After watching several TH-cam tutorial videos about trading I was still making losses until Mr Michael started managing my investment now I make $10,567 weekly
Umm, this channel is absolutely my favorite, latest discovery. I truly cannot get enough of these videos and binge-watched every single one in 1 sitting. The production of these videos is so refreshing, spontaneous & not over-produced. I just love the candidness. Also, I love the questions and little bits around the studio kitchen (oh and i want this kitchen. what a dream space)! I truly cannot wait for the new cookbook to come out. All the flavors and lovely chefs here make me want to dive in. Ottolenghi is a genius in his time. I'll never forget when I discovered his very first cookbook, the UK edition actually in Brooklyn. Can't wait for more. Lots of love from New York + keep cooking! xx
I love the concept for this book! There has been a lot of tragedy and loss in the past year (including for myself) and knowing that I can create food that will be full of flavour, nourish those I love and not take too much energy is just what I need right now. Thank you for bringing your love of food into all of our kitchens. ♥️
I love cauliflower with cheese sauce! I'm definitely going to try these variations. My current favourite flavor combination is cheddar and kimchi- I think it would be great with cauliflower.
This cauli filo pie begs to be made immediately! Cheese forever. To cheese for sure. I asked my neighbour for curry powder last week, she wasn’t home, she said go in it’s in the second from the top drawer. Neighbours are saviours.
This looks soooo good! I just went through a hurricane in New Orleans and lost everything in my fridge and freezer so creative meals from my pantry are what's happening now.
That looks delicious and a perfect meal for this vegetarian! I love curry and cauliflower so there is no doubt whatsoever I’ll love this recipe. I’m going to make it as soon as I am allowed to use my arm (I’m recovering from a shoulder replacement ).
As I go through all the OTK TH-cam recipes, there are some that I pass over as ones I’d neither make nor eat. This was one. But with the Shelf Love philosophy, I’m free to shop my herbs and spices! Besides cheddar, I see my version with some combination of smoked paprika, sumac, za’atar, caraway seeds, maybe fresh-ground white pepper. Therefore, I love this recipe, it’s so shelf-friendly!
I didn't think Cauliflower Cheese could be improved upon, but I was wrong! This looks amazing. BTW I love your Master Class. It was so comforting during lockdown. Thank you!
OMG this is delicious! Can’t wait to try it… Congratulations on this new series!!! I’m a big fan of both, follow you on IG and now I’ll definitely watch all episodes! :)
The discord channel I’m in is raving about how delicious the recipes from Ottolenghi. I go straight to this channel and *gasp* I remember him from Masterclass. 👁️👄👁️
You guys are too funny! Loved watching you cook and the fun kitchen banter. I have a question though - does Yotam get in the way of Noor trying to make that pie? 😂 Keep up the great videos, absolutely love this!!
This is the best thing that has happened in a looooong time! I am such an Ottolenghi devotee, I couldn't be more thrilled. Noor is delightful, and I look forward to many happy hours of entertainment and delicious, easy to do at home cooking. YAY! and thank you xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
4:14 "My kids don't like gruyère" As a frenchman I understand now the culture shock about french cheeses. I've never heard about a french kid wouldn't like grated or melted gruyère, our problem is to stop them puting gruyère everywhere :D
Ok, that was so much fun! A perfect pairing ..Cauliflower pie and lemony salad, cooking and shelf reflections, joking and joking..what a dynamic duo YO and Noor❣️ Can’t wait for next episode! And what kind of cookie is in that jar in the kitchen??!!!
I'm so excited for this channel! I am a Seattle-based cook who has been inspired by Noor and Yotam's recipes all throughout quarantine and they have been a big factor into my desire to work in a professional kitchen. Thank you for sharing your creativity and ingenuity, can't wait for this new cookbook.
Thanks for the reminder that cooking is an art and we can substitute freely! I love the salad "formula" toward the end -- as long as you have most of those components (crunchy, acidic, sharp, to contrast with a creamy dressing) your salad will be great!
