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Cut the rhubarb into 6cm lengths and mix with the muscat, caster sugar, vanilla pod and seeds and lemon strips. Put in an ovenproof dish just large enough to accommodate the rhubarb snugly. Roast, uncovered, for 20 minutes or until the rhubarb is tender but not mushy. Set aside to cool. Put the yoghurt in a medium bowl with the icing sugar and ¼ teaspoon of salt. Mix well and transfer to the middle of a clean muslin or J-cloth. Tie into a bundle using an elastic band or string and hang it over a bowl in the fridge for up to 18 hours, squeezing the bundle from time to time.

Ottolenghi Salad Recipes | Ottolenghi Ottolenghi Salad Recipes | Ottolenghi

Ottolenghi is a truly engaging writer, with each dish a story to be read, even if you can’t find everything you need to make it.Even the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. An exciting introduction to meat-free eating. Grazia Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Its this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians. Time out Ottolenghi has founded a restaurant and four delis, has now penned four cookbooks, done an eight-year stint as Guardian Weekend’s columnist and – simply put – changed the way we shop and eat. Mix the basmati rice with 1 tablespoon of olive oil and ½ teaspoon of salt. Place in a medium saucepan with 330ml of boiling water, cover and cook on the lowest possible heat for 15 minutes. Remove from the heat, place a tea towel over the pan, replace the lid and set aside for 10 minutes. Then uncover and allow to cool down completely.

Iranian Vegetable Stew with Dried Limes | Ottolenghi One-Pot Iranian Vegetable Stew with Dried Limes | Ottolenghi

I am slightly obsessive about labneh. I like it on its own, spread on a plate, drizzled with olive oil, sprinkled with za’atar and chilli flakes and served with a warm pitta. I also have it with grilled vegetables or dotted in a fresh tomato and cucumber salad. I serve it with roasted lamb cutlets or fried fish and even as a dessert, sweetened with icing sugar and orange blossom syrup and accompanied by baked fruit. Place the almonds and pine nuts in a small pan with 1 tablespoon of olive oil and a pinch of salt. Cook on a medium-low heat for about 5 minutes, stirring frequently. Transfer to a small plate as soon as the pine nuts begin to colour, and set aside. Bring a small saucepan of water to the boil and add the quinoa. Cook for 9 minutes, then drain in a fine sieve, refresh under cold water and set aside. Ottolenghi is a genius with vegetables—it’s possible that no other chef has devised so many clever ways to cook them.” You might be tempted to think the obvious – that only veggies would. But Ottolenghi has the palate of a discerning omnivore and embraces so many flavours that it’s entirely possible everyone will...A new wave of Ottolenghi fever (and fervor) is about to hit and, thank goodness, there’s no cure. I suggest you simply give in to it, replenish your spice pantry, gather your vegetables, grains and legumes, and celebrate big-time.” Just before serving, take the strained yoghurt from the fridge and give it a good squeeze to release any extra water. Remove from the cloth and place in a bowl. Stir in the grated lemon zest and spoon into serving dishes. Place the wild rice in a medium saucepan, cover with plenty of water, bring to the boil and then reduce to a gentle simmer for 35 minutes until the rice is cooked but still firm. Drain, rinse under cold water and set aside to dry.