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Step 4: The Quinoa Cloud Make a big batch of quinoa.
They keep very well, so make a big batch and bag or box them for sweet, elegant gifts.
I'll sometimes make a big batch of tangy cucumber raita and enjoy it for lunch throughout the week, either on its own or packed into pita bread.
Home slow-roasted cherry tomatoes taste incredible, and you can make a big batch at the start of the week to use in different ways.
This keeps really well and the flavour improves every day, so don't be afraid to make a big batch of it.
This recipe serves six, but you can halve it or just make a big batch and keep leftovers in the fridge.
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Advance cooking tip: you can make the basic broth without adding the celery a few days in advance, or even make a bigger batch and freeze it, then simply add the celery and celeriac when serving.
The chopped fennel left over at the end can be used as a garnish in the drink or even in a salad: it takes on the acidity of the juice in a really tasty way. 3 slices raw fennel 250ml apple juice Dill or fennel fronds Combine the juice and fennel in a glass or jug and leave to infuse for an hour (to make a bigger batch, just up the amounts accordingly to the same ratio).
You can make a bigger batch of cookies by doubling or tripling the ingredients.
You can double up on the recipe to make a bigger batch.
Nothing beats it for making a big batch of cookies.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com