Cauliflower Cake
Cauliflower Cheese seems the most indulgent dishes, but a former student of the school system of Colombia, an echo of the stomach is sweet flowers is in a puddle of cheese. So I have to work very hard to convince the reader that this is something you might want to eat. Well, I had a winner here. Serve a light meal with a salad of sliced cucumber, dill and mint, with a little sugar, apple cider vinegar and rapeseed oil dressed. Wrapped, tastes better the next day. Four to six.
1 cauliflower, small outer leaves removed, broken into pieces 3 cm
Salt and black pepper
1 medium, peeled red onion
Olive oil 75ml
½ teaspoon finely chopped rosemary
7 eggs
15g chopped basil
120 g sifted flour
1 ½ teaspoons baking powder
⅓ teaspoon ground turmeric
150 g coarsely grated Parmesan (or other hard cheese)
Melted butter, for greasing the pan
1 tablespoon white sesame seeds
1 tsp cumin seeds
Preheat oven to 200 ° C Brand / 390C / Gas 4 the cauliflower in a pan and add a teaspoon of salt. Cover with water, bring to a boil and cook for 15 minutes until the flowers are very meek, for they will break when pressed with a spoon. Drain in a colander and allow to dry.
Yotam Ottolenghi Cake Recipe Cauliflower, "a winner." Photo: Jonathan Lovekin for the Guardian Cut ask from one end of the onion and set aside four slices of 0.5 cm. Minced onion and the remaining space in a small saucepan with oil and rosemary. Cook for 10 minutes over medium heat, stirring occasionally, until tender, then cool. Transfer the onion in a large bowl, add eggs and basil, whisk, then add the flour, baking powder, turmeric, cheese, a teaspoon of salt and lots of pepper. Beat until smooth, add the cauliflower and stir gently, trying not to break lumps.
The bottom and sides of a 24cm cake tin paper removable oven and brush the sides with melted butter. Mix sesame and black cumin seeds and mix in the box, so stick to the sides. Pour cauliflower mixture and arrange onion rings on reserved.
Bake in center of oven for 45 minutes and put gold: a knife in the center of the cake should come out clean inserted. Remove from oven and let stand for at least 20 minutes before serving: to warm or at room temperature are used instead of hot.
Pithivier mushrooms and tarragon
. Mushrooms and tarragon recipe Yotam Ottolenghi pithivier "Wonderfully rich and aniseedy Photo: Jonathan Lovekin for the Guardian Many people refuse to believe that I mean basic training in cooking school Le Cordon Bleu, because there is nothing french my kitchen; in fact, I often describe myself as anti-French, or at least classic anti-French. It's probably because I'm not too big on stocks, not brunoise, and use less meat and more vegetables in my kitchen. However, I do not think anything I've learned from this legendary institution to endanger; he gave me all the basic tools for a career in the food needed. I especially remember my pleasure to make a pithivier (almond cream), with my own puff pastry. It was the first thing the professional look, I did, and I was very proud. This savory version is wonderfully rich and aniseedy, and only needs a strong green salad on the side. Makes six generous.
300 ml vegetable stock
50g dried mushrooms
3 tablespoons olive oil
45 g unsalted butter
400g small shallots, peeled and left whole
Paris quartered mushrooms 200g
150g shiitake mushrooms, halved
150g mushrooms, neighborhoods
Buna-shimeji mushrooms 150g, divided into groups
Salt and black pepper
Cream 200 g
2 tablespoons ouzo or Pernod
15g chopped tarragon
15 g chopped parsley
900 g of pure butter puff pastry
Flour for dusting
1 beaten egg
Bring the broth to a boil and the mushrooms. Remove from heat and set aside to soften. Put a tablespoon of oil and a third of the butter in a large pan with a thick bottom. Add the onion and cook over medium heat for 10 minutes, stirring occasionally, until the shallots soft and colorful. A bowl.
Add a tablespoon of oil and half of the remaining butter in the skillet soup. Keep the pan over medium heat, add chestnuts and shiitake mushrooms, and let stand for one minute without stirring. Stir and cook for two minutes, then add the shallots.
Do give the remaining oil and the butter in the pan and repeat with the remaining mushrooms. Put the shallots and cooked in a pan with the broth mushrooms, porcini mushrooms, three-fourths teaspoon salt and a good grinding of black pepper. Simmer vigorously for eight minutes, until the stock is reduced by two thirds. Reduce the heat to low, add the cream and cook for eight minutes. Two or three tablespoons of - - when only a small amount of sauce and add links ouzo, tarragon and parsley. Cook one minute, then place in a bowl and let cool to transfer.
