April 15th: Tenderstem broccoli with soy sauce, garlic and peanuts 🥦🥜
Y’all, this dish was phenomenal, I wolfed it down so quick (it wasn’t pretty). 🐺👅🙊
Let’s start with the highlight, which is the thick, luscious soy-honey sauce. I can’t get over how BOMB 💣 it was—the perfect balance of salty and sweet and only 3 ingredients!
It’s hands down the best no-frills teriyaki sauce I’ve ever had, and I can imagine it tasting fantastic on other blanched green vegetables or as a marinade.
The contrast of tender broccolini 🥦 and crunchy peanuts was ADDICTIVE (prob what caused me to scarf everything down so quickly).
Also, every time I cook with orange peel I wonder why I don’t cook with it more often. The fried orange peel was low key so FIRE 🔥 and tasted like sweet citrus chips. 🤯 The other fried aromatics (ginger + garlic) added loads of fragrance and flavour as well.
Ps: if you haven’t noticed already, I’ve been experimenting with food photography and I’m trying to learn more about the craft (aka disclaimer that not all of my upcoming photos will be great). If any of you can recommend some helpful resources for a beginner or food insta accounts to follow for inspiration, I’d be highly appreciative! 🙏🏽
#ottolenghi #ottolenghisimple #yotamottolenghi #cookinginquarantine #ottolenghicookalong #icookedottolenghi #ottolenghirecipe #frommykitchen #quarantinefood #quarantineandcook #quarantinekitchen #berlinfood #berlinfoodie #berlinfoodblogger #f52community #simplerecipes #dinnerideas