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To make a thyme tea, add 2 tablespoons of fresh thyme or 1 tablespoon of dried thyme to a cup of hot water, let it steep and then drain the thyme.
Add garlic, cook briefly and add drained artichoke hearts, rosemary, thyme, bay leaf and 3 branches lavender.
Cook lentils, thyme sprigs and chopped carrots in a pot with water to cover until tender; drain and remove thyme.
While the steaks are resting bring the sauce to the boil, add the cooked drained spelt and the chopped thyme, taste and adjust the seasoning if needed.
Or use drained ricotta mixed with chopped parsley, thyme, a little olive oil and a little minced garlic.
15g coarse sea salt 1 tsp freshly ground black pepper 2-3 sprigs fresh thyme 2-3 bay leaves, torn 6 garlic cloves, squashed 2 duck legs 200-400ml oilve oil 1 tin white beans, drained and rinsed Watercress, to serve Combine the salt, pepper, thyme, bay leaves and garlic, then rub into the skin and meat of the duck legs.
Add the drained chickpeas and tinned tomatoes, then stir in the thyme.
Thyme grows best in full sun in well drained soil.
Serves 4 black olives 40g, pitted and finely chopped thyme leaves 1½ tsp, finely chopped anchovy fillets 2, in olive oil, drained and finely chopped garlic 1 clove, finely chopped monkfish fillet 4 x 175g pieces Serrano ham 8 thin slices olive oil 2 tbsp, plus extra to serve sea salt and black pepper Preheat the oven to 200C/gas mark 6. Mix together the black olives, thyme, anchovies and garlic.
In step three, instead of the lemon, ras-el-hanout and thyme, add 20 halved cherry tomatoes, 2 teaspoons capers, 1 tablespoon pitted black olives and a drained 400g tin cannellini beans with the chicken.
8 ounces Greek feta, broken into small pieces, rinsed under cold water and drained 1/4 cup grated Greek kefalograviera cheese, or pecorino 1/2 teaspoon ground nutmeg 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme Freshly ground black pepper Olive oil for brushing baking sheet.
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