Рататуйный салат

Баклажаны 1 шт
Сладкий красный болгарский перец 1 шт
Морковь 1-2 шт
Лук 2 шт
Натуральный 5% уксус. Яблочный или другой ароматный мне в этом блюде не нравится
сорль, сахар по вкусу
чеснок по вкусу

Я беру обычно одинаковое количество овощей,иногда баклажан больше, но можно варьировать по вкусу
Баклажаны нарезать соломкой примерно сантиметровой толщины.
Я режу на терке Бернер 10мм.
Затем запечь на фольге в духовке

Перцы нарезать тонко
Морковь нарезать тонкой соломкой.
Я режу тоже на Бернере, насадкой 3.5мм
Лук нарезать и обжарить в растительном масле
Чеснок раздавить в чсноко-давке
Все овощи перемешать и приготовить заправку:
уксус, соль, сахар, чеснок.
Пропорции по вкусу.
Я обычно готовлю тазик из расчета на 2 баклажана, и у меня примерно на 100-150 мл уксуса уходит 2 ст.л сахара и немного соли.
Часто досаливаю уже готовый салат и доливаю уксус
Заправить овощи уксусом и оставить на несколько часов, а лучше на ночь

Рататуйный салат

Баклажаны 1 шт
Сладкий красный болгарский перец 1 шт
Морковь 1-2 шт
Лук 2 шт
Натуральный 5% уксус. Яблочный или другой ароматный мне в этом блюде не нравится
сорль, сахар по вкусу
чеснок по вкусу

Home in Kameiki village Belarus

Home in Kameiki village Belarus

Фрикадельки из книги Йотама Оттоленги

На двоих.

Мои фрикадельки!


3 столовые ложки оливкового масла
1 большая луковица (165г), очищенный и нарезанный

2 зубчика чеснока, очистить и измельчить
1 средняя морковь, очищенная и нарезанная кубиками 1 см
1 крупный стебель сельдерея, нарезанный кубиками по 1 см
4 целых веточки свежего орегано, плюс 10 г измельченных листьев орегано
400г консервированных нарезанных помидоров
1 чайная ложка сахара
250 мл куриного бульона
Соль и черный перец
250 г рубленой говядины
50 г свежеприготовленных панировочных сухарей
125 г рикотты
30 г тертого пармезана
1/2 яйца
10 г рубленой петрушки

Сначала сделайте томатный соус.
Нагрейте половину масла в большой сковороде, для которой у вас есть крышка.
Добавьте половину лука = 80г, половину чеснока = 1 и все веточки орегано, морковь, сельдерей.
Поставить на средний огонь и обжарить 10-12 минут, помешивая несколько раз, пока овощи не станут мягкими, не приобретая какого-либо цвета.
При необходимости положите крышку на сковороду, чтобы лук не сгорел.
Добавьте помидоры, сахар, половину бульона=125г, половину чайной ложки соли и помол. черный перец.
Варите 10-15 минут, время от времени помешивая, чтобы соус постепенно загустел.
Вам нужна густая консистенция, похожая на пастообразный соус, - снимите крышку и немного увеличьте температуру, чтобы лишняя жидкость испарилось.

Тем временем, сделайте фрикадельки.
Положите оставшийся лук = 80г и чеснок = 1 в большую миску с говядиной, панировочными сухарями, рикоттой, пармезаном, яйцом, листьями орегано, петрушкой, солью и небольшим количеством черного молотого перца.
Смешайте руками, затем сформируйте 12-14 шариков весом около 50 г каждый.

Нагрейте 1.5 ст. л оливкового масла на большой сковороде и обжарьте аккуратно фрикадельки по две минуты с каждой стороны.
(В зависимости от размера вашей сковороды вам, возможно, придется сделать это двумя партиями, добавив оставшуюся столовую ложку масла перед приготовлением второй партии.)

Удалите целые веточки орегано из томатного соуса, затем осторожно опустите обжаренные фрикадельки в соус.
Добавьте оставшийся бульон так, чтобы покрыть фрикадельки; при необходимости долейте немного воды.
Накрыть кастрюлю и варить на медленном тушении в течение 30 минут (или в микроволновой печи под крышкой на 50% мощности 10-15 мин.).

