In a separate bowl beat the 2 egg whites with a hand mixer for a few
minutes until soft peaks are formed.
Heat the oil in a heavy skillet over medium high, add the garlic, chile, and onion and
saute until soft.
Heat oil in a medium saucepan over medium heat and cook
onion until soft, 5 to 10 minutes.
Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium
heat until soft.
Beat egg whites in a separate bowl with an electric
mixer until soft peaks form.
Also good warm - heated tomatoes and
garlic until soft then added the «pasta», tossing lightly until warmed through - tossed again with the basil and walnuts!
Beat the egg whites in a large mixer
bowl until soft peaks form, and set aside.
Many sweet potato pies call for sweet potatoes to be peeled and then
boiled until soft.
Heat a non-stick pan, add oil and cook
potatoes until soft (7 - 8 minutes) as they wont get chance to cook with eggs as eggs gets cooked fast.
Meanwhile, let ice cream sit at room temperature
until soft enough to scoop, 5 — 10 minutes.
In a separate bowl, beat the egg whites with a pinch of
salt until soft peaks form.
Put the egg whites into a clean, grease - free bowl and whisk with an electric hand - held
whisk until soft peaks form.
Place them on a baking sheet and
bake until soft all the way through, about 45 minutes to 1 hour.
To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few
mins until soft.
Reduce heat to a strong simmer and cook vegetables for 10 - 15 minutes,
until soft throughout, adding salt towards the end.
Add the onion, garlic and yellow pepper to a pan with some coconut oil and gently
fry until soft.
Then remove the lid from your coconut butter, and place it in the
oven until soft.
Method: Heat a couple of tablespoons of olive oil in a deep pan and gently fry onion
mixture until soft.
Leave the heat on until water begins to boil and then turn off the heat and let the chiles
soak until soft, about 30 minutes.
Season with salt and pepper, and sauté over medium heat stirring
occasionally until soft and translucent, 6 - 8 minutes.
With a hand mixer or whisk attachment in a stand mixer, whip the egg whites, vanilla extract, and cream of
tartar until soft peaks form.
Meanwhile, melt half the butter in a frying pan on a medium heat and sauté the
shallots until soft and golden.