Sentences with phrase «fresh lemon filling»

Not exact matches

for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional

Enter my «sunshine in a jar,» a wholesome treat that layers an oat - nut crust, a fresh take on my lemon filling using meyer lemons, and a coconut whipped cream topping in individual mason jars (I used the 250 ml size).

A creamy mascarpone filling, a hint of fresh lemon, and four kinds of berries, all on top of a sweet shortbread crust!

For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie)

For the filling: 1 cup granulated sugar 1/2 cup cornstarch 2 cups water 5 egg yolks, beaten 1/4 cup butter 1 tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1 cup fresh lemon juice

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Not only is this pumpkin cake roll absolutely scrumptious with its tender moist crumb and luscious cream cheese filling which is lightly flavored with fresh lemon juice and flecks of lemon rind, but its presentation will make people think you bought it at the bakery.

apple filling 9 - 10 assorted apples (I used braeburn, grannysmith, honeycrisp, and pink lady) 1/2 cup white granulated sugar 1/4 cup packed light brown sugar 1/2 tsp cinnamon 1/4 tsp fresh grated nutmeg 1 tbsp lemon juice 1/4 cup all purpose flour 3 tbsp unsalted butter

The fresh blueberries and raspberries add a wonderful natural sweetness so I made the filling sugar light so the lemon would shine.

I use buttercream to fill it with fresh cream on top with a little lemon juice and rind to cut through the sweetness of the filling.

Cheesecake Filling 1 cup of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks) of cream cheese, at room temperature 4 oz (1/2 cup) mascarpone cheese, at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extract

This easy baked donut recipe is filled with fresh strawberries and topped with a lemon glaze.

The filling was a mixture of steamed spinach (squeezed dry) along with sautéed onion and garlic, lemon zest, farmers cheese, grated Parmesan, and chopped fresh thyme.

Sweetened with honey or sugar, and filled with tart lemon juice and fresh blueberries, you'll never want store bought lemonade again.

A gorgeous relish filled with bold citrus flavours, jalapenos, an assortment of fresh herbs, zesty orange and lemon juice and rind, garlic, onions, sweet paprika, cayenne pepper, mustard, extra virgin olive oil, balsamic vinegar, and red and white wine vinegars.

Today I served a warm salad with a thick slice of grilled pecorino cheese, with an interesting slightly smoked flavour, and used some fresh herbs from the garden to season it all, along extra virgin olive oil and lemon juices... filling and delicious salad!

For the Filling — Granny Smith apples, fresh lemon juice, brown sugar, granulated sugar, flour, cinnamon, salt and butter.

Apricot Peach Crisp Crisp Topping Follow the directions for the Crisp Topping in the «World's Best Apple Crisp» Apricot - Peach Filling 1/4 cup sugar 1 tablespoon tapioca starch / flour 1/3 cup water 1 tablespoon fresh lemon juice 3 pounds fresh, pitted apricots — cut into quarters 2 fresh peaches — peeled, pitted and sliced Gim me Gluten Free Method 1.

for the filling 8 Golden Delicious apples 1/2 cup demerara sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tbsp fresh lemon juice 3 tbsp cornstarch 3 tbsp cold water

For each cup add one tablespoon white vinegar or fresh squeezed lemon juice to the measuring cup first then fill with milk.

When bubbling on the stove, hints of flavors from celeriac root, parsnip, sunchoke, lemon, fresh oregano and white wine fills the kitchen.

Fruit filling 8 thin red rhubarbs (around 500 g / 1 lb) 2 handfuls (225 g / 8 oz) fresh or frozen strawberries 1 apple 1 tsp ground vanilla juice from 1/2 orange or lemon 2 tbsp unheated honey or maple syrup

Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice

Filling: 6 Large Eggs at room temperature (if using medium eggs, increase to 7) 2 cups Powdered Honey 1 cup Xylitol 2 Tablespoons Lemon Zest (about 5 or 6 Lemons) 1 cup fresh Lemon Juice 1/2 teaspoon Pure Vanilla Extract 1 cup Spelt Flour

ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemonlemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemonLEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemonlemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemonlemon zest

Lemon Tart — A flaky puff pastry tart filled with lemon cream and topped with fresh raspberries.

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

Filling 4 cups chopped ripe mangoes 3/4 cup granulated sugar 1/3 cup water 1 teaspoon fresh lemon juice 3 tablespoons cornstarch 3 tablespoons water

Toss in: 2 - 4 c fresh blueberries (or frozen unthawed berries can work) 20 oz can of blueberry pie filling 2 TBS juice frozen concentrate undiluted (apple cherry works) 1 TBS fruity wine 2 TBS lemon juice 1 tsp vanilla Stir with an over-sized serving spoon about seven times.

