Sentences with phrase «g sugar cubes»

For what's it's worth, here's my metric conversion for a half batch: 85 g butter 225 g sugar cubes 110 ml cream 1/2 tbs fleur de sel

Not exact matches

2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries

Nutrition Information (Serving: whole recipe, not including «vita - cubes» because those will vary greatly depending on what you use): Calories: 331, Total Fat: 11.1 g, Saturated Fat: 2.3 g, Cholesterol: 8 mg, Sodium: 161 mg, Total Carbohydrates: 39.1 g, Dietary Fiber: 7.4 g, Sugars: 28.3 g, Protein: 20.6 g

Ingredients: 10 oz (250 g) sweet potatoes, peeled and diced into 1 inch (2.5 cm) cubes 24 oz (700 g) Greek plain yogurt 2 eggs 2 - 5 Tbsp coconut sugar (I used 3 Tbsp) 4 Tbsp rice flour or powdered skim milk 1 tsp vanilla extract Whipped cream or fruit sauce of your choice (optional)

3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed

Sweet Crust 1/2 cup almond powder 3/4 cup + 2 tbsp all - purpose flour 3 tbsp sugar 1/4 tsp salt 90 g butter, chilled and cubed 2 tbsp cold water

for the crust 220 g (4 dl; 1 2/3 cups) all - purpose flour + more to dust 1 large pinch of fine sea salt 2 tbsp granulated sugar 150 g cold, unsalted butter, cut into cubes 4 tbsp ice cold water

Starter 75 g water 75 g strong white wheat flour 1 heaping tablespoon of your (active) sourdough starter Dough all of the above starter 400 g strong white wheat flour (100 %) 150 g milk (37.5 %) 1 egg 1 egg yolk 40 g of caster sugar (10 %) 7 g salt (1.75 %) 130 g butter, cubed and slightly soft but still cold (32.5 %) Filling 150 g roasted and ground hazelnuts 180 g melted dark chocolate

for the crust 165 g (5.8 oz; 3 dl; 1 1/3 cups minus 1 tbsp) all - purpose flour 60 g (2.1 oz; 1 dl; 1/3 cup + 1 1/2 tbsp) buckwheat flour 1 large pinch of fine sea salt 2 tbsp granulated sugar 150 g (5.3 oz) cold, unsalted butter, cut into cubes 3 — 4 tbsp ice cold water

• 4 large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh lime juice • 1 garlic clove • 1 tablespoon coconut oil (OF: omit) • One 16 - ounce (454 g) package sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2 cups (210 g) mung bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as Sriracha sauce, optional