Sentences with phrase «baking tray until»

Sterilise the jam jar by putting it in boiling water for 5 minutes or washing well and then putting in an oven at 140 degrees centigrade on a baking tray until fully dry.

Freeze the oats - coated patties in the baking tray until solid.

Heat the oven to 160 ° C / 320 ° F and bake the muffins in your favorite baking tray until fully cooked and golden.

Pour boiling water into baking tray until halfway up sides of ramekins.

Not exact matches

Spread the mixture evenly on a lined baking tray and bake, stirring every 5 minutes until golden brown (this should take about 45 minutes).

Place the tray into the oven and bake for about 20 minutes until the almond have darkened and the coconut chips turn golden brown.

Place the squash cut side down on a parchment paper - covered baking tray and bake for 30 - 40 minutes or until tender.

Start by rinsing and draining your chickpeas, then place them on a baking tray in a 200C oven and bake for 15 - 20 minutes, until they start to firm up but aren't crunchy.

Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and pepper, then cook in the oven for 40 - 45 minutes until soft.

Place the mixture into a baking tray and bake for about 30 - 40 minutes at 180C, until crunchy.

Then mould the patties, place on a baking tray and bake for 20 minutes at 180C, until the patties are perfectly firm.

Add 2 tbsp water to the bottom of the baking tray and bake for 25 - 30 minutes or until the apples are soft.

Place the sprouts on a baking tray with olive oil, salt, pepper and chilli flakes and bake for 30 minutes — until they being to crisp and the very edges turn ever so slightly brown.

Just before the aubergines are ready add the pine nuts to their baking tray and bake for a couple of minutes, until they begin to slightly brown.

Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!

Spread onto the baking tray and roast for 20 - 30 minutes or until golden, flipping halfway through.

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 serving

Pour in the oats and quinoa and stir until everything is well covered, then sprinkle on a baking tray and pop in the oven for 10 minutes.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Bake until the cookies are set and golden on the bottom, about 14 to 16 minutes, rotating the trays once halfway through.

Set onto a plate or baking tray lined with baking paper, sprinkle with decorations and freeze again until the chocolate has set.

Pour into your baking tray and bake in the oven for 30 - 35 mins, or until a wooden skewer comes out with a few crumbs still attached.

Transfer the chicken and marinade to the baking tray and cook under the grill for 15 minutes, turning often and watching closely, or until the chicken is cooked through and the marinade glazes the chicken.

Arrange the sweet potato in an oven safe baking tray and roast for 40 minutes at 180 degrees Celsius until soft.

Place fish on a foil lined toaster oven baking tray and bake for 12 - 15 minutes or until fish flakes easily with a fork.

Bake one tray at a time for 5 - 7 minutes, until the edges are barely starting to turn color.

Remove croissants from packaging, place on a baking tray on the middle shelf of the oven and bake until crisp and golden brown, approximately 16 - 18 mins.

Place the tray into the centre of the oven and bake for 15 - 18 minutes or until golden brown.

Place the tray in the oven and bake them for 30 minutes until the chickpeas turn really crispy and crunchy.

Remove the tray, toss the croutons and bake for an additional 5 — 8 minutes or until they are a golden brown and crisp as you desire them.

Flash - freeze the quiche on a baking tray, uncovered, (making sure none of the quiche cups are touching one another) for about 1 - 2 hours, or until firm.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

Bake for 10 minutes, remove from the oven and stir on the tray then bake for another 5 minutes or until aromaBake for 10 minutes, remove from the oven and stir on the tray then bake for another 5 minutes or until aromabake for another 5 minutes or until aromatic.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes.

You'll want to roll the pastry out, cut into circles, line a 12 - hole tray, add the mincemeat, top, then bake at 200 degrees, 180 degree fan for approx. 15 - 20 minutes until golden.

We cut out round circles with a cookie cutter or the top of a champagne glass, and then placed the dough circles on a greased baking tray, before baking them for about 20 minutes until the tops turned golden.

Blend ingredients together and bake inside this beast of a tray at 160 C (320 F) for about 40 minutes or until, upon stabbing, your stabbing utensil comes out clean.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

Working quickly, place the balls on a lined baking tray and cover with plastic wrap for 45 minutes until puffy.

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)

Place on a parchment lined baking tray, cover with sprinkles (optional) and repeat until each donut is covered.

Either serve immediately or place onto a baking tray and refrigerate for 2 - 3 hours until set.

Place the baking tray in the oven and bake for 20 - 25 minutes or until a meat thermometer reaches 145 degrees.

Place the walnuts on a small baking tray and roast in the oven for about eight minutes or until golden brown.

Slide the trays into the preheated oven and bake for ~ 20 minutes, or until golden all around.

Spread on a tray and bake at 350F for about 15 minutes until golden brown, stirring once or twice while baking.

Pour the batter into the lined baking tray and bake in the preheated oven for 12 - 15 minutes, until the edges and the tops of the brownie are just set.

Place the tray on the lowest rack of the oven and bake for 10 - 12 minutes until the cheese is melt and the base is cooked.