A Quote by Yotam Ottolenghi
Greek yogurt with some olive oil stirred in can transform many dishes.
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Everyone asks me why someone Turkish is making Greek yogurt. In Greece, it is not called 'Greek yogurt.' Everywhere in the world it is called 'strained yogurt.' But because it was introduced in this country by a Greek company, they called it 'Greek yogurt.'
I make sure to eat dishes made in olive oil, whether virgin or extra virgin; the dish has to be made in olive oil. I believe it's the healthiest oil that you can consume to stay fit.
I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.
You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.
The most overrated ingredients are garlic and extra-virgin olive oil. With garlic, it's personal; I have never been that big of a fan of its flavor. As for extra-virgin olive oil, I do use it quite often but its ubiquity serves to overshadow many wonderful oils like pistachio, walnut, argan and even grapeseed.
The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.
Simplicity in preparation is the Italian way. Make easy dishes, and then you can elaborate the final preparation by decorating with vegetables or herbs or adding a dash of olive oil.
I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.
For breakfast, I make an amazing protein shake with fruit, Greek yogurt, protein powder, flaxseed oil and honey. It's a nice way to get a healthy start and a little bit of sweetness, too.
For me, having greek yogurt and some granola is the perfect start-up breakfast because it has many benefits. Its filling, healthy and gives me energy to start my day.
Right now I'd love to be sitting on a Greek island somewhere because of being Greek American, eating great octopus salad and some fantastic lamb. Or sipping a little ouzo. I think the Mediterranean diet is one of the healthiest... Lots of nuts, vegetables, fruits, fresh fish, lean meats, yogurt.
If we got an educational program going, we could tell people, "Instead of butter, use avocado." That's something we eat, it has the good fat, and it has a good texture, and it tastes better. Just imagine if you substituted that. Or if we switched to olive oil, the extra virgin olive oil, we could still have our taquitos, but put a little oil on them and put them in the oven and bake them.
I love making a body scrub with ground-up coffee and coconut oil. It's really good for circulation, and it smells delicious. I also do a DIY Greek-yogurt-and-honey mask that softens your skin and helps reduce puffy eyes.
They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.
EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals!
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