Sentences with phrase «soft aubergine»

For a pretty kitchen with bags of country charm, turn to feminine shades such as soft aubergines and vintage rose.

Not exact matches

My favourite thing about the bowl is the way that all the ingredients compliment each other, from the slightly crunchy aubergine slices to the soft wilted spinach, the garlic sautéed black beans, the toasted sunflower seeds and the warming brown rice.

Does the aubergine go nice and soft in this?

At this point the aubergine should be really soft, so take it out the oven, cut the top off the aubergine and add it to the blender with the roasted garlic.

There's no need to cook the aubergines first, they become super soft in the pot after they've been cooked for 45 minutes.

Take out the aubergine shells when they're nice and soft and have started to brown (about 30 minutes of total cooking time).

Warm 1t sesame oil in a pan or wok over med - high heat, stir - fry the aubergine chunks in the oil for approx 10 minutes until fairly soft.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking.

Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

Brush aubergine slices with olive oil and salt, lay in a baking tray and roast them for up to 35 mins depending on how soft you like them done.

Put the eggplants (aubergines) onto a baking sheet, prick them all over with a fork, then roast in the oven for 30 — 45 minutes, until soft.

Add the roughly chopped aubergine and thickly sliced carrot and turn down the heat to medium and fry until the aubergine is soft (you might have to add a dash of oil, because the aubergine sucks upp all the moisture in the pan)

Roast the aubergines whole at 180 degrees for approximately 30 minutes or until the inside is soft and then allow them to cool before scraping away the skins.

You will need to coat the aubergines in oil and roast in the oven at 180 degrees for approximately 45 minutes or until they are shrivelling and soft enough to pierce.

Brush the aubergine slices with oil, season and griddle on both sides until soft and lightly charred — you'll need to do this in batches.

Our new spa cottages have a stunning decor with choice of aubergine / soft green or navy / softgreen colour scheme.There are glass splashbacks in the kitchens, all modern stainless steel appliances, including dishwasher and fridge, granite benchtops and travertine floors.The combined kitchen / living area has a luxurious macrosuede sofabed and armchair, suede curtains, reverse cycle air - conditioning, table and chairs, coffee table, LCD television and DVD player.The spa bathroom has glass mosaic tiles and marble floors, corner spa, separate shower, heated towel rail and enclosed washing machine / dryer.