Rinse and drain the quinoa, place in
a small saucepan with the water.
For the apricots: Place the apricots in
small saucepan with the water, honey, and cinnamon stick, and bring to a simmer.
Bring
a small saucepan with water and dates to a rapid boil over high heat.
Fill
a small saucepan with water and bring to a boil.
If you have a double boiler that works too, if not, you can create a hot bath to melt your chocolate on the stove top (fill
a small saucepan with water little less than halfway, bring to a boil, place a small bowl over the boiling water with your ingredients in it and whisk until melted).
Not exact matches
Reheat as much porridge as you need every morning by heating it up in a
small saucepan with more broth or
water, stirring, until warm and creamy.
Scoop the fat from the top of the jar of coconut milk (it should separate in the refrigerator overnight) and add it to a
small saucepan along
with 3 tablespoons of the coconut
water from the same can.
In a
small to medium
saucepan, combine honey
with water, vanilla seeds and bean, bring to a gentle boil.
Reheat as much porridge as you need every morning by heating it up in a
small saucepan with more almond milk or
water, stirring, until warm and creamy.
In a
small saucepan bring 1/4 cup
water with 2 tablespoons brown sugar to a boil over medium heat.
Fit a
small saucepan with thermometer and bring sugar, corn syrup, and 1/4 cup
water to a boil in a
small saucepan over medium - high heat, stirring to dissolve sugar.
Combine the 20 caramels
with the 1 1/2 teaspoons of
water in a
small saucepan over low heat.
In a
small saucepan bring
water with brown sugar to a boil over medium heat.
Add the blueberries into a
small saucepan over low heat, allow ice to melt, and leave simmering
with the pan open, for about 10 mins till the
water has evaporated and the fruits are softened.
Place your 4 clementines (whole and un peeled) in a
small saucepan and cover them
with water.
In a
small saucepan, stir the rhubarb and honey together
with a splash of
water.
Rinse stalks and chop into
small chunks, put in a
saucepan and sprinkle
with a little
water; cook
with the lid on for three or four minutes.
In a
small saucepan, combine the quinoa
with 2 cups of
water and bring to a boil.
In a
small saucepan, combine the granulated sugar
with the
water and cook until the syrup reaches 238 ° on an instant - read thermometer, about 5 minutes.
In a
small saucepan bring the
water to a boil
with the vinegar, pour the vinegar mixture over the vegetable mixture, and let the mixture cool.
Place the peeled and cubed pumpkin in a
small saucepan and cover
with water.
Simmer in a large
saucepan with 1/2 cup
water, breaking up apple wedges into
small pieces as they cook.
Place strawberries and 1 of the punnets of blueberries in a
small saucepan along
with the vanilla, honey and
water.
In the meantime, make the cherry coulis: in a
small saucepan, heat the pitted cherries
with water, lemon juice and zests, and sugar, for about 10 minutes.
Put the turkey giblets (heart and gizzard) in a
small saucepan, cover
with water and add a little salt.
Combine
water, granulated sugar, corn syrup, and cocoa powder
with whisk in
small saucepan and bring to a light boil over medium heat.
Place the apples in a
small saucepan with about an inch of
water.
Put the quinoa in a
small saucepan with 3⁄4 cup
water and a pinch of salt.
Place eggs in
small saucepan, cover
with 1 inch
water, and bring to boil over high heat.
Place lentils in a
small saucepan and cover
with 2 inches of
water.
In a
small heavy
saucepan, boil the
water with the sugar, without stirring, until a golden caramel color results.
Wash the quinoa in cold
water, drain and place in a
small saucepan along
with the vegetable stock.
Place the pods
with water and sugar in a
small saucepan and cook them until they are really soft.
Place a
small saucepan, filled
with 1 - inch of
water over medium heat.
Rinse and sort the lentils and combine them in a
small saucepan with 1 1/2 cups
water.
Combine the sugar
with about 1/2 cup of
water in a
small saucepan.
Put the dried porcini mushrooms in a
small saucepan with about 2 cups
water.
Pineapple coconut cakes
with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3
small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml)
water in a
saucepan and stir over medium - high heat until sugar dissolves.
White chocolate cupcakes
with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml)
water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir
water and sugar in
small saucepan over medium heat until sugar dissolves.
Combine the wild rice
with 1 1/2 cups
water in a
small saucepan.
In a large
saucepan cook the zucchini
with onion in a
small amount of boiling
water for 3 - 5 minutes or until tender crisp.
Place them in a
small or medium - size
saucepan and cover them
with cold
water.
Place the chopped potatoes in a
small saucepan, cover
with water, and bring to a boil.
* Combine milk and softened gelatine in a
small heat - proof bowl and place it in a
saucepan with barely simmering
water, stir until gelatine is completely melted.
Put eggs into a
small saucepan with enough cold
water to cover them by about an inch.
Cook the peas in a steamer basket or in a
small saucepan with just enough
water to keep moist, until bright green and just tender - crisp.
Combine in a quart size glass mason jar
with a lid instead and place this in a
small saucepan of
water until melted.
Bring a
small saucepan filled
with water to a boil over high heat.
Combine quinoa
with 1.5 cups of
water in a
small saucepan.
Place in a
saucepan with a
small amount of
water with lid on, in a more or less flat pile.