Preheat oven to 220 ° C / 425F / gas 7 Divide the dough in half and roll each block on a floured surface with a square of 3 mm thick. Show pastry squares to rest in the refrigerator for 20 minutes, then in a circle of 28 cm diameter and the other two were cut a 30 cm. Rest in the refrigerator for at least 10 minutes.
Place the small circle on a baking tray lined with baking paper. Divide the mushrooms over the feed, so that a 2cm border around the edge. Brush the edge with egg, was the largest circle of cake on top and the edges together. With the tines of a fork to make decorative parallel lines around the edge, then brush with egg cake. To come with a small blunt knife to circular lines from the center to the edge of the acid radical; Be sure to mark the dough without cutting through it.
Bake for about 35 minutes, until cooked on browned on the bottom. To remove, let stand for at least 10 minutes and serve hot or at room temperature.
Orzo Baked with mozzarella and oregano
Cooked orzo recipe from Yotam Ottolenghi, "a refined pride and luxury in the kitchen pasta photo:. Jonathan Lovekin for the Guardian Even the standard paste gratin always have a place in my heart because they remind me of my father's kitchen. This is not a sentimental journey, however, he is a proud, sophisticated and luxurious take on the kitchen. People can be a little snippy about the company, is a low moisture mozzarella sold in blocks. Eaten by itself, is a very different animal buffalo, yes, but works great, Finely grate or dice in a bowl like this. For four people.
In 100 ml olive oil
1 large eggplant, diced 2 cm
4 medium, peeled and diced carrots 1.5 cm
4 stalks celery, diced 1.5 cm
1 large, peeled and diced onion
3 cloves of garlic, peeled and crushed
Orzo 250g rinsed,
1 teaspoon tomato paste
380 ml vegetable stock
3 tablespoons chopped fresh oregano (or 1 ½ teaspoons thyme)
Zest of 1 lemon
120g hard mozzarella, cut into 1-inch cubes
40 g grated Parmesan
Salt and black pepper
1 tablespoon dried oregano coffee
3 medium tomatoes, cut into 1 cm thick slices
Preheat oven to 200 ° C Brand / 390F / Gas 6 oil in a large frying pan and eggplant. Bake for 8 minutes over medium heat, stirring occasionally, until golden brown. Remove with a slotted spoon to paper towels. Add the carrots and celery in the roasting pan, for eight minutes, then transfer to paper towels. Lower the heat to medium and onion and garlic. Cook for five minutes, stirring frequently, then the orzo and tomato paste and cook for two minutes. Remove the pan from the heat and pour the broth, fresh oregano and lemon peel. Add the cooked, mozzarella, parmesan cheese, a teaspoon of salt and half a teaspoon of pepper vegetables. Mix well and in a rectangular oven, 21cm x 27cm (diameter 27 cm or first round). Arrange tomatoes on top and sprinkle with dried oregano, a teaspoon of salt quarter and a grinding of pepper.
Bake 40 minutes, until all liquid is absorbed and the pasta is cooked. To remove, let stand for five minutes and serve.
Aromatic red lentil soup with Thai chili oil
Thai recipe for red lentil soup Yotam Ottolenghi: "The first thing I do when autumn officially comes." Photo: Jonathan Lovekin for the Guardian Fresh, creamy and full of flavor, this is the first thing I do when autumn officially comes. If you prefer to forget your soup completely smooth, the stereotypes of sugar. Thanks to the bright kitchen Leith vegetarian recipe for chili oil: It is more than necessary for the soup keeps in a jar in the fridge, but 1 month; used in other soups, salads or grilled. You can do without the oil, and use a good chili sauce tasty place. For four people.
120g peas
3 tbsp sunflower oil
1 medium, peeled and finely sliced onion
1 ½ vegetarian red curry paste c
2 stalks lemongrass, something crushed with a rolling pin
4 fresh (or dried) 12 Kaffir lime leaves
250 g red lentils
Coconut milk 250ml
1 ½ tablespoons lemon juice
1 ½ tablespoons soy sauce
Sal
15g coriander leaves, chopped
For the chili oil
180 ml sunflower oil
1 banana shallot, coarsely chopped
1 clove garlic, roughly chopped
Chopped 1 tablespoon peeled coffee, ginger
½ red bell pepper, coarsely chopped
½ star anise
2 teaspoons curry powder
1 teaspoon tomato paste
½ small lemon peel
Start with chili oil. Heat two tablespoons of sunflower oil in a small pan, add the shallot, garlic, ginger, chilli, star anise and curry powder and simmer for five minutes, stirring occasionally, until shallots are tender. The tomato puree and simmer for two minutes. The remaining oil and lemon zest and simmer very gently for 30 minutes. Allow to cool, then strain through a cotton cloth.
