In a small pan add the turmeric to the cream and bring to the boil, remove from the heat then pour over the chocolate and stir, until the chocolate has fully melted.
Not exact matches
Add chorizo
in center of
pan and using your spatula break it up to
smaller pieces and let cook 2 - 3 minutes before mixing with potato mixture.
Slow Cooker - To make this soup
in slow cooker,
add finish first step
in small saute
pan, then transfer all ingredients to a slow cooker and cook on low for 5 hours, or until lentils are tender.
Then
add in your chocolate chips and pour a bit of this batter into a few
small loaf
pans.
Once thickened, place 1/2 cup of the sauce
in a
small bowl and mix it with the Greek yogurt, then
add the mixture back to the
pan and stir to combine.
Sour cherries preparation: Place 2 C sour cherries, 1/4 C sugar, pinch of salt
in a
small sauce
pan and simmer for 4 — 5 minutes / Optional to
add 2 T Triple Sec or Cognac at this point, simmer for 2 more minutes and remove from heat.
Heat the oil
in a
small pan over medium - low heat and
add in the hemp and cumin seeds.
1) Chop onions and garlic 2) Cut beef livers into
small cube - sized pieces 3) Melt 100g of butter
in a
pan over medium heat 4) Saute chopped onions until softened but are still white
in colour 5)
Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6)
Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8)
Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or
small bowl / dish 10) Chill
in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
Gently warm the sloe gin and sugar
in a
small pan then
add the gelatine to the mixture and stir until it has dissolved.
I had some extra batter left over (I had to use a
smaller loaf
pan) and so I
added some of my homemade almond / coconut milk to make the texture of the batter more like pancake batter... I fried them up
in some coconut oil and MAN, they were delish!!
1) Put flour, salt, sugar and melted butter
in a mixing bowl 2) Pour
in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a
small ball and place it
in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions
in a
pan until onions are caramelized, then
add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden bro
add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6)
Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden bro
Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously
in dough 7) Shape the dough
in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double
in size) 8) After the 30 minutes of waiting time, bake
in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
To make the croutons, heat the remaining oil
in a
small pan,
add the torn bread and a pinch of ground pepper and stir it around for 5 - 8 minutes until crisp and the edges are browned.
In a
small non-stick frying
pan (preferably light - coloured so you can see the caramelization easily)
add all the ingredients except the seasoning salt.
Sometimes you just can't find
small chicken breasts, if you use chicken breasts that are considerably larger than thighs, place them
in the oven ten minutes before
adding thighs to the broiler
pan.
I toasted my sunflower seeds
in a
small frying
pan with a spray of olive oil, sprinkle of chili powder, and salt to
add a little extra pizzaz but already toasted / salted seeds are fine too!
Heat butter and sugar
in a
small pan until just melted, remove from heat,
add lemon juice and whisk until smooth.
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients /
In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pa
In a separate bowl whisk together 2 large eggs and 1 C buttermilk /
Add liquid to dry ingredients and stir together / Stir
in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pa
in 2 T chopped fresh marjoram (or a
smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased
pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the
pan.
With the mixture, form 6
small balls, before heating up a tsp of the sundried tomato oil
in the griddle
pan on a medium heat,
add 3 patties to the
pan at a time, pushing down on them to flatten them out to a burger shape.
Directions: Using a mortar and pestle, or a
small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste /
Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add other spices, half of the water (1/2 C) to this mix, stir together and set aside /
In a sauce
pan, heat the other tablespoon of oil to medium hot,
add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
add cumin and mustard seeds and allow them to sizzle momentarily /
Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes /
Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices /
Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the
pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two /
Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
-- On a lower speed,
add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double
in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in size —
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up,
add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients
in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in a
small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden
in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in color and slightly brown along the edges — Cool the cookies completely on the sheet
pan (or just eat them immediately...)
for the jalapeno simple syrup:
In a
small sauce
pan,
add water, sugar, and jalapeno.
In a
small sauce
pan add the milk, honey, grated apple and almond flour mixture and cook over medium heat, stirring frequently for 7 - 10 minutes.
In a
small sauce
pan add the heavy cream, chocolate chips and cook it over a double boiler over boiling water until smooth and warm.
Add the mushroom rings
in small batches to make sure you don't crowd out the
pan.
Heat the remaining oil
in a
small pan,
add in the crushed red pepper flakes and wait until they darken.
Clear a
small hole
in the center of the
pan and
add the minced garlic.
When ready to serve, heat a little oil
in a
small frying
pan and
add the pumpkin seeds and a dash of cayenne pepper.
* You can test a
small piece of dough by popping it
in a
pan of salted boiling water — if it falls apart,
add a little more flour.
In a
small pan, melt the butter;
add flour and cook 1 minute, stirring, until thickened.
In a
small sauce
pan add the brown sugar, whipping cream, putter and salt.
On the stove top over medium heat
in a
small pan heat the butter until melted then
add 1 cup of beer.
Place the wine, water and sugar
in a
small sauce
pan and
add the bag.
Heat the corn oil
in a
small saute
pan,
add the shallots, and saute them until they are light brown and toasty, tossing them frequently to avoid burning.
In a
small sauce
pan,
add olive oil, and mushrooms and cook on medium heat until browned, about 10 minutes.
In a
small heavy bottomed
pan,
add the grated beets, sugar and almond milk.
Warm one tablespoon of the butter
in a
small sauté
pan over medium heat and
add the barley.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick
pan over medium - high heat, and drizzling
in about 1 tablespoon of olive oil; once the oil is hot,
add in the onion, and saute for about 2 minutes; next,
add in the ground beef and break it up with a spoon / spatula into
small crumble; once the beef has slightly browned,
add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next,
add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well;
add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
In a
small sauce
pan, heat oil on medium,
add sage leaves and cook for about 1 minute until crispy, turning over once.
In a
small frying
pan add all the spices.
Make sure the
pan is hot before
adding your first crépe, and then ladle
in about a quarter of the batter (I use a
smaller ladle) and rotate the
pan to coat the base of the
pan in batter.
Continue with the same procedure, using the buttered paper towel
in between crepes works great, you do not have to
add butter every time to the
pan, a
small coat from the napkin will do it.
In a
small bowl, combine 2 tablespoons lime juice and potato starch and
add to the
pan.
I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil
in a heavy skillet, broken up into
small pieces and moved around until many of the pieces are crisp; then
add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the
pan over very low heat while the risotto cooks;
add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.
Turn off heat and allow mix to cool a bit / Purée mixture
in food processor,
in small batches
in the blender, or use an immersion blender
in the sauce
pan / Purée until smooth and silky /
Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir
in cream and a little more butter before serving.
Melt olive and / or butter
in a sauté
pan or skillet,
add diced bacon, a
small or larger amount depending on your taste (or omit completely).
In a
small pan over medium heat,
add a
small glug of olive oil.
In the other
pan you
add your protein (if using) and cook that thoroughly breaking up the meat into
smaller, bite sized pieces.
Make a quick sauce by mixing the almond milk and arrowroot together
in a
small bowl, then
add the mixture and the garlic to the frying
pan and stir into the noodles.
Heat the teaspoon of olive oil
in a
small pan over medium and when hot
add minced garlic.
Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture
in food processor,
in small batches
in the blender, or use an immersion blender
in the sauce
pan / Purée until smooth and silky /
Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir
in cream and a little more butter before serving.