Sentences with phrase «using your food processor add»

Using a food processor add the flour, sugar and salt together and pulse.

Using your food processor add frozen bananas and blend until smooth.

Not exact matches

I used my coffee grinder to grind up the nuts this time, then I added them to the food processor along with the other ingredients.

Hi Susan, yes you add them in the food processor with everything else, its in the method now and you can use honey in place of rice syrup!

Hi Alexandra, I'm so sorry you found this — did you add all use a food processor to bind it all together?

Add the oil and water and if you are using a food processor process for about 60 seconds until a very smooth, soft, and slightly sticky ball forms.

In a food processor, add all the flour, salt, baking soda, baking powders and brown sugar and pulse to combine (or use a regular bowl and mix well with spoon).

Let cool for 10 - 15 minutes then place in your high powered food processor [I use an 11c capacity] and add the salt and sugar.

Puree the beans in a food processor (or use a potato masher) adding the cooking water as needed until you have a smooth paste.

I plan on weighing them, putting them in the food processor, adding some sugar and then freezing the whole lot of it to use another day.

I used frozen bananas and chopped them in my mini food processor and added chocolate chips - highly recommended.

I use the food processor to puree the cottage cheese and goat cheese together and then add the spinach and egg.

Add them to a food processor along with 2 cloves of garlic (minced), 1/4 cup tahini, 2 Tbsp lime juice, 1/2 tsp lime zest, 1.5 Tbsp curry powder (I used mild), and 1/2 tsp salt.

You probably need to make the crumbs (use a food processor and pulse until it resembles coarse sand) so do that then once the butter's melted add the crumbs and sugar and mix until it's combined.

This time I used the food processor after cooking the asparagus and onion, then after adding the milk I ran the immersion blender through the soup for good measure.

Using the heel of your hand, crush lemongrass and add to the bowl of a food processor along with scallions, green chiles, garlic, ginger, cilantro, coriander seeds, and lime leaves.

Add 1 egg and flour (about 1/4 cup, maybe more if you used the food processor).

I added (quite a lot of) whey protein powder, and used oats (blended in a food processor) and rice flour so they just so happen to be gluten - free (which was a happy coincidence, as my wheat - free Aunt was visiting when I made them).

You could also use a food processor: pulse to breadcrumbs, then add the water and pulse until it just comes together.

If not using a food processor, whisk together the dry ingredients before adding the oil, eggs and egg yolks, and mix to combine well.

Drain, let cool slightly and add the cauliflower to a blender, food processor (or use an [url: 2] immersion blender [/ url]-RRB- along with the garlic, 1 cup water, milk and puree until smooth.

Alternatively, using a food processor, add in the roasted and cooled cashews and the vanilla bean to your processor bowl and process for 20 minutes or so until a creamy butter forms, scrapping down the sides of the bowl often.

Using your food processor, add the apricots, raisins and almond extract, and process on high for 1 - 2 minutes, or until the fruit is finely chopped.

While yeast is proofing I add dry ingredients to the food processor and pulse to mix 6 c. Flour 2 teaspoons salt 1/2 c. Sugar (you can use more or less)[sometimes i use about1 / 3 c. Sugar and 1/4 c. Honey.

To a food processor or blender (note: if you use a blender, you'll have to do this in batches), add the cauliflower and pulse a few times until the consistency resembles small bits of «rice.»

Add cold butter and either mix in your food processor until dough starts coming together, or cut butter into flour and sugar using 2 knives and your fingers.

Add the butter and, using a pastry cutter or two knives, work the butter into the dough until mixture is crumbly (you can also do this by pulsing with a food processor).

Pour sesame seeds into your food processor or blender (I use my Ninja) and turn on, pulsing, then add the olive oil.

To the food processor, add the maple syrup, coconut oil, coconut water (from the separated can of coconut milk to be used for the coconut cream) and salt, and pulse until the mixture is well - combined and sticking together.

I used purple diakon and black radishes with a few carrots added along with several cloves of garlic — all put through food processor for shredding and then sprinkled with salt and massaged before pressing into jars to ferment — yum!

Transfer the pumpkin seeds into a food processor, add the moringa / matcha powder, if using, and grind into a fine meal.

I've done a raw tart shell with almonds and dates and I added just 1/2 to 1 tbsp of filtered water and it was a little easier to blend and handle and it didn't harm the consistency at all - but I was using a food processor.

If using the sunflower seed topping, add the raw seeds to a food processor with a pinch of salt, dash of pepper, and (optional) zest of 1 organic lemon.

Ingredients 150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 -LSB-...]

Using a food processor or a blender, add the avocado flesh along with the cooled chocolate mixture and blend on high until smooth.

Add the remaining ingredients and blend until smooth (using a blender, food processor, immersion blender, or whisk).

Using a food processor blend together peanut butter, bell pepper, ginger and seasoning, then add to a bowl.

Add all ingredients into large bowl and mix well (or use a food processor) 3.

Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Grate the vegetables (I use the thinest grating disc on my food processor, though you could do it also by hand) and add to a mixing bowl with the almond meal and psyllium husks.

Instead of just using an all - purpose flour I did a mix of all - purpose, whole wheat, and then just to blow your mind I ground up almonds in my food processor and added that as well.

150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped

Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Add the butter and Nutella to the ganache and use a stick blender to blitz the mixture until it is light and fluffy (you can also do this in a food processor).

Note: if you desire a more pronounced flavor of the sea and a darker color, use Nori powder or dulce flakes and add them to the mixture in the food processor rather than to the soaking water.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot.

Add the butter and pulse or get your hands dirty by rubbing the butter and flour between your fingers (this is my favorite part of baking and one reason I don't use a food processor — I like the tactile - ness of the cold butter and soft flour) until the flour resembles coarse meal.

If using cashew cheese, soak the cashews in 1 1/2 -2 cups of water for 2 hours, drain and put the cashews in a high power blender or food processor, add the vinegar, 1/2 cup of water and salt and blend until creamy

They are very quick to put together especially if you use a food processor to grate the Courgettes and buy the ready grated Parmesan, other cheeses can be added and Gruyere is another favourite here.