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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Fri Jan 04, 2013 4:12 pm 
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I made the mango and rice salad for our big Christmas Eve family gathering and it was a hit! I was a little concerned about there being no real dressing, but it was super flavourful anyway. I almost had to fight my German uncle for the last of it (but I let him have it anyway- it's not often you'll find Germans going for salad over hot food on Christmas, and who am I to get in the way of that kind of Christmas miracle?).

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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Fri Jan 04, 2013 5:14 pm 
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That Mango & Coconut Rice Salad does look good. I'm excited to hunt down the Alphonso mango!!!

I might try the Brussels Sprouts & Tofu recipe this weekend (we currently have a glut of the former in our fridge).


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Sun Apr 14, 2013 8:58 pm 
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I made the parsnip dumplings in broth to use up some our remaining winter roots stash. I used 1 tbsp soy flour and 1 tbsp water for the egg. The soup was AMAZING ! I've never put prunes in a broth before, but the resulting depth of flavour was the best vegetable broth I've ever made.

The Kindle version of Plenty is still available on Amazon.com for $3.15 US. There is a PC version of Kindle you can download to a PC.


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Mon Apr 15, 2013 4:19 am 
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I'm looking at the recipe here: http://www.guardian.co.uk/lifeandstyle/ ... k.recipes2 and I don't see prunes listed?


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Mon Apr 15, 2013 5:46 am 
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misshendrie wrote:
I'm looking at the recipe here: http://www.guardian.co.uk/lifeandstyle/ ... k.recipes2 and I don't see prunes listed?


Interesting !

The broth recipe in the book is different than the one published in the Guardian; no frozen peas…. more celery, carrots, garlic, thyme, bay leaves and 8 prunes.

Yotam explains that his friend Ossi taught him the trick for deep-flavoured vegetable broth – add prunes while the vegetables and stock are simmering.


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Mon Apr 15, 2013 10:10 am 
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I like the sound of that better than the online recipe!


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Mon Apr 15, 2013 2:01 pm 
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I looked at this book in the US last week and your version is different! The cover and photos are definitely different, though similar. So I don't know if the recipes are different too?

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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Mon Apr 15, 2013 4:42 pm 
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The kindle ebook edition of this book is now only $3.99.

http://www.amazon.com/Plenty-ebook/dp/B005CRY2O6/


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Tue Apr 16, 2013 9:38 pm 
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Did a bit of online research and it appears that at least some recipes, like the Veg Broth, are different in the US version of Plenty.

However, using prunes to add depth to vegetable broth is something that Yotam has done for years. His Hot and Sour Mushroom Soup recipe is next on my list to try and it has 12 prunes in the broth, right along side the star anise and lemongrass.

Yotam Ottolenghi's Hot and Sour Mushroom Soup Recipe
http://www.guardian.co.uk/lifeandstyle/ ... oup-recipe


This blogger has posted a Yotam’s Veg Broth (with prunes) and Parsnip Dumplings recipe.

http://mixedgreensblog.com/2011/11/13/s ... ble-broth/


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Wed Apr 17, 2013 2:49 am 
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Strange. I have the US one, and it lists prunes!


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Tue Apr 30, 2013 9:23 am 
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I made the cucumber salad with ginger and smashed garlic a couple of days ago and it was delicious. And SUPER garlicky.

I ate it with a stir fry and some rice and it was a tasty, cooling side dish. Will make again once the weather gets hot n humid.


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Tue Apr 30, 2013 9:46 am 
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Erinnerung wrote:
it's not often you'll find Germans going for salad over hot food on Christmas

that kinda rubs me in the wrong way...

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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Tue Apr 30, 2013 5:02 pm 
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VeganinBerlin wrote:
Erinnerung wrote:
it's not often you'll find Germans going for salad over hot food on Christmas

that kinda rubs me in the wrong way...


Haha, no offence meant! My family are just pretty traditional eaters (huge, meat-heavy breakfasts and hot lunches, no matter what the weather), and on the many Christmases I've spent with them both here and over there, salad hasn't been a favourite. Except for potato salad, but that's like it's own food group.

