Sentences with phrase «using back of spoon»

Using the back of a spoon, press walnut mixture into bottom and halfway up sides of a 4 - inch x 10 - inch (10 - cm x 25 - cm] tart pan.

Using the back of a spoon, push the lemon icing over the edge and let it drip down the sides.

Mash the cashew butter and miso into the lemon juice using the back of a spoon or small spatula.

Now, using the back of a spoon (and your fingers - I find it's easiest to use your fingertips, slightly wet), press and smooth the mixture out so it is no more than 5 mm thick, like a giant thin pancake.

Spread it out into a 6 ~ 7» circle using the back of a spoon.

Fill the potato skins with the mashed potato mixture and using the back of a spoon, form a divot in the center.

Spoon the mixture into the lined baking dish and smooth it out evenly using the back of the spoon.

Using the back of a spoon or a potato masher, mash some of the white beans (leave some whole) to thicken the stock.

Flatten slightly using the back of a spoon.

Spoon the mixture into a 8 x 8 - inch square pan, pressing down gently and spreading it out evenly using the back of a spoon.

Using the back of a spoon, spread 6 Tbsp melted butter evenly over the top of the dough.

If your crust does puff up slightly, gently press it down, using the back of a spoon, as soon as you remove the pan from the oven.

Spread half of the batch of hummus over the top of the dough using the back of a spoon.

Quickly spread 2 to 3 tablespoons of batter in preheated skillet, using the back of a spoon to spread batter as thin as possible (like a crepe).

Using the back of a spoon, spread the olive oil evenly.

Using the back of a spoon, spread it evenly over the top of the fudge.

Using the back of a spoon, create deep divots all across top of batter.

Using the back of a spoon, make decorative swirls; sprinkle za'atar spice on top, garnish with chopped parsley and drizzled olive oil.

I frosted the cake with bittersweet chocolate buttercream and whipped out my favorite easy decorating trick, using the back of a spoon to create a pattern of random but artistic waves.

Using the back of a spoon or your fingers, gently press down on the scoops of cookie dough so they form discs.

Add all ingredients into a small mixing bowl and then mix together thoroughly using the back of a spoon and a downward pressing motion.

Using the back of a spoon, gently press down on them to flatten them just a little.

Using the back of a spoon, gently press down on each cookie.

Heat a non-stick saucepan on medium heat (or coat your pan with oil) and drop 1/4 cup amounts of batter onto the pan, using the back of spoon to spread the batter out into a thin, even layer.

Scrape the mixture into a parchment lined baking dish and using the back of a spoon spread the mixture evenly to the edges of the pan.

Using the back of a spoon or the palm of your hand, slightly squish each potato to about 1/2 of their height.

Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon.

using the back of a spoon, gently flatten each mound of cheese into a circle about 1/4 - inch thick.

Pour about a quarter of the batter (a heaping 1/2 cup) into the pan and spread it out to a 6 - inch pancake using the back of a spoon.

Using the back of the spoon, make a small well in the center of each meringue.

Divide evenly between the torte tins and smooth using the back of a spoon.

Using the back of a spoon, smash the beans against the side of the pan until your desired consistency is reached.

Transfer to a large bowl and using the back of a spoon, smash adobo paste against the bottom of the bowl to smooth it out.

Dip one side of the biscotti into the melted chocolate, using the back of a spoon to make sure the biscotti is evenly covered.

Remove from heat and press through a fine - mesh sieve using the back of a spoon.

Blend everything in a small bowl using the back of a spoon.

Spray 2 1/2 quart baking dish with cooking spray and pour mixture into dish, using the back of a spoon or a silicone spatula to spread evenly throughout.

Once the ingredients have been well mixed, divide it into half and press half of it down into a greased baking pan, using the back of a spoon to make life easier.

Using the back of a spoon or spatula, (patiently) smooth each mound out into a circle about 1/2 an inch thick.

Scoop the dip out into your serving bowl, using the back of a spoon to smooth it out.

Season and crush the tomatoes using the back of a spoon before simmering for 20 minutes.

Using the back of the spoon or the bottom of a glass, lightly press the balls down into discs.

Working quickly and using back of spoon, spread each pancake to about 4 - inch round.

When the meringue is completely cool, add the layer of blood orange curd on it and spread evenly using a back of the spoon.

Using the back of a spoon, press down on the za'atar gently.

Using the back of your spoon or spatula, spread a generous layer of pastry cream (crème patissière) on top of the cake.

Using the back of a spoon, gently press out all of the excess liquid.

Drop the batter on the skillet, and using the back of the spoon gently spread the batter into a circle about the thickness of 3 coins.

Carefully press down slightly using the back of a spoon or your hand and top with coconut shreds.

Press mixture into the base of the tin and smooth using the back of a spoon.