Снимите кастрюлю с огня и дайте постоять в течение не менее 10 минут перед подачей на стол.
Подавать с орсо или тальятелле.

Фото Йотама Оттоленги!

Фрикадельки из книги Йотама Оттоленги

На двоих.

Мои фрикадельки!

Slow-cooked chicken with crisp corn crust.

Gold blend: Yotam Ottolenghi’s recipes for blended sweetcorn | Food | The Guardian
M (make ahead)
Serves: six

The ancho chilli gives this a lovely, smoky depth, but if you can’t get one, just up the amount of smoked paprika to a whole teaspoon. Serve with a green salad. Serves six.



2 red peppers, core and seeds removed, thinly sliced
75ml olive oil
Salt and black pepper
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp allspice berries
1 cinnamon stick
¼ tsp black peppercorns
1 large ancho chilli, torn into quarters
½ tsp ground turmeric
½ tsp smoked paprika
1 garlic clove, peeled and crushed
4cm piece fresh ginger, peeled and finely chopped
4 red onions, peeled and thinly sliced
850g skinless and boneless chicken thighs (about 16 small thighs)
2 tbsp tomato paste
6 large tomatoes, peeled and quartered
500ml chicken stock
20g coriander, roughly chopped

For the sweetcorn batter
70g unsalted butter, melted
500g fresh corn kernels (shaved from four cobs; or defrosted frozen corn)
1 green chilli, roughly chopped
75ml full-fat milk
4 eggs, separated

Heat the oven to 220C/425F/gas mark 7. Mix the peppers in a bowl with a tablespoon of oil, a quarter-teaspoon of salt and lots of pepper. Spread out on a medium baking tray and roast for 20 minutes, until soft and brown.

Turn down the oven to 180C/350F/gas mark 4. Put the coriander, cumin, allspice, cinnamon and peppercorns in a small pan and toast until aromatic. Tip into the small bowl of a food processor, add the ancho, turmeric, paprika, garlic, ginger, two tablespoons of oil, a teaspoon of salt and a tablespoon of water, and blitz to a rough paste.

In a large saute pan for which you have a lid, heat the remaining two tablespoons of oil on a medium-high heat, then fry the onions for 10 minutes, stirring a few times, until caramelised and soft. Turn the heat to medium, add the spice paste and chicken, and cook, stirring, for three minutes. Add the tomato paste, tomatoes, roast peppers and stock, bring to a boil, cover and simmer for 45 minutes. Remove the lid and simmer for 30 minutes, stirring frequently, until the sauce is very thick and the chicken is falling apart. Stir through the coriander, then pour into a 20cm x 30cm ceramic baking dish.

For the batter, pour the butter into a blender and add the corn, chilli, three-quarters of a teaspoon of salt, the milk and the egg yolks. Blitz for a few seconds, to make a rough paste, then spoon into a bowl. Put the egg whites in a clean bowl and whisk to firm peaks. Fold gently into the runny corn mixture, until just combined, then pour evenly over the chicken. Bake for 35 minutes, until golden-brown. (Check after 25 minutes, to make sure it’s not taking on too much colour; if it is, cover with tin foil for the final 10 minutes.) Remove from the oven, leave to rest for five minutes, then serve.

Slow-cooked chicken with crisp corn crust.

Gold blend: Yotam Ottolenghi’s recipes for blended sweetcorn | Food | The Guardian
M (make ahead)
Serves: six

The ancho chilli gives this a lovely, smoky depth, but if you can’t get one, just up the amount of smoked paprika to a whole teaspoon. Serve with a green salad. Serves six.

Slow-cooked lamb shoulder with mint and cumin Yotam Ottolenghii.

- Yotam Ottolenghi’s Easter recipes | Food | The Guardian
Marinate the lamb overnight if you can, so the flavours really seep into the meat, and give it four hours at the very least. If you’re planning to eat this on the day of cooking, you’ll have to get going first thing, because it needs six and a half hours in the oven, but it’s fine to be cooked a day ahead, then kept in the fridge, ready to be shredded and warmed up in its own juices.

