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Ruth Joseph and Sarah Nathan, Cardiff, veggischmooze.blogspot.com Makes 12 2 lemons 100g butter or margarine, softened 80g plain flour 1 tbsp vanilla sugar 50g icing sugar 1 egg, beaten 40g ground almonds To decorate 50g icing sugar 10ml lemon juice Remaining zest of lemon (about 2 tsp) 1 Grate the lemon zest into a small bowl. 2 Add 60g butter to 70g flour.
1 large orange, washed 250g dried unsulphured apricots 2 tbsp olive oil 6 eggs 250g ground almonds 2 tsp baking powder 2 blood or sweet oranges, peeled and sliced A little maple syrup 1 Grate the zest off of the orange and put aside.
Makes 1 900g loaf 500g courgettes, grated 1 tsp salt Butter, for greasing 280g einkorn or wholemeal flour ½ tsp bicarbonate of soda ½ tsp baking powder ¼ tsp ground cardamom 200g olive oil 200g light brown sugar 3 large eggs 1 tbsp vanilla 70g knob of ginger, peeled and grated (around 50g after peeling) 1 Grate the courgette and toss with the salt.
emmajaneh via GuardianWitness Makes 350ml 2 clementines 100g frozen cranberries 100g frozen raspberries 300g low-fat Greek-style yoghurt 2 tbsp runny honey 1 Grate the zest from the clementines and put it, along with the segments, in a food processor with the berries.
Serves 4 2 medium courgettes 4 tbsp butter or olive oil 1 onion, peeled and finely chopped 2 garlic cloves, finely chopped 4 ears of corn, kernels only Up to 1 litre of water A small handful of fresh coriander, plus more to serve 1 green chilli 2 little gems, washed and shredded Sea salt 1 Grate 1½ courgettes (you will use the other half later) on a standard box grater.
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4 Grate in 100g marzipan.
6 Grate the chocolate into the sauce.
4 Grate three unpeeled apples (about 375g) and fold into the cake mixture.
2. Grate ginger over bowl, then place in small fine strainer and press out juice, about a teaspoon.
7. Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper.
2. Grate the potatoes coarsely by hand (or with a Cuisinart using first the shredding blade then the blending blade).
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