This is so great! It's the way I love to cook. Just look in the fridge and improvise... This is how my best dishes were born! Love watching you two cook!
Found out today that I sadly won't be going to culinary school for another year because of the pandemic but then I stumbled upon this new series a few hours later. Life is full of lows and highs. Love this!
It looks amazing! Hopefully we don't have to wait too long to get our hands on the new book here in New Zealand! I use Flavour all the time it's my absolute fave ❤️
Yum -filotastic, in fact... However: OMG I DON'T HAVE A SPRING-FORM TIN, WHAT DO I DO?!! I know, I'll use a frying pan instead, putting the filo on a sheet of grease-proof paper. Think that might work? Anyway, I can't wait for the next test results!
So, when someone comes in and says, "I didn't make Chex Mix for my daughter in Illinois because I didn't have Savory, but now I can make it for my other daughter in Georgia because I've found Savory"... 1 tsp out of about 6 tbs of spices and more sauces than I could count... She is who (to whom?) you're talking to... C'mon dude, sub the Savory!
Kia ora from Aotearoa (New Zealand). This is so exciting for me to see you in this way. I love the way you cook by experimentation knowing your flavours. it is what I do all the time. Of course I have a few "not so great items", but mostly have huge success, then can't remember how I create things. Excellent idea for your next book, which I am awaiting. Love the curry roasted cauliflower!
I cant wait to try this. I love cauliflower! I don't have curry powder in my kitchen...what kitchens are you in? just kidding lol. Seriously I don't have any in mine.
Congrats on the book and the concept. Just received my copy.. looks lovely .. a wonderful combination of recipes .. can’t (almost) find not a single one which I don’t want to try out :-) Finally I can get rid of this couscous package in my cupboard which would otherwise bother for a long time due to the best before day at the end of 2022 😁
Delicious, even with an oven that’s fan-force nearly turned the topping on the lava to ash.. fortunately, with the pastry cooked, the insides are delicious regardless and a niece who had soggy cauliflower ‘flashbacks’ was converted. Think I’ll turn the fan-force off and maybe cover the top if it cooks too fast.. I’m regarding tonight’s effort as a ‘rehearsal’, since I can’t imagine not making this again!
Now Yotam, pay attention and concentrate😂 ! Noor is raring to go. I'm sick to death of all my golden oldie, long time family favourite recipes. Please explain ingredients, describe what they are and how they taste, Looking forward to the whole 'Test Kitchen' experience. Thank you 👌
Please don't encourage my mother-in-law to experiment with exchanging herbs... She used mint with leeks instead of bay leaf, 'since it's also green'. .
woohoo! I know you weren't looking for a comparison to Bon Appetit's test kitchen, bu I appreciate the more collaborative / team-based approach of OTK!
Oh this looks yummy. We have a two couple cooking night called Laboratorio. And many of our Laboratorios featured recipes from Ottolenghi cookbooks. You are our hero! Leslie
Love how relax you are and how smooth everything goes. Absolutely amazing recipe, presentation and heart warming athmosphere ❤️ Can’t wait for the next one!
Great recipe, but..I found it took much longer to roast the cauliflower which I appreciate is necessary to enliven the curry mix. So, next time I par boiled the florets drained and cooled them before mixing them with the curry dressing and then roasted and that took the given time. Then I used several more filo sheets to give the walls of the pie more strength when the outer ring was removed for the last 30 minutes of baking. And the result was delicious.
Goddammit guys. Here I am thinking I have all the YO books and don't need any more, I really don't, and now you do this!! And I need this book, I really do :)
I have pre ordered a copy. I love cookbooks that teach. I also love Ottolenghi recipes for health and flavours. LOVE the flavours. I am so hoping this is a teaching book.
'I don't have basic curry powder but I have turmeric and aleppo' haha I wish that was a problem, where I live there is one kind of curry and one kind of chili in the stores... but I love the idea so much, I'm definitely guilty of not making a recipe when I don't have one ingredient!
