Sentences with phrase «balsamic vinegar then»

Add the balsamic vinegar then use a stick blender or the processor to blitz these ingredients to a thick, coarse purée.

When almost done, added a splash of balsamic vinegar then added the 2 Aidele sausages.

Fresh green beans tossed with cooking oil, seasonings and balsamic vinegar then quickly roasted in the oven until tender, slightly caramelized and crispy around the edges.

Not exact matches

Just made this for dinner — I'm eating semi raw at the moment so cooked the sweet potato (and added some parsnip too), then marinated the mushrooms in olive oil and balsamic vinegar, wilted the spinach with salt and a bit of chilli before adding to the cooked veggies.

Then, chopped pistachios, shaved red onion and a balsamic vinegar reduction complete the sweet and savory creation.

I generally add some kind of cheese, some kind of nuts, fruit, and various other veggies, then top them with balsamic vinegar and olive oil.

Season with salt and pepper, then deglaze the pan with the balsamic vinegar, scraping up any browned bits that may have accumulated on the bottom.

Fry for a couple of minutes then add in the balsamic vinegar, tamari, crumble in the tempeh, stir and reduce until the pan is dry.

Add the cooked leeks back into the pan and deglaze the pan with the balsamic vinegar, quickly stirring to scrape up any crispy bits from the bottom of the pan, then take the pan off the heat and serve, topping with basil sprigs.

But I thought I'd add a little summer flair by simply topping those filets with some tomatoes, fresh mozzarella and basil, then finishing it off with a drizzle of olive oil and reduced balsamic vinegar.

Repeat for the entire batch and then drizzle the tops of the meatballs with the balsamic vinegar.

The meatballs are then placed back in the skillet I used to cook the onions, drizzled with a little balsamic vinegar, and then baked for a 35 minutes.

In a small bowl, whisk together then olive oil, water, balsamic vinegar, mustard, salt and pepper.

Sprinkle the mushrooms lightly with olive oil then raspberry balsamic vinegar making sure both side are coated lightly, then set aside.

Meanwhile, peel the onion and chop it in half, thinly slice into rings and fry off in a tsp of oil for a few minutes, then add the sugar, balsamic vinegar, salt and pepper and leave to caramelize, stirring every couple of minutes.

It is great to saute with fresh vegetables like onions, peppers, shredded cabbage, carrots, Etc & in a little olive oil; then toss in a little balsamic or apple cider vinegar and honey and you've got a tasty dish in minutes!

Then I pile on a mixture of tomato, balsamic vinegar, garlic and olive oil.

Then, make a balsamic vinegar reduction, to the consistency of maple syrup, and lightly drizzle over the garnish.

Add some crumbled goat cheese and chiffonade several leaves of basil (just a fancy way of saying roll them up and then cut into thin strips) Dress with a vinaigrette of balsamic vinegar (white balsamic is a nice change) and olive oil.

Pour balsamic vinegar into a small pan and turn heat to medium - high then bring to a boil.

This salad takes very little time to make — all you have to do is chop the veggies and then throw them all together with a dressing based on olive oil, lemon and balsamic vinegar.

Fine, if you really want to save chocolate for dessert, then drizzle this crostini with a balsamic vinegar reduction, and top with freshly cracked black pepper.

Cook for 6 - 8 minutes then add in the wine and balsamic vinegar, stirring the bottom of the pan to release any bits from browning the meat.

In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto.

Bacon — yes, American - style bacon in Rome; not exactly the pork product I associate with the city, but who am I to question these things — was grilled to a perfect, lightly charred crisp then topped with peppery wild arugula and drizzled so - very - lightly with an aged balsamic vinegar, the kind that is thick, dark and almost syrupy, as sweet as it is punchy, the kind that probably costs too much but that I still encourage everyone to buy, just once, because used judiciously (which is to say, not in a steak marinade, please, use the cheap stuff for that) it will last forever.

