Sentences with phrase «grated zest»

120g icing sugar 80g egg white, plus up to 10g extra, as needed 100g ground almonds 60g caster sugar For the filling: 100g cream cheese 3 tbsp icing sugar 1 lemon, finely grated zest and 1 tsp juice 60g seedless raspberry jam

note: To make a lemon or orange flavor, add 1/2 teaspoon finely grated zest to the batter when adding the butter.

Begin with 1 tbsp for the liquor or liqueurs and 1 tsp for instant coffee or grated zest.

For the terrine 500 ml fresh chicken stock 20g butter 2 banana shallots, finely chopped 1 small garlic clove, crushed 3 tsp fresh thyme 200g skinless, boneless chicken thighs, trimmed and diced 300g chicken breasts, diced 200g pork mince 150g pistachio nuts Handful chopped parsley leaves 1 tbsp tarragon, chopped 2 lemons, finely grated zest only 1 egg, lightly beaten 350g rindless, smoked streaky bacon 40g dried sour cherries

Lamb kebab ingredients: 1 small red onion, pinch of ground cloves, 1/2 tsp ground fennel, 1 tsp tumeric, large handful of mint leaves, sea salt, 500g lamb mince, 1 egg, 200g natural yoghurt, finely grated zest and juice of 1 lime, vegetable oil.

Finely grated zest of 1 lemon 1 tsp ground cinnamon 100g golden granulated sugar 1 dough ball (from Pizza dough recipe), at room temperature Extra virgin olive oil, to stretch and roll the dough

Serves 4 2 tbsp flat - leaf parsley, finely chopped 1 red chilli, finely chopped 1 lemon, finely grated zest and juice 200g fresh white crab meat, picked over carefully to remove any remaining bits of shell 1 small celeriac, peeled and shredded or coarsely grated (600g prepared weight) 3 tbsp crème fraîche 2 tbsp extra virgin olive oil, plus extra to serve 2 large, thick slices sourdough, halved 1 garlic clove, halved

Pound Cakes 1 cup -LCB- 2 sticks -RCB- unsalted butter, room temperature, plus more for pan 3 cups all - purpose flour, plus more for pan 3/4 cup low - fat buttermilk finely grated zest of 2 lemons 1/3 cup fresh lemon juice 1 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 cups sugar 5 large eggs

pure almond extract Grated zest of 1 medium lemon 1/2 cup freshly squeezed lemon juice

For each 500g prepared pumpkin add: 500g granulated sugar 30g fresh root ginger, peeled and grated Zest and juice of 1 large lemon

Ingredients 3 cups fresh cranberries 3/4 cup sugar One 2 - inch piece ginger, peeled and finely slivered Grated zest of 1/2 orange 1/2 teaspoon salt 1/2 teaspoon cayenne 1 jalapeño, seeded and finely diced

I put the grated zest of 1 lemon and 1 tbs fresh lemon juice as the recipe called for.

150 g (5 1/4 oz / 1 cup) buckwheat flour 150 g (5 1/4 oz / 1 1/4 cups) ground almonds (almond meal) 60 g (2 oz / 1/2 cup) coconut sugar 20 g (3/4 oz / 2 1/2 tbsp) arrowroot 1/2 tsp Himalayan pink salt Finely grated zest of 1 lemon 100 g (3 1/2 oz / 1/2 cup) coconut oil, plus extra for greasing 70 ml (2 1/2 fl oz / 1/4 cup plus 2 tsp) cool water

12.5 ounces (2 1/3 cups) all - purpose flour 2.5 ounces (1/3 cup) sugar 1/2 teaspoon kosher salt 1/2 teaspoon baking powder freshly grated zest of 1 lemon or a small orange 6 ounces (3/4 cup) butter, cold 1 egg, room temperature 1 egg yolk, room temperature 1/2 teaspoon vanilla extract 2 ounces (1/4 cup) heavy cream, room temperature

2 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs celery, with leaves, ends trimmed and sliced on the diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves) grated zest of 1 large lemon small handful flat leaf parsley, leaves only, chopped small handful fresh mint leaves, chopped

• 1 cup of soy sauce • 1/2 cup vodka • 3 packets sugar substitutes • 1/4 cup extra virgin olive oil • 6 large cloves of garlic, smashed • 4 tablespoons Asian sesame oil • 3 tablespoons ground cumin • 1 teaspoon dried hot red - pepper flakes (or to taste) • 6 chicken wings (2 lb total) • 6 chicken breasts cut in half with skin and bones (4 lb total) • 6 chicken thigh drumsticks • 1/2 lime, juice + grated zest

From Martha Stewart For the Shortbread: 1 cup (2 sticks) unsalted butter, room temperature 1 cup confectioners» sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 2 cups all - purpose flour (spooned and leveled), plus more for rolling Flavor Variation (optional mix - ins and coatings): Mix in grated zest of 2 oranges and 1/2 cup dried cranberries Mix -LSB-...]

