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For the compote 100g dried figs 100g dried prunes 100g dried apricots Juice of 2 oranges 1 cinnamon stick For the trifle 300g fruit cake, sliced fairly thinly 1 litre whole milk Zest of 1 orange 125g caster sugar 100g ground almonds 1 nutmeg, to grate 120ml brandy, whisky or rum 8 gelatine leaves 300ml whipping cream 2 tbsp flaked almonds, toasted Start with the compote.
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5 Slice the chicken into 2cm cubes and the onion thinly ( 5mm slices).
100g butter 2 onions, peeled and sliced very thinly 2 cucumbers, cut into 0.5cm-thick slices 150ml chicken stock 50ml white wine 2g ground mace (or 1 blade mace) 10g plain flour Salt and pepper, to taste Set aside 10g of the butter, split the rest between two saucepans and put both on a medium heat.
2 small blood oranges, peeled and sliced thinly 4 small beetroot, washed 12 green asparagus spears, peeled 100g beetroot salad leaves, washed 15ml red wine vinegar 2 tbsp walnuts, lightly toasted 15ml walnut oil 30ml olive oil Trim the beetroot, wrap in foil and roast in a moderate oven for about an hour.
The berries were sliced thinly (1 3 mm) and placed on solidified media containing 0.2 mg.
The shapes were unfilled diamonds (4.2°×4.2°) and circles (1.7° radius) outlined thinly (0.3°) in red or green.
bottle dry red wine To finish: 2scallions, thinly sliced 1clove garlic, minced 11-inch piece ginger, very thinly sliced 1cayenne chili, seeded and very thinly sliced (optional) 4tablespoons cilantro leaves Baguette or cooked basmati rice (optional). 1.
Brown Rice Risotto: 2 tablespoons Olive Oil 2 cloves garlic, minced 4 green onions, thinly sliced 1 ½ cups short grain brown rice 6 cups vegetable/chicken stock 1 cup frozen peas.
The perfect penne dish Pasta with aubergine, tomato and mozzarella Serves 4 350g penne 2 aubergines, thinly sliced 500g plum tomatoes, skinned and roughly chopped 250g mozzarella, freshly grated 2 garlic cloves, peeled and thinly sliced 3 tbs finely chopped flat-leaf parsley 2 dried red chillies, crumbled extra-virgin olive oil Lay the sliced aubergines on kitchen paper and sprinkle with sea salt.
4 cups thinly sliced ( 1/4-inch) romaine leaves 2 cups packed arugula leaves, chopped into 1/2-inch pieces 1 1/2 tablespoons chopped dill 1/3 cup thinly sliced scallions Coarse sea salt or kosher salt Freshly ground black pepper 1 tablespoon lemon juice 1 tablespoon lemon zest 1/4 cup premium quality olive oil.
2 pounds venison tenderloin 2/3 cup blueberries or Dalat mulberries 1/3 cup raspberries 3 ½ tablespoons butter 3 thinly chopped shallots 1/2 cup red wine 4/5 cup beef stock 1 teaspoon sugar 2 tablespoons grenadine syrup Salt and pepper Olive oil.
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