7
Cut generous slices with a warm knife.
Not exact matches
Cut vertical
slices through the meringue, cake and ice cream with an ELECTRIC KNIFE, and put on plates onto which you have spooned a
generous pool of the chocolate sauce.
1) Peel and
slice the onions thinly 2) De-seed red bell pepper and
cut into small cubes 3) Saute red bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a
generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
To serve, stuff a
generous amount of cashew cream into the
cut you made in the middle of each
slice, and top with some raspberries.
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and
cut into
generous 1 / 4 - inch
slices * 4 large eggs, hard cooked, peeled and
sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly
sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
With the
cut half of the eggplant facing up, smear a
generous amount of the glaze onto each eggplant
slice.
-LRB-: love that you
cut such
generous slices of this, too.
4 leeks, trimmed and
cut into 3/4 - inch
slices butter, for greasing 3 eggs
generous 2 cups milk 2 teaspoons cornstarch (cornflour) 5 oz cooked ham 5 oz Gruyère cheese, grated Salt and pepper