M's main was the Karniyarik, a meltingly
soft aubergine in a rich tomato and vegetable-packed sauce generously cooked in olive oil giving it a silky, indulgently rich taste.
That'll get him!" I created this dreamily tasty fish pie made with smoky haddock, meltingly
soft salmon and succulent prawns, all held in a creamy sauce and topped with indulgent cheesy mash.
If Dufy and Manet had collaborated on pinups for Melody Maker, the results might look like Elizabeth Peyton's meltingly
romantic, dead cool portraits of red-lipped youngish men.
True to form, the composer infuses the piece with meltingly
beautiful but vaguely nondescript melodies and highly charged climaxes.
Making her British stage debut as Eileen, sister and sidekick to fellow Ohioan Ruth, McDonald was at her most meltingly
beautiful, sliding creamily into "A Little Bit in Love" and later grinning along with the audience when -- during "My Darling Eileen" -- she got to the lines, "Mother's a Swede/and father's a Scot/and so Irish I'm not."
You'll want to keep them on medium-low heat and take the full amount of cooking time so they become meltingly
tender and only lightly browned; turning up the heat to rush the process may result in them burning, and they won't get as lushly soft over higher heat.
There was also a pan of Montinola's meltingly
soft Lengua (beef tongue) that was wiped out almost immediately.
Cover tightly and transfer the casserole to the oven and cook for 2 - 21/2 hours or until the beef is meltingly
tender Ingredients 800g lean stewing beef, all visible fat removed, cut into bite-sized pieces 4 garlic cloves, peeled and crushed 4 large carrots, peeled and cut into large chunks 3 large leeks, thickly sliced 4 celery sticks, cut into large pieces 800ml beef stock 100ml red wine 400g can chopped tomatoes with herbs 1 bay leaf 2 tsp dried mixed herbs salt and freshly ground black pepper
Also live are the recordings of Don Juan, exuberant, meltingly
lovely, busy and confident, and Till Eulenspiegel, brash, proud, and revealing an unwonted warmth of heart underneath.
Cook for 1 hr longer, until the lamb has coloured and the meat is meltingly
tender when prodded with a fork.
Gulab jamuns were also no great shakes when compared to the meltingly
soft varieties available aplenty in town.
It was described as tender and it lived up to its billing, being meltingly