This is a great way to smarten up cauliflower cheese. I’m interested in the way you make bechamel - all that whisking is too much for me. I take the cooked butter/flour off to the side, add the cold milk all at once and return to the heat. It still needs stirring, but not vigorous whisking. It doesn’t go lumpy and it even seems less likely to ‘catch’.
Brilliant concept and can't wait to try that pie..........roll on end of the month when I'll get this cookbook. I have all your others and use them constantly xxx
Hello! I came over from Instagram to have a look.Everything sounds amazing and delicouus. I am certain that there is a cauliflower chese pie in my imminent future!
omg yuuuummm! This is def my new favourite channel! Question...what temp is the oven please? Thanks so much and cannot wait to get my hands on the book xx
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Umm, this channel is absolutely my favorite, latest discovery. I truly cannot get enough of these videos and binge-watched every single one in 1 sitting. The production of these videos is so refreshing, spontaneous & not over-produced. I just love the candidness. Also, I love the questions and little bits around the studio kitchen (oh and i want this kitchen. what a dream space)! I truly cannot wait for the new cookbook to come out. All the flavors and lovely chefs here make me want to dive in. Ottolenghi is a genius in his time. I'll never forget when I discovered his very first cookbook, the UK edition actually in Brooklyn. Can't wait for more. Lots of love from New York + keep cooking! xx
I love the concept for this book! There has been a lot of tragedy and loss in the past year (including for myself) and knowing that I can create food that will be full of flavour, nourish those I love and not take too much energy is just what I need right now. Thank you for bringing your love of food into all of our kitchens. ♥️
Beautifully said! I so agree ❤️
THIS is what TH-cam has been missing and what we need after what has been the last two years! Thank you OTK!!!!
CHEESE LAVA IN FILO FORM! Absolutely love this and Noor especially, whose Instagram posts and stories have been so delightful.
I adore Ottolenghi's recipes! This looks amazing! Can't go wrong with anything involving cheese and filo ;)
This looks absolutely amazing. I hope my store-bought frozen phyllo sheets will be up to the task. I’m so glad you started this TH-cam channel!
I love cauliflower with cheese sauce! I'm definitely going to try these variations. My current favourite flavor combination is cheddar and kimchi- I think it would be great with cauliflower.
This cauli filo pie begs to be made immediately! Cheese forever. To cheese for sure. I asked my neighbour for curry powder last week, she wasn’t home, she said go in it’s in the second from the top drawer. Neighbours are saviours.
Beautifull books with very nice but also very healthy dishes!
You don't hear many references to Lancashire cheese. My favourite from UK but never found it in USA or Canada,
I think this Loyle Carner guy could be pretty big!!
Hi, guys! I can hardly wait to see what's for dinner! My favourite of all times? Fresh sourdough, best butter and rock salt!
Looks amazing 😀
epic, Vegg entree' !!! plzzz get an actual fire stove geez.....
I’ve missed Noor’s lockdown insta stories so much, so super excited for this series!
The creativity of your dishes is just unbelievable! Looking forwad to testing this recipe, so many good elements in it!
That was a sensation! My kids are visiting next weekend and THAT is on the menu! Thank you !
This looks soooo good! I just went through a hurricane in New Orleans and lost everything in my fridge and freezer so creative meals from my pantry are what's happening now.
No way, I've been waiting years for you to start a TH-cam channel! Made my day/week/year!
That looks delicious and a perfect meal for this vegetarian! I love curry and cauliflower so there is no doubt whatsoever I’ll love this recipe. I’m going to make it as soon as I am allowed to use my arm (I’m recovering from a shoulder replacement ).
