Transfer to a small bowl of ice water; let cool until cold, about 5 minutes.
Meanwhile, remove dark green tops from scallions and thinly slice on a diagonal;
transfer to a small bowl of ice water and let sit until scallions begin to curl, 10 — 15 minutes.
Not exact matches
Transfer to a
bowl, add a
small splash
of olive oil on top and sprinkle with nigella seeds.
1) Chop onions and garlic 2) Cut beef livers into
small cube - sized pieces 3) Melt 100g
of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g
of remaining butter
to get a smooth blended mixture 8) Add salt and pepper
to taste 9)
Transfer pâté into a serving ramekin or
small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
When smooth, allow the caramel
to cool for a couple
of minutes and then
transfer to a
small cup or
bowl and let cool until a thick pourable consistency.
You'll have a hard time incorporating the miso if you attempt
to add it straight
to the pot, so instead, remove a ladleful
of broth and
transfer it
to a
small bowl.
Transfer 1/3
of the icing
to a
small bowl and tint light yellow.
Using a
small mesh sieve or slotted spoon, retrieve the peas from the boiling water and
transfer to the
bowl of a food processor (reserve the pot
of boiling water).
Transfer 1/4 cup
of the pickling liquid
to a
small bowl (discard the remaining liquid).
Break up the bunches
of granola into
smaller pieces,
transfer to a large
bowl and stir in raisins.
Tip:
To reheat the sauce, transfer it to a small bowl and heat over a pan of barely simmering wate
To reheat the sauce,
transfer it
to a small bowl and heat over a pan of barely simmering wate
to a
small bowl and heat over a pan
of barely simmering water.
-
Transfer pudding
to small bowls or ramekins and serve with fancy toppings
of your choice.
Let watery whites run through into
bowl below; carefully
transfer egg
to a
small bowl (this helps eliminate the long, tentacle - like strands
of egg white that may otherwise form, and encourages a smooth, round poached egg).
Transfer half
of chopped mushrooms (about 1/3 cup)
to small bowl; reserve for gravy.
Your own chili oil takes about five minutes
to make: pour 1/2 cup
of canola or sunflower oil into a
small saucepan or wok and place over high heat until it's just about smoking (3 - 4 minutes); add several garlic cloves and several tablespoons
of ground Chinese red chili pepper (not cayenne) and allow it
to sizzle for 30 seconds before removing from heat and
transferring to a heat - safe
bowl.
Using a slotted spoon,
transfer about 1 cup
of the beans from the pot
to a
small bowl and mash them with the back
of a spoon.
Transfer half
of fennel mixture
to small bowl; cover and keep warm.
Transfer to a
small serving
bowl and garnish with chopped cilantro, flaky sea salt and / or a drizzle
of olive oil (if desired).
Remove a
small amount
of milk and dissolve miso paste in it, then
transfer miso - milk mixture back into
bowl and stir
to mix.
When the spaghetti is al dente,
transfer to a large
bowl, add a
small glug
of rice wine vinegar, and top with the scallions.