Pour about a teaspoon of icing on top of each muffin, decorate with some dried raspberries and leave to set for about an hour at room temperature.
Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil.
The trick is to heat it thoroughly and, as it's heating,
pour about a teaspoon of oil in and rub it in with a paper towel.
Not exact matches
Once I
poured the pancake, I sprinkled the top of the pancake with 1/2
teaspoon of the raw sugar, 1
teaspoon of granola and
about 10 blueberries.
Pour 2 cups of raspberries, 1/2
teaspoon of lemon juice and 3 tablespoons of Xylitol sugar or coconut sugar (both low - glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for
about 2 minutes.
For the fruit sauce I
pour 2 cups of raspberries, 1/2
teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for
about 2 minutes.
Pour the fat into a separate small bowl, leaving
about 2 1/2
teaspoons of fat in the skillet.
If you'd like to make individual drinks,
pour about 2
teaspoons strawberry syrup in the bottom of a champagne flute.
Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2
teaspoon of balsamic glaze, 1/2
teaspoon of fresh lemon juice, 1/2
teaspoon of dried dill, season with 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 stir, once finished cover with seran wrap and add the sauce to the fridge
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
Pour about 2
teaspoons of chocolate sauce into each cup so that you could just
about cover up the pumpkin filling.
Remove from heat and
pour about 1/2
teaspoons of white chocolate into each mini muffin cup, using
about 3/4 of the melted chocolate.
To make the garlic aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until your form a paste, then add 1 egg yolk, 1/2
teaspoon of lemon juice and a pinch of sea salt, start SLOWLY
pouring in
about a 1/4 cup of extra virgin Spanish olive oil while you mix everything together (without stopping), once you reach a mayonnaise like consistency, the garlic aioli is done, cover with seran wrap and add to the fridge
My favorite popcorn sounds kinda crazy but its amazing: Melt
about a tablespoon of Earth Balance vegan butter and sprinkle in
about half a
teaspoon of dehydrated mushroom powder and swirl it around (then
pour it on the popcorn).
Pour about 1/4 cup batter per pancake onto pan; sprinkle each with 2
teaspoons raisins and 2
teaspoons walnuts.
Add quinoa and a
teaspoon of sea salt to a medium sized pot and
pour about 2 cups of water or bone broth.
Pour about half a
teaspoon of The Deep Polish into hands, add water and rub hands together to create a creamy foam.
i make
about a half a cup of oil with a tablespoon of Turmeric and a
teaspoon of black pepper and slightly simmer then
pour in a jar.
Pour about 3/4
teaspoon of oil into each round.