Ottolenghi Test Kitchen: Shelf Love, written by Yotam Ottolenghi and Noor Murad, was egged on by the Pandemic. The recipes were inspired by what was in their kitchen and is a guide to making the ordinary, extraordinary. This handbook has many recipes that are similar to others in the Ottolenghi collection, using ingredients I associate with Yotam, such as rose harissa.
Ottolenghi Test Kitchen Shelf Love
Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam.Whether they’re conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an ‘Ottolenghi’ twist.This instinct is in perfect sync with recent times, when we’ve all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we’ve got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops.For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we’ve got to hand. There’s the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all.This book is all about feeding ourselves and our families with less stress and less fuss, but with all the ‘wow’ of an Ottolenghi meal. It’s a notebook to scribble on and add to, to take its ethos and absolutely make it your own.This is how to cook, the OTK way.
Chapters are divided into:
- That one shelf in the back of your pantry
- Your veg box
- Who does the dishes
- Fridge raid
- The freezer is your friend
- At the very end
Recipes that caught my eye:
- Creamy dreamy hummus (p20)
- Green cannellini and tahini (p27)
- Soda bread with figs, star anise and orange (p41)
- Green herb bagna cauda (p64)
- Grilled courgettes with warm yoghurt and saffron butter (p75)
- Burnt aubergine, tomato and tahini (p83)
- Baked orzo puttanesca (p114)
- Berbere spiced chicken, carrots and chickpeas (p117)
- Carrot cake sandwich cookies (p212)
- Upside-down lemon, maple and vanilla pudding (p218)
- Frozen berries for little humans (p223)
- Varena’s road trip cookies (p224)
What I made:
I made the soda bread, using what was in my pantry, and used prunes instead of figs. This was so good, and so adaptable that it may become a regular feature at our table. Before I could make the Berbere spiced chicken I had to make the spice blend. The result was an extremely tasty dinner.
As the rules are meant to be broken, I love that there is space to write notes to make the recipes my own. It is basically an encouragement to build using the initial ideas provided in the book. The photographs look like they were taken as the dishes were made, as opposed to be styled, which I prefer.
Penguin Random House South Africa sent me this recipe book to review.
View the previous posts on July 20: