Sentences with phrase «bit of water so»

Best tide: Usually Canggu needs a bit of water so around mid to high on the run in and then high to mid on the run out.

Add a little bit of water so you don't burn the soap.

I suggest using fluid paint or mixing in a bit of water so your paint can flow easily off your wonderful, new tools and onto your paper or canvas.

cover the edge with a bit of water so it can seal shut.

Not exact matches

Just a bit farther north in Africa, in the Sahel region just south of the Sahara Desert, water is so scarce that discussions about how to use it often lead to political conflicts and, sometimes, violence.

Sitting in a steepled building with stained glass remembrances of Jesus» life while munching a bit of bread and sipping a bit of juice somehow does not help us catch a glimpse of Jesus nearly so easily as munching some potato chips and sipping from a bottle of water alongside a group of people who live in the streets, as the coastal breezes waft the ever - present stench of urine from the nearby walls and bushes over our little group.

So just as baptism could be done with a few drops of water, so also the Lord's Supper could be observed with a small bit of bread and a few drops of winSo just as baptism could be done with a few drops of water, so also the Lord's Supper could be observed with a small bit of bread and a few drops of winso also the Lord's Supper could be observed with a small bit of bread and a few drops of wine.

So it appears that the Mustache of Understanding has gotten in a bit of hot water over his latest op - ed.

A bit later, he says: «All observable things are of the same organizational type, so that human beings are analogous to material things such as rocks and bodies of water.»

This turned out a bit spicy for me, so I added about half a cup of unsweetened almond milk, 2 cups hot water to thin it out, and served it with a little yoghurt and lots of coriander to cut the heat.

My sweet potatoes were a bit old / dry so I added about half a cup of water and came out with much shorter brownies than yours but it was still delicious.

I'm particularly pleased as I don't have the most powerful food processor (it's only a Kenwood) so the poor thing did get a bit hot but I left it to «do its thing» for about 10 minutes and helped it along at one point by adding a small amount of water but it managed it.

So sorry they were a bit wet, I expect it was because of the water content of the fruit, so you could try using a bit less fruit or cooking them a bit longeSo sorry they were a bit wet, I expect it was because of the water content of the fruit, so you could try using a bit less fruit or cooking them a bit longeso you could try using a bit less fruit or cooking them a bit longer.

O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?

Place in a bowl and sprinkle some water over the pieces, tossing gingerly so all the pieces get a bit of moisture.

Holding the edges of the foil up with one hand, drizzle a bit of water to the bottom of the parcel so that the beetroots cook in their own steam.

I never had pumpkin cheesecake before, I made this one yesterday, my husband and I just had a piece it is out of this world, I didn't have gingersnap cookies so I had to use graham crackers I added a little bit of cinnamon, cloves, nutmeg, allspice and ginger to the crust and mine did crack a little even with the water bath, that's ok, it gets eaten anyway.

this is a well balanced recipe between water and solids in the whites so if you eliminate that bit of egg white powder (solids) you will definitely alter the balance and structure of the recipe.

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 saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

The last time I used so many cups of water in a lentil soup it came out a bit bland (the Kabocha soup called for 6 cups I believe).

So, I added a bit of water to help things mix.

Baker's tip for baking partially filled muffin pans: If your batter doesn't fully fill all of the spots of the muffin pan, pour a little bit of water into each empty cup (not too high or it will be tricky to remove from the hot oven — 1/3 full or so).

So I am going to try this again using the same starter, and same soaker, same water (since I am assuming the soaker absorbs a bit of it and that could effect the 1,2,3 formula a bit) but adding 127 g more flour.

Finally pour in 400 - 500 ml of water, turn up the heat and allow the quinoa to simmer for 10 - 12 minutes or so until the grains have expanded and fluffed up and taste tender but retain a bit of bite.

There was a small amount of water but the recipe is smart because it tells you to cook the marinara sauce until it's pretty thick, so when the zucchini releases a bit of water, it just makes it more saucy instead of watery.

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.

It was a bit crumbly but not too bad so next time i may add a bit of water or some type off milk.

It's jell type, so I am mixing a little bit of water in food color.

If you wish to use a dry ingredient as a marinade, you can just add a little bit of water to your mix so it can absorb into the tofu.

Since the soy sauce lends so much to the flavor, I wouldn't cut it too much — but you certainly could use low sodium tamari or soy sauce — orrrrr, it may change the flavor a bit, but maybe water down 1/3 to 1/2 of the amount of soysauce with some concentrated unsalted veggie broth.

The chia paste specifies 1 / 4c water so I understand that but what «s up with the other bit of water????

Let it boil on a medium / high heat until 300 degrees or so, then lower the temps a bit (because at this point most of the water in the liquid will be boiled off and the temp will rise VERY quickly) and keep the heat on until it hits 350.

Just add a bit of water to a sauce pan and place a metal bowl on top so it is resting on the -LSB-...]

On a bamboo mat with a layer of cling wrap on top: press rice in an even layer with no visible holes, leaving a bit of room at the bottom (as pictured), keep a bowl of cold water next to you so you can wet your hands if they get sticky.

Bottled water, teas, coconut water, energy drinks and so on have all taken a bite out of the soft drink pie.

I had 3 small to medium oranges that were not juicy so I added a bit of water.

Well, i have read thru the comments on this a couple of times, and while i have made a few loaves, I seem to have the same problem each time — it's not as «tall» as yours, so I hope adding a bit less water and more yeast will help — also, i have regular yeast — a whole jar full — and added it to the flour before adding it to warm water — so I hope by adding warm water to not cold yeast will help.

Add a bit of chicken stock or a bit of water to the bottom of the dish, just a quarter cup or so, just so the bird doesn't burn.

In this case, the mixture will be less liquid and so should be kept over a pot of hot water to prevent it seizing up whilst coating the bites.

* Note: Chicken meatballs are a bit stickier, so be sure to dip your hands in a mixture of water with a touch of olive oil to make the meatball forming process easier.

If your coconut cream is too thick to beat properly, add a tbsp or so of the reserved coconut water to thin it out just a bit.

This is not my own personal recipe, so I can not offer adjustments as I was not the recipe creator of these beautiful biscuits -LRB-: Readers have commented that melting the coconut oil and adding a little bit of water to the dough has resulted in great biscuits.

Instead of just serving tomatoes fresh, we squeeze / punch / smash them up a bit so they get softer and release some of that lovely juice that gets mixed with olive oil, a splash of the hot pasta water, fresh basil, garlic and pickled capers.

Since cucumbers have a lot of water, it's a good idea to let it drain for a bit and squeeze out all that extra water so your sauce isn't too thin.

Mine was a bit runny, so I will cut out 1 cup of water next time.

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

Dough: 200 grams active levain (float tested: see below) 900 grams white bread flour 100 grams whole wheat flour 700 grams warm water, plus 50 grams (divided) 20 grams salt 315 grams walnuts (toasted and roughly chopped) 180 grams dried cranberries (I refreshed mine in hot water so they plumped up a bit) Grated zest of 2 oranges

I have spikes with canned tomato sauce, so I made mine from scratch using all natural tomato paste, olive oil, italian seasoning and a bit of water to get the right consistency.

So I improvised by soaking a corn tortilla in hot water for a few minutes and then blitzing it in a blender with a bit of the tomato sauce.