Sentences with phrase «lemon over the leaves»

Squeeze one lemon over the leaves and massage, getting the juice to cover all the veins and surface area.

Not exact matches

I also ended up adding a little lemon and thinning it out a tad with water for the left overs.

All we need to make this lemon rice is nimmakaya that is lemons and left over rice / cooked rice.

I had plenty of left overs, so to keep it looking fresh I squeezed a little lemon into the tubberware and, using foil (all I had on hand) sealed it, making sure to push down so that no air could get in.

Add garam masala, chopped fresh coriander leaves and lemon juice in the tempering and pour over the lentil curry.

We sometimes top it with parmesan or squeeze some lemon over the top of them (the lemon will discolor the leaves, however)... but we usually just gobble them up as - is.

Sadly, any experimenting will have to wait a while though, as I'm currently nursing a fractured left elbow and banged - up right arm from a mountain biking spill two weeks ago, and any mixing, beating, kneading, rolling, piping and other lovely baking actions are currently off limits — but I can still drool over lemon layer cake recipes

Layer the lemon slices evenly over the top, sprinkle with fresh thyme leaves and smoked salt and then drizzle a good coating of olive oil over the top.

A side benefit of making candied lemon peel is that there is always lemon syrup left over which I also save.

My daughter made a lemon curd for a different recipe and used the left over on the waffles and it was so delicious along with the fresh blueberries in the waffles I will be making these over and over.

They were also good with lemon verbena infused olive oil, roasted crescents of delicata squash, and toasted hazelnuts (left over from this).

I also added some lemon zest to it, but that's a personal preference (and if you follow me on twitter, you'll know that I have an over abundance of lemons right now, so they're showing up in a lot of the stuff I'm making) you can leave that out too.

Pick the leaves off the stalks of the thyme and sage, slice the garlic and add to the dish, then grate over the zest of the lemon and season well with salt and pepper.

Take the cake out of its tin and place it on a wire rack and pour the lemon drizzle over the top and leave it to fully cool down.

I made David Lebovitz» frangipane tart last night and had a couple ounces of almond paste left over, so I'm using your rice pudding recipes as the framework for mine: in the simmering pot, there's now brown jasmine rice, two bay leaves, a pinch of ground cardamom, tangerine zest, Meyer lemon zest (they're in season now, Deb, in case you might want a reminder), three whole cloves, the almond paste (in place of the sugar and almond extract), some unsweetened, shredded coconut, and a big pinch of salt.

In a large bowl, drizzle remaining 1 tablespoon olive oil and lemon juice over kale leaves.

Thank you for the recipie, I was just looking for something to bake to use up my left over lemons (not meyer sadly).

So in my dream I made pretty little tarts with a swirly pattern of plum slices, studded with a few red currants left over from the red currant lemon tea cakes.

In a medium saucepan over high heat, bring the vinegar, water, sugar, salt, fennel seeds, red pepper flakes, lemon peel and bay leaf to a simmer.

And the left - over mixture whisked with the lemon juice made a nice dressing for some red quinoa and broccoli rabe.

Spread about 1 tablespoon lemon curd over the top of the meringues, leaving about an inch border around the edges.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

To make the salad dressing, mix the liquid left over from roasting the beets with the lemon juice and drizzle the salad.

This remarkable sabayon, made with egg yolks left over from Spiced — Pumpkin Soufflés with Bourbon Molasses Sauce, tastes like a very lush and airy lemon curd.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

When life gives you lemons, make soap Bacardi's 42 Below vodka brand has found a novel way to use the lemons left over from cocktail - making: Turn them into liquid soap.

I ended up being disappointed with the final product (but perhaps that's because it wasn't chocolate: — RRB - The cake was a tiny bit dry and I wish I had used much more of the jam and lemon creme in between layers... 1/3 cup of each did not go very far and there was an awful lot of lemon creme left over that went to waste.