Prep 12 min
Marinate 4-12 hr
Cook 6½ hr
Serves 4-6

2 lemons, zest finely grated, to get 1 tbsp, then juiced, to get 4 tbsp
6 garlic cloves, peeled and crushed
1 tbsp paprika
½ tsp fenugreek seeds, lightly crushed
2 tsp ground cumin
25g mint leaves
15g coriander
3 tbsp olive oil
Salt and black pepper
1 large lamb shoulder (about 2kg)
1 celeriac, peeled and cut into 3cm-wide wedges (850g net weight)
5 large carrots, peeled and cut in half, widthways (600g net weight)
2 whole heads garlic, cut in half widthways

Put the lemon zest, lemon juice, crushed garlic, spices, herbs and oil in the small bowl of a food processor with a teaspoon and a half of salt and plenty of pepper. Blitz to a rough paste and set aside.

Put the lamb in a large bowl and stab the meat all over about 30 times with a small, sharp knife. Rub the spice paste all over the meat, massaging it into the incisions, then cover with clingfilm and refrigerate for at least four hours (and ideally overnight).

Heat the oven to 170C/335F/gas 3. Transfer the lamb and all its marinade into a large, high-sided baking dish about 30cm x 40cm. Cover the tray tightly with tin foil and roast for an hour, then turn down the heat to 160C/320F/gas 2½, add the celeriac, carrots and half garlic heads (put these in cut side up) to the tray, and cover again with the same foil. Roast for another four hours, basting three or four times during the cooking time (and resealing the tray with foil each time).

Remove the foil and roast for another hour and a half, until the lamb is browned all over, the meat is falling apart and the vegetables are caramelised.

Slow-cooked lamb shoulder with mint and cumin Yotam Ottolenghii.

- Yotam Ottolenghi’s Easter recipes | Food | The Guardian
Marinate the lamb overnight if you can, so the flavours really seep into the meat, and give it four hours at the very least. If you’re planning to eat this on the day of cooking, you’ll have to get going first thing, because it needs six and a half hours in the oven, but it’s fine to be cooked a day ahead, then kept in the fridge, ready to be shredded and warmed up in its own juices.

Prep 12 min
Marinate 4-12 hr
Cook 6½ hr
Serves 4-6

Lamb bake with tahini sauce and grated tomatoes Yotam Ottolenghi.

- Yotam Ottolenghi’s recipes for autumn bakes | Food | The Guardian

You can serve this in two ways: just as it is, warm, as part of a main meal; or leave it to cool and set, then cut into thick slices – these are great piled into a sandwich or warm pitta with the tahini sauce and tomato drizzled on top. Makes one loaf (or eight slices), to serve four to eight.

1 courgette, roughly chopped
1 carrot, peeled and roughly chopped
1 onion, peeled and roughly chopped
3 tomatoes – 1 roughly chopped, 2 coarsely grated and skin discarded
500g lamb mince, at least 20% fat
4 garlic cloves, peeled and crushed
80g pecorino, finely grated
50g fresh breadcrumbs
2 large eggs
2 tbsp tomato paste
2 tsp ground cumin
2 tsp ground allspice
Salt
100g tahini paste
3 tsp lemon juice
2 tsp olive oil, plus extra for greasing

Heat the oven to 190C/375F/gas mark 5 and grease a 20cm x 10cm loaf tin with a little oil.

Put the courgette, carrot, onion and chopped tomato in the bowl of a food processor and blitz until it’s of a similar consistency to the mince. Transfer to a sieve set over a bowl and squeeze out as much liquid as possible. Put the vegetables in a large bowl, add the lamb, two garlic cloves, all the pecorino, breadcrumbs, eggs, tomato paste and spices, and a teaspoon of salt, then use your hands to bring it all together until well combined.

Transfer to the loaf tin, then put the tin in a high-sided baking dish. Carefully fill the dish with enough boiling water to come halfway up the sides of the tin, then bake for an hour and 10 minutes, until golden brown.

While the meatloaf is cooking, make the sauces. Put the tahini, one garlic clove, two teaspoons of lemon juice and an eighth of a teaspoon of salt in a medium bowl, then slowly whisk in 80ml water until you have a smooth sauce.