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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Thu May 02, 2013 6:52 pm 
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Made the quinoa salad with radishes and fava beans and avocado. Pretty good, but not super exciting? I couldn't find favas (fresh OR frozen. Whole Foods, what the hell.) so I just used frozen baby lima beans.

I think pretty soon I'll have made almost everything from this book that doesn't have a big cheese or egg component.


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Fri May 03, 2013 2:43 am 
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What are your favorites, pastabake?


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Fri May 03, 2013 11:26 am 
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The black pepper tofu is insanely delicious. Like chinese takeout satisfying but 10x better. I could eat it every day but it takes about half a container of earth balance so I try to be somewhat restrained.


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Fri May 03, 2013 4:43 pm 
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pastabake wrote:
The black pepper tofu is insanely delicious. Like chinese takeout satisfying but 10x better. I could eat it every day but it takes about half a container of earth balance so I try to be somewhat restrained.


I cut the margarine way down when I made it, like I used less than half the amount given, and it was still ridiculously good! I really need to make it again.

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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Sat May 04, 2013 10:48 am 
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Erinnerung wrote:
pastabake wrote:
The black pepper tofu is insanely delicious. Like chinese takeout satisfying but 10x better. I could eat it every day but it takes about half a container of earth balance so I try to be somewhat restrained.


I cut the margarine way down when I made it, like I used less than half the amount given, and it was still ridiculously good! I really need to make it again.


Good to know.

I made the sweet potato cakes yesterday. Was worried they wouldn't be flavorful enough for me, but they're pretty dang tasty. Winged it with the sauce: silken tofu + lime juice + cilantro + pepper + ume vinegar + a little veganaise and water. Ended up being tasty.


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Wed Jun 26, 2013 6:12 pm 
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Plenty is on sale for kindle in the US again, this time at $3.99.

http://www.amazon.com/Plenty-ebook/dp/B005CRY2O6/


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Sat Jul 06, 2013 11:45 am 
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I made the soba noodles with mango and eggplant. Pretty good!

Only changes I made were *not* frying the eggplant in a cup of oil (instead I just lightly coated the cast iron pan with cooking oil) and adding a chopped and panfried extra firm tofu.


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Wed Jul 24, 2013 3:01 pm 
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I made the paella yesterday and liked it a lot. For the oil I used annato-infused olive oil since I figured that it could only help with the colour and left out the olives because I did not want to open a new jar. Oh, and I used cilantro instead of parsley because it needed using up.

It was really flavourful and I liked the preparation method a lot where the tomatoes and broad beans were added later and the tomatoes were so nice and melty and aromatic! Peeling broad beans is a huge pain in the asparagus though.


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Sat Jul 27, 2013 8:30 am 
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Padraigin wrote:
I made the parsnip dumplings in broth to use up some our remaining winter roots stash. I used 1 tbsp soy flour and 1 tbsp water for the egg. The soup was AMAZING ! I've never put prunes in a broth before, but the resulting depth of flavour was the best vegetable broth I've ever made.

The Kindle version of Plenty is still available on Amazon.com for $3.15 US. There is a PC version of Kindle you can download to a PC.


I just got 'Plenty' from the library, and I think this will be the first recipe I make. Sounds delicious!


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Mon Dec 09, 2013 7:45 am 
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I've made the Soba noodles with Aubergine and Mango- delish, delish!
The Black peper tofu- Really yummy but I was crying because of the amount of black pepper i put in. Next time i'll cut it waaay down
The ratatouille- tasty, easy.
The caramelised gralic tart- My favourite! I made it back when i was still vegetarian so i used the recipe as it is. I don't know how to veganise this? I'll look at the recipe again and see what i can do.
The ribollita sounds tasty...

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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Mon Dec 09, 2013 11:25 am 
Should Write a Goddam Book Already
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I always look at the caramelized garlic tart and think it sounds good but am unsure how to veganize it. Also the potato tart (I think that's what it's called).

Isa Does It has distracted me from this book for a while, but I really need to get around to making the potato vindaloo and the coconut rice/okra/sambal dish. Yum.


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 Post subject: Re: Plenty by Yotam Ottolenghi
PostPosted: Mon Dec 09, 2013 5:45 pm 
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I haven't made as much out of this cookbook as I want to, but the sweet potato cakes that pastabake mentioned upthread are really good.

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