Sentences with phrase «coriander so»

I didn't have cumin or ground coriander so replaced it with garam masala - so delicious, thanks again!

I do not like the taste of fresh coriander so I stick with the powder only.

Not exact matches

So bouillabaisse, the seafood chowder, is transformed by chiles, ginger, coriander, cumin, and turmeric into Cassoulet de Fruits de Mer, while a simple French roasted poulet, or young chicken, is curried with masala powder and enriched with yogurt and double cream.

i made this last night, and have just finished it off for lunch, its absolutely delicious, i made a few tweeks, i put the potato in raw, i cut them into cubes, but didn't par boil them, this thickened up the curry nicely, i also added, fresh garlic and coriander at the end with the spinach, it was quite thick today, so i loosened it up with some coconut milk (fresh) it really is so good, i served it with black quinoa, I've also just received your book, can't wait to try out more of recipes, you should be very proud of your self Ella, a beautiful book, and inspiring story x

I switched the recipe a bit as I didn't have pine nuts or coriander leaves so I put in 1/2 tsp of ground coriander and I was going to toast pumpkin seeds for an added crunch, but I forgot to make them.

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.

We're so excited to say that we're coming to Manchester Food Festival on Saturday 30th September with a pop up Deli Supper Club and the menu for it is my new favourite thing... To Start: Sweet Corn Chowder with coconut cream and coriander, served with freshly made spelt bread Main Course: A selection of salads -LSB-...]

The spring onions do add an awesome flavour but there are so many other rich flavours from the chilli, ginger, coriander and sesame, that it should still taste really delicious without it!

All you have to do is roast some beetroots, boil some potatoes and then whizz them up in a blender with some coconut milk, garlic, cumin, coriander, chilli and lemon juice — so easy!

The chickpeas are a great base for the salad as they add a hearty element to each bite, making it really satisfying, while the rocket adds a leafy element that balances out the chickpeas and the cucumber and coriander really make it taste so fresh and cooling.

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!

The flavours in this are so great too — the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious.

I just love the Mexican kitchen, because it's so versatile and always has this delicious fragance of coriander.

I forgot to buy chives so what I did instead was generously garnished it with coriander and lemon zest, YUM!!

The mix of spinach, broccoli, cannellini beans, garlic, spices and coriander is pretty magical: it's bursting with vitamins, minerals, fibre and plant protein so it really will make you feel awesome.

Despite the fact that it is so cold here I've had to get out the ugg boots to keep my toes warm, I was compelled to make this because it looked so good... and have had it three times since — using whatever herbs I had including coriander and thai basil.

For this paste, I didn't have coriander nor cumin seeds, so I used grounded ones instead - the same for the black pepper.

My favourite recipe so far has been the Chard, Coriander and Cashew «Cheese» Pizza.

2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed

I thoroughly enjoyed making and eating this vegan creamy curry mushroom soup — the curry and the coconut work so well with the mushrooms and make for a delicious combination with the fresh coriander.

Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes more.

So, as soon as I find the coriander seeds, I'll make this.

In a pan heat 2 tablespoons of extra virgin olive oil, brown the coriander powder (if you do not like strong flavours, pound the coriander coarsely, let it season the hot oil, and then remove it, so you will only have its delicate aroma).

«We have a local guy who raises a lot of our rabbits, so we take the legs and rub them with a mixture of ground coriander seed, black pepper, fennel seed and salt,» Hunter explains.

So, the recipe of this salad I read in one tiny little book with few recipes suitable for the Lent diet, when you're not allowed to eat meat and dairy products; and I liked it from the first spoon (even though first time I didn't use neither honey or coriander seeds) and since then I prepare it.

(So do adults — recipe includes coriander, sweet chilli sauce and then more sweet chilli for dipping).

I didn't have coriander seed so i used mustard seed.

I neither coriander nor walnuts on hand so I used almonds.

The coriander seasoning has a little bit of spice to it and worked so well on roast veggies, especially cauliflower and sweet potatoes.

In a bowl, combine the hung yogurt, chilli powder, roasted cumin powder, coriander powder, garam masala, kasoori methi, oil and salt to taste and whisk thoroughly so that all the spices blend well.

Just so you understand, I'm such a rookie that I almost gave up looking for cilantro until someone handed me Coriander and said it's the same think... I had no idea.

Add the garam masala and coriander powder, simmer another minute or so and serve hot garnished with the coriander leaves.

I didn't have chipotle chiles so I used additional dried spices - ancho chile powder, cumin, and dried cilantro since I didn't have coriander.

Like another reviewer here commented (Petra) there was nothing quick about this 22 minute chicken masala... By the time I was finished washing, slicing, cutting and cooking everything I was in about 3 hours... I doubled this recipe... It came out very good looking just like the photo at the top... Some people here commented that the recipe was bland so I added a 3/4 teaspoon of both cumin and coriander powder to the sauce... Nothing bland about this... It was on the spicy side... Not marinading the chicken in yogurt didn't make much of a difference... I used chicken tenders... When are they ever tough or chewy anyway...

So our Food Editor Andy Baraghani took some Japanese eggplants, split them and rubbed them down with cinnamon, cardamom, coriander, cumin and a touch of red pepper flakes (see the recipe).

If you have time, you can dry roast whole red chiles, coriander seeds, cumin seeds, cinnamon, cloves, cardamom and so on.

I've actually never found it in my standard grocery stores here in Canada, but I've made it (or at least a tasty approximation) by soaking 5 or 6 dried ancho or guajillo chilies in hot water (I get mine from a Latin American grocery store in Toronto, but I bet you could use dried cayennes in a pinch, which seem to be more common), draining them, and blending them with toasted cumin seed, coriander, garlic, sundried tomatoes, and sometimes a tablespoon or so of chipotles in adobo sauce.

They're using coriander, cumin, garlic powder, black pepper, red pepper flakes, and sea salt so this is definitely not lacking in the flavor department.

Tip 3: I'm well aware that coriander isn't everyone's favourite, so feel free to use parsley if you prefer.

I tweaked it ever so slightly by adding turmeric, coriander, and cumin to it also.....

It was quite thick so I also added some water and additional spices, which were a mix of ground cumin and coriander, and added salt to taste.

Add the diced butternut squash, white beans, thyme, coriander, nutmeg, salt, pepper, and broth to the baking pan, stirring so the chestnuts, squash, and beans are well coated.

Missed the coriander as I'd ran out so would have been even better with that.

I do 1 T Kerry Gold softened, 1 T dark toasted sesame oil, 2 T of PB2 instead of the nut butter, a little braggs aminos, a tsp or so of sirachi, garlic powder and a shake of coriander whisked up.

Modified it a tad by adding a bit less sweet chilli so i could add some fresh chilli and added some coriander paste and ginger.

I found adding a cup or so of tomato sauce added a lot of flavour, along with cumin and ground coriander.

I didn't have harissa so I added some cumin, coriander, turmeric, smoked paprika and red pepper flakes.

It was July when I began planting, so I started with a winter crop of carrots, radishes, spring onion, iceberg lettuce, bok choy, celery, broccoli, strawberries, parsley and coriander.

After tweaking the spice levels and experimenting with patty sizes, he came up with this juicy burger, lightly scented with cumin so as not to overpower the meat (ground coriander and a pinch of cinnamon would work well, too).

Served the steak with a gyoza dipping sauce that I ha on hand and a red cabbage coriander scallion slaw - so so yummy!