Sentences with phrase «drain for a minute»

Place the nuts on a paper towel to drain for a minute.

Once they've drained for a minute, roll them in cinnamon sugar and you're done!

Take it out of the boiling water and place it on a plate or cloth to drain for a minute while you peel your garlic cloves.

Not exact matches

Once the water has been bubbling nicely for a couple of minutes, remove the pan from the heat, drain the wedges and then place them on a baking tray.

They didn't blend well, so I cooked them on the hob in some simmering water for about 10 minutes until they softened, drained them, and then blended.

Bring to the boil and simmer for 18 - 20 minutes until cooked through, then drain and leave to cool.

When the rice and sweet potato are almost ready place the drained / rinsed beans, spinach, tamari and the final crushed clove of garlic into a pan and sauté them for a couple of minute until the spinach has wilted and the beans are hot

Drain and rinse the beans and then place them in a frying pan with the pesto and sauté the two together for two - three minutes until warm.

Add the drained black beans, tamari and apple cider vinegar and cook for about 5 minutes, stirring every now and then to check its not sticking.

Start by rinsing and draining your chickpeas, then place them on a baking tray in a 200C oven and bake for 15 - 20 minutes, until they start to firm up but aren't crunchy.

Place the potatoes and onions in a strainer over a bowl and let stand for 10 minutes to let the liquids drain.

Soak the dates in a bowl of hot water for 20 minutes, then drain and put them into a blender with the coconut milk, coconut oil, salt and vanilla powder.

They fry the pods in oil for just 2 - 3 minutes, drain and sprinkle them with coarse salt.

Blend the drained nuts with the dates, cinnamon and 2 cups of fresh water for about 10 - 15 minutes, this will depend on the strength of your processor but you need to blend until a totally smooth, slightly runny yoghurt forms.

4 cups Oat Flour 1 cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2 cup Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and drained)

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.

Soak the chiles in water for 20 minutes to soften, then remove and drain.

Once the water is drained, place a paper towel over the top and leave something heavy on it for 20 minutes to press out any excess liquid.

Once the water has been boiling for a minute or two drain the peas and place them in a blender or food processor until they form a smooth paste.

In a pan, simmer the whole cloves of garlic in water for 5 minutes and drain (This gets rid of any bitterness from the garlic).

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

Allow the pot to cook for about forty five minutes, at which point add the drained chickpeas and spinach.

Drain immediately, and soak in ice water for a few minutes to prevent further cooking.

Add the drained beans and heat through for a few minutes.

Sprinkle with salt and leave in sink to drain for 20 minutes.

After cooking, drain the water and let the tortellini cool on the counter for about 10 minutes before placing them in a large ziplock bag or bowl.

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

8 oz frozen gnocchi, partially thawed (leave on the counter for 30 minutes or so) 1 15 oz can navy beans, rinsed and drained 1 small bunch swiss chard, stems discarded, leaves torn into bite - sized pieces

After the tomatoes have drained for 30 minutes, gently press a paper towel on top to remove any excess moisture on top.

Place the strawberries in a strainer and allow the juice to drain out for around 30 minutes to an hour.

Place it in a sheet pan then place your salted zucchini on top and let it drain for 20 or 30 minutes.

Boil for 10 minutes, then drain and rinse gently with cold water.

You can reduce the «bite» by soaking your diced or sliced onions in cold water for 30 minutes, then draining them before using.

Chop the veg into small cubes and then boil for around 15 minutes in lightly salted water, so it is fluffy on the inside and drain.

I usually cook brown rice in plenty of water for 30 - 45 minutes and then drain as opposed to steaming.

For the mung bean noodles, boil them for about 4 - 5 minutes, then rinse in cold water and drain weFor the mung bean noodles, boil them for about 4 - 5 minutes, then rinse in cold water and drain wefor about 4 - 5 minutes, then rinse in cold water and drain well.

Boil for around 5 minutes, then turn off the heat and allow to sit for a few minutes, drain and put to one side.

Let it drain in a colander for 5 minutes, press down with the back of a spoon to excrete extra water.

Directions: Wash lemons, then blanch them in boiling water for 5 minutes / Drain / Cut each lemon into about 8 wedges, removing seeds, ends and extra pith / Toss lemons with salt in bowl / Pack lemons tightly in jar and cover with extra lemon juice / Seal jar and let lemons stand at room temperature for 5 days / Shake gently once a day / Add oil to the jar and refrigerate (if covered in juice, lemons should keep for up to one year)

If you don't have time for that, cover them with boiling water and let them sit for 30 minutes before draining and adding to a blender with 1/2 cup of water and pureeing until you have a smooth cream.

Hot milk is infused with herbs and garlic, then drained and mixed with the polenta... which is cooked for several minutes until it gets really thick.

Blanch 200 g asparagus in boiling water for 6 - 7 minutes then drain and set aside.

When the eggs are coloured to your liking, remove them from the glass, drain / blow out any water, and let them dry on your baking rack for about 10 minutes.

If you don't have 4 - 6 hours to wait for soaking cashews you can put them in a heatproof bowl and pour boiling water on them let that sit for about 10 minutes drain and carry on

Add the drained pasta to the skillet and give it a good toss, cook for about 2 minutes.

Cook the fettuccine until just shy of al dente and drain (about 1 minute for fresh pasta), reserving a little of the pasta cooking water.

Drain and rinse your cashews, then add all ingredients to a high speed blender and blend for 1 minute until super creamy, scraping down the sides a few times in between to push down any chunks.

Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes.

Allow to drain for 5 minutes.

Set aside for 30 minutes then drain.