In a second bowl, mix the grated tomatoes with the remaining garlic, a teaspoon of lemon juice, the olive oil and an eighth of a teaspoon of salt.

Once the meatloaf is cooked, lift the loaf tin out of its water bath and leave to cool for 10 minutes. Pour off and discard any liquid and fat in the loaf tin, then, using a wide spatula, transfer the meatloaf to a platter. Pour a third of the tahini sauce over the meatloaf, followed by a third of the tomatoes. Serve warm, with the remaining sauces alongside, or leave to cool and cut into slices to serve in pitta bread with the sauces drizzled on top.

Lamb bake with tahini sauce and grated tomatoes Yotam Ottolenghi.

- Yotam Ottolenghi’s recipes for autumn bakes | Food | The Guardian

You can serve this in two ways: just as it is, warm, as part of a main meal; or leave it to cool and set, then cut into thick slices – these are great piled into a sandwich or warm pitta with the tahini sauce and tomato drizzled on top. Makes one loaf (or eight slices), to serve four to eight.

Nutella, sesame and hazelnut rolls Yotam Ottolenghi.

Easy does it: seven simple new Yotam Ottolenghi recipes | Food | The Guardian

Nutella, sesame and hazelnut rolls Yotam Ottolenghi.

Easy does it: seven simple new Yotam Ottolenghi recipes | Food | The Guardian

Beef sirloin and basil salad by Yotam Ottolenghi.

- Easy does it: seven simple new Yotam Ottolenghi recipes | Food | The Guardian

This works as an impressive starter, as a lunch or light supper. All the elements can be prepared a day in advance and kept in the fridge; just don’t put the dish together until you’re about to serve. Serves four.

50g basil leaves
1 garlic clove, peeled and crushed
135ml olive oil
Salt and black pepper
2 x 200g beef sirloin steaks, each about 1.5cm thick
2 pitta breads, roughly torn into 3cm pieces
2 red chicory, leaves separated, then cut in half lengthways on the diagonal
40g rocket
3 tbsp lemon juice
60g parmesan, shaved

Put half the basil in the small bowl of a food processor with the garlic, 75ml oil and a third of a teaspoon of salt, and blitz to make a thick dressing.

Season the beef well with a quarter-teaspoon of salt and a generous grind of black pepper. Pour a tablespoon of oil into a medium frying pan and put on a high heat. When the pan is very hot, sear the beef for three to four minutes (for medium-rare), turning once halfway through. Remove from the pan and leave to rest for 10 minutes.

Add the remaining three tablespoons of oil to the same pan and place on a high heat. When hot, add the pitta pieces and fry for two to three minutes in all, shaking the pan from time to time, until golden and crisp all over. Transfer to a plate lined with kitchen towel and sprinkle with a pinch of salt.

Put the chicory, rocket, lemon juice, parmesan, basil oil and remaining basil leaves in a large serving bowl.

To serve, cut the beef against the grain into ½cm-thick slices. Sprinkle with a pinch of salt and add to the salad bowl. Add the pitta pieces, toss gently and serve at once.

Beef sirloin and basil salad by Yotam Ottolenghi.

- Easy does it: seven simple new Yotam Ottolenghi recipes | Food | The Guardian

This works as an impressive starter, as a lunch or light supper. All the elements can be prepared a day in advance and kept in the fridge; just don’t put the dish together until you’re about to serve. Serves four.

50g basil leaves
1 garlic clove, peeled and crushed
135ml olive oil
Salt and black pepper
2 x 200g beef sirloin steaks, each about 1.5cm thick
2 pitta breads, roughly torn into 3cm pieces
2 red chicory, leaves separated, then cut in half lengthways on the diagonal
40g rocket
3 tbsp lemon juice
60g parmesan, shaved

Lamb and feta meatballs from Easy Ottolenghi.

- Easy Ottolenghi: eight main course recipes for autumn | Life and style | The Guardian
Serve as a snack or starter, or bulk it up into a main course with some creamy mashed potatoes and steamed vegetables alongside. The pomegranate molasses are a wonderful addition, but if you don’t have any, the dish will work fine without. Serves six as a starter or snack.


