Sentences with phrase «cut outer leaves»

Cut the outer leaves so the center continues growing.

Cut outer leaves so the center continues growing.

Not exact matches

Then slice off the hard end of the brussel sprouts, before peeling off their outer layer of leaves and cutting them in half.

Roasted Cauliflower 1 large cauliflower, outer leaves removed and cut into small florets coconut oil, as needed 1 Tbs.

When boiling artichokes, the outer leaves soften and you can still strip the meat without cutting the inside of your mouth like a Ginsu warrior.

Remove the shrivelled outer leaves (if any) and cut the tough ends off of the Brussels sprouts.

Remove the outer leaves from the cauliflower, cut it into quarters and remove most of the thick core, then cut each quarter into two or three chunks.

Remove the loosest, toughest outer leaves from the cabbage, and cut into evenly sized wedges.

Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.

Cut off the ends of the brussels sprouts and pull off any outer leaves.

A few hours before you want to eat, cut out the core, remove the leathery outer leaves, and soak the heads in icy icy water for 30 minutes or so.

Remove the first outer leaves of the cabbage, in case they are wilted or have holes, and carefully remove the leaves by cutting them off the core.

Cut off the green stems and remove the outer leaves.

In the meantime remove the wilted outer leaves from the Savoy cabbage and carefully remove the leaves by cutting them off the core.

Preheat oven to 400 degrees F. Cut off the stem ends of the Brussels sprouts and pull off any yellow outer leaves.

(If you are using regular large artichokes, remove tough outer leaves, cut the crowns within 1 1/2 inches of base and scoop out hairy choke.

Cut off the stem part of each Brussels sprout, and then cut in half lengthwise, discarding any outer leaves that fall oCut off the stem part of each Brussels sprout, and then cut in half lengthwise, discarding any outer leaves that fall ocut in half lengthwise, discarding any outer leaves that fall off.

2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

Remove the outer leaves from a head of cauliflower, cut it in half and then into 4 quarters, cut off the stalk and start removing small florets, add the florets to a food processor and pulse until the cauliflower has a rice like texture (if your food processor is small pulse the cauliflower in batches)

Cut off the ends of brussels sprouts and remove any yellow or brown outer leaves.

Preheat your oven to 400 F. Use a sharp knife to cut the stem ends off the Brussels sprouts, and be sure to remove any loose or yellowed outer leaves.

Refine the work of the standing leg by cutting your outer right hip, buttock, and tailbone back away from your head without throwing the left leg forward or back.

You could also use one of the outer leaves, folded or cut to fit, as a «topper» just under the weights.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.

The CoatHook is uniquely engineered to gently and effectively remove the shedding undercoat while leaving attached undercoat and outer - guard coat alone — it will not cut fur the way that some steel - bladed combs will.

The CoatHook is uniquely engineered to gently and effectively remove shedding undercoat while leaving attached undercoat and outer guard coat alone — it will not cut fur the way that some steel - bladed combs will.

Most of the time, all it took was peeling the outer layer of limp leaves, or cutting off one or two blemishes.

1 1/2 tbsp extra virgin olive oil, more for the pan 1 garlic clove, minced 1/4 tsp crushed red pepper flakes 1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (about 3 cups) 1 tsp kosher salt 1/4 cup chopped roasted red pepper 1/4 cup chopped pitted calamata olives 8 large eggs 4 cups half and half or whole milk 1/4 tsp ground black pepper 2 pounds homemade or purchased corn bread, cut into 2 inch cubes (about 8 cups) 1 cup fresh ricotta cheese 6 ounces grated Gruyere cheese (about 1 1/2 cups)