Sentences with phrase «then for the texture»

Then for the texture??? Old - fashioned rolled oats.

And then for some texture I toss it all with chopped walnuts and pomegranate seeds.

Not exact matches

I find that textured wooden or off white surfaces photograph the best and then white or cream bowls for food.

Make these big, for the best texture (and then share).

If you are one of those people who isn't a fan of the «frog spawn» like nature of the chia pudding then simply place in your food processor for a good 5 minutes until it resembles something much more like that familiar pudding like texture we all used to love as kids.

I roasted chopped mixed nuts with a little maple syrup and flaky sea salt, folded some into the brownie batter for added texture and flavour and then blended the rest into a sweet, salty nut butter to spread on top.

I'll have to try the ACV trick... did I miss what the purpose was for that??? If you soak your quinoa and let it «minimally sprout», you can then low heat cook it and turns out a great texture I think.

You could try adding coconut sugar or maple syrup for the sweetness and then more sweet potato for the thickness but I can not guarantee the texture will set correctly.

In its most basic form, we have sharp cheddar as the backbone, chosen for its cheesy bite and texture, then we add in onion and garlic for a savory punch, salt and pepper for seasoning, mayo for creaminess and spreadability, and of course, pimento peppers for their mild sweetness and a hint of ruby color.

After blending the texture will be very similar to nice cream, so eat it as is or refreeze for about 30 minutes then scoop.

then because i like the greek yogurt texture, i strain it for a few hours more in the fridge.

Mix only the dry ingredients together, then add the wet ingredients, saving the water for last, into this powder and mix thoroughly until it transforms into a silky pudding - like texture.

These rich little treats look picturesque when wrapped up together (see some of our tips for eco-friendly packing) but the real joy comes in devouring the full - bodied fruity flavors: each truffle is made with ripe Medjool dates, juicy strawberries, and unsweetened coconut flakes and then covered in crushed walnuts, cacao powder, and ground cinnamon, which helps to hold them together and provide a slightly firm texture.

About half of the chickpeas are dumped in, sautéed for a bit and then transferred to the blender along with a little bit of chicken stock to create a thicker, slightly smooth texture.

You get the salt from the bacon, the crunchy texture of the cornmeal, the sweetness from the syrup and then the bite from the jalapeno — so delicious — thanks for making breakfast Tony!

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 brown)

If you can't get your hands on tofu puffs then firm tofu works just as well, but I do love the texture of tofu puffs for something different!

I forged ahead with my Ninja Blender, and created a very tasty base mayonnaise (perfect texture with very little work), which I then used to create a delicious lemon - parsley aioli for my Sole Meuniere tonight!

TigerNuts can be eaten whole, raw (their texture is like as if a nut and a gummy bear had a baby, not hard but not soft, pleasantly chewy) or soaked for 12 + hours in water then drained and eaten rehydrated.

Then your solids have also dropped so that changes the texture and the mouthfeel and you're going to have to compensate for that too.

Lesson 3 — Cassava flour chocolate chip cookies seem to have superior texture after cooling completely and THEN chilling in the fridge for awhile.

Bring to a boil and then reduce to a low boil and cook for 90 minutes to two hours, until you get the desired texture.

I like to keep my blueberries whole for texture and presentation, but if you would like, you can puree sauce and then put through a strainer.

To better ensure uniform texture upon thawing, spread the berries out on a cookie sheet or baking pan, place in the freezer until frozen, then put the berries in a sealed plastic bag or sealed container for storage in the freezer.

one day i woke up and had a huge hankering for frosting... but i don't eat dairy so i was sad: (then i found your recipe... loved it... so i decided i should make it... turned out interesting but... its like some sort of crack - sauce... amazing... i had my doubts when the coconut oil was separating in the freezer but i just mixed it up and blended it when it came out... it has little chunks of coconut oil in it... again amazing... and it has little gummy things... again amazing... and great overall texture... it works and is super tasty!!!

For this recipe, we tried it several ways, and felt the most mac - and - cheese - like texture came about after we sliced the head of cauliflower into 1 / 2 - inch slices, then cut those slices into thin strips.

Set All in One to «pressure cook», and cook for 20 minutes, then release pressure, remove lid and stir in cooked and drained The result should be a thick soupy / stewy texture.

I like to marinate my tofu in a tamari / mirin mixture after freezing and thawing the whole block (for great firm texture), then I bake it to concentrate the flavors.

For hummus, it helps a lot to have freshly cooked, still - hot chickpeas as well — it makes all the difference to the texture and flavour if you pulse them when they're warm, and then thin it at the end with warm cooking water.

You do that by mixing the nuts together in a high speed blender for about one minute, then you get a flour texture.

First, it's all about a melted - chocolate coating, then Trisha adds a combo of powdered sugar and cocoa before mixing in chewy dried cherries and crunchy pistachios for welcome texture.

Cut off a couple of slices for Christmas and then wrap the stollen again and see if flavour and texture improve over time.

then, the perfect chicken is made even better when it is paired with earthy mushrooms and crunchy - yet - buttery cashews to create a balance of textures that is everything you could ever ask for.

I like to top it with a sprinkle of goji berries and cacao nibs for a little texture and then eat it with a spoon!

Blend all ingredients together (I recommend loading your blender in this sequence for optimal texture: liquids, non-frozen solids and powders, then frozen ingredients).

Make it for the first time in the oven so you can get a sense of the texture, then experiment with all or a portion of the next batch you make!

I feel all of the ingredients are key for the best taste and texture but if, for instance, you are a gfluten - free kind of cook, then try replacing the vital wheat gluten with more oats.

Then each morning I would reheat the pancakes (toaster oven is my favorite for reheating because it brings back the texture perfectly), assemble on a plate, sprinkle on some «snow» (I used unsweetened coconut flakes, but powdered sugar would work also), and serve with a tall glass of cold milk!

Add a pinch of salt then cook with the lid on for 25 minutes, or until cooked through but with a chewy texture.

It's then topped with cool tzatziki and tomatoes for a great combination of texture and flavor.

After that, in a sauce pan add coconut milk (I like to use cashew milk for it's creamy texture), cacoa powder and mix until well blendend then cool.

Then cover and set in the refrigerator for 30 minutes — 1 hour to allow the flavors to meld and the texture to become more firm.

(If your quince paste is very firm, warm it gently over low heat to soften [or heat for 10 seconds in a microwave], until the texture is thick like jam but spreadable, then set aside to cool before using).

To store, let the brownies cool completely, then cover with foil or plastic wrap and keep at room temperature for the best texture.

(If the cookie dough is very wet, similar to the texture of very thick muffin batter, then chill for 30 minutes.)

If you're in the same boat as I was, then play around with flavours, textures and ingredients until you find the right recipe for you and I promise you won't miss the sugar - loaded granola you used to eat!

Finally, using dates for a little bit of added sweetness, the shredded coconut for texture, and then the punch of lemon zest to brighten everything up.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

I cooked mine for about 45 minutes as most of the water was absorbed and I liked the chewy texture from cooking it less then recommended.

It is strained in small batches, as tradition requires, and then blended with juicy sun - ripened organic fruit for a thick creamy texture and rich taste.