Flaky and buttery pastry crust filled with lemon - flavored mousse and topped with fresh strawberries.

Serve large individual pieces topped with fresh fruit, fruit pie filling or top it with our lemon sauce for a real lemony treat.

Ingredients: Cream Filling 1/3 cup corn starch 1/2 cup water 2 large egg yolks 1 (12 - ounce) can evaporated milk 3/4 cup granulated sugar 1/4 teaspoon salt Peel of 1/2 fresh lemon 1 cinnamon stick 2 tablespoons sweet sherry

Filling 1 cup guava paste 1/2 cup fresh lemon juice 2 pounds cream cheese, at room temperature 2 cups granulated sugar 4 extra-large eggs 2 teaspoons vanilla extract 1 tablespoon grated lemon zest

Filling 1.5 cups of cashews 1 cup of fresh or frozen strawberries 1 cup of fresh or frozen rhubarb the juice of a large lemon 1/4 cup of maple syrup (less if your rhubarb is less tart than mine) a splash of almond milk

Ingredients: Filling 3/4 cup fresh blueberries 1 1/2 cups granulated sugar 1/2 cup water 1 tablespoon fresh lemon juice Pinch of salt Crust 1 stick unsalted butter, at room temperature 1 1/4 cups granulated sugar 1/2 teaspoon lemon extract Zest of 1 lemon

The lemon gives it a light and fresh flavor while the pasta makes it comforting and filling.

Fill simple lemon and vanilla cupcakes with sliced fresh apricots for a summery picnic dessert (or even breakfast — live a little!).

Using salt in the crust and the filling helps create balance among the sweet, the bitter (from the lemon peel), and the acidic notes (from the fresh lemon juice).

Filling: 10 small firm - ripe peaches 1/2 cup water 1/2 cup sugar 4 teaspoons cornstarch 1 tablespoon fresh lemon juice 1/2 pint ripe raspberries

Instead of using store - bought honey mustard dressing, which tends to be filled with added sugar, we prepare our own, using fresh lemon juice, Dijon mustard, raw honey and extra-virgin olive oil.

Pie Filling 2 Granny Smith apples, peeled and chopped (see below) 1 teaspoon fresh lemon juice, plus extra 1 tablespoon sugar, plus extra for sanding 1/2 teaspoon cinnamon 3 tablespoons soy milk

Filling: 5 cups peeled, thinly sliced apples (about 5 apples) 1 tablespoon lemon juice 1/8 teaspoon cinnamon 1/8 teaspoon freshly ground nutmeg 2/3 cup sugar 3 tablespoons cornstarch 2 1/2 cups fresh raspberries (about 12 ounces)

Ingredients For the filling (quantitites are enough for 3 -8 cm - tartlets) 120 g fresh blueberries, cleaned 60 g fresh raspberries, cleaned and crushed the juice of half a lemon 4 tablespoons agave syrup 1 tablespoon natural vanilla extract 4 - 5 fresh figs, cleaned and cut into wedges 1 tablespoon muscovado sugar For the crust See -LSB-...]

For the filling, place soaked cashews in your food processor or blender together with almond milk, water, fresh lemon juice and blend well until you get a thick cream.

Ingredients For the filling (quantitites are enough for around 4 baskets) 250 g fresh strawberries, cleaned and cut into cubes the juice of half a lemon 4 tablespoons agave syrup fresh and cleaned thyme leaves, to taste 1 vanilla pod, scraped 2 teaspoons cornstarch, dissolved in 30 - 35 ml cold, filtered water For the crust (makes -LSB-...]

Ingredients: Crust 1 1/2 cups graham cracker crumbs 6 tablespoons unsalted butter, melted Filling 3 packages (8 ounces each) cream cheese, at room temperature 1 cup sugar 1 cup sour cream 3 large eggs, at room temperature 2 teaspoons vanilla extract 1/3 cup seedless raspberry jam 2 teaspoons fresh lemon juice Fresh raspberries for gafresh lemon juice Fresh raspberries for gaFresh raspberries for garnish

These hearty Mediterranean Meal Prep Bowls with lemon tahini sauce are packed with bright, fresh flavors for a filling, healthy, and satisfying meal.

Filling: 4 cups sliced granny smith apples 3/4 teaspoon cinnamon 1/3 — 1/2 cup packed brown sugar 1 teaspoon fresh lemon juice

So I whipped up a lemon raspberry curd, filled with fresh raspberry puree and tart lemon juice.

Cream filling 2 cups raw cashews, soaked 4 + hours 1/4 cup Grade B maple syrup 2 tablespoons fresh squeezed lemon juice 2 tablespoons raw almond milk 1 1/2 teaspoons nutritional yeast Pinch of fine sea salt