from Wiktionary, Creative Commons Attribution/Share-Alike License

  • v. Simple past tense and past participle of deseed.


Sorry, no etymologies found.


  • SERVES 4chicken thighs 8 halal, skinned, boned and cut into small chunkspistachios 50g, shelledbird's eye chillies 2 or 3Spanish onion 1 large, finely choppedvegetable oil 2 tbspgarlic 4 cloves, crushedginger ½ finger lengths, crushedturmeric ½ flat tspfennel seeds 1 flat tsptomatoes 4, skinned, deseeded and finely choppedchicken stock 275ml double cream 3tbspcardamom pods 2lemon juice of ½coriander ½ bunch, finely choppedgaram masala ½ tspPour 275ml water into a pan.

    Observer Food Monthly Awards 2011 best reader's recipe: Maria Kuehn

  • Cubed, deseeded watermelon, enough to come up to about the 500ml mark in a measuring jugJuice of 1 lime120ml white rum2 tbsp triple sec or Cointreau1 tbsp icing sugarWedges of lime and/or little wedges of watermelon, to serve

    Hugh Fearnley-Whittingstall's summer drinks recipes

  • Serves 2 4 eggs (beaten and seasoned) 1 green chilli (deseeded and finely chopped)

    Breakfast Blog: Day 5

  • I typically use these ingredients but I add finely chopped, deseeded green chilies to add a bit of bite.

    Recipe for Cilantro-Lovers Perfect Guacamole with Red Onion, Lime, and Chiles

  • I even deseeded the cucumber as I usually do because I find the seeds bitter.

    Blek and learn.

  • A very simple technique using vinegar and salt to pickle deseeded green chillies.

    Archive 2007-08-01

  • Anyhow, I spread the frangipane into the base of the blind-baked tart shell, cut the kumquats in half, deseeded them, and gently pressed them into the tart.

    Archive 2005-01-01

  • - I also deseeded my tomatoes so there wouldn't be too much extra juice floating around.

    Pondering the pleasure and potential of Panzanella. Salad day #4

  • * I made a really nice courgette salad, following a Jamie Oliver recipe -- cut very thin strips of courgette (using a vegetable peeler preferably to produce long whole slices), griddle on an iron thing, sprinkle with salt and pepper and bits of dried deseeded chilli, drizzle olive oil and lemon juice, and voila, really really tasty (if rather time intensive to produce).

    Holidays, I would say oh joy...

  • Stuff the caps with polenta. layer with sliced mozzarella and a slice of tomato which I deseeded and filled with polenta.

    Meat-free Monday: Polenta Portabello Edition


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