Not exact matches
thinly
slice English cucumber and put it in the a mason jar pour
over some distilled vinegar /
water and sugar mix.
3 gallons of
water 3 cups table salt 5 peaches —
sliced into bite size chunks 2 cans of cola 1/2 large onion — coarse chopped (you could use more here, it was just what I had left
over in the fridge) 18 cloves of garlic — coarse chopped 1 cup brown sugar 1/2 cup maple syrup
In a small saucepan
over medium - high heat, stir together
water, sugar, cinnamon sticks,
sliced ginger, star anise, and heat, stirring frequently, until the sugar has completely dissolved.
I whisked Matcha Japanese green tea powder into grapeseed oil, freshly squeezed orange juice, honey, sea salt and
water for a lovely salad dressing served
over mixed greens, orange
slices and goat cheese.
Squeeze lemon juice
over onion
slices and let sit while you boil some
water.
our poor people's version was very soft - cooked left -
over from dinner white or brown rice made with
water and a bit of dark brown sugar (called panela, piloncillo, or jaggery); cooled
over night; and had for breakfast with some coconut milk cream and
sliced mangoes or a splash of condensed milk and bananas.
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.
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.
Peel and
slice the onions, add to a large pan with the cooking oil and a little
water or stock
over high heat.
Par - blanch the onion by placing the onion
slices in a fine mesh sieve, then slowly pour the boiling
water over them.
Just peel and
slice the apples, and cook
over low heat with a bit of
water for about 20 minutes, stirring occasionally.
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced
water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and
slice the apples into as thin
slices as possible 6) Mix sugar and ground cinnamon powder with
sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple
slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough
over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
1 cup dried white or red kidney beans, picked
over 4 cups
water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly
sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick
slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
The process is really simple - pour freshly boiled
water over a couple
slices of lemon, a few thin
slices of ginger, a bit of lemon juice, a pinch of ground turmeric and some good quality honey.
11/2 cups red split lentils (masoor dal), picked
over, washed and drained 5 cups
water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly
sliced 1/2 small head of green cabbage, cored and thinly
sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
1 1⁄2 cups dried black beans, rinsed and picked
over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups
water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly
sliced (optional) Avocado
slices, for serving (optional)
Add the
Sliced Onion to a large pot with a splash of
water, oil, or vegetable broth, and cook
over medium - low heat until translucent.
In a large skillet
over medium heat, begin cooking a cup of
sliced mushrooms and two cups of halved cherry tomatoes with a splash of
water and (optionally) a splash of soy sauce for extra umami.
Attempting to keep hydrated
over the last few days, I decided to spice up my
water routine by adding some cucumbers, which lead to adding some
sliced lemons, which lead to adding freshly squeezed lemon juice and finally a dash of honey.
Ingredients 2/3 cup Luz Almond milk 1/2 cup
water 1 tbsp chia seeds 1/4 cup traditional rolled oats 2 tsp cinnamon pinch of salt 1/2 banana, thickly
sliced 1 tbsp coconut oil 1 tbsp honey (optional) Method Place Luz Almond milk,
water, chia seeds, oats, salt and 1 tsp of cinnamon in a small saucepan
over...
Lately, when flying alone
over big distances, I've been a fan of giving my stomach a break, just drinking lots of
water and munching on some carrots and
sliced cucumbers.
1 part mixer • 2 parts sparkling Pour
over ice, add sparkling
water and orange
slice for a refreshing mocktail.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks,
sliced in half lenghtwise for easier washing, then
sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold
water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling
water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami
slices — if they are too large, cut them in half In a large saucepan
over medium heat, heat the olive oil.
Every autumn, she cut thick
slices of perfectly ripe apples, added cold spring
water, freshly ground cinnamon and nutmeg, and then slowly simmered
over a low flame.
To candy your blood orange
slices, heat the maple syrup and
water over high heat in a large skillet and stir
The traditional Parmigiana recipe calls for kosher salt to be spread
over the
sliced eggplants to draw out excess
water, before frying them: That's osmosis at work.
Your foodie friends will marvel
over the misshapen
slices of tomato in your caprese salad — so retro, yet still with 40 times the lycopene, and 20 percent of the
water requirements of last century's crops!
• 500g firm white fish cut into chunks • 3 anchovy fillets, rinsed and chopped • 2 onions, diced • 2 celery sticks, chopped • 2 carrots, peeled and chopped • 3 garlic cloves, minced • 1/2 tsp chilli • 1/4 cup flat leaf parsley, chopped • 1 can (400g) diced tomatoes • 1 cup white wine • 1 cup
water • 1 tsp finely grated orange zest • Olive oil or olive oil spray • Crusty baguette,
sliced (optional) Method Heat oil
over medium heat and add the onions, celery and carrot.
You can also prepare a simple tea by pouring boiling
water over a few
slices of fresh ginger and allowing to steep for at least 10 minutes.
Recipe: Pour 1 cup of boiling
water over 2 - 3 thin
slices of ginger, 1 tablespoon of honey and 1 lemon wedge.
You can serve your hibiscus mocktail hot with
slices of citrus and apple (or other winter fruits) or mix equal parts chilled hibiscus tea with pomegranate juice, add finely chopped strawberries and oranges, pour
over ice, and top with carbonated
water for your own hibiscus sangria.
Khalsa offers a simple recipe: Put four black peppercorns; four whole green cardamom pods; a half - inch
slice of fresh ginger; half a cinnamon stick; and three whole cloves in a pot filled with 10 ounces (a little
over a cup) of
water.
Halve or thickly
slice the potatoes if large and boil for 7 - 8 minutes in a pan of salted
water with a steamer full of beans
over the top until they are both tender.
Ingredients 2/3 cup Luz Almond milk 1/2 cup
water 1 tbsp chia seeds 1/4 cup traditional rolled oats 2 tsp cinnamon pinch of salt 1/2 banana, thickly
sliced 1 tbsp coconut oil 1 tbsp honey (optional) Method Place Luz Almond milk,
water, chia seeds, oats, salt and 1 tsp of cinnamon in a small saucepan
over...
Place the
sliced onions in a fine mesh strainer and slowly pour the boiled
water over the onions.
When I did this Tuesday night, I put out thinnly
sliced carrots, chopped green onions, kale torn in small bite sized pieces, diced celery, and frozen green peas (that I ran hot
water over for a few secs.)
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots,
sliced 2 stalks celery,
sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup
water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass
over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
This cocktail is as easy as it gets — 1 part gin, 1 part tonic
water, poured
over ice, and garnished with a circular
slice of lime around the rim or a wedge for easy squeezing.
Thinly
slice an unpeeled lemon and lime and pour one pint of boiling
water over them, creating an herbal tea.
Our smooth trip
over was punctuated with views of frosted mountain ranges, lush forests and Dall's porpoises with their iced dorsal fins
slicing the
water surface.
Fresh mint, chopped 1 Cup Tomatoes chopped 3 Green onions, thinly
sliced Sea salt and pepper to taste Method: - Bring the quinoa and
water to a boil in a saucepan
over high heat.
METHOD: Head olive oil in large pan, brown chicken pieces with garlic and thyme
over a high heat for 2 - 3 minutes on each side; add vinegar and bubble until reduced by half; drizzle
over soy sauce and honey and shake pan to combine juices; pour in a good splash of hot
water and add the lemon
slices; let liquid bubble and reduce down until syrupy, about 10 minutes or so.