As I go through all the OTK TH-cam recipes, there are some that I pass over as ones I’d neither make nor eat. This was one. But with the Shelf Love philosophy, I’m free to shop my herbs and spices! Besides cheddar, I see my version with some combination of smoked paprika, sumac, za’atar, caraway seeds, maybe fresh-ground white pepper. Therefore, I love this recipe, it’s so shelf-friendly!
Omg my new favourite dish
I didn't think Cauliflower Cheese could be improved upon, but I was wrong! This looks amazing. BTW I love your Master Class. It was so comforting during lockdown. Thank you!
I’m rubbish in the kitchen but love Simple - it makes me look like I can cook! You are both genius ❤️ would love this book to reduce waste
I am STOKED that these two lovelies have a TH-cam channel!
OMG this is delicious! Can’t wait to try it… Congratulations on this new series!!! I’m a big fan of both, follow you on IG and now I’ll definitely watch all episodes! :)
The discord channel I’m in is raving about how delicious the recipes from Ottolenghi. I go straight to this channel and *gasp* I remember him from Masterclass. 👁️👄👁️
You guys are too funny! Loved watching you cook and the fun kitchen banter. I have a question though - does Yotam get in the way of Noor trying to make that pie? 😂 Keep up the great videos, absolutely love this!!
This is the best thing that has happened in a looooong time! I am such an Ottolenghi devotee, I couldn't be more thrilled. Noor is delightful, and I look forward to many happy hours of entertainment and delicious, easy to do at home cooking. YAY! and thank you xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
what?! I want a free Ottolenghi cookbook! I basically have them all
4:14 "My kids don't like gruyère" As a frenchman I understand now the culture shock about french cheeses. I've never heard about a french kid wouldn't like grated or melted gruyère, our problem is to stop them puting gruyère everywhere :D
Ok, that was so much fun! A perfect pairing ..Cauliflower pie and lemony salad, cooking and shelf reflections, joking and joking..what a dynamic duo YO and Noor❣️ Can’t wait for next episode!
And what kind of cookie is in that jar in the kitchen??!!!
So stoked there's finally an Ottolenghi youtube channel! Can't wait to watch you guys cooking some more recipes.
They have lovely chemistry together while creating the most incredible food. I can’t wait to get my hands on a copy of this book.
This was the second dish I took for Easter- people loved it so much!! Can't wait to try more!!
Love this! My 9 year old son loves making “Old rag pie” and adding Cauliflower is genius way to get veggies into this little baker!
Awesome!!! I’m going to make a vegan version of this YUM!!!
So can’t wait for the 21st to see you live in York 💙🧚♀️💙
Ottolenghi's Filo stories are always a hit. Will be imitated! Greetings from Germany
I'm so excited for this channel! I am a Seattle-based cook who has been inspired by Noor and Yotam's recipes all throughout quarantine and they have been a big factor into my desire to work in a professional kitchen. Thank you for sharing your creativity and ingenuity, can't wait for this new cookbook.
Hey wait! I needed a cookie, too!
Thanks for the reminder that cooking is an art and we can substitute freely! I love the salad "formula" toward the end -- as long as you have most of those components (crunchy, acidic, sharp, to contrast with a creamy dressing) your salad will be great!
This is so great! It's the way I love to cook. Just look in the fridge and improvise... This is how my best dishes were born! Love watching you two cook!
****My favourite Chef of all time....I would LOVE LOVE this cookbook....warm SOUTH AFRICAN regards!!!**
Found out today that I sadly won't be going to culinary school for another year because of the pandemic but then I stumbled upon this new series a few hours later. Life is full of lows and highs. Love this!
It looks amazing! Hopefully we don't have to wait too long to get our hands on the new book here in New Zealand! I use Flavour all the time it's my absolute fave ❤️
Can I use garam masala instead of curry powder?
Absolutely!
I’m so excited for this channel and I love the chill vibes you’ve got going. This pie looks delicious yet approachable to make! 😍
Great video and recipe as always, thanks guys!!!! But .... Noor, you have to stop saying LIKE .... As its like, all the time like!!!! 😘
Late as usual but not late to the Ottolenghi party. I bought the first book when it was publishes and spent the summer cooking almost every recipe.
