Sentences with phrase «in oil salt»

1 dozen eggs, hard boiled and cooled in ice water 1 cup mayonnaise 2 teaspoons truffles in oil salt and pepper 1/2 cup chopped fresh chives (reserve a bit for garnish)

Not exact matches

On the night in question, the steaks were prepared as they show best: rare for strip loins, medium - rare for rib steaks, and no seasonings save for olive oil, salt and pepper.

Idaho gets most of its oil from Wyoming, and the oil is refined in Salt Lake City, which adds a transport cost that the customer ends up paying.

Heat vegetable oil in saucepan, over medium heat, for 30 seconds, then add onion mixture and 1.5 teaspoons salt (reserve 1/2 teaspoon salt for later).

In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2 cup of olive or walnut oil, Dijon mustard, lemon juice, honey and salt / pepper.

She added pickles and parsley and tossed the salad in sunflower oil, salt and pepper before serving it with brown bread.

Drizzle them in olive oil, salt and 2 teaspoons of cinnamon.

My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons of tomato puree, salt, dried herbs and a squeeze of lime.

Toss in olive oil, salt and pepper, mixing with your hands for a couple of minutes.

Once the aubergines have sweated and been rinsed, place them in a baking tray with olive oil, salt and a sprinkling of dried herbs — I like oregano and rosemary.

Place them in a baking tray with a good drizzle of olive oil, salt and pepper.

Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground in a food processor into tiny pieces 1/3 cup chia or flax seeds pinch of salt 1 cup boiling purified water 2 tablespoons olive oil

To make the croutons, heat 2 tablespoons of olive oil in a frying pan along with the garlic and salt and pepper.

Drizzle olive oil, salt and thyme over them and put in the oven.

A few hours before you make this dish cut the fennel into thin strips, place these in a bowl with the juice of 1 squeezed lemon, salt and two tablespoons of olive oil.

If you want to make the potato croutons then chop the remaining potatoes (you don't need to peel these ones) into small pieces and place them in a tray with lots of olive oil plus the chilli flakes, salt and pepper.

Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water

Add in the juice of half a lime, olive oil, chopped fresh red chilli (to taste), chopped coriander and a pinch of salt, then mix it all together.

Place these in a deep baking dish with a sprinkling of olive oil, salt, cinnamon and rosemary — stirring everything well with your hands to ensure that all sides of each cube is coated in deliciousness.

Combine the coconut, 1/4 cup coconut oil, maple syrup, sea salt, and strawberries in a food processor.

Then add in the avocado, olive oil, lime, mint leaves and salt — blend again.

Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch of cumin, salt and pepper — using your hands to ensure they all get a good coating.

Just made this for dinner — I'm eating semi raw at the moment so cooked the sweet potato (and added some parsnip too), then marinated the mushrooms in olive oil and balsamic vinegar, wilted the spinach with salt and a bit of chilli before adding to the cooked veggies.

Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and pepper, then cook in the oven for 40 - 45 minutes until soft.

3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt

4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil

Soak the dates in a bowl of hot water for 20 minutes, then drain and put them into a blender with the coconut milk, coconut oil, salt and vanilla powder.

Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

Once the sweet potatoes have cooked put the tomato puree, vinegar, garlic, spices and salt in a pot with some olive oil, heat for a minute or two until they're bubbling

They fry the pods in oil for just 2 - 3 minutes, drain and sprinkle them with coarse salt.

2 cups dried mung beans, soaked in water for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea salt 1 x 400 ml can full fat coconut milk

Put them in a bowl, drizzle olive oil, garlic and salt over them and set aside.»

Meanwhile, whisk oil, lemon zest and juice, and mustard in a bowl until smooth and creamy; season mustard dressing with salt.

Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent.

In a large bowl, use a hand mixer to whip the feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper.

Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves garlic — chopped olive oil juice of 1 lemon 2 sprigs fresh rosemary salt and pepper — to taste 6 cups steeped Yerba mate tea

Crush the garlic and place it in a frying pan with the cumin, salt, pepper and olive oil.

4 cups Oat Flour 1 cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2 cup Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and drained)

Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive oil on top.

Place the fish pieces in a shallow glass pan and toss with the lemon juice, garlic, habanero, salt, olive oil, and oregano.

Place the wedges onto a baking tray and cover them in a generous amount of olive oil, salt, paprika and cinnamon.

Put 3/4 of the raisins in a food processor along with the coconut oil, rice syrup, cinnamon and salt — blend until completely combined.

Rub corn ears with 1 tablespon coconut oil, salt and black pepper and grill on an outdoor grill or under the broiler, watching and rotating the corn, until charred in places.

I added a teaspoon of sea salt, which I dissolved in the coconut oil / cinnamon / maple syrup mix.

In a saucepan, gently heat the olive oil along with the garlic and salt.

Next, sauté the spinach — simply place it in a frying pan with a little olive oil, salt, pepper and a heaped tablespoon of tahini.

Sauté them in a frying pan with olive oil, dried mixed herbs, chilli flakes and salt, adding in the pumpkin seeds as they begin to brown.

Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes.

I think it tastes best cut into little cubes and roasted with salt and olive oil, as in this recipe, as this way it becomes so unbelievably soft and tender that it just melts - in - you - mouth.

1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)