It's tossed with a bit of olive oil, balsamic vinegar and Parmesan, then roasted and sprinkled lightly with lemon juice.

I fried the onions in the olive oil until they started to soften, and then added the balsamic vinegar, sugar and salt to the pan.

We cooked up our pumpkin tortellini then sauteed it in butter then it got a fab drizzle of 25 year aged balsamic vinegar.

Then a few weeks ago when I dropped into the Santa Fe Olive Oil & Balsamic Company for a purchase and a tasting, I was asked if I would create a recipe and write a post on one of its products — specifically its Cranberry Balsamic vinegar.

Sprinkle the balsamic vinegar on top as well and then top with your 2nd slice of toast.

Then we usually only saute the kale for 1 - 2 minutes at the end, and we add some balsamic vinegar for some tang, too.

4 — 5 beetroot — peeled and halved, then sliced into lengths 1 large red onion — peeled, halved and cut into wedges 2 tablespoons olive oil A good grinding of black pepper Balsamic glaze — if you can't get hold of this then you can substitute with a very good quality balsamic Balsamic glaze — if you can't get hold of this then you can substitute with a very good quality balsamic balsamic vinegar.

Drizzle or shake the balsamic vinegar on top of the root vegetables, then pop in the over.

Combine balsamic vinegar and honey in a small bowl, then brush the mixture over the pork chops.

This Truffle Steak Au Poivre has a crust made with crushed black peppercorns, cooked in butter and 7 Barrels White Truffle Oil, then drizzled with a luscious pan sauce made with 7 Barrels traditional balsamic vinegar, shallots, beef broth and more butter, sprinkled with coarse sea salt and chopped fresh herbs.

Chicken breasts cooked with balsamic and apple cider vinegar, then topped with dried rosemary, onions and chopped dates — wrapped in a foil so the chicken embraces all the flavors.

Next, in go the peppers, then the finishing touches of minced garlic, oregano, balsamic vinegar, salt and pepper.

Sliced thin and baked with butter, garlic, parmesan and cheddar cheese and 7 Barrels Truffle Olive Oil in a muffin pan, then dusted with sea salt and thyme and served with tangy and sweet 7 Barrels White Balsamic Vinegar for dipping — they make a perfect appetizer or side dish to your holiday meal!

Then add in the garbanzos with a generous splash of balsamic vinegar and allow everything to simmer while the pasta is cooking (see step three below).

When the vegetables are done, combine farro, vegetables, cheese and parsley, then stir in 2 tablespoons balsamic vinegar and 2 tablespoons olive oil.

Return the sausages to the pan, followed by the tomatoes, stock, balsamic vinegar, herbs and sugar, bring to the boil then simmer uncovered for 25 mins.

Add the balsamic vinegar, bring to a simmer and then remove the pan from the heat.

Toss the Brussels sprouts together with the olive oil, balsamic vinegar, garlic powder, salt and pepper in a large bowl; then spread them out in an even layer on a rimmed baking sheet.

And so easy, too: just clean the green beans, cut the onion and garlic, toss this in an oven dish with the balsamic vinegar and some olive oil and then into the oven for 25 minutes: done!

Bring the balsamic to boil, then reduce heat and continue to simmer until the vinegar thickens.

I actually did it with mini orange peppers, and then put them both over a green salad with your honey balsamic vinegar.

Add in the balsamic vinegar and deglaze the tasty bits off the bottom of the pan, then add in your sauce ingredients.

Chunks of Black Pepper covered Hot Smoked Trout (or Salmon) Watercress Edamame Quinoa Hardboiled Egg (or a poached egg would be great) Roasted Beetroot (sliced beetroot drizzled with olive oil and seasoned, then roasted for 25 min at 200c) Toasted Pine nuts Caramelized Balsamic Vinegar and a squeeze of lime to dress the salad

Then add pasta sauce, water, coconut milk, balsamic vinegar and let it cook for about ten minutes.

Then, add the balsamic vinegar, smoked paprika, cumin, cayenne, and lentils.