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Pour into the shallot pan, ready for warming through later.
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Add the mushrooms and cabbage, stir through for 30 seconds, just to warm through, then spoon a couple of wedges of cabbage into each of four wide, shallow soup bowls.
Add the watercress and spinach puree, stir for a final minute to warm through, then add the lemon juice, a teaspoon of salt and a grind of black pepper.
Dip the tortillas into the oil, one at a time, for just 1 second to warm through, then remove to a paper-towel-lined tray to absorb the excess oil. 5. To assemble the enchiladas, spoon one-half cup filling into the center of each tortilla, then roll the tortilla to form an enchilada.
Flip them over, turn off the heat and let them sit in the pan for a few minutes to finish warming through.
Evidence for warming?
Stir in the bamboo shoots and water chestnuts and let them warm through for 1-2 minutes.
Repeat with the remaining patties, then bake for five minutes to warm through.
Add the beans and duck, return to the boil, cover and simmer for 5 minutes to warm through.
Add the meatballs to the sauce, leave them to warm through for five minutes, stirring gently a few times.
Put six plates somewhere to warm up and heat the oven to 180C/350F/gas mark 4. Place the covered blinis in the oven to warm through for 10 minutes.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com