dailywaffle.com
Bulghur pilaf scented with pink peppercorns and coriander, from Ottolenghi's Plenty cookbook.
www.jadlonomia.com
The best baked cauliflower ever from Yottam Ottolenghie's book. So yummy and vegetarian! [in polish, translator on top]
foodforthink.com
Ottolenghi caramel and macadamia cheesecake recipe
sarah-cooks.blogspot.com
Grilled peach, prosciutto and watercress salad from Ottolenghi {no recipe}
seeyouinthemorn.blogspot.com
an Ottolenghi inspired tomato party...one last hoorah for gorgeous tomatoes
umamigirl.com
These spiced red lentils from Yotam Ottolenghi's new vegetarian cookbook Plenty make a mostly-plants diet a true joy.
twospoons.wordpress.com
Ottolenghi's easy almond orange "florentines" offer serious crunch!
www.whatsforlunchhoney.net
Buckwheat Linguine with Aubergine and Mango
kokolikes.com
Mushroom and Herb Polenta - a hearty vegetarian main course
www.sippitysup.com
Deceptively simple. Wonderfully seasonal. A pesto potato salad and review of the cookbook PLENTY, by Yotam Ottolenghi.
eatlittlebird.com
Aubergines with Buttermilk Sauce by Yotam Ottolenghi
foodnouveau.com
A review of Yotam Ottolenghi's successful book Plenty and the recipe for his Puy Lentil Galettes.
yummysupper.blogspot.com
Mushrooms baked in little parchments parcels...full of charm and herby goodness!
www.turntablekitchen.com
A delicious vegetarian meal for a crowd: Ottolenghi's Lentils with Roasted Tomatoes, Marinated Onions and Creamy Cheese
www.donutstodelirium.com
Halibut cooked in a spicy North African tomato sauce. An Ottolenghi recipe that will make you want to lick the plate.
www.donutstodelirium.com
Green bean salad with basil oil and roasted tomato: an Ottolenghi recipe that you won't find in any book
www.kalynskitchen.com
I swooned over this perfect lettuce salad from Ottolenghi, with capers as the special ingredient.
ooh-look.blogspot.com
These Leek Fritters are light yet tasty enough to satisfy meat eaters
www.joanne-eatswellwithothers.com
Ottolenghi's roasted butternut squash with burnt aubergine and pomegranate molasses.
tastespace.wordpress.com
Ottolenghi's Ultimate Winter Couscous: A warming, sweet-and-savoury stew with chickpeas, butternut squash, carrots and parsnips and apricots (vegan)
ooh-look.blogspot.com
Zucchini-wrapped lamb koftas with a tasty chilli, basil and tomato sauce
www.passionateaboutbaking.com
Ottolenghi Olive Oil Crackers.Toppings-sea salt,Tuscan dried herbs,minced garlic,pepper,sesame,poppy seeds.Serve with a roasted bell pepper dip & a tangy quark dip.
www.passionateaboutbaking.com
Savoury Pastry Puffs - A heart warming combination of chicken,sautéed mushrooms & roasted bell peppers,creamy homemade quark & mozzarella.
tastespace.wordpress.com
Ottolenghi's Socca Pissaladière. A French chickpea flour crepe topped with caramelized onions and roasted cherry tomatoes
www.101cookbooks.com
ottolenghi's soba noodles with aubergine and mango - perfect for a lazy weekend...
scandifoodie.blogspot.com
Ottolenghi's Roasted Butternut Squash with Burnt Aubergine & Pomegranate Molasses
ooh-look.blogspot.com
Chargrilled chicken served on a bed of lemony fresh mograbiah (Israeli couscous) that is also spiked with chilli and herbs
www.passionateaboutbaking.com
I love the burst of tangy flavour these limes offer. The red chili enticingly takes the tangy flavours of the lime, and lends back just a slight hint of heat to the limes ... well balanced and definitely addictive.
ooh-look.blogspot.com
Char-grilled vegetable salad, topped with haloumi cheese and anointed with basil oil
ooh-look.blogspot.com
Crisp biscuits studded with cranberries and white chocolate, from a recipe by Ottolenghi
ooh-look.blogspot.com
Buttered prawns with white wine, olives and tomato
ooh-look.blogspot.com
Hot sweet potato fries drenched in a dressing of honey, cashews, sultanas and spring onion
www.veggiebelly.com
Crispy fried artichoke hearts from Yotam Ottolenghis cookbook, 'Plenty'. Served with garlic mashed marrow beans.
gourmettraveller.wordpress.com
Baked Eggs with Garlic Yoghurt and Chilli Sage Butter. A simple but stunning brunch dish from Yotam Ottolenghi's new book 'Plenty'.
