Sentences with phrase «adding soft boiled»

We are adding soft boiled eggs and avocado.

You could of course serve this with a number of different options but here we have simply wilted spinach with chili flakes for a bit of a punch, added a soft boiled egg and topped it with a dollop of yogurt, sprouts, radishes and lemon zest.

Not exact matches

Add the squash, cover, and boil for about 10 minutes or until soft.

I've been thinking about replacing the avocados and my best recommendation would be to add 1 cup of soft boiled peas and 1/3 a cup of soaked cashews into the sauce instead.

Add enough boiling water to cover; steep until soft, about 15 minutes.

I play up the nuttiness by adding toasted walnuts and a soft - boiled egg, because that's just delicious.

I also added some homemade shoyu marinated soft - boiled eggs which were a great touch.

Using tongs, transfer chiles to a large pot and add 2 cups of chicken or beef broth, bring to boil, then reduce heat and simmer uncovered for 25 minutes until chiles are very soft, stirring occasionally to ensure even soaking.

Meanwhile, add the potatoes to the pot of boiling water and cook until soft.

Cover with plenty of water again, add 1 teaspoon bicarbonate of soda, bring to a boil and cook, covered, until the chickpeas are really really soft, it will take more than one hour, depending on size and age of the chickpeas.

Add cut hard / soft boiled eggs, sliced chicken thighs, cilantro, sesame seeds, chopped green onion, desired veggies, and extra chili sauce if desired.

Add potatoes, bring to a boil then simmer until potatoes are very soft (15 - 30 minutes, depending on size of potatoes).

Similar to making the Tomato Base, spray the bottom of a saucepan with 5 sprays of low fat cooking spray, add the onion and soften it, stirring often, using boiled water from a kettle if the onions begin to stick, then once soft add the butter beans and the vegetable stock.

Infusing a chocolate cake with a hint of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra for greasing 3 large free - range eggs 150g soft dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g plain chocolate (70 % cocoa solids), melted and cooled 1 tsp bicarbonate of soda 1 tsp baking powder 3 tbsp Greek yoghurt.

Add eggs and simmer for 5 minutes (for soft boiled).

Once soft boil is reached, reduce heat to low and add butter, coconut cream and salt, whisk slowly to incorporate until fully combined.

First, one part of the zucchini is boiled in a large amount of water until soft and tender, then cooked the same way as I would baigan bharta (Indian - style eggplant spread) but instead of only adding liquid smoke and plain yogurt, I also mixed in a little cream cheese.

Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serAdd to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and seradd diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and seradd onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and seradd the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.

Bring to a boil and simmer gently until soft, about 10 minutes until rhubarb is cooked but still holds it shape add more water if required.

Add coconut milk and 2 cups of water or stock and bring to a boil, then reduce to a simmer until the sweet potatoes are soft and the lentils are cooked through.

Add tamarind paste, turmeric powder, salt in the pan and keep boiling till the vegetables become soft to touch.

We'll toast some garlic then add broth and lentils, boiling until they're soft and delicious.

In this cooking method, the onion and garlic are fried in a little oil until onion is soft, then the rest of the ingredients are added, brought to boil, and simmered for a minute or two.

I would add a little more water (maybe 1/4 cup) and bring it to a boil, then add the dates and boil until they are soft.

Place in a pot, cover completely with water, add salt and place on the boil until nearly cooked (soft but still firm and whole).

Add potatoes and bay leave, bring to boil again, reduce the heat and simmer on a medium heat for 15 - 20 minutes or until potatoes are soft and ready.

Add the chicken stock or vegetable broth, bring to a boil, turn the heat down and simmer for about 15 minutes or until the buckwheat is soft and the stock has been absorbed.

To make the blue noodle I took some purple cabbage and boiled it in some water for about 10 minutes, turned off the heat and added the rice noodles to get soft and absorb the colour from the water.

Boil the chicken until soft, add some more fresh veggies to the broth and you are pretty much done.

To make the pink and green noodles I brought a pot of water (with the corn) to a boiled the corn for about 5 minutes, now I turned the heat off and added the broccoli and noodles until the noodles get soft.

Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.

Bring the liquid to a boil, turn it down to a simmer, cover and cook for 40 - 50 minutes until the grains are plump and soft, adding water to the pot if it gets dry before the grains are cooked.

When the water's boiling, add salt to taste, and then the sweet potato pieces, and cook them for about 10 minutes or until they are soft.

Add potatoes to boiling water and boil for 20 or until soft.

Add half of corn kernels, potato and stock, bring to a boil then simmer until potatoes are soft (about 15 minutes).

But my friend Heather Pierce (who shows me how to make things that are super easy) has taught me about the «superhuman breakfast» that consists of kale, sweet potatoes and soft boiled egg, and then you can add a little sauerkraut to it, some salt and pepper.

And to keep with the healthy theme, I added soft - boiled eggs for protein, and garlicky bread crumbs, which provide the same texture and flavor as croutons, but keep the calories in check.

Add turmeric powder, tamarind paste and a cup of water and let it boil until the onions are soft (approximately 10 minutes).

Add 1 tsp of salt and cauliflower florets, and boil until the cauliflower becomes very soft.

For the soup base: Melt the butter in saucepan, add the chopped onion and sauté, stirring often until softened, six or eight minutes / Add the stock, the chopped mushrooms, rice and salt and bring to a boil / Reduce, cover and simmer until rice is soft, about 30 minutadd the chopped onion and sauté, stirring often until softened, six or eight minutes / Add the stock, the chopped mushrooms, rice and salt and bring to a boil / Reduce, cover and simmer until rice is soft, about 30 minutAdd the stock, the chopped mushrooms, rice and salt and bring to a boil / Reduce, cover and simmer until rice is soft, about 30 minutes.

Add tomatoes and bring to a boil; reduce heat to low and simmer for 30 - 40 minutes, until vegetables are soft.

Cook some frozen peas in boiling water for around 3 minutes, take off the boil and add the spiralised Courgette, leave to stand for 2 - 3 minutes to soften, more if you like it softer.

Then add the soft greens like spinach, kale and fresh herbs into the soup and they will blanch in the boiling water.

Grains of corn lactic ripeness boiled in milk until soft, then add to them fresh green boiled or canned warmed with butter peas.

Add to the boiling water and cook for around 10 - 15 minutes, until soft.

Meanwhile, cook barley according to package directions or add 1/4 cup barley to 3/4 cup water, bring to a boil, then simmer for 20 - 25 minutes or until soft and chewy.

Add the vegetable stock, bring to a rolling boil, then turn down the heat and simmer for around 25 minutes or until the carrots are soft.

On a small pot, place 2 cups water bring to a boil, add the chiles, simmer for 10 minutes until well hydrated, soft and plumpy.

Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5 — 10 minutes (depending on brand).

Some of the other add - ins for Humm's bowls include the Salmon Rösti with frisée salad, smoked salmon, soft - boiled egg, dill - caper relish, potato crouton, cucumber, radish, pickled onion and buttermilk vinaigrette and a bowl with plancha - cooked hangar steak combined with roasted broccoli, crispy rice, parmesan, lemon, chile and crispy shallot.