500g minced lamb
100g feta, crumbled into roughly

1cm pieces
2 tbsp picked thyme leaves
2 garlic cloves, peeled and crushed
10g parsley leaves, finely chopped
1 slice white bread, blitzed
½ tsp ground cinnamon
Salt and black pepper
1 tbsp olive oil
2 tsp pomegranate molasses, plus 1 tbsp extra to serve (optional)

Heat the oven to 200C/390F/gas mark 6. Put all the ingredients apart from the oil and pomegranate molasses in a large bowl, add three-quarters of a teaspoon of salt and plenty of pepper, and mix with your hands to combine. Still using your hands, divide the meatball mix into 18 roughly 35g portions and form each into 4cm-wide balls.

Heat the oil in a large frying pan on a medium-high flame, then fry the meatballs (cook them in batches, if need be), for five to six minutes in total, gently turning them throughout, until golden brown all over. Transfer the meatballs to an oven tray lined with baking paper, drizzle pomegranate molasses over the top, if using, and bake for five minutes, to cook through.

Serve hot, with a final tablespoon of pomegranate molasses spooned on top.

Lamb and feta meatballs from Easy Ottolenghi.

- Easy Ottolenghi: eight main course recipes for autumn | Life and style | The Guardian
Serve as a snack or starter, or bulk it up into a main course with some creamy mashed potatoes and steamed vegetables alongside. The pomegranate molasses are a wonderful addition, but if you don’t have any, the dish will work fine without. Serves six as a starter or snack.

Lamb and bulgur meatballs from Easy Ottolenghi.

- Easy Ottolenghi: meat recipes | Global | The Guardian
These couldn’t be easier; you don’t even need to saute the onions – just mix everything, shape into balls and cook. Chop the onions nice and fine, though, so the meatballs stay compact once they’re in the pan. If you wish, you can prep and roll the meatballs well in advance; that way, you can have them on the table within 15 minutes later in the day. Serves four.

80g bulgur wheat
500g minced lamb
½ onion, peeled and very finely chopped
15g parsley leaves, finely chopped
1 tbsp dried mint
1½ tsp ground cumin
¾ tsp ground cinnamon
1 garlic clove, peeled and crushed
Salt and black pepper
100g feta, crumbled into 0.5cm pieces
2 tbsp olive oil
200g Greek yoghurt
5g mint leaves, roughly chopped
4 tsp lemon juice

Heat the oven to 200C/390F/gas mark 6. Half-fill a small saucepan with cold water, bring to a boil, and cook the bulgur for three minutes. Drain in a sieve or colander and set aside until dry: you should end up with about 200g of cooked bulgur.

Tip the bulgur into a large bowl and add the lamb, onion, parsley, dried mint, cumin, cinnamon, garlic, three-quarters of a teaspoon of salt and plenty of pepper. Mix well to combine, then gently fold in the feta. Divide the mix into 16 balls, weighing about 55g each, then gently but firmly press together, so they hold their shape later.

Heat the oil in a large frying pan on a medium-high flame, then fry the meatballs, turning them regularly, for eight to 10 minutes, until golden-brown all over (fry them in batches, if need be).

Transfer the browned meatballs to a small baking tray and bake for five minutes, to finish off cooking. Serve four balls a person with some yoghurt spooned alongside, a sprinkle of mint on top and a drizzle of lemon juice.

Lamb and bulgur meatballs from Easy Ottolenghi.

- Easy Ottolenghi: meat recipes | Global | The Guardian
These couldn’t be easier; you don’t even need to saute the onions – just mix everything, shape into balls and cook. Chop the onions nice and fine, though, so the meatballs stay compact once they’re in the pan. If you wish, you can prep and roll the meatballs well in advance; that way, you can have them on the table within 15 minutes later in the day. Serves four.

80g bulgur wheat
500g minced lamb
½ onion, peeled and very finely chopped
15g parsley leaves, finely chopped
1 tbsp dried mint
1½ tsp ground cumin
¾ tsp ground cinnamon
1 garlic clove, peeled and crushed
Salt and black pepper
100g feta, crumbled into 0.5cm pieces
2 tbsp olive oil
200g Greek yoghurt
5g mint leaves, roughly chopped
4 tsp lemon juice

Heat the oven to 200C/390F/gas mark 6. Half-fill a small saucepan with cold water, bring to a boil, and cook the bulgur for three minutes. Drain in a sieve or colander and set aside until dry: you should end up with about 200g of cooked bulgur.

