Sentences with phrase «add generous pinch of salt»

Add a generous pinch of salt, bring to the boil then add a lid, reduce the heat and simmer gently for about 15 - 20 minutes, until the grains are tender but slightly chewy.

Add a generous pinch of salt and then plunge the asparagus spears in the boiling water.

(We usually need to add another generous pinch of salt).

Taste; you may want to add a generous pinch of salt or a bit more lime juice.

Add a generous pinch of salt along with edamame; cook until edamame are tender and bright green, about 5 minutes.

Add a generous pinch of salt to the oil.

I used salted butter in this recipe, but if you only have unsalted sweet butter, add a generous pinch of salt to the cookie dough.

Add a generous pinch of salt and pepper, the crumbled feta, lemon zest, chopped parsley and stir to mix well.

In a large bowl, sift the chickpea flour and add a generous pinch of salt and freshly ground black pepper.

Add a generous pinch of salt and bring to a boil.

Add a generous pinch of salt and cook for 15 minutes, or until tender.

Add generous pinch of salt, the ground cumin, chilli flakes, lemon juice and chopped coriander.

Cook until the onion begins to soften, about 3 minutes, and add a generous pinch of salt, the celery, sage and thyme.

Add a generous pinch of salt.

We like adding a generous pinch of salt when there is about 30 minutes left.

Not exact matches

Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat.

To serve: if you're serving it on quinoa, add a generous squeeze of fresh lemon to 1/2 cup of cooked quinoa and a pinch of salt.

Add the juice from 2 limes and a few generous pinches of salt, taste, then add the third lime if you think it needs additional lime juice as well as more salt, if needAdd the juice from 2 limes and a few generous pinches of salt, taste, then add the third lime if you think it needs additional lime juice as well as more salt, if needadd the third lime if you think it needs additional lime juice as well as more salt, if needed.

ADD the tomatoes and generous pinches of salt and pepper.

Add potatoes, a good drizzle of olive oil, chives, and a generous pinch of salt and pepper.

Add a couple of generous pinches of salt, a grind or two of pepper, and the vinegar.

Ingredients (makes 2 pizza crusts) 2 cups of white flour sea salt 1/2 teaspoon of sugar 1/2 teaspoon of dried yeast 1/2 teaspoon of olive oil 175 ml of lukewarm water Instructions In large bowl, add the flour, a generous pinch... continue reading...

Drizzle with olive oil, add in the whole thyme sprigs, drizzle with maple syrup and pour in the cinnamon whiskey and a generous pinch of salt.

Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the leeks, fennel, garlic and a generous pinch of salt.

- Add the garlic, chili powder, smoked paprika, cumin, cayenne (if using), and a generous pinch of kosher salt.

Using a cylinder, add 2 tbsp of extra virgin olive oil, the roasted garlic, 1 raw garlic, 2 tsp fresh lemon juice, a pinch of sea salt and a generous pinch of freshly chopped parsley

Add bay leaves, beans, feta brine (if using; anywhere between 1/2 — 1 cup is fine), a couple generous pinches of salt, and 8 cups water and bring to a simmer.

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

Drizzle with 1 1/2 tablespoons olive oil, and add the cumin, paprika, and a generous pinch of salt and pepper.

When the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks are tender and lightly browned, about 6 minutes.

Add 3 cups of the chicken stock, the wine or sake, roasted garlic cloves, thyme, and a generous pinch of salt and pepper.

Add garlic, ginger, tomato paste, curry powder, coriander, garam masala, a generous pinch of salt, and stir everything for about 30 seconds.

Add sweet potatoes, and season with a generous pinch of salt.

Now add 1 cup of tinned diced tomatoes to the pan, the peas you had boiling (water drained), a generous pinch of sea salt, mix and lower the heat to LOW and let simmer

Add the potato cubes to a medium sized bowl, the finely diced shallots, a generous pinch of freshly chopped parsley, 1 teaspoon of sherry vinegar, 3 tablespoons of extra virgin Spanish olive oil, season with sea salt and freshly cracked pepper, and toss everything together

Add in a generous pinch of salt and reduce to a simmer.

Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork

Now add 1 cup of diced tomatoes to the pan, a pinch of white sugar, a generous pinch of sea salt, some freshly cracked black pepper and some fresh parsley, mix everything together, and lower the fire to a LOW heat

Next add 1 teaspoon of dried thyme, a generous pinch of freshly chopped chives, season with sea salt and freshly cracked black pepper, and mix it all together

Heat a paella pan or large frying pan with a medium - high heat and add 1/3 cup of extra virgin Spanish olive oil, once the oil get's hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of fish broth and the saffron, gently mix everything together

Add the shallot, zucchini, squash, and red pepper along with generous pinches of salt and pepper.

In a large saucepan over medium - high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant.

Remove beans from heat; season with several generous pinches of salt and add remaining 1/4 cup oil.

Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork.

Add the Italian seasoning, about 3 - 4 tablespoons of olive oil, and a generous pinch of sea salt.

Throw in the shallots and sauté for a minute, then add the garlic, chilli, coriander and ginger with a generous pinch of sea salt.

Add a few generous pinches of sea salt and toss to combine.

Add rosemary, red pepper, and a few generous pinches of salt and increase heat to medium.

Pour in water to cover and add a few generous pinches of salt.

About half way through the cooking process, add the fresh basil, a generous pinch of salt, and a pinch of pepper to taste.