Toast oats until lightly brown, in oven or
in a heavy saucepan using low heat.
Not exact matches
Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I
used 70 % 200 ml
heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream
in a medium
saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them
in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until cris
in cold water for 15 minutes before
using, then drain 3 tablespoons
heavy cream 200g linguine
In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until cris
In a medium
saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
In a medium - size,
heavy - bottom
saucepan, place the coconut oil or butter, milk, sugar (if you
use 1 1/2 cups of sugar instead of 2 cups, the cookies just won't set up as firmly) and salt.
Chocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml)
heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I
used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder
in medium
saucepan, whisking to thoroughly blend the cocoa.
and
in people's cooking equipment (are you
using a
heavy - bottom
saucepan?
The general does this
in a very
heavy copper
saucepan, but a beginner should
use a double boiler.