Tip the bulgur into a large bowl and add the lamb, onion, parsley, dried mint, cumin, cinnamon, garlic, three-quarters of a teaspoon of salt and plenty of pepper. Mix well to combine, then gently fold in the feta. Divide the mix into 16 balls, weighing about 55g each, then gently but firmly press together, so they hold their shape later.

Heat the oil in a large frying pan on a medium-high flame, then fry the meatballs, turning them regularly, for eight to 10 minutes, until golden-brown all over (fry them in batches, if need be).

Transfer the browned meatballs to a small baking tray and bake for five minutes, to finish off cooking. Serve four balls a person with some yoghurt spooned alongside, a sprinkle of mint on top and a drizzle of lemon juice.

Bulgur with tomato, aubergine and preserved lemon yoghurt by Yotam Ottolenghi.

- Yotam Ottolenghi’s tomato recipes | Food | The Guardian
This is made of three components – roasted aubergine, bulgur with tomato, and yoghurt sauce – all of which I adore on their own. Together, however, they make a truly memorable vegetarian main, which can easily be turned vegan by using a dairy-free yoghurt. It also works as a side dish, in which case these quantities will serve six to eight.

Prep 15 min
Cook 45 min
Serves 4 as a main

2 large aubergines (500g net weight), cut into 3cm chunks
100ml olive oil
Salt and black pepper
2 onions, peeled and finely sliced
3 garlic cloves, peeled and crushed
1 tsp ground allspice
400g cherry tomatoes
1 tbsp tomato paste
250g bulgur wheat
200g Greek-style yoghurt
1 small preserved lemon, pips discarded, skin and flesh finely chopped
10g mint leaves (about 1 tbsp) finely shredded

Heat the oven to 220C/425F/gas 7. Put the aubergine in a large bowl with four tablespoons of oil, half a teaspoon of salt and a good grind of pepper. Mix, then spread out on a large oven tray lined with greaseproof paper and roast for 30-35 minutes, stirring once halfway, until the aubergines are caramelised and soft. Take out of the oven and leave to cool.

Meanwhile, put three tablespoons of oil in a large saute pan for which you have a lid and heat on a medium-high flame. Once hot, fry the onion for eight minutes, stirring a few times, until caramelised and soft. Add the garlic and allspice, fry for a minute, stirring continuously, until the garlic is aromatic and starting to brown, then add the cherry tomatoes, mashing them with a potato masher to break them up. Stir in the tomato paste, 400ml water and a teaspoon of salt, bring to a boil, turn down the heat to medium-low, cover and cook for 12 minutes. Add the bulgur, stirring it in so it’s completely coated, then turn off the heat and set aside for 20 minutes, so the bulgur can absorb all the liquid.

In a medium bowl, mix the yoghurt with the preserved lemon, half the mint and an eighth of a teaspoon of salt.

Divide the bulgur between four plates and serve with the yoghurt and aubergine alongside and a sprinkling of the remaining mint.

Bulgur with tomato, aubergine and preserved lemon yoghurt by Yotam Ottolenghi.

- Yotam Ottolenghi’s tomato recipes | Food | The Guardian
This is made of three components – roasted aubergine, bulgur with tomato, and yoghurt sauce – all of which I adore on their own. Together, however, they make a truly memorable vegetarian main, which can easily be turned vegan by using a dairy-free yoghurt. It also works as a side dish, in which case these quantities will serve six to eight.

Prep 15 min
Cook 45 min
Serves 4 as a main

Aromatic olive oil mash by Yotam Ottolenghi.

- Yotam Ottolenghi’s potato recipes | Food | The Guardian
Olive oil-based mashed potatoes are good with oily fish or steamed vegetables, for when you prefer keeping things lighter and less creamy. I’ve used thyme, mint, lemon and garlic to flavour the potatoes when they are boiled, but there’s no reason not to experiment with different herbs.

