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to heat food gently in a little water or fat kezdjen tanulni
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Sweat the vegetables until the juices run out.
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musztarda penoziarnista / musztarda francuska kezdjen tanulni
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an Italian dish of rice cooked with vegetables, meat, etc. kezdjen tanulni
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kezdjen tanulni
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cook until until softened
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kezdjen tanulni
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kezdjen tanulni
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kezdjen tanulni
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kezdjen tanulni
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a thick cold white sauce made from mayonnaise, chopped onions and capers, usually eaten with fish
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kezdjen tanulni
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Steak tartare /ˌsteɪk tɑːˈtɑː/ a dish made with raw chopped beef and raw eggs
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kezdjen tanulni
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kezdjen tanulni
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clove garlic (in recipes)
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kezdjen tanulni
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kezdjen tanulni
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kezdjen tanulni
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to add in / to pour in / stir in
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kezdjen tanulni
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kezdjen tanulni
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kezdjen tanulni
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to break something, especially fish or other food into small thin pieces; to fall into small thin pieces kezdjen tanulni
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Flake the tuna and add to the sauce.
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kezdjen tanulni
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kezdjen tanulni
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crisp / crispy / crunchy / crusty
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kezdjen tanulni
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Soup garnished with croutons. Garnish the chicken with almonds.
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kezdjen tanulni
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a small amount of food that is used to decorate a larger dish of food
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kezdjen tanulni
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nut and red pepper-based sauce kezdjen tanulni
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a metal or plastic bowl with a lot of small holes in it, used for draining water from vegetables, etc. after washing or cooking calendar kezdjen tanulni
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colander / strainer /ˈkʌləndə(r) /ˈkælɪndə/
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kezdjen tanulni
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saucepan / pot AmE /ˈsɔːspən/
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kezdjen tanulni
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a shrivelled old man dry and wrinkled as a result of heat, cold or being old
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dokładnie umyć pod bieżącą wodą kezdjen tanulni
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Thoroughly rinse under running water.
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kezdjen tanulni
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kezdjen tanulni
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kezdjen tanulni
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kezdjen tanulni
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kezdjen tanulni
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Older lentils may take longer to cook and shed their outer skins as they cook.
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kezdjen tanulni
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kezdjen tanulni
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jedz je bez żadnych dodatków kezdjen tanulni
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ciągnący się, trudny do pogryzienia, żylasty, gliniasty kezdjen tanulni
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