Sift the salt and flour together in a small bowl and slowly
add water to it until you get the consistency of dough, but not sticky.
Mix one - eighth of a teaspoon of baking soda into the palm of your hand, then
add water to it until you can form a paste.
Not exact matches
Do you
add any
water to it while mixing because mine wasn't coming out smooth
until I did but I still don't think it came out right!
While this freezes slice the layer of plain banana, before created the caramel layer — this is also made by simply placing its ingredients into the food processor
until smooth, if you're mixture is too thick you may need
to add a little more
water.
Start by cooking the buckwheat, simply
add it
to a saucepan with 2/3 of a cup of boiling
water and let it simmer
until all the
water has been absorbed.
Blend
until creamy — you may want
to add more
water at this point depending on how you like your soup.
You'll need
to continue stirring the rice and
adding more boiling
water occasionally as it cooks, just make sure the rice never runs out of
water until it is cooked.
Taking care not
to colour the garlic, keep the bashed cloves moving in the pan
until they start
to release their aroma, at this point
add in your whole blanched almonds and stir into oil and then
add the
water.
Add enough water to cover, add the chayote and simmer until cook
Add enough
water to cover,
add the chayote and simmer until cook
add the chayote and simmer
until cooked.
I did need
to keep
adding little bits of
water when blending and it took a while but it worked okay
until I get a food processor.
Simply
add the oats,
water, coconut milk and slices of banana
to a saucepan and allow it
to heat for about ten minutes,
until the liquid has all been absorbed.
If the sauce is too thin, place it back on the stove and simmer
until it's reduced
to the desired consistency, if too thick,
add additional broth or
water.
Whilst reducing that mixture
add a pinch of salt
to boiling
water and cook the bok choy, baby spinach and kale
until tender, for about five minutes.
Bring
to a boil before reducing
to simmer over a low temperature, then leave uncovered for 2 - 3 hours
until thick — making sure
to stir and
add more
water if it starts
to stick
to the bottom of the pan.
This hasn't happened when i've made it before, but you could try and
adding a little more
water to hold the dough together and keep
adding little by little
until the dough is slightly sticky and holds together x
If the sauce is too thin, place it back on the stove and simmer
until it is reduced
to the desired consistency, or if too thick,
add more
water or broth.
To create a thinner consistency
add a little more
water until you reach your desired texture.
Add 2 tbsp
water to the bottom of the baking tray and bake for 25 - 30 minutes or
until the apples are soft.
Once most of the
water has been removed,
add the cauliflower
to a mixing bowl with the chia seeds (which should have now formed a gel) and apple puree and stir
until evenly blended.
Add broccoli and cover with
water, bring
to a boil, then lower the heat and let simmer for 20 minutes or
until the broccoli is tender.
While the vegetables cook make the pesto; simply
add all of the required ingredients
to a food processor and blend
until smooth,
adding as much
water as
to your taste.
Place the chia seeds in a bowl and
add 8 tablespoons of
water, allowing
to sit for around ten minutes,
until all the
water is absorbed and the chia has formed a gel.
Add the dry ingredients
to the wet ingredient bowl along with 1/2 cup hot
water and beat
until smooth.
1) Sift the flour into a mixing bowl 2)
Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add the salt
to the flour, mixing together 3)
Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add the olive oil, mixing as you
add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
add to ensure the flour envelopes the oil 4)
Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add warm
water bit by bit
until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or
until the sticks are ready (test by breaking off a small piece
to check that the inside is well cooked) 10) Allow
to cool for 5 minutes before serving
Salt boiling
water generously;
add pasta and cook
until al dente, according
to package instructions.
Add spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed, add the reserved cooking water with wine to keep pasta w
Add spaghetti
to the skillet, tossing in the wine with tongs
until wine is absorbed,
add the reserved cooking water with wine to keep pasta w
add the reserved cooking
water with wine
to keep pasta wet.
When the pasta is a tiny bit undercooked from how you like it,
add to the sauce with the two tablespoons of pasta
water and cook
until pasta is al dente.
Add ice
water, 1 tablespoon at a time, pulsing
until only the mixture begins
to clump together.
