World-renowned chef Yotam Ottolenghi is here to prove that with a little creativity, even the most unassuming freezer ingredients can be transformed into culinary masterpieces. In his latest foray into inventive cooking, Ottolenghi shares two recipes that elevate everyday staples like frozen spinach, peas, and berries into dishes that are anything but ordinary.
Quejadas de Leite (Milk Tarts) with “Preserved” Berries
First up are Ottolenghi’s quejadas de leite, or milk tarts, which he describes as “baked custards set within the lightest of sponge casings.” These delicate desserts, reminiscent of Portuguese pastéis de nata, are paired with a vibrant compote of frozen summer berries, sugar, and white wine vinegar. The result is a harmonious balance of creamy, sweet, and tart flavors that belie the simplicity of the ingredients.
The beauty of this recipe lies not only in its stunning presentation but also in its adaptability. As Ottolenghi points out, the preserved berry compote yields more than needed for the tarts, but it keeps well in the fridge and can be used to enliven countless other dishes, from breakfast yogurt to ice cream.
‘Strange Flavor’ Spinach and Peas
For the second dish, Ottolenghi takes inspiration from Sichuan cuisine, specifically the concept of “strange flavor” sauce. As explained by Sichuan food expert Fuchsia Dunlop, this term refers to the “unusual yet artful combination of a wide variety of ingredients to make a perfectly balanced sauce.”
Ottolenghi’s interpretation of this classic sauce combines tahini, sugar, chili oil, soy sauce, and black rice vinegar to create a complex, umami-rich condiment that transforms humble frozen spinach and peas into a crave-worthy side dish or vegetarian main course. The addition of spring onions, garlic, and ginger lends aromatic depth, while a garnish of crispy shallots provides a satisfying textural contrast.
The sauce keeps very well in the fridge and is uncommonly good over all sorts of things from poached chicken and steamed aubergine to simply cooked noodles and freezer-raid veg, so by all means make more of it, if you like.
– Yotam Ottolenghi
These recipes showcase Ottolenghi’s signature style: a celebration of bold flavors, unexpected ingredient pairings, and a joyful approach to cooking that encourages home cooks to experiment and trust their instincts. By demonstrating the potential of overlooked freezer items, he inspires us to approach mealtime with a sense of adventure and playfulness.
Whether you’re a die-hard Ottolenghi fan or simply looking for new ways to make the most of your freezer stash, these milk tarts and strange flavor spinach are sure to become regulars in your culinary repertoire. So go ahead, embrace the chaos of your freezer, and let Yotam Ottolenghi guide you towards delicious, inventive meals that are anything but boring.