Yum -filotastic, in fact...
However: OMG I DON'T HAVE A SPRING-FORM TIN, WHAT DO I DO?!!
I know, I'll use a frying pan instead, putting the filo on a sheet of grease-proof paper. Think that might work?
Anyway, I can't wait for the next test results!
I bought 2 - 2!!! caulifloweri when I saw this post on IG other day - am making TONIGHT!! Much ❤️ and good luck (loving this format!!)
This book looks FANTASTIC ❤️ so excited about it and seeing you all cook the wonderful recipes on this channel!
So, when someone comes in and says, "I didn't make Chex Mix for my daughter in Illinois because I didn't have Savory, but now I can make it for my other daughter in Georgia because I've found Savory"...
1 tsp out of about 6 tbs of spices and more sauces than I could count...
She is who (to whom?) you're talking to...
C'mon dude, sub the Savory!
Even though I'm Dutch and we've lovely cheeses, I'm looking forward to try it with a combination of Gruyère, Comté and Emmertaler cheese.
Made your fabulous salmon dish from Guardian Feast mag. First time I've used one of your recipes. Wow! Incredible. Thank you! I am hooked!
Kia ora from Aotearoa (New Zealand). This is so exciting for me to see you in this way. I love the way you cook by experimentation knowing your flavours. it is what I do all the time. Of course I have a few "not so great items", but mostly have huge success, then can't remember how I create things. Excellent idea for your next book, which I am awaiting. Love the curry roasted cauliflower!
I cant wait to try this. I love cauliflower!
I don't have curry powder in my kitchen...what kitchens are you in? just kidding lol. Seriously I don't have any in mine.
Congrats on the book and the concept. Just received my copy.. looks lovely .. a wonderful combination of recipes .. can’t (almost) find not a single one which I don’t want to try out :-)
Finally I can get rid of this couscous package in my cupboard which would otherwise bother for a long time due to the best before day at the end of 2022 😁
So excited about the new book AND this recipe WOW !!! :)
Soooooo excited that you're on TH-cam.....I LOVE your food and can't wait to make this tonight!!!!
Delicious, even with an oven that’s fan-force nearly turned the topping on the lava to ash.. fortunately, with the pastry cooked, the insides are delicious regardless and a niece who had soggy cauliflower ‘flashbacks’ was converted. Think I’ll turn the fan-force off and maybe cover the top if it cooks too fast.. I’m regarding tonight’s effort as a ‘rehearsal’, since I can’t imagine not making this again!
Man I love food🤗
Cardamom is my favorite spice. I just keep both the black and green around in my pantry. Brings me joy just knowing it's there.
Loved this creation & recipe. Thank you from California. A Beautiful way to end the video with you both at the dining table. Classic!!!
Now Yotam, pay attention and concentrate😂 ! Noor is raring to go. I'm sick to death of all my golden oldie, long time family favourite recipes. Please explain ingredients, describe what they are and how they taste, Looking forward to the whole 'Test Kitchen' experience. Thank you 👌
Charming, practical, useful. Is there really a cure for the question “what shall I cook for my 3x365/6 th meal today? Helpppppppppppp👓
This looks amazing! You can never go wrong with cheese and filo. I have all the cookbooks so it is awesome to be able to watch the recipes!
Wow! This looks absolutely amazing. Thank you so much for sharing these videos Ottolenghis food is such a huge inspiration to me
This didn't work 🤔 after 20 +30 +20 minutes in the oven the cauliflower was still hard. In my opinion 180 and later 170 degrees are too low.
Iiiiiiiiiiiiiiiiii LOVE iiiiiiiiiiiiiiiiiit
Please don't encourage my mother-in-law to experiment with exchanging herbs... She used mint with leeks instead of bay leaf, 'since it's also green'.
