Sentences with phrase «olive oil place»

I enjoy eggplant fried, but here's a «healtier» recipe: 1 eggplant, sliced thin 1 red bell pepper, sliced in chunchs 1 green bell pepper, sliced in chuncks 1 onion, sliced S & P to taste Olive oil Place veggies in a large baking dish.

Ingredients 2 c basil leaves 2 cloves garlic 1/3 c walnut halves 1/2 c finely grated parmesan cheese 1/2 tsp kosher salt 5 Tbsp extra virgin olive oil Place the basil, walnuts and garlic in the food processor and process until finely chopped.

Not exact matches

Place the red jalapeno pepper and the olive oil into a small bowl.

I cut them all into small cubes, place them on a baking tray and bake at 180C for an hour with a generous sprinkling of paprika, dried herbs, cinnamon and pink salt plus a drizzling of olive oil.

Meanwhile, place the wild mushrooms in a pan over a medium heat with a drizzle of olive oil, cook for 5 - 10 minutes until golden.

Once the aubergines have sweated and been rinsed, place them in a baking tray with olive oil, salt and a sprinkling of dried herbs — I like oregano and rosemary.

Place them in a baking tray with a good drizzle of olive oil, salt and pepper.

Place in a serving bowl, add olive oil, lemon juice and zest.

While the pasta is cooking, place your onions and garlic in a large pan and drizzle with olive oil.

Then place all the veg with the basil leaves into a sauce pan, adding the olive oil, salt and pepper.

A few hours before you make this dish cut the fennel into thin strips, place these in a bowl with the juice of 1 squeezed lemon, salt and two tablespoons of olive oil.

Keeping the tomatoes on the vine (it gives a nice effect when cooked), wash them and place into the same skillet pan — drizzle them with a little olive oil, salt and pepper.

If you want to make the potato croutons then chop the remaining potatoes (you don't need to peel these ones) into small pieces and place them in a tray with lots of olive oil plus the chilli flakes, salt and pepper.

Place these in a deep baking dish with a sprinkling of olive oil, salt, cinnamon and rosemary — stirring everything well with your hands to ensure that all sides of each cube is coated in deliciousness.

Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch of cumin, salt and pepper — using your hands to ensure they all get a good coating.

Just before the carrots and lentils finish cooking, place the olive oil in a frying pan with the turmeric, cumin and mustard seeds and let them cook until the mustard seeds start popping.

Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and pepper, then cook in the oven for 40 - 45 minutes until soft.

Brush the exposed flesh with the honey - olive oil mixture, cover with plastic wrap and set aside in a cool place (do not refrigerate).

About 15 minutes before the brussels and sweet potatoes / carrots are done cut the stalk off the mushrooms and place them on a baking tray with a little olive oil and bake for 15 minutes.

Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

Place the wedges on a baking tray with the cinnamon, paprika and dried herbs plus a sprinkling of salt and a drizzling of olive oil and mix well so that everything is coated.

Crush the garlic and place it in a frying pan with the cumin, salt, pepper and olive oil.

Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive oil on top.

Place the fish pieces in a shallow glass pan and toss with the lemon juice, garlic, habanero, salt, olive oil, and oregano.

Place the wedges onto a baking tray and cover them in a generous amount of olive oil, salt, paprika and cinnamon.

Then places the squares onto a baking tray and drizzle with olive oil, paprika, cumin, salt and pepper.

Next, sauté the spinach — simply place it in a frying pan with a little olive oil, salt, pepper and a heaped tablespoon of tahini.

Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes.

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.

Place these on a roasting dish with a little olive oil, salt, the rosemary and thyme.

Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.

While that steams, rinse and drain the chickpeas and place them on a baking tray with the paprika, cumin, chilli flakes, salt and pepper and drizzle a little olive oil at the end.

Place them both into a large skillet pan and drizzle them with olive oil and a sprinkle of salt and pepper.

Place the cubes onto a baking tray with the drained chick peas and toss them in a generous amount of olive oil, 1 tbsp of honey, 1 tsp ground cumin, salt and pepper.

Place kale in a large mixing bowl, drizzle with olive oil and sprinkle with sea salt, and massage until wilted.

Place the sprouts on a baking tray with olive oil, salt, pepper and chilli flakes and bake for 30 minutes — until they being to crisp and the very edges turn ever so slightly brown.

Place the squares on a baking dish drizzled with olive oil, dried herbs, a teaspoon of paprika and a sprinkling of salt and then bake in a 190C oven for about 15 - 20 minutes, until deliciously soft.

In the last 5 minutes of the cauliflower cooking, remove from the oven and drizzle with olive oil, place back in for the final 5 minutes to crisp up.

Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!

Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium heat until soft.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Lightly brush the dough with olive oil if desired and place in the preheated oven for 5 - 6 minutes, just until lightly browned.

Slice the polenta into small squares, brush with a little olive oil and place under the grill (broiler) for a few minutes until crisp.

In the bowl of a stand mixer, fitted with a hook attachment, place 1 1/2 cups flour, 1 tablespoon olive oil and salt.

Place on the other baking sheet with the sliced onions and toss with olive oil, 1/2 teaspoon salt and pepper to coat, just like you did with the potatoes.

All you do is cut your pita into 8 wedges (or triangles), place them in a bowl with a bit of olive oil and toss to LIGHTLY coat the pita chips.

Add another tablespoon of olive oil to the pesto that you'll be using in your dish and mix it, then place it in the refrigerator while you assemble and cook your kabobs.

Brush with the remaining olive oil and place on a parchment lined baking sheet.

Place onto a silicone mat (or parchment) covered cookie sheet and brush the tops of the nuggets with olive oil.

Place chickpeas in a bowl, add olive oil, cumin, chill powder, Cayenne pepper and salt.