Sentences with phrase «garlic in a mortar»

Crush the garlic in a mortar with a little water to make a paste.

Place the garlic in a mortar, season with a pinch of salt, and pound to a very fine paste.

Muhammara is supposed to have a rather coarse texture from the walnuts and bread crumbs; in order to control that texture, I think it's better to pound the walnuts, bread crumbs, and garlic in the mortar and mix them very quickly into the pepper puree.

Not exact matches

3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt

In a mortar and pestle or food processor, mash together the garlic, fish sauce, chili oil and lime.

To make the beef: In a mortar and pestle crush the garlic and and shallots to a paste.

In a mortar and pestle, smash the garlic and chile into a paste along with the salt.

Grind 1 clove garlic and 1/4 teaspoon salt in a mortar and pestle until it becomes a paste (or mince it using a knife and flatten it into a paste using the blade).

PREHEAT oven to 250 ° F. With a mortar and pestle, smash garlic cloves with salt, pepper and sugar then drizzle in olive oil.

Take the bulb of garlic smash each clove with the side of a knife or cleaver, peel them and put a few in a mortar / food process.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

In a mortar and pestle (or food processor) smash garlic and ginger into paste.

Combine garlic, ginger, thick cilantro stems, and half of the chili in the bowl of a mortar and pestle (see note).

Crush the garlic cloves with the salt in a mortar or deep bowl until you have a smooth paste.

In a mortar and pestle, pound the garlic with the salt until the garlic has become a paste.

In a mortar and pestle, or with a mini food processor, grind the chiles, garlic, ginger, turmeric, and salt to a paste.

In a mortar and pestle, crush garlic, salt, oregano, thyme, and pepper into a coarse paste (or mince garlic, then mix with salt, herbs, and pepper).

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste.

In a pestle and mortar grind together your salt, dried basil, and garlic into a paste.

while the broth is simmering, make the paste: in a mortar & pestle, pound the lemongrass, chillies, chopped onions, garlic and ginger into a smooth paste.

Chop lemongrass, garlic, ginger and chili very finely and place in a mortar.

Mash the garlic and salt together in a mortar.

In a large big bowl or pilon (mortar) crush garlic cloves with a pestle or the back of a spoon, add EVOO, and alternate remaining ingredients until well incorporated.

Pound the garlic with the salt in a mortar until smooth, then, one at a time, work in the marjoram, capers, nuts, parsley, and olives.

Begin my making the yogurt aioli first, finely mince 2 cloves of garlic and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup of Greek yogurt, 1 teaspoon of freshly squeezed lemon juice, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge

In a mortar, pound chiles, garlic and sugar to a paste.

To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge

In a mortar and pestle, pound the coriander, garlic and salt to a puree.

In a mortar and pestle, pound the basil, garlic, nuts, and salt until thoroughly mashed.

In a mortar, crush the garlic clove, and add the coconut flakes and garam masala (cinnamon).

Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap and add the sauce to the fridge

Prepare the dressing by mashing the garlic, with some salt in a mortar and pestle.

1/2 cup tahini (sesame seed paste, found in most grocery stores) 3 gloves garlic, crushed 1/2 teaspoon kosher salt 2 tablespoons olive oil 1/4 cup lemon juice 1 teaspoon fresh parsley, finely chopped (optional) In a food processor or mortar and pestle, combine the garlic and tahinin most grocery stores) 3 gloves garlic, crushed 1/2 teaspoon kosher salt 2 tablespoons olive oil 1/4 cup lemon juice 1 teaspoon fresh parsley, finely chopped (optional) In a food processor or mortar and pestle, combine the garlic and tahinIn a food processor or mortar and pestle, combine the garlic and tahini.

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

In a small food processor or pestle and mortar, grind the anchovies (with the olive oil it was packaged in), garlic, and additional olive oil until finIn a small food processor or pestle and mortar, grind the anchovies (with the olive oil it was packaged in), garlic, and additional olive oil until finin), garlic, and additional olive oil until fine.

To make the garlic aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until your form a paste, then add 1 egg yolk, 1/2 teaspoon of lemon juice and a pinch of sea salt, start SLOWLY pouring in about a 1/4 cup of extra virgin Spanish olive oil while you mix everything together (without stopping), once you reach a mayonnaise like consistency, the garlic aioli is done, cover with seran wrap and add to the fridge

If making salsa in the molcajete or mortar: Place garlic cloves and sea salt in the mortar, smash until pureed.

Make the spinach pesto: In a mortar and pestle or small food processor, pound or pulse the spinach, parsley, lemon juice, garlic and olive oil until a fairly - smooth paste forms.

In a mortar and pestle (or with the side of a knife) mash the clove of garlic.

DIRECTIONS: In a pestle & mortar, pound together the garlic, ginger, chilli and lemongrass until roughly combined but not too smooth.

Pound the garlic and salt together in a mortar until it is a paste, then stir into the tahini.

Using a mortar and pestle, I ground up a few small chiles with a couple cloves of garlic, squeezed in the juice of a lime, added sugar and a heaping spoonful of the pungent shrimp paste known as kapi.

Dregs - of - cabinet walnut pesto — ready by the time your pasta has cooked: Toast walnuts in pan; crush garlic and sage (fresh or dried) in mortar + pestle; add walnuts to crush, then stir in olive oil, salt, and grated Parm to blend.

In a wooden mortar or pestle, crush together the garlic, chile, peanuts and shrimp.

Take a copper mortar, dusted with buckwheat meal, and place in it diced red chiles, diced green chiles, two tablespoonfuls of coriander seed, a snippet of green ginger, a pinch of coarse cinnamon... a young orange leaf, a scraping of lemon peel, a clove of garlic, two large spoonfuls of molten butter, a spoonful of turmeric.

While the potatoes boil, place the garlic, chipotles, and salt in a mortar crush until blended.

Senior food editor Andy Baraghani makes a spicy lemony anchovy butter by smashing anchovies to a paste in a mortar and pestle, then stirring it into softened butter with some red pepper, lemon zest, and garlic.

Let cool, then finely grind in spice mill or with mortar and pestle with garlic powder and cinnamon.

Pound garlic, rosemary, oregano, and pepper with a mortar and pestle or pulse in a food processor until garlic and rosemary are broken into fine pieces or finely chopped.

In either a food processor or with a mortar and pestle, blend / press the basil, garlic, pine nuts, Parmigiano cheese into a paste - like consistency.