Sentences with phrase «medium aubergine»

Just add one medium aubergine to the food processor with the carrots and celery x

1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

1 Medium aubergine, diced large 1t Sesame oil (or another high - heat oil) 1/2 Onion, diced 1/2 Green pepper, diced large 1 t Sesame oil 1 Clove of garlic, minced 1» Piece of ginger, minced

Not exact matches

3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt

Once your aubergines and noodles are cooked, drizzle some sesame oil in a frying pan over a medium heat, add your bok choy and sauté for 5 - 10 minutes until golden.

Dry fry the aubergines on a medium - high heat in a non-stick pan, regularly turning until all of the skin is charred and the shape has collapsed.

First I hallowed 2 medium sized aubergines (chopped up what was removed to add to the sauce later), sprinkled the insides with sea salt and placed them in a 350 degree oven for a few minutes.

2 large waxy potatoes 1 small eggplant (aubergine) 1 medium red pepper (capsicum) 1 large zucchini (courgette) 4 — 5 cloves garlic 30 ml (2 Tbsp) olive oil 120 ml (1/2 cup) tomato passata 2 tsp mixed dried herbs such as marjoram, parsley, basil, sage, thyme salt and freshly ground black pepper dry breadcrumbs as needed

2 large aubergines, thickly sliced in rounds 1 tablespoon olive oil 2 medium sized onions, chopped 2 -3 cloves garlic, chopped 3 teaspoons Ras — el — Hanout 1 tin chopped tomatoes 1 tin chickpeas, rinsed and drained 1/2 l vegetable stock — I use Marigold bouillon 8 dried apricots, quartered 2 preserved lemons A handful of roasted almonds, chopped A handful of fresh mint, leaves picked off and thinly shredded

Add chopped aubergine (you may need to do it in two batches) and brown it on medium - heat, stirring the whole time.

Add the roughly chopped aubergine and thickly sliced carrot and turn down the heat to medium and fry until the aubergine is soft (you might have to add a dash of oil, because the aubergine sucks upp all the moisture in the pan)

2 dl jasmine rice half a medium - sized aubergine two carrots a handful of kale leaves a handful of spinach leaves 2 dl coconut milk one onion two cloves of garlic 5 cm of fresh ginger 2 tsp cumin seeds 2 tsp ground turmeric 1 tsp cinnamon a pinch of salt

This medium weight silk satin features an aubergine color.

Heat the Toughened Non-Stick Ribbed Rectangular Grill over a medium heat, and then lay the aubergine slices onto the bars.