Triple-click on a word to select the whole paragraph.O riginally located under a railway arch in north London, built from equal parts brick and tahini, walls coated in olive oil and floors stained with spice, the Ottolenghi Test Kitchen started off simply as the place where I play with my food my low-tech lab where ideas turn into dishes, which turn into recipes. Double-click on a word to select the word. What is the keyboard shortcut to delete a full line of text in Microsoft Word for a Mac There isn’t much difference between Mac and PC here, except for the selection of the command key vs the control key and the option key vs the alt key.You can undo this by immediately pressing Ctrl+Z. Your word file is.For instance, if you press three underlines and then Enter, Word changes the underlines to a line. The perfect conversion tool.
Remove Line In Word Series For HomeChickpeas cacio e pepePutting our favourite little bean centre stage. With us, we hope you will learn a bit of shelf love – that is, the art of transforming simple ingredients into the equivalent of a great loaf of sourdough: objects of wonder, delight and pure deliciousness. It explores the humble ingredients lost in the depths of our kitchen cupboards.In this book, the first in a series for home cooks, we share recipes, ideas, skills and solutions that allow readers to explore their pantry, fridge, freezer or vegetable box. Put together masterfully by Noor, it tells the story of the different crew members, of what we cook when we can’t go shopping every day – or simply don’t want to. Through them, my food, rooted in Jerusalem and the Middle East, has become our food, having been on all kinds of journeys, borrowing harissa from north Africa and chaat masala from India, using newly discovered chilli pastes from south-east Asia or Mexico, and adopting some cheffy techniques from our London restaurants.Short video showing how to delete a section (or page) break in Word on Mac (Apple) (example is a Macbook Pro).It's fairly simple, yet it personally took me s.Heading up the team is Noor Murad, who informally crowns herself the queen of Middle Eastern feasts Verena Lochmuller is basically the Google search engine for all baking questions Tara Wigley is the in-house word wizard Gitai Fisher keeps us all in check and out of trouble Chaya Pugh, the latest addition, adds heaped spoonfuls of zesty personality to the brew.In 2020, during the first lockdown, we had to close down the test kitchen, but we kept our conversations alive and lively, mostly on Instagram, cooking dishes embedded in personal and national traditions, messing them up a little, adding intensity, colour and a bit of wow.OTK: Shelf Love is a result of that moment. First, remember that the 'line' added by Word is really a paragraph border it is not a real line.The OTK crew are the equivalent of a good loaf’s life-affirming natural yeasts.Put two tablespoons of oil into a large, high-sided, ovenproof saute pan or cast-iron saucepan for which you have a lid, and place on a medium-high heat. Drain the chickpeas and set them aside. Be sure to start the night before by soaking your chickpeas.300g dried chickpeas, soaked overnight in plenty of water and 1 tsp bicarbonate of soda80g parmesan, finely grated, plus 1–2 optional rinds (60g)2 red chillies, thinly sliced into rounds, seeds and all100g unsalted butter, fridge cold and cut into 2cm cubesHeat the oven to 170C (160C fan)/350F/gas 4. Chickpeas differ in size depending on where you are in the world, so if you feel this should be a little looser, just add a splash of water. This applies a similar technique to our favourite little bean, using the flavourful parmesan chickpea water to create the emulsified sauce.Set aside to pickle.Towards the last 10 minutes of cooking the chickpeas, put the last tablespoon of oil into a large frying pan on a medium-high heat and, once hot, cook the spinach, adding it to the pan in batches with a quarter-teaspoon of salt for about four minutes until just wilted. Add three-quarters of a teaspoon of salt and continue cooking, covered, for another 30 minutes, or until the chickpeas are very soft and the liquid has reduced by about half.Meanwhile, mix the chillies, vinegar and a small pinch of salt in a small bowl. Bring to a boil, skimming the scum from the surface as needed, then cover and bake for 75 minutes. Add the parmesan rinds, if using, the drained chickpeas, bicarbonate of soda, 1.2 litres of water and a very generous amount of coarsely cracked black pepper (give it about 40 grinds). Visual studio for mac ide not workingAdd a splash more water if you like it looser. The sauce will have thickened significantly, coating the chickpeas nicely. Finally, add another very generous grind of coarsely ground black pepper. Continue in this way, adding a quarter more of the butter and 15g more of parmesan until you’ve used up all 100g of butter and 60g of the cheese. Serve with a big green salad for a complete meal.10 spring onions, trimmed and left whole (150g)1 tbsp coriander seeds, toasted and roughly crushed with a pestle and mortar100g low-moisture mozzarella, roughly grated50g pecorino, finely grated, plus extra to serve15g basil leaves, roughly torn, plus a handful extra to serve2 red peppers (320g), seeds and stems discarded and each pepper quartered (280g)2 large heads of garlic, skin on and top ⅛ trimmed to expose the clovesHeat the oven to 220C (200C fan)/425F/gas 7. There are two key ways to ensure cake-flip success: a non-stick pan and trust – that it will work, that you can flip it, that sometimes what is upside down is really right side up. Once you’ve got all your components ready, it’s a matter of pressing it into the pan and letting it crisp up before the ultimate cake flip. Photograph: Louise Hagger/The GuardianThis “very giant” cake is versatile in that you can use other leftover cooked grains or whatever herbs, cheeses and spices you have to hand. Very giant couscous cakeLet it crisp up before the ultimate cake flip. Cook for 10 minutes, then remove the lid and set aside to cool.Place a large, non-stick frying pan on a high heat. Bring to a simmer, cover and turn the heat to medium-low. Blitz for a few seconds, then, with the motor running, slowly drizzle in the remaining three tablespoons of oil until the sauce is smooth.Meanwhile, put the couscous, half a teaspoon of salt and the boiling water into a medium saucepan on a medium-high heat. Squeeze the garlic cloves out of their papery skins and add to the machine along with the vinegar, maple syrup, a quarter-teaspoon of salt and a good grind of pepper. Roast for 35 minutes, or until the pepper skins are well charred and the garlic has softened.Peel the peppers and tomato, discarding the skins, and put the flesh into a food processor. Drizzle the garlic heads with a little oil, wrap tightly in foil and place them to one side of the tray. Turn the heat down to medium and cook for 18 minutes – the edges will start to turn golden. Once hot, add the couscous mixture, using a spoon to distribute it evenly. Add the cooked couscous, crushed coriander seeds, both cheeses, the garlic, basil, yoghurt, eggs, flour, half a teaspoon of salt and a good grind of pepper, and mix well.Wipe out the frying pan, add five tablespoons of oil and put on a medium-high heat. Cook for 90 seconds to wilt, then transfer to a large bowl.Roughly chop the spring onions and add two-thirds to the spinach bowl. Turn the heat down to medium-high, then add another half-tablespoon of oil and the spinach to the pan. Set the spring onions aside.
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