Not exact matches
Everything gets
cooked in a heavenly, creamy mixture of mango, pureed with coconut
milk, and the result is a satisfying, savory,
sweet and sour curry that's incredibly good for you.
Full of incredibly nourishing ingredients that together really work to boost your health, yet at the same time each bite is so incredibly flavoursome and comforting with big chunks of tender
sweet potato and green lentils
cooked in creamy coconut
milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin, turmeric and fresh coriander!
I boiled the
sweet potatoes separately until fork - tender and in another pan did the spices, coconut
milk, tomatoes, olives and lentils and simmered it until the lentils were
cooked and then mixed in the
cooked sweet potatoes towards the end.
Dulce de Leche (pronouced DOOL - say day LAY - chay) is a thick, rich and
sweet, caramel flavored and colored cream that is made by
cooking sugar and cow or goat's
milk until it is thick and caramel colored.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g]
cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut
milk Juice from 1 — 2
sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Stir in remaining
cooked sweet potatoes with spatula, adding a splash more
milk if needed, but consistency should remain fairly thick.
cook sweet potato until tender transfer to food processor with soaked dates, banana, maple syrup and almond
milk.
The Nikki's
sweet potato the Quinoa Bowl (for breakfast, with fruits, I use coconut
milk to
cook the quinoa, it's sooo good) are a big hit here!!!
1/2 cup oatflour (or ground oats) 1/4 cup pumpkpin puree (could sub this with
cooked sweet potato) 2 tablespoons 100 % cocoa powder 3/4 cup coconut
milk (this one) 1/4 cup chocolate brown rice protein powder 1 teaspoon baking powder
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole
milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml)
sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and
cook until just comes to a boil.
Kindly I had tried this delicious recipe and have a query; the custard looks like
cooked white egg while it «s taste is
sweet and I had followed or your steps only one change I didn't use whipped cream I used fresh cream with same amount of
milk as yours and honestly I beated the egg by my hand as much as I can and it didn't change to white color.
Sweet Corn and
Milk Drink Recipe Enlarge Credit: Andr ¿ Baranowski (Atol de Elote) This version of the classic Central American
sweet and silky - smooth beverage is based on a recipe from Maria Franco, a Salvadoran
cook in Los Angeles.
These muffins are
sweet enough to be passable as a dessert, but light enough to warrant eating before noon with a cold glass of
milk when you don't feel like
cooking breakfast.
Thanks for being a great reader and for that
sweet comment For my pancakes I usually just use Bob's Red Mill 7 grain pancake and waffle mix and add a mix of water, almond
milk, chia seeds, and cinnamon until it's pancake batter consistency then
cook them over medium / high heat with coconut oil.
In any event, it was clear that I had to
cook some quinoa in coconut
milk, and a slightly
sweet, berry topped summer breakfast seemed the ideal format.
Add coconut
milk and 2 cups of water or stock and bring to a boil, then reduce to a simmer until the
sweet potatoes are soft and the lentils are
cooked through.
In a large blender, combine all the ingredients:
cooked sweet potatoes, hydrated flaxseed flour, coconut
milk, water, cocoa powder, oats flour, coconut sugar, baking soda, baking powder and vanilla.
Combine the flesh of the
cooked sweet potato, coconut flour, almond flour, almond butter, applesauce, almond
milk, pumpkin pie spice, sweetener, baking soda, and vanilla in the bowl of a food processor.
The
sweet potatoes get
cooked in the tasty broth which is a combination of coconut
milk and chicken stock — this makes them extra flavorful.
apple, apple sauce, baking powder, brown sugar, cinnamon, egg,
milk, potato, salt,
sweet potato, oil, sauce, flour, whole wheat flour, sugar, vanilla, blueberries, baking, wheat, ingredients,
cooking spray
Frequent go - to dishes: roast chicken with the back cut out and flattened (
cooks faster), Alice Waters French Cream of Cauliflower Soup, any winter squash soup with ginger, garlic, coconut
milk...,
sweet potato fries in the oven, swiss chard frittata with proscetto bits and aged cheese, chicken marbella, BBQ salmon... wait I'm getting hungry again...
Filed Under: Dairy - Free, Dinner, Epicurious, Recipes, Soup, Taste, Vegan, Vegetarian Tagged With: broccoli, coconut
milk, curry, ginger, slow
cooker,
sweet potato, turmeric
Not only does Trisha mash
cooked sweet potatoes, but she also uses a mixer to beat them as she dresses them up with sugar,
milk and self - rising cornmeal, turning them into a rich, smooth pudding.
White chocolate, baking cocoa, semi
sweet, and unsweetened chocolate slow
cook in
milk and sugar for this decadent, rich hot chocolate - perfect for any Christmas or holiday party!
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds
cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large
sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut
milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
boil the
milk, after a boil add chopped nuts, cardamom powder and
sweet potato,
cook it on sim for 10 minutes.