Prep 8 min
Cook 30 min
Serves 4 as a side dish

1kg desiree potatoes, peeled and cut into 3cm pieces
5g thyme sprigs (about 6 sprigs)
10g mint sprigs (about 3 sprigs)
4 garlic cloves, peeled
1 lemon – peel finely shaved into 5 long strips
Salt and black pepper
100ml olive oil

For the topping
60ml olive oil
1 garlic clove, peeled and crushed
2 tsp thyme leaves, finely chopped
About 8 mint leaves, finely chopped (to get 2 tsp)
1 lemon – zest finely grated, then juiced to get 1 tbsp

Put the potatoes, thyme, mint, garlic, lemon peel and two teaspoons of salt in a large saucepan. Cover with enough cold water to come 2cm above the potatoes, bring to a boil and leave to simmer gently for 20-25 minutes, until the potatoes are soft enough to mash.

While the potatoes are cooking, make the topping. Put the oil, garlic, thyme, mint, lemon zest and juice in a small bowl with an eighth of a teaspoon of salt and a good grind of pepper, and stir to combine.

Drain the cooked potatoes into a sieve set over a large bowl (you’ll need some of the cooking water later, so don’t throw it all away). Pick out the thyme and mint, then return the potatoes to the pan with the garlic and lemon peel. Using a masher, mash the potatoes; as you go, slowly add 100ml oil and 120ml of the aromatic cooking water, until you have a smooth mash.

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Transfer the mash to a platter and use the back of a spoon to make little dips all over the surface. Drizzle the herb and garlic oil evenly over the top and finish with a good grind of black pepper.

Aromatic olive oil mash by Yotam Ottolenghi.

- Yotam Ottolenghi’s potato recipes | Food | The Guardian
Olive oil-based mashed potatoes are good with oily fish or steamed vegetables, for when you prefer keeping things lighter and less creamy. I’ve used thyme, mint, lemon and garlic to flavour the potatoes when they are boiled, but there’s no reason not to experiment with different herbs.

Prep 8 min
Cook 30 min
Serves 4 as a side dish

Mustardy Cauliflower Chees by Yotam Ottolenghi.

- Mustardy Cauliflower Cheese by Yotam Ottolenghi – ARCISFOODBLOG
Mustardy Cauliflower Cheese by Yotam Ottolenghi
A neat take on a classic.
Serves four.

50g puy lentils
1 large cauliflower, separated into 4cm florets
2 tbsp ghee
2 banana shallots, peeled and diced fine
1½ tsp cumin seeds
1 tsp curry powder
1 tsp mustard powder
2 green chillis, deseeded and finely diced
1 tsp black mustard seeds
200ml double cream
90g mature cheddar, grated
15g parmesan, grated
Salt
15g panko breadcrumbs
5g parsley, finely chopped

Heat the oven to 180C/350F/gas mark 4. Tip the lentils into a small pan filled with boiling water and simmer for 18 minutes, until al dente. Drain, refresh and leave to drip-dry.

Steam the cauliflower over boiling water for five minutes, until just softening, remove and set aside.

Melt the ghee in a round, 24cm casserole pan on a medium heat, and sauté the shallots for eight minutes, until soft and golden. Add the cumin, curry and mustard powders, and chilli, and cook for five minutes, stirring occasionally. Add the mustard seeds, cook for a minute, then stir in the cream, 80g of the cheddar, all the parmesan and half a teaspoon of salt. Simmer for a minute or two, so the sauce thickens slightly, then add the lentils and cauliflower. Stir gently, simmer for a minute more, then take off the heat.

In a small bowl, mix the panko, remaining cheddar and parsley. Sprinkle over the cauliflower, then bake for eight minutes, until bubbling and hot. Brown under a high grill for two to four minutes, until the top is golden and crisp (watch that it doesn’t burn). Remove, leave to cool down slightly and serve.

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Mustardy Cauliflower Chees by Yotam Ottolenghi.

- Mustardy Cauliflower Cheese by Yotam Ottolenghi – ARCISFOODBLOG
Mustardy Cauliflower Cheese by Yotam Ottolenghi
A neat take on a classic.
Serves four.