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1
Pour mixture into a heavy
based
saucepan
,
return to a low heat.
2
Put the rice, milk, salt, sugar, and cinnamon into a heavy-
based
saucepan
.
3
Place a large, heavy-
based
saucepan
over a high heat and add the oil.
4
Bring the sugar and water to a gentle simmer in a heavy-
based
saucepan
.
5
Heat a large heavy-
based
saucepan
over a medium heat and add the oil.
6
Heat up the olive oil in a heavy-
based
saucepan
,
very gently.
7
Transfer the mixture to a heavy-
based
saucepan
and heat, constantly whisking.
8
Heat a wide, heavy-
based
saucepan
pan over a gentle heat.
9
Heat the oil in a wide-
based
saucepan
or a wok set over a medium heat.
10
Meanwhile, heat oil in deep fryer or heavy-
based
saucepan
.
11
Gently heat the olive oil in a heavy-
based
saucepan
.
12
Heat a tablespoon of oil in a heavy-
based
saucepan
.
13
Add all of the ingredients into a large, heavy-
based
saucepan
and set over a high heat.
14
For the choux pastry: Heat the water, sugar, butter and salt in a medium-sized heavy-
based
saucepan
.
15
Placed in a deep, thick-
based
saucepan
and cover with the Pernod or sambuca and sugar syrup.
16
Make the caramel: Put sugar and water in a small heavy
based
saucepan
over a medium heat.