Melt the chocolate, butter, espresso powder and milk in a heatproof bowl over a pot of
slightly simmering water until smooth.
Not exact matches
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C
water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a
simmer and cook for about 8 minutes, until cherries are
slightly softened / Remove from heat.
Place over top of a double - boiler that contains
simmering water, and whisk constantly for 3 - 4 minutes until the sugar has dissolved and the egg whites are
slightly warm.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the
water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C
water, place a lid on, and
simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and
simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to
simmer the sauce until it reduces and thickens
slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
Maybe add
slightly less
water, since in the original recipe it is
simmered uncovered.
Simmer a cup of
water and a little sugar together until it thickens
slightly and becomes a thin syrup.
1 part sugar syrup (put equal parts
water and white sugar in a saucepan, bring to a boil, lower heat and
simmer until
slightly thickened; 1 Cup of sugar and one of
water will yield about 1.5 Cups of syrup)
Whilst that is
simmering, heat a pan of
water and
simmer the potato slices for 2 minutes to
slightly soften.
In a small bowl, mix together coconut butter and remaining lemon zest until smooth (if mixture is too thick to stir, warm
slightly over a pot of
simmering water).
Melt 375g of the chocolate in a microwave or glass bowl set over a pan of
simmering water, then allow to cool
slightly.
Place them in a steamer and steam them over
simmering water until
slightly tender, 3 to 4 minutes.