As finely as you can!
Where seepage is inevitable, the use of finely graded core material in proximity to coarser material is avoided.
While the meat is cooking, peel the onion and finely chop it and the celery, then seed and finely chop the pepper.
Add 1 ½ cups grated pecorino, 1 tablespoon very finely chopped thyme and 2 tablespoons very finely chopped parsley.
Finely cut up the rest of the spring onion and add to the beans.
Finely slice the spring onions then add to the bowl along with a squeeze of lemon juice.
Put the onion, garlic and carrot in a food processor and pulse until finely chopped (or finely chop everything by hand).
Scrape chard into the bowl of a food processor and add ½ cup whole-milk ricotta, ½ cup finely grated Parmesan and ⅛ teaspoon finely grated nutmeg.
Either chop the peppers and chillies finely by hand or, alternatively, roughly chop them, then place in a food processor and pulse to chop finely.
Put the chestnut and oyster mushrooms into a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand).
Air pollution, release into the atmosphere of various gases, finely divided solids, or finely dispersed liquid aerosols at rates that exceed the natural capacity of the environment to dissipate and dilute or absorb them.
For the mango salsa 1 large ripe mango (250g), peeled and diced into 1cm cubes 6-7 tbsp (10g) finely chopped mint leaves 1 tbsp maple syrup 1-2 limes – finely zested, to get 2 tsp (to use in the yoghurt), and juiced, to get 2 tbsp 1 pinch flaked sea salt
500g dried chickpeas, soaked overnight and drained 1 zucchini, cut into cubes 2 carrots, peeled and cut into cubes 1 onion, diced 2 tomatoes, grated 2 tbsp finely chopped mint 1 tbsp finely chopped parsley 100ml olive oil, plus extra for drizzling squeeze of lemon juice, to serve (optional)
For the tomato sauce 3 tbsp olive oil 1 large onion, peeled and finely chopped 6 garlic cloves, peeled and crushed 350g tomatoes (ie, about 3 medium ones), finely chopped 70g tomato paste 10 cardamom pods, roughly bashed open in a mortar 60g soft dried apricots, quartered (or 1½ tsp caster sugar)
1 large cucumber, peeled and grated 1 tsp salt 300g plain yoghurt (not Greek) A little lemon juice 1 clove garlic, peeled, crushed and finely chopped 1 green chilli, deseeded and finely chopped 1 heaped tbsp finely chopped mint Coarsely grate the cucumber and sprinkle over the salt.
For the Caesar salad 1 egg yolk 1 tsp Dijon mustard 100ml vegetable oil 1 tbsp chardonnay vinegar ½ clove garlic, peeled and crushed A splash of fish sauce 10g parmesan, finely grated 1 baby gem, leaves washed and dried 20g parmesan, finely shaved 1 slice good bread, cubed and fried in butter to make croutons 2 anchovies
For the glaze 90g cream cheese 90g icing sugar, sieved 2 tbsp milk 16 green cardamom pods, cracked to release the seeds, pods discarded and the seeds finely crushed mortar – this will give you 1 tsp in total, half of which goes into the glaze and the rest into the filling (see below) 30g shelled pistachios (or green Iranian pistachios, if you can find them), very finely chopped
Sauce fines herbes (Herb mayonnaise) 1 egg yolk 1 teaspoon imported mustard 1 tablespoon white-wine vinegar 1 tablespoon finely chopped parsley 1 tablespoon finely chopped fresh tarragon 2 tablespoons finely chopped cornichons (small sour gherkins) 2 tablespoons finely chopped drained capers 1 tablespoon finely chopped shallots 1 cup olive oil Salt to taste, if desired Freshly ground pepper to taste.
For the topping 2-3 tbsp extra-virgin olive oil, plus extra to drizzle over the breads 1 medium aubergine (about 250g), cut into small cubes ½ red pepper, finely chopped Sea salt and black pepper 1 garlic clove, peeled and crushed 200g chopped tomatoes ⅛ tsp Turkish red pepper flakes (or to taste) 2-3 few sprigs flat-leaf parsley, picked and finely chopped 2-3 sprigs coriander, picked and finely chopped A few basil leaves, to garnish
50g butter 1 large onion, peeled and finely chopped 3-4 inner stems celery, plus leaves, finely chopped Salt and pepper 500g free-range pork shoulder, coarsely minced (or good-quality sausagemeat) The liver of the bird you are stuffing (optional), finely chopped 250g cooked chestnuts, roughly chopped 6-8 large prunes, roughly chopped 1 large or 2 small dessert apples, peeled and chopped into 1cm dice Finely grated zest of 1 lemon 150g soft white breadcrumbs 2 tsp each finely chopped thyme, sage and rosemary
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50g butter 1 large onion peeled and finely chopped 3-4 inner stems celery plus leaves finely chopped Salt and pepper 500g free-range pork shoulder coarsely minced or good-quality sausagemeat The liver of the bird you are stuffing optional finely chopped 250g cooked chestnuts roughly chopped 6-8 large prunes roughly chopped 1 large or 2 small dessert apples peeled and chopped into 1cm dice Finely grated zest of 1 lemon 150g soft white breadcrumbs 2 tsp each finely chopped thyme sage and rosemary