Sentences with phrase «ciabatta loaf»

Food consumed today: 2 pkts Emmenthal cheese slices 14 cold new potatoes 2 Bloody Marys (count as food as contain Worcester sauce and tomatoes) 1/3 Ciabatta loaf with Brie coriander leaves — 1/2 packet 12 Milk Tray (best to get rid of all Christmas confectionery in one go and make fresh start tomorrow) 13 cocktail sticks securing cheese and pineapple Portion Una Alconbury's turkey curry, peas and bananas Portion Una Alconbury's Raspberry Surprise made with Bourbon biscuits, tinned raspberries, eight gallons of whipped cream, decorated with glacé cherries and angelica.

Cut ciabatta loaf in half horizontally; cut each half into pieces to yield 30 pieces.

If you can't find it, a round ciabatta loaf works well.

olive oil 1 level tsp ground cumin 1 level tsp ground coriander 1⁄2 tsp chilli powder 1 ciabatta loaf 1 ripe avocado 1 lime salt and pepper fresh chopped coriander Method In a medium size bowl mix together 2 tbsp.

Just made an artisan no knead Ciabatta loaf using this flour.

Slice the ciabatta loaf in half and scoop out the inside of the bread.

Hide this message 200g unsalted butter, softened1 ball buffalo mozzarella1 large ciabatta loaf, Cutting a larger piece of food into even pieces or strips.

Cut the ciabatta loaf in half, brush the cut side with remaining oil and place cut - side down on the griddle pan for 1 - 2 mins, until charred.

Just add your favorite protein and a gluten free ciabatta loaf (Canyon Bakehouse has a really yummy one, or you can use Pamela's gluten free bread roll mix), and you'll leave the table full and satisfied!

1 zucchini, cleaned and sliced lengthwise (three slices) 1 large Vidalia onion, chopped 1 medium green tomato, sliced into 1/4 ″ thick rounds 2 romaine lettuce leaves, cleaned 2 sandwich size ciabatta loaves 1/4 c cornmeal 1/4 c Basil Pecan Pesto 1/4 c Veganaise olive oil vegetable oil salt pepper paper bag

Place the ciabatta loaves directly on the baking stone by sliding the parchment off your cookie sheet.

Not exact matches

I can't wait to make my first loaf of rosemary garlic cheese ciabatta!

On the bread front, I used a loaf of two - day - old whole wheat bread, but have at times opted for ciabatta.

1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup fresh flat - leaf parsley leaves

For the breadcrumbs, I suggest you use a traditional sourdough loaf (or ciabatta, as recommended in the original recipe).

Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley

Spiced with cayenne and chili powder, this meat loaf is sliced and served on ciabatta with bacon, tomato jam, garlic aioli and peppery arugula for a hefty sandwich that ruins all other brunch options forever.

2 lbs (1) uncooked, shell - on, deveined, jumbo shrimp (21 - 30 count), thawed 1 loaf crusty bread (Ciabatta, French Bread) 3 T fresh ground black pepper (this is a lot of pepper, but just trust me it's great!)

3 - 4 large eggs 1/4 cup Parmesan shavings 1 loaf ciabatta 1 clove garlic 1/2 lb fontina (or other mild melting cheese like Bel Paese, un-aged Manchego, or Monterey Jack), thinly sliced 3 slices prosciutto 1 tbsp basil, julienned (optional)

Still, I find it hard not to indulge from time to time, especially when my stomach starts growling at the coffee shop (where a panini costs $ 8), and I realize that I have half a loaf of ciabatta and some pipérade sauce in a Tupperware container from the night before that are just begging to be part of my lunch.

Me and my wife have tried multiple times to make bread (ciabatta, sourdough, bread loaves, etc.) with no positive results.

Ingredients 1 large loaf ciabatta or other rustic Italian bread, sliced 2 small cucumbers, halved, and sliced 2 large plum tomatoes, seeded and chopped (or you can use cherry) 1/2 lb buffalo mozzarella or buccacini, roughly torn into pieces 1 cup basil leaves, roughly torn salt to taste

A good loaf of artisan bread (try ciabatta or a rustic wholegrain loaf instead of that boring pre-sliced stuff) 2.

I am so pleased to have found this recipe:) My parents come to town and want to rush off to the Farmer's Market to grab a few loaves of Rosemary Ciabatta before it's all gone and I am hoping to make this for them as a surprise.

1/4 cup extra virgin olive oil 1/4 tsp red pepper chile flakes plus extra for sprinkling 2 cloves garlic, smashed (skins removed) 1/2 loaf ciabatta or other crusty Italian bread, sliced on the bias (diagonally to maximize surface area), about 1/2 - inch thick 2 ripe avocado, pitted, removed from skin, and cubed 1 tbsp fresh lime juice Kosher salt and freshly ground black pepper

If you don't have ciabatta, use any country loaf with a good crust, or pitta bread.