Hi.
When I visited my relatives at Christmas, I saw that my SIL got herself this cookbook, which seemed to have very inspiring recipes. When I visited my mother, I saw the same cookbook there. I mentioned that I thought it would be a good cookbooks. My mother did what she usually does in those cases, she gave it to me. Under condition that I copied one of the recipes inside it.
https://www.amazon.com/Ottolenghi-Simple-Cookbook-Yotam/dp/1607749165/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=&sr=I like reading in the cookbook. One very simple, and Mustachian thing I picked up, was eating the leaves of the cauliflower. I used to throw them away, but now I just roast them.
I made a number of dishes in the book. One that we really liked a lot was sweet potato mash with lime. That is a great combination. I also made a dish with chicken breasts and dates, which was very tasteful. And I tried my mother's favorite dish, the roasted celeriac. The latter was not as tasteful as expected. Maybe I will somehow insert the coriander into the celeriac next time.
A few days ago I made fish (cod) and used the dried barberries which are in the trout recipe. The berries didn't have that much taste. Next time I will put them in fluid for a much longer time.
A challenge is that many recipes are based on north African ingredients. Here in Norway we have some ethnic shops that sell all sorts of foreign ingredients, but not everything. I ended up making my own sesame paste (Tahini), before I later found it in a shop. I made my own preserved lemons. But the process did not go completely well and I had to throw away a few. Instead of the rose harissa, I made my own harissa from an online Jamie Oliver recipe. Instead of rose petals, I used cicely (Myrrhis Odorata), which is also sweet and which I had picked in the spring last year. Later my DH bought a jar of other harissa in Sweden. I could not find black garlic for a good price. Making it myself would be possible in my food dryer, but it requires the dryer to run for a month. Therefore too expensive. So maybe I'll buy it online at Amazon some time. I found Sumac in the ethnic shops. I haven't been able to find za'atar.
Anyone else who is interested in this cookbook?
Is this a Mustachian cookbook? Probably not in particular. But I have gotten feedback at home that I seem to be more inspired when cooking from it, which is positive for home cooking. And I try to be as Mustachian as possible by using it.
