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1
Heat the remaining oil in a large ovenproof skillet and
add
the
leeks
.
2
Simmer for two to three minutes, then
add
the
leeks
.
3
As it begins to foam,
add
the
leeks
,
thyme, and some salt and pepper.
4
Once the water is simmering,
add
the
leeks
and turn down the heat to medium.
5
When melted,
add
the
leeks
and cook, stirring a few times, until softened, about 3 minutes.
6
Next,
add
the
leeks
and leave to soften for five minutes before adding the cauliflower and water.
7
Cook the bacon gently in the butter for three minutes, then
add
the
leeks
and the thyme.
8
Melt the butter for the filling in a large pan,
add
the
leeks
and seasoning then cook until tender.
9
Add
the
leeks
,
onion and garlic and cook, stirring occasionally, until translucent.
10
Add
the
leeks
and cook, stirring occasionally, until beginning to soften, about four minutes.
11
Add
the
leeks
,
and cook for a further 3 minutes.
12
Add
the
leeks
and cook until softened, 5 minutes.
13
Add
the
leeks
and cook, stirring occasionally, for 10 minutes, until everything is nicely caramelised.
14
Add
the
leeks
and sauté until translucent.
15
Add
the
leeks
and mix well.
add
the
leeks
add
leek