Mix your cornstarch with 2
tbsp of cold water and add to the blueberries, stirring constantly until thickened about another 1 - 2 minutes.
If you strained the sauce and didn't blend it, mix together 1 tbsp cornstarch (use potato starch for Passover) with 1
tbsp of cold water, and stir it into the strained liquid in the slow cooker.
Oh, I also used someone else's tip and added about 2
Tbsp of cold water to the crust to make it come together, and that worked great.
Add your protein powder to a bowl and slowly add 1
tbsp of cold water and mix until desired consistency
Not exact matches
For a
cold choccie milk, add 1
Tbsp of hot
water to the raw cacao powder and sweetener first to dissolve, then add 1c
of cold milk and a couple
of ice cubes (or try this Chocolate Milk recipe).
If you find that the dough is on the drier side, add 1 - 2
tbsp of ice
cold water and gently incorporate it into the dough using your fingers and try forming the dough ball again.
Scrape the bottom and edges
of the food processor, add another 4
tbsp of ice
cold water and pulse for another 2 minutes.
In a food processor first add flour, followed by frozen butter cubes, salt, sugar, and about 4
tbsp of ice
cold water.
- * lukewarm
water shouldn't feel hot or
cold, just roughly body temperature - to make vegan: use 1/3 cup + 1
tbsp olive oil or melted vegan margarine in place
of the butter in the filling.
Then add in 2
tbsp of ice
cold water and process again until the dough forms a ball.
Pie Crust 1 1/4 C all - purpose flour 1/2
TBSP sugar 1/2 tsp salt 8
TBSP or 1 stick
of unsalted butter,
cold 1/2 C ice
water
I usually don't follow much
of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk,
water,
cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1
Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and vo
Tbsp ground flax seeds + 3
TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and vo
TBSP warm
water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.
To serve — Take 3 - 4
tbsp of the fruit syrup in a glass, top it up with some ice - cube and
cold water.
Add 3
Tbsp of ice
cold water.
Once crumbly, pulse in lard one
tbsp at a time, then the
cold water, until a ball
of dough has just begun to form.
In a small bowl, whisk the tamari, rice vinegar, maple syrup, 1/4 tsp Chinese five - spice, sesame oil, just 1
tbsp of the cornstarch, and 1/4 cup
cold water.
Crust 1/2 cup unbleached flour 1/2 tsp cane sugar Pinch
of fine sea salt 3
tbsp vegan butter,
cold 2 - 3
tbsp water, ice
cold
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3
tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece
of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough
cold water to cover by about 15 cm (see make ahead).
Pie pastry 200g wholemeal flour 3
tbsp xylitol (or other sugar sweetener) 1
tbsp fruit syrup A pinch
of salt 5
tbsp coconut oil 4
tbsp cold water
for the crust 220 g (4 dl; 1 2/3 cups) all - purpose flour + more to dust 1 large pinch
of fine sea salt 2
tbsp granulated sugar 150 g
cold, unsalted butter, cut into cubes 4
tbsp ice
cold water
for the crust 165 g (5.8 oz; 3 dl; 1 1/3 cups minus 1
tbsp) all - purpose flour 60 g (2.1 oz; 1 dl; 1/3 cup + 1 1/2
tbsp) buckwheat flour 1 large pinch
of fine sea salt 2
tbsp granulated sugar 150 g (5.3 oz)
cold, unsalted butter, cut into cubes 3 — 4
tbsp ice
cold water
filling ingredients: 1
tbsp olive oil 1 cooking onion, diced 2 cloves
of garlic, minced 1 sprig
of rosemary, leaves minced 4 sprigs
of thyme, leaves removed + divided pinch
of chili flakes (optional) 2 tsp balsamic vinegar 5 cups - worth
of small diced, hardy vegetables (I used a mix
of butternut squash, carrots and beets) 1/3 cup black or french lentils, rinsed 2 1/2 cups vegetable stock 1 tsp tamari soy sauce salt + pepper 2 tsp arrowroot powder 1
tbsp cold filtered
water
Juice
of 2 pink grapefruits Juice
of 1 lemon 1/2 litre
cold water, sparkling or still 3 - 4
tbsp honey A small handful
of fresh mint leaves Crushed ice or ice cubes Slices
of lemon and grapefruit
Grain free turkish flatbreads 2 eggs 1/2 cup
cold water 2
tbsp olive oil 2
tbsp almond meal (very finely ground almonds) 2
tbsp defatted sesame flour (you can replace with defatted coconut or defatted almond flour) 1
tbsp ground flaxseeds 1/2 tsp baking powder A pinch
of salt 1
tbsp nigella seeds Butter to fry
Overnight in the slow cooker - meat fell apart and really tender; added a 1 x
TBSP of flour in
cold water to thicken up at the end.
12 oz Sprouts, mung bean, mature, fresh, 1 container 1 medium red bell peppers, seeded and sliced 1 medium yellow bell peppers, seeded and sliced 1
tbsp olive oil 1/4 tsp low sodium soy sauce 1 pinch fresh lemon juice, about 1 squirt
of lemon juice 1
tbsp cold water 2 tsp sweetener (sugar substitute), equal to 2 teaspoons sugar 2 medium garlic cloves, peeled and minced 3
tbsp chili sauce (optional) 1 pinch salt and pepper, to taste 2
tbsp sunflower seeds (optional) 2
tbsp Sprouts, radish, fresh Directions
I would think you would have to add a
tbsp of water to the
cold porridge before reheating.
Ingredients: 2 cups almonds (soaked 8 hours) 4
TBSP cold pressed extra virgin olive oil 2 Roma tomatoes Juice
of 1 lemon 2 cloves
of garlic 2 tsp healthy salt option 2 tsp chili powder 1 1/2 cups
water Instructions: Rinse and drain almonds.
2 lbs 100 % grass fed beef tenderloin, stew meat, chuck roast or chuck eye, cubed 1 onion, sliced 2 cups organic mushrooms, sliced 1 1/2 cups homemade cream
of mushroom soup 1/3 cup arrowroot powder, whisked into 3
Tbsp cold water 3 cups organic sodium - free beef stock 1/2 tsp onion powder 1 tsp garlic powder 1/4 tsp fresh black pepper 1/4 tsp paprika 1/3 cup homemade dry onion soup mix 3
Tbsp Worcestershire sauce
- If you like your sauce even thicker, make a slurry
of 1
TBSP Arrowroot starch and a little
cold water.
8 dried shiitake mushrooms 2
tbsp sesame oil 1 1 inch piece
of fresh ginger, peeled and minced 2 cloves
of garlic, peeled and minced 2 green onions, cut into 1/4 inch pieces, roots and tough tips discarded 1 package firm tofu, cut into 1 inch cubes 2
tbsp cold water 1
tbsp powdered kudzu, arrowroot, cornstarch
of other thickener 1
tbsp soy sauce, or to taste 1 tsp lemon juice, or to taste A pinch
of red pepper flakes
If you have blood stains on clothes, soak in a mixture
of 1 quart
cold water and 2
tbsp salt before washing.