Pour the mixture into the pan
coated with ghee and smooth with a spatula to make an even surface.
Add the cashew nuts and coconut, and
coat them with the ghee and spice mixture.
Heat the ghee in a large skillet over a medium - low flame and add greens to the pan and stir to
coat the with the ghee.
Not exact matches
Drizzle the 1/4 -1 / 2 cup of honey (or even spread
with ghee and
coat generously
with maple sugar) evenly over the dough, then carefully spread it around to cover the whole surface.
To brûlée, slice pound cake into approximately 3/4» slices and spread
ghee over one side, sprinkle
with enough maple sugar to lightly
coat slice, you don't need a lot here.
Coat a large skillet
with the
ghee (or alternative) and heat over medium heat until it warms and spreads easily around the pan.
Before putting it in the oven, you'll need to
coat the squash
with a very thin sheen of
ghee or coconut oil — many restrictive diets don't allow for regular butter or vegetable oil, so check
with all relevant parties before cooking the squash.
Toss the grape clusters
with oil or
ghee to
coat lightly.
Lightly
coat the squash flesh
with ghee, which adds a depth of flavor when it roasts.
In yet a third bowl, combine all the spices together and mix them delicately
with a small whisk or fork until they are evenly combined; sprinkle that lovely spice mix right over the garlicy - sticky - honey -
ghee coated nuts.
Remove roti and
coat with whatever your heart desires (butter,
ghee, olive oil)