In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
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- Either steam them in a colander over a saucepan of simmering water, or shallow-fry in an oiled pan.
- When the beans are ready, remove the herbs, and drain the beans into the colander, reserving their cooking liquid in the bowl beneath.
- Line a colander or sieve with cheesecloth or gauze and set it over a bowl.
- Drain through a colander then return the cooking liquor to a clean saucepan and reduce for a further 15 minutes.
- At home, Kantor uses a colander and a bag filter to remove water and any food particles.
- Tip it into a colander, gently press out the excess liquid and then return it to pan and toss with the butter and some seasoning.
- Reheat noodles by pouring boiling water over them in a colander, drain and add to the mushrooms with the spring onions.
- Place a colander over the top of a bowl and pour the mussels and clams into this, shaking well to catch all of the cooking juices.
- Drain in a colander and press out the moisture with a spoon, roughly chop and stir in the still-warm drained aubergines.
- The screenplay, which has more holes in it than a colander, isn't the only problem, although it is by far the most obvious one.
- Many of the recipes start in the same way, with the noodles being boiled for about 3 minutes, drained in a colander, rinsed in cold water and allowed to drain again.
- Copper saucepan lids, ancient colanders and battered tubas hang from the whitewashed walls and ceiling.
- The secret is to bake the pumpkin first, then mash it through a colander, and use it like mashed apples in a pie.
- Strain through a colander and transfer to a food processor fitted with the metal blade.
- Strain stock through a colander, pass it through a fine-mesh sieve and reserve.
- Pour bulgur/onion mixture into a large colander or sieve and press lightly to remove any liquid.
- When the chard was ready, I drained it in a colander, then put it in a medium bowl, adding in half a cup of ricotta, the drained raisins and the pine nuts.
- Mismatched coloured tiles and gilt-framed mirrors decorate the walls, and there's an eccentric chandelier made out of whisks, ladles and colanders.
- Place the grated flesh in a colander over a bowl.
- Mix about ½ a teaspoon of sea salt into the zucchini and place it in a colander that you sit over a bowl for about half an hour.
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