Roasted root vegetables —
cooked in coconut
milk, and topped with salty, crunchy macadamia nuts, these are so
sweet, creamy and delicious that you will get addicted!
Meanwhile,
cook the
sweet potato however you like (boil, steam, roast, etc.) and make the coconut glaze by simmering the coconut
milk, the zest and juice of half of the lime and the maple syrup until reduced by half and it has thickened enough to coat the spoon — about 10 to 15 minutes.
The easiest way for a home
cook to make these
milk sweets are by using a couple of short - cut pantry essentials.
Do you
cook the
sweet potato before adding it to the
milk?
Combining coconut
milk, pumpkin puree, maple syrup, and
sweet spices, this ice cream is a fall treat, on its own or served over a warm dessert.You can
cook a fresh pumpkin for this recipe if you like, but canned works just fine.
Blend the
cooked sweet potato / pumpkin / squash with the egg, vanilla extract and almond
milk until smooth.
For a slightly
sweet and creamy breakfast - y version, I
cooked mine in vanilla almond
milk.
Many
sweet quinoa breakfast recipes have you
cook the quinoa in almond
milk.
Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish
cooking on a medium heat, once the chicken is almost
cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut
milk using a spatula scrap the coconut
milk around the pan so that it picks up the left over
cooking juices, take of the heat immediately, top your sticky
sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.
2 cups (500g)
cooked orange
sweet potato (approximately 2) 1 cup (95g) raw cacao powder 3/4 cup (150g) coconut oil, melted 1/2 cup (125g) almond
milk 1/2 cup (150g) rice syrup 2 eggs 4 Tbsp ground almonds 1 tsp ground cinnamon 1/2 tsp ground cardamon 1/2 tsp baking powder 1/2 tsp baking soda pinch Himalayan pink salt
150g
cooked orange
sweet potato (1 large) 2 eggs, separated 1/4 cup almond
milk 1/4 cup ground almonds 1/2 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 1/4 tsp ground cardamon pinch pink Himalayan salt
Once the
cooked sweet potatoes have cooled, save 3 tablespoons aside and throw the rest in a blender or food processor along with the dark date juice concentrate,
milk, tahini and vanilla.
ingredients
SWEET POTATO CREAM CHEESE DUMP CAKE 1 large sweet potato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, chi
SWEET POTATO CREAM CHEESE DUMP CAKE 1 large
sweet potato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, chi
sweet potato (about 1 pound) nonstick
cooking spray 1 can evaporated
milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup
milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, chilled)
No matter what food is
cooked in it or what spices are added, coconut
milk never loses its distinct
sweet flavor.
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp
sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups
cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond
milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
Non-stick
cooking spray 2 medium
sweet potatoes * (approximately 5 inches x 2 inches) 3 tablespoons olive oil, divided 3/4 teaspoon salt, divided 1⁄3 cup finely chopped shallot 5 ounces baby spinach, roughly chopped 5 large eggs 1⁄3 cup low fat
milk 1/4 teaspoon pepper 1 teaspoon Italian seasoning 3/4 cup crumbled feta cheese 1/4 cup grated Parmesan cheese
This is what I threw into my blender: some
cooked sweet potato, 3 very ripe bananas, a handful or two of slivered almonds, a snack box of raisins, some coconut
milk, some water and ice!
Add the
cooked and peeled
sweet potatoes to a large bowl with the butter,
milk, chipotle, sea salt, and chili powder and mix with a hand or stand mixer.
Add your
sweet peppers, tomato, coconut sugar, coconut
milk, and vegetable stock and
cook over high heat for 15 minutes.
Caramelized bananas
cooked in coconut oil and honey provide a deep
sweet flavor to deliciously nutty quinoa
cooked in almond
milk and vanilla extract and topped with your favorite nuts or dried fruit mix - ins.
No wonder Balkan
cooking encompasses dishes as diverse as casseroles slow -
cooked in wood - fired ovens, stuffed vegetables, spicy meats grilled over open fires, fish fried in olive oil, yoghurt and cheeses made from sheep and goats»
milk, flatbreads and puffy breads, and
sweets ranging from flaky filo pastries to elegant cream cakes.
The Cassoulet: 2 teaspoons vegetable oil 1 sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry 1/2 mild onion, chopped 1 one - pound assortment of seafood, including shrimp,
cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish of choice 1 cup coconut
milk (not
sweet coconut cream) 2 teaspoons lemon or lime juice Salt to taste Cilantro leaves for garnish
:) And the purple rice, is usually eaten as dessert, such as Bubur Pulut Hitam [kinda like
sweet porridge with a little bit of
cooked coconut
milk on the top].
Approximately 2 large (500g)
cooked orange
sweet potato 3/4 cup (70g) raw cacao powder 3/4 cup (190g) coconut
milk 1/2 tsp vanilla powder 1/4 tsp pink Himalayan salt 4 Tbsp (65g) raw cacao butter, gently melted