If the dough feels too dry, add 1
teaspoon of water occasionally as you go; the dough should feel elastic and smooth.
Not exact matches
In a 2 - quart saucepan, combine quinoa,
water and a
teaspoon of sea salt, bring to a boil, reduce to a simmer, and cook, partially covered, for about 15 to 20 minutes or until quinoa is tender and
water is absorbed / evaporated, stirring
occasionally.
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.
Simmer cranberries, sugar,
water, and 1/4
teaspoon salt in a heavy medium saucepan, uncovered, stirring
occasionally, until most
of cranberries have burst, 15 to 20 minutes.
Because
of the small amount
of oil used, add a
teaspoon or two
of water occasionally to prevent from sticking
For the apple sauce: 2 - 3 apples, peeled and finely chopped 1 tablespoon lemon juice 1/4 cup
water 1/4 cup brown sugar (more to taste) 1/4
teaspoon cinnamon Pinch
of nutmeg Pinch
of salt To make it: Combine all ingredients in a small sauce pan and cook over medium heat, stirring
occasionally for about 30 minutes or until apples are very soft.