Grated zest and juice of 3 limes 2 green onions, white and green parts, chopped 2 large garlic cloves, minced 3 tablespoons chopped cilantro 2 teaspoons olive oil 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium carrot, spiralized or julienned (about 2 cups carrot noodles) 1 cup very thinly sliced red onion (about 1 small red onion) 2 cups thinly sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.)

Then sprinkle the grated zest on top for decoration.

3 tablespoons vegetable oil 1 large garlic clove, minced 1 ounce ginger, finely grated Juice and grated zest of 2 lemons Kosher salt and freshly ground black pepper 10 ounces dried somen 24 small headless tiger shrimp, peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed if frozen) 1 scallion, trimmed and thinly sliced on the diagonal

1/2 cup honey syrup 3 cups rolled oats 2 cups quinoa flakes 2 cups mixed seeds (sunflower, pumpkin, sesame etc) 2 cups toasted almonds Finely grated zest of one orange 1/2 tsp ground cinnamon 1 tsp vanilla paste 1/2 tsp sea salt

Corn and Mango Filling 2 ears of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and juice of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and dried oregano Sea salt

For the icing: 6 tablespoons powdered sugar, grated zest of 1 organic lemon, very little natural yellow dye (maybe a bit of turmeric), coloured sprinkles.

75 g Chicken Stock 30 g Smoked Butter 2 g salt 40 g Olive Oil Potato Puree Olive oil 8 drained Pickled Potato Punches Finely grated zest of 1 Meyer lemon 16 g drained Pickled Potato Strings 8 drained Pickled Potato Slices Chive Blossoms

300g almond flour 1 tsp baking powder 100g butter, cubed Grated zest of 1 lemon 7 tbsp honey or maple syrup 2 large eggs, at room temperature 200g spring / summer fruit (rhubarb, raspberries, strawberries), chopped into small pieces 1 tbsp icing sugar, for dusting (optional) 1/2 tsp salt

2 cups raw cashews 3/4 cup nonchlorinated water 1/2 teaspoon garlic powder 1 teaspoon fine sea salt 1 tablespoon nutritional yeast grated zest of 1/2 lemon 1 1/2 teaspoons freshly squeezed lemon juice 2 probiotic capsules, or enough to equal 40 billion active cells 3 tablespoons minced fresh dill fronds, plus more for garnish 1 tablespoon minced fresh chives

DRESSING Grated zest and juice of 2 limes or 1 lemon 2 tablespoons toasted sesame oil 5 tablespoons extra-virgin olive oil 1 garlic clove, grated 1 1/2 - inch piece of fresh root ginger (unpeeled if organic), finely grated 2 teaspoons tamari A pinch of cayenne pepper or chili flakes (optional) Sea salt and black pepper

1/4 cup shelled pistachios 1 cup quinoa 1 cup red rice (see headnotes) 1 medium white onion, sliced 2/3 cup olive oil grated zest and juice of one orange 2 teaspoons lemon juice 1 garlic clove, crushed 4 spring onions, thinly sliced 1/2 cup dried apricots, roughly chopped 2 handfuls of rocket (arugula) salt and black pepper

For vanilla cashew «yogurt»: 1 x recipe cashew cream (recipe follows) 1/2 vanilla pod (bean), cut in half lengthways and seeds scraped out Finely grated zest and 4 tsp juice of 1/2 lemon 2 tbsp (40 g) raw clear honey or blonde coconut nectar 1 1/2 tsp vanilla extract

Source Slightly adapted from Ottolenghi's Plenty Yield Serves 4 Ingredients 1 medium or 1/2 large kohlrabi 1/2 white cabbage (8 to 9 oz) Large bunch of dill, roughly chopped 1 cup fresh cranberries, sliced in half Grated zest of 1 lemon Juice of 1 lemon 1/4 cup olive oil 1 garlic clove, minced 1/2 tsp sugar Salt Black pepper Directions 1.