Before the party, all I had to do was chop up the avocados and mix them with crab meat and pomegranate arils, then fill endive leaves with the mixture, and spoon a bit of the prepared sauce over the salad and finish them off with a bit of lemon zest.

For the syrup, combine the sugar, lemon leaves, and a scant 1 cup (7 fl oz / 200 ml) water in a small saucepan over medium heat, stir, and simmer for 10 minutes, or until it becomes a thick syrup.

In a small saucepan over medium - low heat, combine the olive oil, orange peel, lemon peel, bay leaves and garlic.

Luckily it worked well with the three left over sauces I had in the fridge ie pesto, lemon yoghurt and sweet chilli sauce.

Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint

Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half

Peel off the lining paper and spread the lemon curd cream over the surface of the sponge, leaving a border around the edge.

We had some left over lemon chipotle oil from a risotto style barley we make quite often and it will be simple to duplicate since the oil is so easy to make.

In another bowl, combine the spices, salt, garlic, onion, bay leaf, lemon juice, and vinegar, stir well, and pour it over the meat.

4 Add the leaves of basil, olive oil, lemon, Himalaya salt and herbs de Provence, give it a good mix to make sure that you get all the spices and the oil all over the vegetables.

Pile it into a dish (I served mine on a bed of raw spinach leaves), and grate over some lemon zest and Parmesan.

pesto ingredients: 1 cup pumpkin seeds, toasted in a dry pan over medium heat (or not, as discussed above) 1 cup packed fresh basil leaves 3 tbsp extra virgin olive oil splash of water 1 tbsp lemon juice small clove of garlic, peeled + crushed salt + pepper

Blackberry Tarts Yield: 16 mini tarts Filling 1 cup raw cashews (soaked for min 1 hr) 5 tbsp lemon juice 1 tbsp lemon zest 5 tbsp filtered water + one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup dried organic dates 1 tbsp filtered water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needed.

about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped

Also I made a yummy lemon sauce for a apple cake, I had some left over and used it as a topping for this recipe and it was delicious, you can find the recipe here.

Whisk together the olive oil, miso paste, and lemon juice; pour over the kale leaves.

Scatter the pizza with rocket leaves lightly seasoned and tossed in a little lemon juice and olive salad and drizzle over the basil oil.

FORMER top David Paterson administration staffers Charles O'Byrne and Sean Patrick Maloney deep in conversation over dinner at Le Singe Vert in Chelsea... BILL and Hillary Clinton holding hands at Cafe Carlyle (chaperoned by Chelsea) as Kelli O'Hara, on maternity leave from «South Pacific,» did her caberet act... KATY Perry and Estelle «doing lemon drop shots and downing champagne» at Greenhouse... MATTHEW Perry jogging in Runyon Canyon in LA, and «stopping so many times to play with his iPod, he probably would've burned more fat off if he stayed home on the couch eating ice cream.»

I recommend this lemon / tahini dressing: olive oil, a spoonful of tahini paste and fresh lemon juice; pour over the finely chopped green leaves and let sit for 15 to 20 minutes.

1 egg white (conveniently you have left overs from above) 1 tsp lemon juice 1/2 tsp vanilla extract

I'll ask to leave off any ingredients that don't agree with me - and will add an easy extra like a quarter of a lemon to squeeze over my salad instead of a heavy dressing.

l am juicing 2 bunches of parsley 2 large lemons including skin ginger the first 2 nuckels on your finger in size 1 aloe vera leaf remove the skin an 600 mls water l juice this over and over till its pastey l consume 5 table spoons before l sleep its really working

To make steamed veggies more exciting: - Add 2 bay leaves or 1 teaspoon cumin seeds to the water - Sprinkle greens with toasted pumpkin, sesame, flax, or sunflower seeds, almonds, or walnuts - Sprinkle greens with fresh herbs: mint, dill, basil, parsley, cilantro, scallions - Use tamari soy sauce or umeboshi vinegar to add extra flavor - Squeeze fresh lemon juice over them Blanching, or quick boiling, is another way to prepare vegetables quickly and «cleanly.»