Sentences with phrase «bit of salt if»

Maybe add a tiny bit of salt if you like to live on the edge.

Just before serving, toss the pasta with a big spoonful of the pistachio sauce and 1/2 of the pomegranate seeds, taste and add a bit of salt if needed.

Stir both the rice and blended soup back into the slow cooker then season to taste with fresh lime juice and a little bit of salt if necessary.

Taste, add a bit of salt if needed, and serve immediately if not sooner.

Not exact matches

If you are unfamiliar with the story, check out Genesis 18 and Genesis 19 (and prepare for a potential faith crisis — there's a very weird bit about a pillar of salt which, as a child, left me frightened to look out the back window of our car lest I share the fate of Lot's wife).

Hi Ella got a question please the recipe looks great however, I really don't like the taste of salt and even if I only put a tiny bit in I know it's there.

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve

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

Add more vinegar, salt, or a bit of sugar, if you think it's needed.

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

I would experiment a bit with adding more salt to see if that does the trick; another option would be to add a bit more acidity to punch up the flavors — try adding a bit of Tabasco sauce to see if that gives it the body you're looking for.

If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.

4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt

If you can't imagine a dessert without chocolate, you could add a few dark chocolate chips if you'd like, or top with a bit of sea salt if you prefer the sweet / salty combinatioIf you can't imagine a dessert without chocolate, you could add a few dark chocolate chips if you'd like, or top with a bit of sea salt if you prefer the sweet / salty combinatioif you'd like, or top with a bit of sea salt if you prefer the sweet / salty combinatioif you prefer the sweet / salty combination.

This soup definitely benefited from additional salt too — if you feel it's «tasteless» and falling a bit flat hit it with another 1/2 teaspoon or so of salt until you get it to tasty.

But if you ever want to eat some in a bowl with maybe some fruit and milk, be sure to use the type that has a bit of salt.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

Give the soup a taste, if it needs more salt, add more a bit at a time until the flavor of the soup really pops.

My question is if the sauce is drizzled between cake layers (i.e. cake, salted caramel buttercream, layer of salted caramel, repeat) and the cake is then refrigerated and brought to room temperature, would the caramel be so hard that it would be difficult to eat (i.e. biting into crunchy / hard caramel)?

You just pour a bunch of chocolate chips (or chopped dark chocolate, if you prefer) into a bowl and add a little vanilla and a tiny bit of salt.

To serve, place potatoes on a plate, then top with egg, a bit of kosher salt and pepper, and microgreens if desired.

Toss (gently) again, taste, add more dressing (and a bit of salt) if needed, and serve family - style.

It comes out a wee bit chunky but not too much and not watery if I make the salsa fresca ahead of time so the salt can draw water out of the vegetables.

If desired, for additional heat, add more of the chile paste and perhaps a bit of salt.

Because I've tasted the other side, the one where you take that milk in your fridge that you needed to use up anyway, the sugar that's already in your pantry, a bit of salt, the smallest snippet of vanilla bean and maybe a cinnamon stick, if you so desire, and boil them together until it smells like the heavens exhaled in your kitchen and the mixture becomes the most complexly flavored thick copper caramel with a deliciousness will bring tears to your eyes.

If you decide to let it sit with salt, some liquid will seep out of the cucumber and the slices will have less bite afterwards.

When calzone develops a little bit of color, brush top again with oil, sprinkle with salt if desired and finish baking.

Season with salt and pepper and add a bit of heat with red pepper flakes if you'd like.

You should be left with a semi-thick creamy sauce — taste it for salt, then if it's too thick, add a tiny bit of water.

I do this all the time if I'm missing a cup or two of broth and it still always tastes amazing but you must remember the extra salt or it may end up a bit flat or bland since the salty umami flavour is a major component of broth flavour.

Work in the creme fraiche and vinegar, taste and adjust with a bit of pepper and more salt if needed.

Add a bit of pancetta fat back to the pan if needed and add the mushrooms and salt and pepper and spice.

Sprinkle with a bit of salt and pepper if you want.

Season with a bit of salt and add a little vegetable broth if too thick.

Then I puréed the soup with out immersion blender, added a little bit of salt (might not be necessary if the stock is very salty), and stirred in the lemon juice.

3 tbsp of butter (use olive oil with a little bit of garlic powder if you are dairy intolerant) 1 tbsp of olive oil 1 tbsp of fresh minced garlic 1/2 to 1 tbsp of lemon juice A pinch of paprika Salt to taste Fresh chopped parsley to sprinkle on top (optional)

Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish

If this sounds a little too weird for your tastebuds then by all means feel free not to salt it but I think you will be missing out on a bit of a treat, and of course some of the great health benefits Himalayan pink salt totes — yes this is what I said to myself in my head whilst munching through half of the block, naturally.

Sprinkle each cookie with bit of sugar, and a hint of salt if you like (be carefull not to use too much salt).

Sprinkle with a little coarse sea salt (not too much, or you'll end up with a lot of liquid pooling under your salad) and drizzle with rice vinegar and a bit of toasted sesame oil, if desired.

Serve and garnish with a bit of extra vegan parmesan, a drizzle of olive oil, lemon wedges, and salt and pepper if desired.

Wash and chop the potatoes into large chunks, place in the bottom of a large pot, and fill it 3/4 the way with water, adding a bit of salt, if desired.

But if using store bought sprinkle with a bit of truffle salt, as a garnish.

If you salt your zucchini slices and let them rest for a bit, the salt will pull out a lot of the moisture.

Sprinkle with a bit of sea salt (if using).

If you use another kind of tomato, you may want to cut them up, salt them and leave them on paper towels to drain for a bit, to remove some of the moisture.

3/4 cup organic pecans or walnuts 2 - 3 tablespoons organic nut butter of choice (we like cashew butter) 1 tablespoon melted organic coconut oil 2 cups pitted organic Medjool dates 1/4 cup organic cacao powder (or carob powder — you may want to add a bit of sweetener if using carob) 1 teaspoon organic vanilla extract 1 teaspoon organic cinnamon pinch of salt 1/3 cup organic shredded coconut (optional)

Taste a little bit of the liquid and adjust salt and sugar, if desired.

After 4 hours, taste and add additional salt if you feel it's needed, and bake uncovered for an additional 45 minutes to one hour, until sauce is thickened and beans develop a bit of a crust on top.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.