For lemon, honey and thyme curd: 2 large free - range eggs, lightly beaten 1/3 cup (80 mL) honey Finely grated zest of 1 large lemon 1/2 cup (125 mL) freshly squeezed lemon juice 3 1/2 tbsp (50 g) butter, diced 3 tbsp (45 mL) finely chopped fresh thyme

Scant 1/2 cup sugar Grated zest of 3 oranges 1 1/4 cups freshly squeezed orange juice 1 cup sour cream 1/2 cup milk 2 teaspoons Grand Marnier

For filling: 1 x 400 mL (14 fl oz) can coconut milk 1 ⅛ cup (150 g) cashew nuts Scant 2 1/4 cups (325 g) blueberries Finely grated zest of 2 lemons 1/3 cup plus 1 tbsp (100 mL) lemon juice 1/3 cup (110 g) raw clear honey 1/4 tsp (1 mL) Himalayan pink salt 1/3 cup (75 g) coconut oil

-- 1 cup dates (about 9 pieces), pitted, chopped — 2 tablespoons boiling water — 1 teaspoon baking soda — 1 and 1/2 cups brown rice flour — 1/2 cup millet flour — 2 teaspoons baking powder — 3 bananas, peeled and mashed with a fork — 1/2 cup extra virgin olive oil — 2 organic or free - range eggs — 1 vanilla bean, split and seeded — grated zest of 1 lemon — sunflower seeds, pumpkin seeds

* 1 1/4 cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extract

If you can't find fresh lemongrass, substitute a couple of sliced garlic cloves and the grated zest from half a lime instead.

1 tablespoon extra-virgin olive oil 1 tablespoon finely chopped fresh rosemary 2 teaspoons minced garlic 2 teaspoons finely chopped fresh sage Grated zest of 1 lemon 1 teaspoon coarse salt 1 teaspoon black pepper 2 bone - in, skin - on chicken breasts (8 to 12 ounces each) 1/2 small green cabbage, core intact, cut into 4 wedges 4 slices Whole30 - compliant bacon 4 teaspoons fresh lemon juice

Finely add the finely grated zest of a lemon.

ingredients FOR THE CAKE: 1 and 3/4 cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3 cup vegetable oil (plus more for greasing) 3/4 cup granulated sugar 1 cup coconut milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1 cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1 cup plain coconut - milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» sugar

Simmered this with juice and grated zest of 1 lemon and 2 tbsp unrefined granulated sugar until apple soft but not too mushy.

Ingredients asdf 1 small eggplant (8 oz), cut into 1 - inch chunks 8 oz tempeh cut into 1 / 2 - inch cubes 1 winter squash, peeled and diced Grated zest of 1 small lemon 1 tsp fine - grain sea salt 3 medium cloves garlic, smashed 1/2 tsp red pepper flakes 1/3 cup pomegranate molasses 1/3 cup extra-virgin olive oil 1/3 cup chopped fresh cilantro 1/4 cup crumbled ricotta salata (or feta)

Garlic and white bean stew with gremolata 20 garlic cloves (about 2 bulbs), unpeeled300ml boiling water25g salted butter2 celery sticks, finely sliced2 fresh thyme sprigs200ml dry white wine400g tin cannellini beans, drained and rinsed400g tin butter beans, drained and rinsed2 fresh bay leaves250g fresh vegetable stock75g baby spinach3 tbsp crème fraîche For the gremolata (see know - how) 2 tbsp roughly chopped fresh flatleaf parsley1 garlic clove, crushedFinely grated zest and juice2 lemons

4 large raw beetroots 400g tin chickpeas the grated zest of 1 orange the juice of 1 lime a pinch of ground cumin 1 tsp rapeseed oil shredded orange zest or chopped fresh coriander, to garnish (optional) lime wedges, to serve Preheat your oven to 200C / gas mark 6.

Carbs Lemon risotto cakes with smoked salmon and horseradish cream - Delicious 600 - 800 ml light chicken or fish stock65g unsalted butter3 banana shallots, finely sliced250g risotto rice (such as arborio) 80 ml dry white wineFinely grated zest and juice1 lemon, plus wedges to serveHandful fresh parsley leaves, finely chopped65g plain flour2 medium free - range eggs100g dried breadcrumbsVegetable oil for frying200g good quality smoked salmon2 handfuls watercress For the horseradish cream 3 tbsp grated hot horseradish60ml crème fraîcheSqueeze lemon juice (optional) Also useful but not essential

1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

Horseradish and preserved lemon salmon roulade Vegetable oil for greasing60g plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped

Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

20 garlic cloves (about 2 bulbs), unpeeled300ml boiling water25g salted butter2 celery sticks, finely sliced2 fresh thyme sprigs200ml dry white wine400g tin cannellini beans, drained and rinsed400g tin butter beans, drained and rinsed2 fresh bay leaves250g fresh vegetable stock75g baby spinach3 tbsp crème fraîche For the gremolata (see know - how) 2 tbsp roughly chopped fresh flatleaf parsley1 garlic clove, crushedFinely grated zest and juice2 lemons