Sentences with phrase «in a saucepan by»

Or, cook the compote on the stove in a saucepan by placing the frozen strawberries in a pan with a little water and cooking on low heat for a few minutes until they melt.

Cook the quinoa in a saucepan by bringing the quinoa and water to a boil.

You will have a lot of liquid left over — make a pan sauce by reducing in a saucepan by half or so if desired.

Or, cook the compote on the stove in a saucepan by placing the frozen strawberries in a pan with a little water and cooking on low heat for a few minutes until they melt.

Not exact matches

Start by placing the oats in a saucepan with the boiling water, stir it together and then let it sit with the lid of the pan on for 10 minutes.

Reheat as much porridge as you need every morning by heating it up in a small saucepan with more broth or water, stirring, until warm and creamy.

Start by placing the brown rice in a saucepan with boiling water and a tablespoon of tamari and allow it to simmer for about forty minute until cooked — make sure that it never runs out of water during this time.

Once the brownies have cooked and cooled make the glaze by simply melting all the ingredients together in a saucepan, then pour the glaze all over the brownies!

While the apple cooks, make the porridge by placing the oats in a saucepan with 200 ml of water and brown rice milk, place the pan on a hob and cook for 4 minutes, stirring continuously.

Reheat as much porridge as you need every morning by heating it up in a small saucepan with more almond milk or water, stirring, until warm and creamy.

In a saucepan put the olive oil heat the tomato sauce, the cube stock (don't add it if you cooked the sauce by yourself) and the flaked fish.

* For the stovetop make a double boiler by bringing about an inch of water to a low simmer in a small saucepan then placing a bowl that sits on top without touching the water.

Whilst the cupcakes are baking, make the curd by mixing the lemon juice, half of the almond milk, sugar, and corn starch together in a small saucepan.

Prepare the chocolate ganache by heating the heavy cream in a small saucepan until it comes to a simmer.

While the panna cotta is chilling, make the pumpkin seed brittle by putting the pumpkin seeds, sugar and salt in a small saucepan.

Here's a fun tip: to make this salad even more festive, try making super easy candied walnuts by mixing the walnuts in a saucepan with about a couple tablespoons of brown sugar over medium - high heat.

Make the Cranberry Wine Sauce by combining the cranberries, wine and sugar in a small saucepan and placing over medium - high heat.

Whilst they are setting, make the strawberry coulis by placing the strawberries and sugar in a saucepan and simmer, adding as much water as you need.

Prepare your blueberry sauce first by combining blueberries, water, orange juice, and brown sugar together in a saucepan.

Move on to making the caramel by stirring the coconut milk, syrup and coconut oil in a small saucepan.

While the dough is baking, make the topping by melting the 4 tablespoons (60g) butter in a small saucepan.

You can keep the yogurt raw by preparing it in a blender or you can make it in a saucepan over low heat.

When you want to use it, heat caramel sauce by putting uncovered jar in a saucepan that has water in it, heating to desired temperature.

Put 1 1/2 cups bulgur (medium grind) in 3 qt saucepan with 2 cups orange juice and 1 cup water (liquid should cover bulgur by about 1» but no more).

Place the lentils in a 2 - quart saucepan and cover with water by about an inch.

Prepare the water roux by combining the flour and water in a small saucepan.

In a saucepan over medium - high heat, bring the apple cider and honey to a boil and let the mixture simmer until it reduces by half.

Make the sugar syrup by combining honey and water in a small saucepan and heating until the honey is dissolved.

Make the sauce by combining all ingredients, except salmon, in a medium saucepan over medium / low heat.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Start by cooking the rice in one saucepan and the beans in another (1.

In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 incIn a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 incin enough salted water to cover them by 1 inch.

The dumplings are served with a soy - based dipping sauce that can be cloned by combining six ingredients in a saucepan.

Brown your butter by melting butter in a small saucepan over medium - low heat.

While the doughnuts rest, make the glaze by combining the water and granulated sugar in a small saucepan over medium heat.

By the way, what brand is that saucepan you are using in this recipe?

Place in a large saucepan, and add enough cold water to cover by about 2 inches.

In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes.

Place barley in a large saucepan; add water to cover by 2 inches.

Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over medium / low heat.

In a medium, like 2 qt size, saucepan bring the rosé to a low simmer and cook for 4 - 5 minutes, until the wine's reduced by half.

Brown the butter by simply melting the butter over medium high heat in a large saucepan, swirling the pan around every so often so it heats evenly.

Drain the water, rinse the fish and then poach it by completely covering it with water (or milk) in a saucepan and simmer gently over medium - low heat for 20 - 25 minutes.

Prepare the stock by placing the giblets, neck and reserved backbone in a medium saucepan.

directions Place the eggs in a large saucepan and add enough water to cover them by at least 1 inch.

Directions Place the potatoes in a large saucepan with water to cover by 1 inch.

In a medium saucepan, heat the oil over medium - high heat until it is 350 ° (or test the oil by dropping a few grains into the pan; the rice should sizzle immediately and quickly rise to the surface).

One by one, put the ball of dough between two pieces of wax paper or in a freezer bag dusted with a little flour, place on table and find a flat item such as a saucepan to flatten into a circle 1/8» thick.

Start by melting the butter in a saucepan, and cooking it with the flour for about a minute.

Start by making the fruit topping: put the sugar and water in a heavy saucepan and stir until sugar dissolves lightly.