Welcome to Litsy!

I feel I need to move Ottalenghi to the end of the stack just for May‘s comfort!

I know I‘m a little late for Valentine‘s Day, but I have to rave about the wonderful day my husband created. He make a yummy cauliflower cake for dinner (recipe from the tagged book) that was simply delicious. This book by Yotam Ottolenghi is an absolute winner. He showcases vegetable in a way that makes meat eaters drool!! Never been happier to be a vegetarian! ❤️

Since I have been quarantined since March 12, 2020 I have baked what feels like 300 loaves of banana bread and every variation of banana bread that I can think of. 🤢 It‘s simple and I always have that stuff in my house. So I have decided to branch out! I really love these books and the tagged book has some amazing vegetarian and plant friendly recipes. 2021 is a whole new year! Ban banana bread!

🖤 I am afraid I am so far out of the new releases loop! I have no idea what is due for release.😬😬😬

🖤🖤 tagged book. Keep in‘ it real.... I have cooked NOTHING from this gorgeous book. I was put off because the first recipe required pomegranate molasses! Say what now?! I knew i would never be able to find it. I was wrong.

🖤🖤🖤. Christopher Moore

@Eggs @NeedsMoreBooks Belated #wonderouswednesday
Thanks for the tag!!!!

#AnUnreturnedBook My local Library does not have a huge English selection and I do not enjoy reading in Dutch, so I have no unreturned books! Instead, here is a nice #shelfie #riotgrams @bookriot

My absolute favourite chef, I love this cookbook, fantastic vegetable inspired recipes. They are mainly savoury but there is a small sweet section at the end so I decided to try the banana and peacan bread with tahini and honey. Delicious! Anyone got his new baking book?
#ottolengi #cookerybook #recipe #baking #cake #foodie #naughtybutnice #banana #peacan #tahini #honey

I haven't had a fail yet from this cookbook. Pictured above: the Raw Beets and Herbs Salad, made with golden beets. It's even better than I had imagined. 😋

I read cookbooks like magazines, so I love ones like this, with a long and interesting intro to each recipe. Chef Ottolenghi also inspires my own creativity in the kitchen by introducing me to new ideas, like using halvah as an ingredient in cake or ice cream, or making savoury versions of bread pudding & cheesecake. Signature ingredients are Mediterranean: eggplant, tomatoes, figs, cilantro & citrus. Lots of prep: worthwhile results.

Ottolenghi writes that readers of his weekly Gusrdian column "comment most about my tendency to use obscure ingredients." Case in point: green bean salad pictured above contains freekeh and chervil. Other examples: dakos, fregola, membrillo, kashk, farro & pandana leaf. He does offer alternatives, ie substitute currants soaked in lemon juice, or chopped dried sour cherries, for barberries. Plus, I enjoy learning about new ingredients.

Citrus of every kind in this cookbook, including pomelo, yuzu ("as it's almost impossible to get hold of fresh yuzu, you'll have to rely on bottled juice"), dried limes, salt-preserved lemons, candied lemons, tempura lemons, and even lemon geranium water from Tunisia ("substitute orange blossom water").

Photo illustration of Baked Rhubarb with Sweet Labneh in this cookbook. Didn't anyone tell Ottolenghi that the leaves are poisonous?

Curry Laksa - a spicy noodle soup - turned out really well for supper tonight. I trust this cookbook.

Eggplant seems to taste better when someone else prepares it, so it takes a special cookbook to convince me to try a recipe. I was lured by some tempting specimens at the farmers market yesterday and the results are delicious: a Trinidadian dip called Baigan Choka (served with O'Canada tortilla chips). Win!

This beautiful cookbook is all about #vegetables
It was a gift from a friend of my parents who knew that I loved to cook.
#junebookbugs
@RealLifeReading

A new book shelf! It's nearly empty at the moment, I wonder long that will last? 😉

#readingequiptment ;)

While I find the recipes in Plenty a bit more to my taste than the ones in Plenty More, the book is still an exquisite collection of vegetarian meals that are sure to please. The ingredient lists may seem a bit intimidating at first, but generally any decent spice shop will carry everything you need (try Penzeys). I loved the three recipes I've attempted thus far and am anxious to try out the rest!

I haven't made a lot out of this book, but what I've made have all been great. The salads in this book are wonderful. Here is the celery salad that was one of my thanksgiving dishes. I skipped the soft boiled eggs bc there was plenty on the table. Bonus points to me for using miscellaneous fridge ingredients to clear up space. #litsycooks, #cookbooklove

I have so much #cookbooklove they get their own bookcase. #photoadaynov16

Last night my partner and I made Ottolenghi's "Spicy Turnip" recipe. We both like turnips, but this recipe was a total dud. While "Spicy Turnip" might be a good band name, this salad was all pungency and the wrong kind of crunch. Bummer! We liked the dressing a lot though and might try it on a potato salad or broccoli salad.

Such a beautiful cookbook. Awesome pictures!!