For the soup, put a small pot of water to a boil and the sugar peas. Can refresh for 90 seconds, drain under cold water and dry cooking. Once cooled, cut into long strips at an angle of 2 mm thickness.
Heat the sunflower oil in a large frying pan and add the onion. Cook, covered, 10-15 minutes or stir over low heat, twice, until completely smooth. Add the curry paste and cook for one minute. Add stalks lemon grass, lime leaves, red lentils and 700ml water, bring to a boil, reduce heat and simmer on low for 15 minutes until the lentils are soft completely.
Remove soup from heat, remove and discard the leaves of lemongrass and lime, and then blend the soup until completely smooth. Add the coconut milk, lime juice, soy sauce and half a teaspoon of salt and mix. Soup is pour into the pan over medium heat, and when to cook, in glasses. Distribution of the clichés of sugar on top, sprinkle with cilantro and drizzled the top with a half teaspoon of chili oil to each part.
Sweet-acid-curd with leeks and goat Cassis
Yotam Ottolenghi recipe leek Bittersweet ", a stylish boat photo. Jonathan Lovekin for the Guardian I've done it before, and I do it again: namely, place the leeks in the middle of a substantial self contained flat. This is not trivial for a plant that is usually given for the task of secondary flavors of other things, such as stocks and soups. I think the softness of the leeks and flavored sweet onion very satisfactory. This dish, with currants as jewelry, made a stylish entrance. Use long leeks, relatively thin, if you can find; Otherwise, use the large four. For four people.
8 small leeks (or four), green parts discarded
2 bay leaves
2 garlic cloves, finely chopped
200ml dry white wine
3 tablespoons olive oil
1 small, peeled and finely chopped red onion
20g raisins
1 tablespoon apple cider vinegar
Powdered sugar 2 tablespoons
2 tbsp sunflower oil
100g goats cheese (or creamy goat cheese)
1 tablespoon chervil (or parsley)
Salt and black pepper
It cut the leeks in half the width, each about 10 cm long (if large leek is used in four pieces of 10 cm length cut), washed well and is based on a large flat shallow and add the bay leaf, garlic, wine, olive oil and 250 ml of water, so that the leeks covered with liquid medium. Add three-quarters of a teaspoon of salt and black pepper, place a medium heat and simmer for 30 minutes until an be used in the leek, a knife without resistance; Turn leeks once or twice during cooking so they cook evenly.
With a slotted spoon, transfer the leeks to a plate and reserve. Load the gravy in a small saucepan over high heat, stay reduced to only three tablespoons of - 12 to 15 minutes. Remove from heat, onion, raisins, vinegar, sugar, a quarter teaspoon of salt and some pepper, then set aside to marinate and soften.
Heat the sunflower oil in a large skillet over medium heat. Gently add the leeks and fry for two minutes on each side until lightly browned. Transfer to a plate and let cool.
To serve, divide the leeks four plates, sprinkle with cheese, spoon over onion and raisin dressing, and finish with chervil.
Crespeou
Yotam Ottolenghi recipe Crespeou "The savory cake is absolutely delicious and made a perfect picnic dish." Photo: Jonathan Lovekin for the Guardian If I summarize my cooking style in three words, retro 70s style bling lunch is not the phrase. And if it's a recipe that I will be in the coming years, shudder, that's for sure, either could. However, keep your head high enough to look over the top of the salt cake, which is, I will let you know absolutely delicious, and does a perfect day on the golf course. Makes six.
, Lightly beaten eggs 15
200g feta crumbles,
80ml cream
2 teaspoons olive oil
Salt and black pepper
For red mixture
Olive oil 60ml
1 small red onion, thinly sliced
2 tablespoons tomato paste
2 large red bell pepper, cut into strips 0.5 cm
¾ teaspoon ground coriander
¾ C sugar
For yellow mixture
Olive oil 60ml
1 large, peeled and finely sliced onion
2 teaspoon of turmeric
For green mixture
4 onions, sliced and chopped into thin slices
25g basil leaves, chopped
15g finely chopped tarragon
¾ teaspoon ground cumin
1 green pepper, seeded and chopped
Give mixing eggs, feta cheese and cream in a bowl and set aside. Start with the mixture of red. Put oil in a nonstick skillet over medium heat. Onion and fry for 10 minutes until they are soft. The tomato paste, pepper, coriander, sugar, a quarter teaspoon of salt and black pepper, and cook for five to seven minutes, stirring occasionally. Give Transfer into a bowl and let cool, then pour about a third of the eggs, cream and feta cheese mixture and stir.
