Sentences with phrase «tbsp water until»

Mix all the dressing ingredients with a little salt and pepper and 2 tbsp water until well blended.

Sifted 100g icing sugar with 25g cocoa powder and added about 2 tbsp water until I had a spreadable consistency (Dan's recipe used twice the amount of icing sugar and cocoa, but I thought this would be enough).

Dissolve kuzu in 1 Tbsp water until smooth, cream in miso and slowly add 1/2 cup filtered water, stirring until well mixed.

Not exact matches

Add 2 tbsp water to the bottom of the baking tray and bake for 25 - 30 minutes or until the apples are soft.

Add vanilla and 1 Tbsp milk or water at a time until desired icing consistency is reached.

Stir in 1 Tbsp ice water until mixture forms a dough.

Add the yogurt and 1 - 2 tbsp of water and stir with the knife until the pastry starts coming together.

Add chopped zucchini and asparagus with 1 tbsp water and continue to heat until both zucchini and asparagus are tender (approx. 10 - 15 min).

I added 1 extra tbsp of water at a time until it formed into dough.

used instead Swiss Sports Muesli, organic almonds from M&S (ground roughly), dried apples and mangoes from Muji (ground roughly), some cinnamon, ground cloves and nutmeg, blend it all together and into that mixture i poured 2 egg whites and 4 tbsp water whisked together until frothy and then formed the balls.

Add dates, walnuts, 6 TBSP cacao, vanilla, water, coconut flour and salt to a food processor and blitz until you get a sticky dough.

Ingredients 5 cups of Bluebird Einka ® Flour 1 3/4 cups warm water 1/4 tsp dry active yeast 1 tsp salt 2 tbsp honey (optional) Method In small bowl add honey to warm water, stir until honey liquidates.

Add 2 tbsp boiling water, and whisk vigorously, until completely dissolved and frothy.

About 10 strawberries blended with 1/2 cup of water, stir in 1 tbsp chia seeds, microwave for 2 - 3 minutes and let cool / gel in the freezer until it reaches a thicker, jam - like consistency, about 30 minutes.

Then add in 2 tbsp of ice cold water and process again until the dough forms a ball.

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 voTbsp 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 voTBSP 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.

Put your water and Quinoa into a pot and bring to a boil, reduce heat, add a pinch of herbs and 1 tbsp apple cider vinegar and cover and let simmer for 15 - 20 minutes until it's nice and fluffy.

Combine 1 cup of sugar, 1 tbsp of lemon juice, 1 tbsp of orange juice, and 3/4 cup of water in a skillet over medium heat until the sugar dissolves.

Meanwhile, cook fettuccine in a large pot of boiling salted water until barely al dente, about 2 minutes if using fresh pasta, reserving 2 Tbsp.

Add 1 tbsp juice / water at a time until you have a creamy texture.

If not, add 1 Tbsp cold water at a time until the desired consistency is achieved.

1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2 cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter

Add water 1 Tbsp at a time, until you can form a ball with the mixture with your hands.

Return the pork to the skillet along with any juices and along with the stir - fry sauce, lemon zest and juice and 2 Tbsp water and toss until heated through.

Mix 1 tbsp chia seeds with 3 tbsp water and let stand 5 - 10 minutes until thick and gloppy.

2 tbsp cashew cream (1/2 cup soaked cashews, drained with 1 cup water, blended in a high speed blender until smooth)

If you feel you want the hummus thinner and creamier, add a tbsp of water at a time until desired consistency.

Then slowly add water while mixing until you reach an icing type consistency that you like (approx. 1 - 2 TBSP).

Pour the mixture over the dry ingredients in the processor and blend until it comes together in what looks like a sticky dough (if it's too dry, add up to 1 Tbsp / 15 ml water).

Heat the oil in non-stick pan and add in onion and 3 tbsp of water, stir and fry for about 7 mins until softened.

Add more water (one Tbsp at a time) until a ball forms - not sticky.

Add your protein powder to a bowl and slowly add 1 tbsp of cold water and mix until desired consistency

If the icing seems too thick, add about 3 tbsp of hot water to thin it out — continue whisking until icing is smooth.

Step # 3: Add in the water, 2 tbsps at a time (if you make larger batches), until the seeds all clump together in a ball.

If the icing seems too thick, add about 3 tbsp of hot water to thin it out - continue whisking until icing is smooth.

Combine 2 tsp of matcha powder with 1 tbsp water, mix until paste formed.

Once crumbly, pulse in lard one tbsp at a time, then the cold water, until a ball of dough has just begun to form.

Or add to a saucepan over medium - low heat with 1 — 2 Tbsp (15 — 30 ml) water, cover, and cook until warmed through, about 2 minutes.

In a casserole at medium heat pour 3 tbsp of agar agar, 1/3 cup of coconut cream and 1/3 cup of water, whisk until the agar agar is completely disolved.

You may need to adjust your water content down as teff is more absorptive than other flours; start with 4 tbsp water and keep adding until the crackers come together.

Once this first layer is firm, we'll prepare the second one, in a casserole at medium heat pour 3 tbsp of agar agar, 1/3 cup of coconut cream and 1/3 cup of water, whisk until the agar agar is completely disolved.

1 cup grated beetroot (approx 180 - 200g) 2 cups grated zucchini (approx 200 - 250g) 2 spring onion 1 handful Italian parsley pinch cayenne pepper (optional) 4 Tbsp ground almonds Himalayan pink salt and pepper to taste 3 - 4 eggs (or 4 flax eggs i.e. 4 Tbsp ground flax seed mixed with 8 Tbsp water, stand 5 minutes until thick)

In a small bowl mix the chia seeds and 12 tbsp water and leave to set for 10/15 minutes until a gel forms.

Once the second layer is firm, we'll prepare the third and last one in a casserole at medium heat pour 3 tbsp of agar agar, 1/3 cup of coconut cream and 1/3 cup of water, whisk until the agar agar is completely disolved.

Add the sliced vegetables and 2 tbsp water, and cook until the shallots are translucent and broccoli is tender, about 4 to 5 minutes.

Add 1 - 2 tbsp warm water and whisk until the sauce is the consistency you want.

If dip is too thick, add more liquid (citrus juice, oil, pickling liquid or water) 1 tbsp at a time until you get the desired consistency

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).

Heat 1 tbsp oil in a frying pan over medium heat add the remaining onion, 1 tbsp of the water and bay leaves and fry for 7 mins until soft.

In a small bowl, mix the Cornstarch and 3 tbsp of Water or Vegetable Broth together until no clumps remain.