For the first Saturday dinner in a while, we made three treats from this deliciousest of vegetarian cookbooks, Yotam Ottolenghi's Plenty: a crispy lima bean salad with greens and feta, fried tofu with a buttery black pepper sauce, and an eggplant risotto with lemon. Guests from Turkey and Sweden, Nebraska and New Orleans, a sous-chef from China, and all from a London cookbook brought to me a few years back by a Melbourne friend - worlds of fun!Saturday, March 19, 2016
Plenty delicious
For the first Saturday dinner in a while, we made three treats from this deliciousest of vegetarian cookbooks, Yotam Ottolenghi's Plenty: a crispy lima bean salad with greens and feta, fried tofu with a buttery black pepper sauce, and an eggplant risotto with lemon. Guests from Turkey and Sweden, Nebraska and New Orleans, a sous-chef from China, and all from a London cookbook brought to me a few years back by a Melbourne friend - worlds of fun!