Sentences with phrase «cooking water until»

Place it in a blender with a splash of the cooking water until you have a smooth puree.

Add the miso sauce to a mixing bowl and dilute with some of the cooking water until the sauce is light and creamy — more of a sauce than a paste.

In a food processor, pulse together the pesto ingredients plus 2 table - spoons of the potato cooking water until smooth.

Not exact matches

«There's nothing like walking from the 1st floor of a modern looking expensive, trendy restaurant until you get out of the public area and go down the creaky unpainted wooded stairs and find a basement with damp stone foundation walls, puddles of water on the ground, and a crew of people cooking soup in a 10 gallon pot which is on the ground at the time.»

They didn't blend well, so I cooked them on the hob in some simmering water for about 10 minutes until they softened, drained them, and then blended.

Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

Add water and apple cider vinegar, cover with a lid and let cook for about 20 minutes or until the veggies are tender.

While your Brussel sprouts are cooking in the oven make your pesto; place all of your ingredients in a food processor and whizz until smooth — adding in a little water if needed.

You'll need to continue stirring the rice and adding more boiling water occasionally as it cooks, just make sure the rice never runs out of water until it is cooked.

Add enough water to cover, add the chayote and simmer until cooked.

Here, we cook leftover rice with a bunch of water and aromatics, until the whole thing becomes gloriously starchy and porridge - like.

Add the water and continue cooking until the chili has thickened slightly, about 1 hour.

Whilst reducing that mixture add a pinch of salt to boiling water and cook the bok choy, baby spinach and kale until tender, for about five minutes.

Cook for another 35 to 45 minutes until all is married up, then turn the heat up to high and stir in the masa harina mixed with a little water.

All this to cook for 10 - 15 minutes, until all the water has been absorbed.

Start by placing the brown rice in a saucepan with boiling water and a tablespoon of tamari and allow it to simmer for about forty minute until cooked — make sure that it never runs out of water during this time.

In a pot, cook the giblets and neck of the turkey in water until tender, then dice.

In a saucepan, cook the cranberries in 2 cups of water until they pop.

While the vegetables cook make the pesto; simply add all of the required ingredients to a food processor and blend until smooth, adding as much water as to your taste.

Place roasted onion and 1/2 cup plant milk / cooking water into a blender and blend until smooth.

Also made a little pumpkin - apple spice sauce, by cooking apple with some spices and water (cinnamon, nutmeg, cloves & cardamom) until all the water is absorbed and apple is tender.

Place the cooked carrots and garlic in a blender with the lentils and the fried herbs, then add the coconut milk and water and blend until smooth and creamy.

Let this cook on a low heat for about fifty minutes, until all the water has been absorbed and the rice has the perfect texture.

Caramelize the dates first: in a small saucepan, cook dates in a little boiling water for 5 minutes, until they're soft and all the water is evaporated.

Cook until berries burst and start to turn water pink (don't overcook or it will thicken too much)-- approximately 5 minutes.

Cook the spinach by steaming it until it and then place in a colander over a bowl and leave to drain of water.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

Stir often until the water has cooked off, then continue to stir until the sugar begins to caramelize and turn light brown.

Add spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed, add the reserved cooking water with wine to keep pasta wet.

Next, place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Then gradually stir in 2 cups water, and bring this to a boil, cooking until thick, shiny and translucent.

So for this, I cooked steel cut oatmeal in water until dry.

Alternatively cook immediately in a pot of boiling, lightly salted water with a teaspoon of oil for approx. 3 minutes or until cooked to your desired consistency.

When the pasta is a tiny bit undercooked from how you like it, add to the sauce with the two tablespoons of pasta water and cook until pasta is al dente.

Afterwards add young green jackfruit and cook covered until water is absorbed and jackfruit is tender.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Add the mushrooms, and salt, and cook, stirring a few times along the way, until the mushrooms take on color and release their water.

Add the water, cover, and cook until the rice is tender and all of the liquid is absorbed, 10 to 12 minutes.

Cook the cauliflower in boiling water for about 6 minutes, or until well done.

Reduce to a simmer and cook until water has ben absorbed, about 15 minutes.

Cook pasta in salted boiling water according to package directions until al dente.

medium - sized cauliflower, grated (by hand or in a food processor until it's rice - sized, but not pulverised) and par - cooked, well drained, cooled slightly and water squeezed out.

Cook covered on a low flame until the water is absorbed and jackfruit is tender.

Combine water and agar agar powder in a small saucepan and cook for one or two minutes until it turns into a jelly - like mass.

Cook your potatoes in boiling water until fork - tend.

Almond paste is a mixture of finely ground blanched almonds, sugar and water that has been cooked until smooth.

Simply combine the mix with water, cook until thickened, and enjoy!

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Cook the pasta until it is almost al dente (a little hard, not completely cooked) making sure there is plenty of water in the pot.