Yotam Ottolenghi's recipe for ricotta and rosemary bread pudding, plus avocado and spiced crouton salad

A great vegetarian main course, plus a salad that can be adapted to make the most of the season

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Yotam Ottolenghi guardian.co.uk, Friday 13 April 2012 22.59 BST larger | smaller Article history

Yotam Ottolenghi's ricotta and rosemary bread pudding: A great veggie main course, or as a side dish for a roast chicken. Photograph: Colin Campbell for the Guardian Ricotta and rosemary bread pudding (V)

and pour over the eggs. Leave to sit for an hour to an hour and a half. Put the milk. Cover the pudding with foil. Serves four. and gently press down the bread to immerse. Mix the ricotta. bake for 20 minutes. parmesan. 2 limes 4 tender celery sticks (taken from the heart) and their leaves 2 spring onions. grated 20g chives. and spread over one side of each bread slice. bring to a gentle simmer. 400g loaf white sourdough 800ml full-fat milk 250ml double cream 2 rosemary stalks. artichokes. Lay the slices cheese-side up in the dish. cucumbers. it's ready. Whisk in half a teaspoon of salt and a quarter-teaspoon of white pepper. peppery touch. discard the onion and rosemary. whisking as you go. until golden-brown and crusty. finely chopped Olive oil. rosemary stalks. standing them up on an angle and overlapping. turning once. alternatively. The turnips add a nice. trimmed and thinly sliced on an angle 12 radishes.A great vegetarian main course. remove from the heat and leave to cool. Layer the turnip slices over the base of a 22cm x 29cm ovenproof dish. peeled and cut into 1cm slices 200g ricotta 90g parmesan. but you can leave them out to save work. Poke a knife into the centre and gently press down – if no cream surfaces. Half an hour before you are ready to bake. Spoon custard over the bread just to cover. quartered lengthways . and also good alongside roast chicken. Avocado and spiced crouton salad (V) Adapt this meal in a bowl with the bounty of spring and summer: broad beans. Break the eggs into a bowl. Blanch the turnip for two minutes. until you have a smooth custard. refresh and dry. peeled and quartered ¼ tsp grated nutmeg 8 medium eggs Salt and white pepper 2 medium turnips. onion and nutmeg in a medium saucepan. Allow to sit for 10 minutes before brushing the top with oil and serving. dry in an 80C oven for half an hour. peas. chopped rosemary and chives. to finish Cut the bread into 2cm-thick slices. remove the foil and continue cooking for 25-35 minutes. spinach. Serves four. or vegetarian substitute. depending on how much your bread absorbs. heat the oven to 180C/350F/gas mark 4. if you prefer. cream. strain. spread on a tray and leave overnight to dry. strain. gently pressing the bread down from time to time and adding more custard – you may have some left over. Once the milk mix is tepid. plus 1½ tsp chopped rosemary leaves 1 large onion.

Heat the oil in a frying pan. Stir. peel the limes and remove the pith. • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. place in a bowl. a quarter-teaspoon of salt and lots of black pepper. break the bread into 1cm-3cm pieces. removing any membrane. remove the stones and scoop out the flesh. Add the oil. Halve the avocadoes.5cm-thick slices. Mix the spices with some salt and pepper. too. add the spring onions and radishes. check the seasoning and serve.2 ripe avocadoes 2 tbsp olive oil Salt and black pepper For the croutons 120g ciabatta. until crisp. Chop into 2cm chunks and add to the salad. drizzle over a teaspoon of water and stir to dampen. toss gently. and add to the bowl. Chop up the flesh. Working over a bowl to catch any juice. Printable version Send to a friend Share Clip Contact us larger | smaller Life and style Vegetarian food and drink · Main course · Side dish · Salad · Food & drink Series . pick the leaves and add both to the bowl. Cut the celery on an angle into 0. Transfer to kitchen towel. and cook the croutons in batches on medium-high heat for two to three minutes. crust removed ¾ tsp smoked paprika 1 tsp ground cumin About 100ml sunflower oil For the croutons. stir into the bread and shake off any excess spice. then add the croutons.

plus beef pie A vegetarian dish to steal the show. plus a nifty little take on a meat pie 10 comments Related 30 Mar 2012 . plus braised chicory with shallot sauce A warm squid salad that ticks all the boxes. too 15 comments Char-grilled squid with pitta croutons.Yotam Ottolenghi recipes More from Yotam Ottolenghi recipes on Life and style Vegetarian food and drink · Main course · Side dish · Salad · Food & drink More features More recipes More great cooking from Yotam Ottolenghi Salbitxada sauce. plus chickpea and bulgur soup and wild garlic and quinoa cakes The classic Catalan accompaniment to calçots works brilliantly with other dishes. plus a wonderfully comforting vegetarian main course 4 comments Mixed vegetables and yoghurt with green chilli oil.

plus stuffed artichokes with peas and dill 30 Sep 2006 Seriously zesty bread salad 8 May 2010 Yotam Ottolenghi's asparagus with tomato salsa and crumbled cheese recipe Printable version Send to a friend Share Clip Contact us Article history On Life & style Most viewed Zeitgeist Latest Last 24 hours .Yotam Ottolenghi's recipes for char-grilled squid with pitta croutons. plus braised chicory with shallot sauce 30 Apr 2011 Yotam Ottolenghi's beetroot and rhubarb salad recipe.

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