For the yellow mixture, clean the pan, add oil and put on high heat. Onion and cook for five minutes, until the pieces are dark brown and crispy. Reduce heat, add a quarter teaspoon of salt, a little pepper and turmeric and cook for five minutes. A bowl and let cool, then the second third of the egg, cream and feta cheese mixture.
Clean the stove. All the ingredients in the green mixture in a bowl with a quarter teaspoon of salt and the remaining egg, cream and feta cheese.
Preheat oven to 170 ° C Brand / 335f / gas 3 of the pot over medium heat itself, add a quarter teaspoon of olive oil, then pour half of the mixture and cook the omelette red flat. Completely Shortly before the takeover - after four or five minutes - to the omelet onto a baking sheet with parchment paper transferred occupied. Repeat with half of the yellow mixture, then half of the mixture of green - a little shorter, about three minutes once both require cooking - and tortillas build on each other, alternating in color. Repeat with the mixture of red, yellow and stays green. You should end up with a neat stack of six tortillas. Bake for 12 minutes, remove from oven and let cool slightly.
Place a tortilla back into "cakes" and hands the plate. Serve as is, or cut the edge to get a good round cake with different layers. Warm or at room temperature.
Zucchini 'baba ganoush'
Zucchini 'baba ganoush' Yotam Ottolenghi recipe, "a delicate and delicious way to stimulate your appetite. Photo: Jonathan Lovekin for the Guardian Do not know why we no grilled zucchini. Always some natural smoke fade in the flesh is a revelation. Served with bread to satisfy your appetite at the beginning of a meal is awaken a delicate and delicious way. Four as an appetizer or as part of a mezze.
5 large zucchini
80g goat yogurt
15 g blue cheese coarsely grated,
, Lightly beaten 1 egg
15 g unsalted butter
20g pine nuts
½ teaspoon red pepper flakes Urfa (or a pinch of chili flakes normal)
Lemon juice 1 teaspoon
1 clove of garlic, crushed
Salt and black pepper
½ tsp za'atar supplement
Heat grill to its maximum value. Place the pumpkin on a baking tray with baking paper and bake for 45 minutes, turning once or twice during cooking, until crisp and brown the skin very well fed. To remove and, if possible, remove and discard the skin and drain the meat in a colander (or undermine, the flesh with a spoon).
Put the goat yogurt in a small saucepan with Roquefort and egg. Low heat three minutes, stirring frequently - set aside and keep warm - you heat the yogurt, but not quite reached shudder want.
Melt the butter in a small saucepan, add the pine nuts and cook, stirring frequently, over low heat for three or four minutes until the nuts are golden. Stir in chili flakes and lemon juice and set aside.
To serve the warm flesh of the zucchini in a bowl and add the garlic, the third of a teaspoon of salt and a good grinding of black pepper. Mash gently with a fork and spoon in a large bowl. Pour the warm yogurt sauce and topped with a little butter, pepper and pine nuts. Financial statements with a pinch of za'atar and serve immediately.
Eggplant black garlic
Black eggplant garlic recipe Yotam Ottolenghi: "I love the black garlic to more widely available photo. Jonathan Lovekin for the Guardian Fried eggplant slices in many incarnations, has been a constant in the Ottolenghi menu since we opened our doors in 2002 Occasionally a new dish will appear to shake the old and past our young light It is this black garlic sauce. I wish the black garlic in a large scale be available: it tastes like molasses and tamarind, and is an unexpected depth of flavor. You can simply cut cut some thin slices and fresh salads or creamy risotto - not soft enough to dominate - or in sauces, sauces and purees, as in this case. For four people.
3 medium eggplants cut transversely into 1.5 cm slices
Olive oil 200ml
Salt and black pepper
Large 8 or 16 small garlic cloves black
200 g Greek yogurt
1 ½ teaspoons lemon juice
7 cloves large garlic, peeled and thinly sliced
3 red peppers, sliced diagonally cut 3 mm
5g dill
5g basil
5g tarragon leaves
Preheat the oven to its highest position. Place the eggplant rounds in a large bowl with 60 ml of olive oil, half a teaspoon of salt and a good grinding of black pepper. Mix well, then on two baking sheets lined with parchment paper spread wide. Gold grill and completely soft - about 30 minutes - then remove and cool.
