Sentences with phrase «gently place them in the pan»

Not exact matches

Place the maple, nutmeg, ginger and cinnamon in a pan and gently warm through until mixed together and runny.

Simply place the three ingredients in a sauce pan and heat really gently until the three have melted together, don't let them come to the boil though.

Place the honey, maple, nutmeg, ginger and cinnamon in a pan and gently warm through until mixed together and runny

Give each ladyfinger a quick dunk on each side in the mixture (no more than 2 seconds per side), gently shake off any excess, and place in the bottom of the springform pan, sugar - side up.

When your hour is up, chop your pecans up into small pieces and place them in a dry frying pan and gently heat them up over a low heat for 5 to 7 minutes, turning them every few minutes.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourIn a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Ladle gently into the prepared pan and place in the preheated oven.

Gently press the side seam and ends closed, and place the log in a lightly greased loaf pan.

Use your fingers to gently press the bottom and the perimeter of the pan and a pierce with fork in several places.

Place the breadcrumbs into a saucer and gently dip the patties in egg, then cover in breadcrumbs before frying in a heavy based pan in oil until golden brown.

Place the water bath in the oven and bake for 50 - 60 minutes, or until the top looks just set except for in the very middle and if you give the pan a gently nudge there's a slight wobble in the middle of the cheesecake.

Gently and carefully place small stacks, cut side down, in loaf pan.

Place chicken back in pan and let gently simmer for 3 - 4 minutes, or until sauce has slightly reduced and thickened up.

Place the chocolate topping ingredients in a pan and warm very gently until the chocolate has melted.

Place frozen berries in a pan with 1/4 cup water melt over a low heat on the stove top, stirring and breaking them up gently so they turn into a slightly chunky puree.

Leave the pan in place on top of the cake for 5 minutes, then remove gently.

After placing coated chicken pieces in pan, I gently sprayed Pam Butter - Flavor over the top of the coated chicken pieces.

Carefully place a herb tip in the pan then press cut side of potato down over top and press gently down (mix it up — you can go as simple as parsley or, get fancy with lavender).

12:15 AM — I gently deflated the dough, divided it into two, and placed in loaf pans.

Place the pan in the oven and bake just until they are set in the center when pan is gently shaken, about 30 minutes.

Place the cream and chopped basil in a small pan and heat gently.

When oil is sizzling hot, place all shallots in the pan, separate gently, stirring with a slotted spoon or a skimmer / Keep stirring gently until shallots become golden brown — a couple of minutes at most / Remove immediately, place on paper towels, spread and sprinkle with a little salt / Allow to cool / They will be crispy and ready to eat immediately, or store in an airtight container for several hours and use later in the day.

While the base bakes make the jam filling: in a sauce pan place the chopped apples and pear with a splash of water, cook it gently for 5 minutes.

Transfer to the roasting pan and gently mix with the other vegetables, then place in the heated oven.

Place rounds in a shallow pan and gently toss with 1 tablespoon of brandy and 1 tablespoon of sugar.

Place the garlic cloves into a garlic crusher and fry them gently in a separate pan together with the chilly flakes.

In a greased or lined muffin pan, roll out small balls, gently flatten and place at the bottom of the pan.

Place some chopped garlic, minced rosemary, red pepper flakes and lemon zest in a cold pan with olive oil and cook gently for a few minutes, until the garlic starts to sizzle.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares

Gently pour into your prepared pan and place in the preheated oven.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan.

Or if using tinned chickpeas, strain + wash them, place in a pan + cover with water, then gently warm through.

To gently melt the coconut oil and raw cacao butter, place them in a heat proof bowl set over a pan of steaming water with the heat turned off.

To make the base, first gently melt the coconut oil by placing it in a heat proof bowl set over a pan of steaming water with the heat turned off (see note below).

Gently melt the coconut oil by placing it in a bowl over a pan of steaming water with the heat turned off (this should keep it below 42ºC and in its raw form).

To gently melt the coconut oil, place in a heat proof bowl set over a pan of steaming water with the heat turned off (you could use the same pan of water as the chocolate, just switch bowls the bowls over as needed).

Gently place 4 - 5 patties in the pan and shallow fry, cooking each side for 2 minutes before gently flipping over with a small spatula to cook the otherGently place 4 - 5 patties in the pan and shallow fry, cooking each side for 2 minutes before gently flipping over with a small spatula to cook the othergently flipping over with a small spatula to cook the other side.

Gently melt the coconut oil by placing in a small heat proof bowl set over a pan of steaming water with the heat turned off.

To make the raspberry layer, gently melt the coconut oil by placing in a heat proof bowl set over a pan of steaming water with the heat turned off.

To make the crumble place the coconut oil and pure maple syrup (if using — otherwise add the coconut sugar to the dry ingredients) in a small pan and gently heat until melted.

To make the lemon coconut filling, first gently melt the coconut oil and cacao butter by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below).

To make the base, gently melt the coconut oil by placing in a heat proof bowl set over a pan of steaming water with the heat turned off.

To make the banana filling, first gently melt the coconut oil and cacao butter by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below).

Flip salmon gently using tongs (keep skin intact), and place pan in oven.

Place rolls gently on baking pan and put in oven for 25 - 30 minutes.

Place Scallops gently in the pan, seasoned side down and cook for 60 - 90 seconds or until a nice, golden brown sear is achieved.

Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn't go above 46ºC and remains in it's raw state).

Place the coconut oil and chosen syrup in a small pan and gently melt.