Sentences with phrase «heat warm olive oil»

Not exact matches

I just put it in a saucepan with a little extra olive oil and heat until warm!

Warm olive oil in a deep pan over medium low heat.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Warm the olive oil in a skillet over medium - low heat.

Warm 1 tablespoon olive oil in a medium skillet over medium heat.

If you want to make it on the stove top, start by warming the olive oil in a large pot over medium heat.

In a small skillet, heat the fennel and the olive oil over low heat until the oil is warm and fragrant with fennel, about 5 minutes.

Remove from the heat, drizzle with some olive oil, top with the thyme and serve warm.

In a small skillet, heat the remaining 2 tablespoons olive oil until just warm.

In a small saucepan over low heat, warm 1/4 c. olive oil, garlic cloves, basil leaves and pepper flakes.

In a large pot over medium - high heat, warm the olive oil.

Brush garlic oil (warm 2/3 cup olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set over medium - low heat for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the garlic oil.

Separately, warm the olive oil in a large skillet over medium - high heat.

2) Saute — Warm a tablespoon of olive oil or butter in a large skillet over medium heat.

The carrots are grated, the spices are heated with a pinch of sugar in olive oil, whisked with lemon juice and poured warm over the carrots, with minced mint and parsley — think North African pesto.

In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat.

Pour the olive oil into a large skillet and warm over medium heat.

Then I mixed the olive oil, balsamic, white wine, garlic, and brown sugar in a sauté pan and warmed it over medium heat.

Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high hHeat the oil in a large nonstick frying pan over high heatheat.

In a stockpot or large saucepan, warm the olive oil over medium heat for a minute, then add the garlic.

Warm the olive oil in a large skillet over medium heat.

Set up a large pot on the stove over medium heat and add the olive oil until it's warm and shimmering.

Warm about a 1/2 tablespoon of olive oil in the skillet over medium heat.

Use a large skillet over medium - high heat to warm the olive oil and butter.

Warm olive oil in a large soup pot over medium heat.

In a medium saute pan, on medium - low heat, warm olive oil, garlic and red pepper flakes until the garlic becomes fragrant and soft, about 4 minutes.

In a large pot, over med - high heat, warm the remaining 2 tbsp of olive oil and add the shallots.

Add 1 tablespoon of olive oil to a large pot and warm it over a medium heat.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

directions For the Lobster Stock: In a large saucepan over medium heat, warm the olive oil.

In a large saute pan over medium - high heat, warm the olive oil.

Warm olive oil in a skillet over medium heat.

In a medium soup pot over medium heat, warm up the extra virgin olive oil.

In a small pot add the extra virgin olive oil along with the thinly sliced garlic and using the lowest possible heat on the stove, start warming up the oil.

Over medium heat, warm 1 tbsp olive oil.

Warm a little bit of olive oil in a small frying pan over a medium - high heat.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cHeat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cheat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cheat, season to taste and cool.

Warm the olive oil in a soup pot over medium heat.

Warm the olive oil in a large pan (oven - proof if baking) over medium heat.

4 If you want to have it cold, you can just leave it as it is, but if you prefer it warm, I would put 1 tablespoon of olive oil in a pan and leave it at medium heat for 10», is amazing how the flavour changes, so delicious.

Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.

In a large skillet over med heat, add the olive oil and warm until shimmering.

In a large skillet, add one tablespoon of olive oil and warm over medium heat.

In a large (deep) skillet, warm the olive oil over medium heat.

In a large skillet pan over medium - high heat, warm the remaining 3 tablespoons of olive oil.

Be careful not to heat the olive oil too much, warm to the touch is what we're after, so as not to ruin the healthy properties of olive oil.

Make the dip: In a medium skillet set over medium heat, warm the olive oil.

In a large pot, warm 1 tablespoon olive oil over medium heat.

Lightly spray a saucepan with olive or coconut oil, add almonds, and warm up over medium heat until pan sizzles when you sprinkle water on it.

Warm the olive oil in a pan over medium heat.