In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
- Purée the soup in a food processor or liquidiser.
- Tip the contents of the pan into a liquidiser and blend until smooth.
- Put the herbs in a liquidiser with the olive oil and blitz for one minute.
- Using a slotted spoon, lift the watercress from the pan and put into a liquidiser.
- Place mayonnaise into a liquidiser with herbs, watercress or spinach.
- Purée the soup, either by using a hand-held electric blender or a liquidiser.
- Combine the yoghurt, iced water or stock, sea salt and pepper in a liquidiser or blender (more successful than a food processor, which leaves it slightly bitty).
- Place the pepper and vegetable stock in the liquidiser and process until liquidised.
- Blitz the soup through a liquidiser or mouli, stir in the chopped parsley and check the seasoning.
- Cook for 10 minutes then tip into a liquidiser with the fresh coriander.
- Blend in a liquidiser, adding a little cream and pepper to taste.
- The next day, put all the peppers and tomatoes in a liquidiser and turn them into a thick, runny paste.
- Chop the beetroot and place in a liquidiser or blender with the juice.
- The rest will be whizzed in the liquidiser so looks aren't so important.
- Put the batter ingredients into a blender or liquidiser.
- Add the peas and return to the boil, then purée in a liquidiser.
- It consists of a large basin with a belt that turns a round grinder, churning and circulating the material, similar to the action of a liquidiser.
- Cut into chunks and place in a liquidiser with half of the lemon juice.
- For the tomato vinaigrette: Place all the ingredients in a liquidiser and process until smooth.
- You need a proper liquidiser, and you have to blitz the ingredients for a good couple of minutes.
English has borrowed many of the following foreign expressions of parting, so you’ve probably encountered some of these ways to say goodbye in other languages.
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