Sentences with phrase «in a dry pan until»

Heat a non-stick pan on a medium heat, then add the banana slices and fry on both sides in the dry pan until brown and caramelised.

Toast the sesame seeds in a dry pan until they're golden brown.

Toast the sesame seeds in a dry pan until lightly golden brown and fragrant, then mix through the vegetables.

150g bag kale, washed and dried, leaves stripped off stalks and chopped into strips 75g baby spinach leaves, washed and dried 3 — 4 spring onions, thinly sliced 50g pumpkin seeds, toasted in a dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into slices Sumac to sprinkle Ground black pepper 1 tablespoon good quality extra virgin olive oil Half a lemon

To make this, lightly toast a couple of teaspoons of fennel seeds in a dry pan until fragrant.

Toast the oats in a dry pan until they're golden brown and nutty - smelling.

Toast the peanuts in a dry pan until a little dark and fragrant.

While the onion is roasting, toast walnuts in a dry pan until fragrant and lightly browned in places.

Roast the almond flakes in a dry pan until golden - brown and sprinkle them with the sugar and cinnamon onto the baked cake.

Not exact matches

In the same dry pan, toast 1 tablespoon of dulse for 1 - 2 minutes until fragrant.

Dry fry the pine nuts in a pan for a few minutes until starting to brown then scatter them on top of the risotto.

Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant.

Toast the pumpkin seeds on medium heat in a dry pan with a little salt until they begin to pop, then transfer them to a chopping board and chop coarsely.

Start by dry frying the pine nuts in a frying pan until golden brown, but watch them carefully because they burn very quickly!

Fry for a couple of minutes then add in the balsamic vinegar, tamari, crumble in the tempeh, stir and reduce until the pan is dry.

In a pan, roast all of the dry - roast ingredients until fragrant and the coriander is a couple of shades deeper.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completein liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

In a dry pan, heat the 2 Tbs of sugar until it begins to caramelize, add the coconut oil, a pinch of salt, and the slivered almonds.

Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.

As for the sesame seeds themselves, you can toast them quickly in a dry pan over low heat until lightly golden to bring out the flavor, or you can use them raw.

Let frosted cookies sit at room temperature for several hours until dry, or place them on a sheet pan in one layer and put them in a 150F oven for 10 - 15 minutes, until the frosting is hard to the touch.

Toast the chilies in a dry saute pan over medium heat until they become fragrant, about 3 to 4 minutes on each side.

Put the pine nuts in a saute pan and dry toast them until starting to become golden and fragrant.

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the paIn a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pain 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

Place each piadina in a dry pan (no extra fats needed) and cook for 2 minutes on either side, or until you see little brown bubbles forming, as it caramelises on the bottom.

To prepare in the oven, pour mixture into a greased baking pan and bake at 300 degrees for 30 minutes, or until granola is dry, stirring occasionally to brown evenly.

Toast pine nuts by stirring them in a dry (no oil) pan for a few minutes until nicely brown but not burnt.

for the wraps, finely slice some halloumi and fry in a hot dry frying pan until golden, smear some garlic sauce over the tortilla, place on a handful of fresh spinach followed by the golden halloumi and roll up like a burrito (ends folded in), cut in half and serve.

* Roast the nuts on a dry sheet pan in a 350 °F oven until they're slightly darker and fragrant, 5 - 10 minutes.

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.

Meanwhile, toast the shredded coconut by stirring it in a dry pan (don't use oil) over a medium heat until it starts to turn brown.

Now, take the capers, rinse them, pat them dry with a paper towel, and pan fry them over medium - high heat in a small splash of oil until browned and crinkly.

Place the coriander and cumin seeds in a small, dry skillet set over a medium - low flame and toast until fragrant, shuffling the pan frequently, 2 - 3 minutes.

Spread the batter into the prepared cake pan and place in the heated oven and bake for 40 minutes, or until a piece of dry spaghetti inserted in the middle comes out clean.

Toast the cumin and coriander seed along with the black peppercorns in a dry frying pan over a medium heat until they smell toasted — anything up to 5 minutes.

Remove the black seeds and toast in a dry pan over medium heat for a couple of minutes, moving the seeds constantly, until they are fragrant.

Directions: Beat eggs / Add sugar & oil and mix on medium speed until light and fluffy, about 4 minutes / Mix in dry ingredients & blend well, but briefly / Finally, add apples and mix thoroughly, but, briefly / Bake at 325º for about an hour in a greased & floured Bundt pan / Let it cool for fifteen minutes / Carefully remove from the pan, loosening it all around with a flexible knife or spatula if needed.

In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes.

Place baking pan in a 250 degree F oven for 45 minutes, or until dry and lightly browned (be sure not to burn them).

Mix liquids and dry ingredients separately; then combine and mix well Place in greased floured 9 ″ x5 ″ loaf pan Bake at 375F for 50 - 55 minutes until top has started to brown Let cool in pan for at least 30 minutes Do not cut until bread has cooled

Alternatively, place them in a dry saute pan over medium - high heat and toast, stirring constantly, until fragrant, 2 - 3 minutes.

Put the cake in the oven, reduce the temperature to 350 degrees F, and bake the cake for about 35 - 40 minutes or until a toothpick inserted into the center of the cake is dry and the cake pulls away from the sides of the pan.

In a small pan, dry roast the cinnamon, cloves, peppercorns, and cardamom for a few minutes until fragrant.

Grease two small loaf pans very well and set aside; in a medium bowl mix dry ingredients until combined.

Toast the cumin and coriander seeds in a dry pan over medium heat for about a minute or until they darken slightly in colour and are fragrant.

In a dry frying pan, toast the spices over medium heat for 2 minutes, or until fragrant.

Simple wash and rinse the corn and now dry fry them in a pan on a low heat while occasionally tossing them until the corn becomes slightly brown.

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honin a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honIn another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honin the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honin honey

Place dry chilies in a pan and toast over medium heat until fragrant, about 90 seconds.

You can lay the crumbles out on a pan and stick it in the oven on the lowest setting for about an hour or two until dried or you can put it in a food dehydrator.