Put black garlic in a small bowl of the food processor with a third of a teaspoon of salt, each of oil and yogurt and lemon soup, two tablespoons. Flash for a minute until a thick paste, then transfer to a bowl, combine the remaining yogurt and refrigerate until ready to serve.
The remaining oil in a small saucepan over high heat. Reduce garlic and slices of pepper heat to medium and cook for five minutes, stirring occasionally, until garlic is golden and crispy chili. With a slotted spoon, transfer to a plate lined with paper towels.
Place the eggplant slices, overlapping, on a plate, pour the sauce on yogurt, sprinkle with pepper and garlic, and finish with fresh herbs.
Pea and mint croquettes
Pea and mint croquettes recipe Yotam Ottolenghi: "There can be carried out covered in breadcrumbs and frozen well in advance of the stage." Photo: Jonathan Lovekin for the Guardian For a while, we had a very unpleasant Trio performs afternoon service Ottolenghi in Islington: Tom, Sam and Myles were known to work hard and play hard, and they all had two things in common: a sly smile and a passion unusual for this kitchen . These croquettes they create. You can also buy in advance of the stage in bread crumbs and covered frozen. Then it can be thawed and partially frying, as needed. These amounts are 16 generous, spacious pies for four people; as an appetizer or main course served, just make 40g small croquettes.
3 tablespoons olive oil
6 bananas, peeled and finely chopped shallots
White wine vinegar 1 tbsp
700 g frozen peas thawed,
20g mint, finely grated
1 clove garlic, peeled and crushed
4 eggs
100g flour
150g Panko breadcrumbs
Sunflower oil for frying
Salt and black pepper
For the sauce
1 teaspoon dried mint
Cream 120 g
1 tablespoon olive oil
For the sauce, place all ingredients in a bowl with a quarter teaspoon of salt and a grinding of black pepper, mix well and refrigerate until ready to serve.
Brown the oil in a medium skillet over medium heat, shallots and for 15-20 minutes, stirring frequently, until they are soft. Add the vinegar, cook for two minutes, then remove from heat.
Flash briefly peas in a food processor - without the need to break into a soft paste - to transfer to a bowl and with onions, mint, garlic, an egg, a teaspoon of salt and pepper mix much.
Line a mold that will fit in your freezer with parchment paper and shape the mixture into 16 patties peas (about 60 g each) approx 7cm in diameter and 2 cm thick. Freezing for a few hours to firm.
Beat the remaining egg be in a bowl. Put the flour in a bowl and breadcrumbs in a third. Remove the cake from the freezer and one at a time, first roll in flour, then dip in egg and bread crumbs to coat in. You can now either in the freezer to cook later, or leave them at room temperature for about an hour, until thawed partially. Whatever you do, it is important, if not fry the meatballs completely frozen: you cook without burning the crust.
Preheat oven to 220 ° C / 425F / 7 º In a medium pan, add sunflower oil from 2.5 cm sides. Put the pan over medium heat and let stand for five minutes if the oil is hot. Lower the heat to medium and fry the croquettes in batches for about four minutes, turning once, until both sides are golden brown, then transfer to a baking sheet. When all the meatballs are cooked, put in the oven for five minutes to heat through and serve with the sauce spoon on the top or the side.
Apricots, walnuts and lavender cake
Apricots, walnuts and lavender cake recipe Yotam Ottolenghi, "moisten the crumb and sweet." Photo: Jonathan Lovekin for the Guardian The combination of walnuts, apricots and lavender is invincible as French as a baguette with butter and Brie cheese, and well. Do not try this cake a soft, tender crumb, soft, fruity garnish and keeps well, covered, for several days. Serves eight.
185 g unsalted butter, cut at room temperature, diced
2 tablespoons walnut oil
220g icing sugar
120g ground almonds
4 eggs beaten,
120g shelled nuts in a food processor to a coarse powder
90g flour
½ teaspoon vanilla extract
Zest of 1 lemon
1 ½ teaspoons of lavender, fresh or dried
Sal
600g fresh apricots, halved and pitted
For the glaze
50g sugar
1 tablespoon lemon juice
Preheat oven to 190 ° C / 375 ° F / 5 ° Place the butter, oil, sugar and almonds in the bowl of an electric mixer and beat on medium stir-high speed until fluffy. Beat the eggs gradually and continue until everything worked well. Stir in nuts, flour, vanilla, lemon zest, a teaspoon of lavender and one-eighth teaspoon of salt.
