Put them in
a saucepan of fresh water, and boil then simmer for about 10 minutes.
Not exact matches
Simple add 6 ounces
of fresh raspberries to the bottom
of a heavy bottom
saucepan along with 1 tablespoon
of sugar and a splash
of liquid (
water, bourbon) and cook over medium heat until combined.
To prepare peas, place the legumes in a
saucepan using three cups
of fresh water for each cup
of peas.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can
of water 350g white fish, cut into large chunks handful
of fresh cilantro leaves Heat the olive oil in a large
saucepan over medium - high heat — using a large
saucepan is important for it will give you room to stir the fish pieces without breaking them.
Throw some
fresh raspberries, a couple
of tablespoons
of lemon zest, sugar, and
water into a small
saucepan, and cook it just until the berries start to fall apart.
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 crisp.
* To make strawberry syrup, place hulled frozen or
fresh strawberries in a medium - size, heavy bottom
saucepan with 1 / 8 - inch
of water, about 1 tablespoon granulated sugar per 1/2 pound
of strawberries (or more to taste) and a pinch
of kosher salt.
Hard - boil eggs by placing
fresh eggs in a
saucepan of water, then place the
saucepan on the stove on a high temperature and leave for 10 - 12 minutes.
I would suggest to take some
fresh strawberries (300g), place them in a small
saucepan, add about 1/4 cup
of sugar, 1 tbsp
of water and bring to a boil.
For
fresh (not frozen) edamame, use enough
water to allow them plenty
of space to simmer in a large
saucepan; bring to a boil, add the shelled or unshelled edamame, and simmer for 3 to 5 minutes.
You combine equal parts sugar and
water (in this case, 1 cup sugar and 1 cup
water) and bring it to a simmer in a
saucepan with the flavoring ingredient (in this case, a big handful
of fresh thyme sprigs).
PREPARATION To make syrup combine 6 oz
of frozen or
fresh cranberries, 1 cup
of water and 3/4 cup
of sugar in
saucepan.
1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium
saucepan over low heat, mix in 1 cup
of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon
of water at a time 5) While mixture is cooking, sterilize glass jar with boiling
water 6) Remove jam from heat and spoon into sterilized jar, place the sprig
of fresh rosemary in the jar, and cover.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold
water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling
water 2 bay leaves handful
of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large
saucepan over medium heat, heat the olive oil.
Place the soaked lentils in a
saucepan with
fresh water and 2 cloves
of garlic smashed with the back
of a knife.
To prepare peas, place the legumes in a
saucepan using three cups
of fresh water for each cup
of peas.
2 cups chopped and packed kale (about 6 - 7 stems - worth) 1/2 cup dry French lentils, rinsed 1 1/3 lbs (585 grams) yukon gold potatoes, peeled and chopped 3 garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt and ground black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced,
fresh hearty herbs (I used a mix
of sage, thyme & rosemary) 2 1/4 lbs (1020 grams) mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari soy sauce 1 teaspoon tomato paste 1 cup vegetable stock 1 tablespoon arrowroot powder Bring a medium
saucepan of water to a boil.