Tuesday, 21 June 2011

Ottolenghi Cookbook

Roasted aubergine with saffron yoghurt

Everything I've ever made from the Ottolenghi cookbook has been delicious.  Yet despite the high success rate, I don't use it very much!  

 Chargrilled cauliflower with tomato, dill and capers

It's simply because when I browse through, I can't chose just one dish to make but have to select a variety.  

Chargrilled broccoli with chilli, garlic and almonds
Mealtime then becomes a bit of a mammoth preparation and cooking session. 

 Carmargue red rice and quinoa with orange and pistachios

This dinner was well worth the effort!

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