The bottom and sides of a rectangle of 23 cm cake baking paper. Pour. Mixing and the high level Arrange apricot halves on the skin side down and slightly above the point. Bake for 70-80 minutes (cover with foil if the top begins, brown too much).
Meanwhile, put the icing. Beat the icing sugar and lemon juice, a light flowing cherry, adjusting the amount of sugar or juice if needed. As soon as the cake comes out of the oven, brush the icing on the cake, sprinkle on the remaining lavender and serve cool.
Ricotta Pancakes with Orange and Honey
Ricotta Pancakes recipe Yotam Ottolenghi "some special" thing :. Photo Jonathan Lovekin for the Guardian You know how little some alarming figures grandmother maybe? Eh bien, j'ai eu à faire pour une cuire ces d'une seule personne Beignets récente visit to Sardinia. Signora Assunta avere s'est total inoffensif être à la fin, corn j'étais Allait Sūr qu'elle me si je ne quelque chose de vraiment vivant crib produis spécial pour Elle. Heureusement, j'ai fait sa elle m'a fierté même et donne a baiser. Sert six.
470g ricotta
Le fromage de chèvre goat 60g (ou le fromage de chèvre à pâte molle autre)
3 oeufs
60ml plein de matière du lait grasses
1 ½ cuillère à soupe de feuilles de menthe, hachées refinement
Le zeste râpé 1 orange
160g farine, peut-être plus
1 ½ cuillère à poudre à pâte coffee
Sucre en poudre 50g
Sel
L'huile de tournesol 700ml, pour the friture
4 cuillères clair de soupe à honey légèrement réchauffé pour bruine
Glacer à Sucre, pour saupoudrer
Pour le sirop d'Orange
Sucre en poudre 100 g
1 orange, zest for life, he longs in Rasé morceaux et les très couper Lamelles end
Commencez avec sirop him. Mettez 100 ml le sucre et d'eau dans une petite casserole à feu moyen in jusqu'à ce que soit le sucre remuant Dissous, puis à trois laisser mijoter doucement pendant quatre minutes. Ajouter les Lanières orange, cuire pendant deux minutes du feu et laisser Retirer les bandes refroidir oranges dans le sirop.
350g ricotta mettez dans un bol avec le fromage et les oeufs of Chèvre. Battre jusqu'à Lisse assez, puis lait incorporer him, la Menthe et le zeste d'orange. Set aside.
Farine tamiser the pâte à la poudre et dans un autre et le bol Sucre et ajouter un quart de sel à cuillère coffee. Incorporer ingrédients humid dans les pour faire une pâte they ingrédients seconds ajoutant of farine if nécessaire, jusqu'à ce qu'il soit une chute consistance. Mettez de côté pour se trailer reposer 10 minutes.
Verser suffisamment d'huile de tournesol dans une petite casserole à fond à venir épais 4cm sur les côtés de la casserole. Lorsque l'huile est chaude (180 ° C), laisser tomber doucement quatre ou plus cuillerées à café de la pâte bombées dans l'huile et faire à trois quatre cuire pendant minutes, en tournant de temps en temps, jusqu'à ce que dorés (baissez le feu s'ils brunir trop vite). Retirez-les avec une écumoire, les égoutter sur du paper absorbant et avec le reste de la repeter pâte.
Empiler les beignets sur assiettes of individual sur le miel et bruine réchauffé. Top avec une cuillerée de sucre glace de Ricotta et saupoudrez. Pour finir, la cuillère quelques pelures d'orange et quelques du sirop sur le dessus de la ricotta, et servir immédiatement ..
• Il s'agit d'un extrait de Edite Plenty More, Yotam Ottolenghi de, la semaine prochaine publié par à Ebury £ 27. Pour commander pour un exemplaire £ 17 (y compris sans continentale Royaume-Uni p & p), visitez theguardian.com/bookshop ou le appelez 0330 333 6846th Pour la célébrer publication, nous sommes loin également de donner un panier de REMPLI goodies Ottolenghi . Pour en savoir plus et pour participer, visitez le guardianbookshop.co.uk/competitions.
Scénographie: Alun Davies à l'usine. Coiffure et maquillage: Céline Nônon utilisant Estee Lauder. Fleurs fournis par TUFF, theurbanflowerfirm.com.
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