch who struts in and out of the doors that are thrown wide open in the heat…she is torturing the neighbours again and I am losing patience. 551 more words
Tags » Ottolenghi
I am conflicted writing a cooking blog when what’s on my mind is how women are treated in the workplace, and writing from the kitchen seems regressive. 849 more words
So, having enjoyed last year’s experience at Ottolenghi’s Spitalfields location, we took our precautions and booked a table at Nopi well in advance. Rightly so, seeing as the place was packed! 1,115 more words
Continuing the broadbean theme here, I made this dish based on a recipe by Ottolenghi and Tamimi in Jerusalem.
Kofte and Broad Beans: 500ml chicken stock, two large handfuls of broad beans (podded, cooked and taken from their outer skins), olive oil, 1 chopped onion, 2-3 tbs of lemon juice; for the kofte; 500g lamb, 1 chopped onion, handful of breadcrumbs, 2tbs dill, mint and parsley, 2 crushed cloves of garlic, 1tbs bharat, 1 tbs ground cumin, 2 tsp of chopped capers, 1 egg. 139 more words