Sentences with phrase «mins until tender»

Method • Place beetroot in the oven & roast at 180C for 50 - 60 mins until tender.

Now tip in the beef, cover and simmer very gently for about 1 hr 45 mins until tender, removing the lid and adding the beans for the final 15 mins.

Add the kale and cook for 5 mins until tender.

Drop the broccoli florets into a pan of boiling salted water, bring back to the boil, cook for 3 - 5 mins until tender, then drain.

Boil the potatoes in salted water for 10 - 15 mins until tender.

Cook the white fish (or salmon, as in the cover recipe) in a pan with 600ml / 1 pint water for 8 - 10 mins until tender.

Boil or steam the potatoes for 15 - 20 mins until tender, then cool quickly in cold water (it's fine if they're still a bit warm) and drain.

Spread in a single layer on a baking sheet and roast for 30 to 45 mins until tender.

Roast for 15 - 20 mins until tender.

Bake for 20 mins until tender.

Now tip in the beef, cover and simmer very gently for about 1 hr 45 mins until tender, removing the lid and adding the beans for the final 15 mins.

Cut the pumpkin into smaller pieces (minus seeds, plus peel), boil it for 10 - 15 min until tender, and blend until you have a pure.

Not exact matches

Cook for 5 - 10 min or until peas are tender and cream has thickened.

Bring to gentle boil, cover and cook until brussel sprouts are tender, about 10 min.

Steam or microwave the squash until just tender, about 5 mins on steam or 3 mins with water in the microwave.

Add chopped zucchini and asparagus with 1 tbsp water and continue to heat until both zucchini and asparagus are tender (approx. 10 - 15 min).

Reduce to a soft boil for about 15 min or until tender (but not too soft, this is my forever mistake).

Place on a lined baking stone and drizzle with oil, salt, pepper and nutmeg and roast in the oven until tender and very golden, approximately 25 min.

Bring to a simmer, cover, and cook until the chicken is done and the sweet potatoes are tender (but not mushy), about 30 mins.

Roast until halibut is opaque in the center and green beans are crisp - tender, about 10 - 15 minutes (10 min for 1 - inch thick fillets; 15 min if 1 1/2 - inches thick).

Cook the noodles until just tender, about 3 min.

Adjust the heat to maintain a gentle simmer and cook uncovered until the chicken is very tender and falling off the bone, about 45 min.

Place in a pot and cover with water, bring to a boil and then simmer until tender (or steam), takes roughly 5 min after boiling.

Reduce heat to medium, cover the pan and cook, stirring occasionally, until cauliflower is tender (approx. 8 - 10 min.).

Place pumpkin on a baking sheet and bake until tender approximately 25 - 30 min, set a side and let it cool.

Then cook the green beans in a large pot of boiling salted water until crisp - tender (3 - 5 mins), drain them, and transfer them to the bowl of ice water.

Stir so the spices are mixe through, reduce the heat, cover and leave to cook around 20 - 30 min until the potatoes are tender, stirring now and then.

Reduce heat, and cook until potatoes are fork tender (20 - 25 min)

Add a ladle of the hot stock to the rice mixture and stir until the stock is absorbed, repeat this process until all the stock is used, and the rice is tender — this should take around 20 min.

Once the grill has reached about 350F / 180C degrees (which takes 10 - 15 mins) place the cauliflower florets into the grill basket and cook until fork - tender and charred, about 13 - 15 minutes, stirring once or twice.

Meanwhile, in a large, nonstick skillet over medium - high heat, combine BUTTER and OLIVE OIL, heating until butter melts; add SHALLOT and GARLIC; sauté until slightly tender (about 3 min).

Roast until the broccoli steaks and the onions are slightly brown and tender, turning them once or twice to avoid sticking, about 30 - 40 mins.

Continue cooking until peaches are tender and there is a thick syrup (5 - 7 min.).

Place in a medium pot with milk, salt and rapadura and cook until tender (5 - 7 min.).

Bake in preheated oven for 25 - 30 mins, until tops and golden browned and mushrooms are tender.

Add GARLIC, RED ONION, and CABBAGE; sauté until slightly tender (2 - 3 min); add SUN DRIED TOMATOES, CHICKPEAS, and ARUGULA; sauté until warmed through, stirring as needed; fold in ARUGULA.

Bake for about 45 min - an hour, until eggplant is very tender.

Now add water and chickpeas and cook for approx. 25 min until the mushrooms are tender.

To the pot, add GREEN ONIONS, CELERY, GARLIC, and GINGER all at once; sauté and stir until fragrant and slightly tender (2 - 3 min).

Roast at 180 °C for 10 - 15 mins, until just tender (or griddle for 5 mins).

mix all the ingredients together and roast in 400F oven for about 20 - 25 min, until just tender.

Cook 20 - 25 min or until potatoes are tender.

Cover everything with the lid and cook for 8 - 10 min until lentils are tender and everything else is cooked.

Toss with a bit of oil and roast in the oven for 20 - 30 min, until tender.

Transfer to a lined baking tray and roast for 10 - 15 mins, until tender 4.

Reduce heat to low, cover, and simmer until rice is very tender, about 30 min.

Roast squash, carrots, onion and garlic with coconut oil at 400 degrees until soft and tender, about 45 mins - 1 hour.

Place in the oven and roast for 20 - 25 min, until golden and tender.

Roast at 375F for 20 - 25 mins until inside is soft and tender.

Roast in preheated oven at 350 degrees for 20 - 25 mins until just barely tender.