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Serves 2-4 90g chocolate 150g silken tofu 1 Gently melt the chocolate in a bain marie. 2 Take the bowl off the heat, add the tofu and blend until smooth.
Thom Eagle, Halesworth, Suffolk Serves 6-8 300milkhole milk 4 large egg yolks 150g caster sugar 300ml double cream 50g jumbo oats A pinch of flaky sea salt 50ml single malt whisky 1 Gently warm the milk to just below boiling.
Serves 4 450g forced rhubarb 15g stem ginger 225ml double cream, Greek yoghurt or creme fraiche 55g brown sugar or honey to sweeten. 1 Gently stew the rhubarb with a splash of water until soft. 2 Thinly slice the stem ginger and mix it with the cooked rhubarb.
MAKES 2 SMALL LOAVES wholemeal spelt flour 250g strong white flour 250g easybake yeast 1 x 7g sachet black treacle 1 tbsp salt 1 gently heaped tsp warm water 350ml soft dried figs 250g hazelnuts 70g fennel seed 3 large pinches Put the wholemeal spelt flour, the white flour and the yeast into a large bowl (or the bowl of a food mixer).
Serves 2-4 375ml milk A pinch of saffron 375ml plain Greek yoghurt 1 tsp rosewater 2 tsp honey A pinch of ground cardamom 2 tbsp ground pistachios (plus extra for garnishing) Ice 1 Gently infuse the saffron in a splash of warm water or milk for 10 minutes.
MarmadukeScarlet via GuardianWitness Makes 4 150ml port Half a Seville orange or a few slices of fresh lemon 250ml boiling water About 2 tsp sugar, to taste A shot of brandy (optional) A few scrapings of nutmeg, for the top 1 Gently warm the port in a saucepan.
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7 Gently!
3 Gently melt the remaining oil.
2. Gently heat 1 tablespoon olive oil in saucepan.
3. Gently squeeze grapes into a bowl, slipping off skin.
5 Gently reheat the sauce, then serve with the steak.
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