.
woohoo! I know you weren't looking for a comparison to Bon Appetit's test kitchen, bu I appreciate the more collaborative / team-based approach of OTK!
Oh this looks yummy. We have a two couple cooking night called Laboratorio. And many of our Laboratorios featured recipes from Ottolenghi cookbooks. You are our hero! Leslie
Yummmm!
SO looking forward to making this in my kitchen, down here in country Victoria, Australia. 👍🏼
OTK TH-cam videos... my year's just been made!!! The filo pie looks delicious! :P
This looks amazing, can't wait to see more recipes!
This is the first Ottolenghi recipe I've made - EVER - if you can believe it! Yummo - ultimate comfort food!
Cauli, cheese, pastry and curry 👏🏼👏🏼 Free food I mean books always tastes better 🙈
Ottolenghi on TH-cam??? My dreams have finally come true 🙌🙌
What a fantastic video. I’m such a big fan of your recipes…and I’m so excited to try out your new book!!! Good luck! 😁
Love how relax you are and how smooth everything goes. Absolutely amazing recipe, presentation and heart warming athmosphere ❤️ Can’t wait for the next one!
Great recipe, but..I found it took much longer to roast the cauliflower which I appreciate is necessary to enliven the curry mix. So, next time I par boiled the florets drained and cooled them before mixing them with the curry dressing and then roasted and that took the given time. Then I used several more filo sheets to give the walls of the pie more strength when the outer ring was removed for the last 30 minutes of baking. And the result was delicious.
Goddammit guys. Here I am thinking I have all the YO books and don't need any more, I really don't, and now you do this!! And I need this book, I really do :)
How can i tell you that you help me « feed » my father-in-law ! Can’t eat anything since bis chimio ! He love your recipes. Thanks
I’m gonna make this for sure! Maybe stuffing it with cauliflower and chick pea tikka masala!!!
Hmmm. Curry and cheese? I dunno. I should not have doubted. /;) Looks so delicious, and I'm famished! Wish I had some phyllo.
I have pre ordered a copy. I love cookbooks that teach. I also love Ottolenghi recipes for health and flavours. LOVE the flavours. I am so hoping this is a teaching book.
'I don't have basic curry powder but I have turmeric and aleppo' haha I wish that was a problem, where I live there is one kind of curry and one kind of chili in the stores... but I love the idea so much, I'm definitely guilty of not making a recipe when I don't have one ingredient!
Omg! This looks amazing!
I have your Ottolenghi Essential books. I would love to have your new book
I subscribed to the MasterClass just for u Yotam! So excited :))) to learn more on this TH-cam! Love ya ❤️
Make your own curry powder: turmeric, chili, coriander, cumin. From the US classic "Joy of Cooking"
This is a great way to smarten up cauliflower cheese. I’m interested in the way you make bechamel - all that whisking is too much for me. I take the cooked butter/flour off to the side, add the cold milk all at once and return to the heat. It still needs stirring, but not vigorous whisking. It doesn’t go lumpy and it even seems less likely to ‘catch’.
Love the Recipes! Bought the book here in Holland. Nice centerpiece for Christmas. 😀
Liking, subscribing, and my comment...send me a book!!! Love the show and recipes!
Brilliant concept and can't wait to try that pie..........roll on end of the month when I'll get this cookbook. I have all your others and use them constantly xxx
Hello! I came over from Instagram to have a look.Everything sounds amazing and delicouus. I am certain that there is a cauliflower chese pie in my imminent future!
The quickest "like" and "subscribe" I've ever done. Loved it. We're going to Nopi on 18th, when is the book out?
Free book? How do I enter? Oh I just did 😁
Also, cauliflower and good quality curry powder is a classic
I have been looking for a good recipe for Cauliflower (difficult vegetable) and now I believe I have found it. Thanks!
omg yuuuummm! This is def my new favourite channel! Question...what temp is the oven please?
Thanks so much and cannot wait to get my hands on the book xx