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tbsp olive oil 2 tbsp pine nuts, toasted Salt and pepper 1) Strain yogurt through a cheese cloth until thickened

Cook for a few minutes, allowing the sauce to thicken, then cover and set aside.

It will take about 45 minutes for the rice to absorb all the liquid and to thicken to a pudding.

Sauté onion in remaining olive oil until translucent. 3) Spoon thickened, seasoned yogurt into two bowls

I mixed in my caramel and stirred more or less continuously until it all thickened up enough to go in into the saucepan, turn the heat to low and stir constantly (this is where I failed) until the custard thickens

the second time around, I rolled them in breadcrumbs instead, mixing the cheese into the risotto to thicken

As it thickens you'll need to stir more consistently. 3) Taste test to check for sugar and spicing. As it thickens you'll need to stir more consistently. 3) Once the apples are soft, strain the jam through As it thickens you'll need to stir more consistently. 3) Once the apples are soft, strain the jam through

the quince syrup and milk, vanilla and almond extracts, stirring almost constantly, especially as it thickens

chestnuts and raisins and cook over medium heat, stirring regularly to prevent burning. 2) When it has thickened

Add vanilla, raisins and sugar and keep stirring until it thickens.