In a deep saucepan over medium heat, stir dry grains with 1 tsp oil (optional) for five minutes,
until quinoa starts
to pop and brown, Carefully
add water or broth.
Add one tablespoon of
water at a time and continue mixing
until the mixture starts
to stick.
Add enough boiling
water to cover; steep
until soft, about 15 minutes.
Add the
water, cover, and cook
until the rice is tender and all of the liquid is absorbed, 10
to 12 minutes.
just before serving, combine sauce ingredients,
adding water slowly
until desired consistency is reached (I like it
to be liquid enough
to drizzle over my stir fry)
Add canned tomatoes and honey if using and bring
to the boil then lower heat and simmer, partly covered, for about 15 - 20 minutes,
until sauce is thickened and all
water has evaporated.
Add ginger syrup and
water to taste and let sit at room temperature
until it's fizzy and tastes good
to you.
Whisk together 4 egg yolks and 2/3 C sugar
until pale yellow and thick / Slowly
add 1 C milk, stirring gently
to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with
water boiling lightly, stir continuously with a wooden spoon or rubber spatula
until the cream thickens enough
to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs
to have a chance
to scramble / The result is a thickened, creamy custard / Place the pan in ice
water in order
to stop cooking immediately / Stir and allow
to cool for a few minutes, then transfer
to a bowl and refrigerate it all, including the lemon peel, for several hours.
of
water to achieve a thick paste -LCB- I recommend using a glass and
adding the
water tablespoon by tablespoon
until you have a paste - like consistency -RCB-.
Add the tea bags and allow the tea
to steep
until the
water has completely cooled
to room temperature.
Bring
to a boil then reduce
to medium - high heat for approx. 45 minutes or
until water starts
to evaporates and
add the remaining 5 cups of
water as needed then cook for another 45 minutes or longer, continuing
to check on
water levels.
If the soup seems too thick when blended, simply
add a little more
water or broth
to the mixture
until desired consistency is achieved.
Directions: Heavily salt a large pot of
water and bring
to a boil
Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly
Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
Add sour cream
to cheese mix with a wisk and keep warm — be careful
to not let it burn
to the pan Drain macaroni and return
to pot
Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
Add cheese sauce
to macaroni and mix well Gradually
add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is mel
add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350
until cheese on top is melted
Use plain whipped cream or
add a little rhubarb sauce
to whipped cream instead of cherries / But, if you want
to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C
water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar
to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring
to a simmer and cook for about 8 minutes,
until cherries are slightly softened / Remove from heat.
Add cold
water and blitz just
until the dough starts
to come together.
I'll
add 2 cups of
water or broth, maybe more,
to a quart of sauce
until it becomes a thinnish liquid of 6 or 7 cups.
Add lentils, broth,
water, bay leaves and lemon zest, bring
to boil, cover, reduce heat
to simmer and cook 45 minutes
to 1 hour or
until lentils easily mash between your fingers.
Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and
water /
Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat
until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it
to the pot with the broth, discarding bones and skin.
Add half of the
water and cover
to cook on medium heat for 10 minutes
until the meat is cooked through.
In a large pot, heat the olive oil, then
add the onion, the garlic and the
water and cook over low
to medium heat
until the onion and garlic are soft and golden.
Add the onions, 1 tablespoon
water and a pinch of salt
to the saucepan and cook
until just starting
to soften, 3
to 4 minutes, scraping up any browned bits with the wooden spoon.
After prep proceed
to cook Aroborio rice in the usual way
until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds /
Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
Add 2 C of rice and cook together for 1 minute /
Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
Add wine and cook
until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished /
Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time
until it just covers the rice / Allow rice
to simmer, uncovered, with occasional stirring
until broth has «disappeared» into the rice, then
add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
add more liquid
until rice is barely covered again and stir / Proceed in this manner
until rice is tender and creamy, about half an hour / Heat up additional broth or
water if a little more is needed / When rice is tender or nearly so, adjust seasoning,
add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
add seafood, if any, and the rest of the lemon / Cook just a few more minutes
until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.