Sentences with phrase «bit of texture in»

I already had a bit of texture in the bodice of the dress.

For the seeded interior, I went with millet and flaxseeds, which add just a subtle bit of texture in every bite.

I always think you need a bit of texture in a soup, don't you?

Not exact matches

Lunchtime is the perfect opportunity to slip in a bit of meditation: «As you eat or drink, just focus on the various flavors, textures, and sensations of the particular food or drink.

Our family always used a bit of brandy in our mince would adding a little to the mix affect the texture at all?

I don't mind the texture with bits in it and I would imagine leaving the pulp in is a great source of fibre etc...

The texture is incredible — a mix of gooey and chewy with crunchy bites of baked buckwheat in between.

Wow!!!!» Was a bit skeptical of putting avocado in but it does make a incredible mousse texture!

The white chocolate drizzle, made with cacao butter and cashews, adds a nice, extra bit of texture to the creamy berry base, but the creamsicles are great on their own as well, in case you don't want to bother with the drizzle.

Texture: Tender bits of meat in a creamy, gooey sauce.

this is a perfect way to add in some texture as well as a little bit of extra nutrients.

In its most basic form, we have sharp cheddar as the backbone, chosen for its cheesy bite and texture, then we add in onion and garlic for a savory punch, salt and pepper for seasoning, mayo for creaminess and spreadability, and of course, pimento peppers for their mild sweetness and a hint of ruby coloIn its most basic form, we have sharp cheddar as the backbone, chosen for its cheesy bite and texture, then we add in onion and garlic for a savory punch, salt and pepper for seasoning, mayo for creaminess and spreadability, and of course, pimento peppers for their mild sweetness and a hint of ruby coloin onion and garlic for a savory punch, salt and pepper for seasoning, mayo for creaminess and spreadability, and of course, pimento peppers for their mild sweetness and a hint of ruby color.

Mmmmm... I was in a bit of a dilemma first, since we get millet in two variants: in a husk and without it, but without it, there would be no crackely texture, so that sorted it.

Although I use buttermilk in mine and I always substitute a cup of freshly ground wheat flour to give them that nice wheaty bite a little texture and that lovely wheat flecked appearance.

It's a sure - fire way to get the maximum concentration of rich, velvety coconut flavor and texture in each bite.

About half of the chickpeas are dumped in, sautéed for a bit and then transferred to the blender along with a little bit of chicken stock to create a thicker, slightly smooth texture.

Their toothsome texture makes each bite melt in your mouth, and the sweet taste of butterscotch is balanced every so slightly by espresso.

If you don't like the texture of the chia seeds, you can blend all the ingredients in your blender, which grinds up the chia seeds a bit.

And while the coconut and pineapple add texture and sweetness, the sugar on top adds crunch, and the dark rum adds a bit of luxury, my favorite part of this banana bread is the hint of nutmeg in the batter.

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)

I love the granola topping — lots of texture and interest in every bite!

Combining fruits and vegetables in a salad is always a great combination and then the buckwheat sprouts kind of give each bite a chewy hearty texture that makes this salad much more like a meal than a side dish.

I'll admit (because honesty is sort of the theme here) that the texture of the actual cake was slightly different from the wedding cake... mine was a bit more dense than the one I had on that fateful day in May.

I absolutely love all of the flavor combinations, along with the crunchy textures like pecans, walnuts and almonds in every little bite.

Hartley's No Bits Strawberry Jam has all the great fruit taste but we have removed all of the bits to create a smooth texture, the perfect topping to your toast in the mornings or for baking at hBits Strawberry Jam has all the great fruit taste but we have removed all of the bits to create a smooth texture, the perfect topping to your toast in the mornings or for baking at hbits to create a smooth texture, the perfect topping to your toast in the mornings or for baking at home.

These meatballs, with a huge amount of leeks combined with the beef, were a wonderful surprise: incredibly light in texture, easy to make, delicious and great to have in the freezer (they can go to the oven still frozen, just bake them for a little bit longer), they might not be your typical meatballs but are certainly worth trying.

The other two flavors will be a little bit more dry in texture, but they still taste amazing and I'd rather have a little bit of a difference in texture than add oil, which does not have great caloric or nutritional bang for your buck.

Each of the grains is high in fiber but offers unique nutrients, plus the three sizes mean a variety of textures in each bite.

For the icing, I melted a bit of coconut butter and mixed real maple syrup in until it became icing texture.

And about those cookies, they are more similar to the texture of a brownie or molten chocolate cake - more gooey and thick than a traditional cookie, but bite size and handheld (everything we love in a good cookie).

I think one the keys is to use a pretty wide mix of vegetables so that there is variety in flavors and textures in every bit.

(The only difference we noticed was that they became a bit harder in texture after a few days of keeping, but still tasted good!)

You can grill them but I prefer to cook them in a pan with a little bit of olive oil to develop a nice crust (also helping to enhance the texture).

You can decide to go for complete creaminess in texture or leave some chunky bites of florets, but this soup is luscious and will leave you licking that spoon for every drop!

If you want to cut down the sweetener in this tart, cut back in the crust — if it's too thick add a bit of water to make a soft cookie dough like texture.

Both are lighter than oat or chickpea flour, which I use in a lot of other baked goods, but I avoided here because they can give a little bit more dense texture — still amazing, but not what I was aiming for with these dark chocolate cupcakes.

Does your still have a bit of the coconut flakiness texture in it?

I love the combination of textures and flavours in this dish - the pan fried pumpkin holds it shape and has a bit of a bite to it, and the crunchy nutty seeds and the softness of the egg all complement each other perfectly.

If you're still opposed (not everyone loves the taste of stevia), I can't promise the same results, but I would say in that case, yes, powdered sugar would be best... but it will change the final texture (it may be a wee bit softer because of the sugar).

Chipotle peppers in adobo sauce, which you can find canned in the Mexican aisle of your grocery store, give the sauce heat and smokiness, while the creamy texture and a bit of tang come from Chobani's nonfat Greek yogurt — one of my favorite healthier sauce ingredients.

While rich and creamy in texture, the pudding remained a bit too soupy, even after hours of cooling.

It also has a little bit of oil in the recipe which gives the fudge texture to the brownies.

I've blended it with All Purpose flour in these Jammy Barley Scones for a bit of a richer, denser texture.

The texture of this ice - cream is really smooth and quite light, but not in the least bit runny when it melts.

:: Smaller pieces will give you a smoother texture in the loaf, and if that's what you're after, take 2/3 of the cooked wild rice, and give it a bit of a chopping also.

In this pie you can tell I used crunchy peanut butter, because I thought it'd add a great little bit of texture!

It took a bit of muscle, and the texture became more crystallized, but I repeated this 3 - 4 times until I got almost all of it out of the jar (then got the jar soaking in hot water).

The realm of gluten free ingredients is vast, and I wanted to think a bit as to just want comprised those dry ingredients in my pancakes There are different textures, coarseness, and flavors to think about depending on what you want to achieve.

These Pumpkin Pie Bites combine all the heavenly flavor and rich texture of the pie for just 146 calories, and they're ready in minutes.

With a texture and flavor similar to Parmesan (although a bit darker in color with hints of caramel - y sweetness), the Hirten cheese was a great match both within the pesto and in topping the roasted tomatoes.