Sentences with phrase «lined loaf tin»

Pour half of the cream mixture into a lined loaf tin or container.

Pour mixture into a lined loaf tin and bake in a moderate oven for 40 minutes.

Pour dry mixture into the lined loaf tin.

Spoon the chocolate in to the bottom of a lined loaf tin (as I did) or individual moulds and pack down firmly.

Press the mixture into a parchment small, parchment - lined loaf tin and freeze for at least 30 minutes.

Pour mixture into greased muffin tins or alternatively a lined loaf tin and sprinkle with pepitas and sunflower seeds.

Place in a lined loaf tin and push down / compress into the tin well (you may want to use a masher for this!).

Frosting: 250g each ricotta and cream cheese OR cashew / coconut cream for vegan 1 finely zested orange 1/3 cup maple syrup For the Cake: Preheat the oven to 180C (356F) and line a loaf tin with baking paper.

Line a loaf tin with parchment paper so all sides are completely covered.

Line a loaf tin with non-stick baking paper, then press the base mixture into the bottom of the loaf tin.

Step 1 - Preheat oven to 180C / 350F and a line a loaf tin on the base and sides with parchment.

Line a loaf tin with greaseproof paper and pre heat your oven to 150C, 2.

Line a loaf tin with baking paper or foil, and grease very thoroughly.

Preheat your oven to 175 degrees Celsius and grease then line a loaf tin with baking paper, generously with bits hanging over the sides so the loaf will be easy to lift out.

Step 1 - Preheat oven to 180C / 350F and line a loaf tin with parchment.

Line a loaf tin with parchment paper or rub it with coconut oil.

Preheat oven to 180 C and line a loaf tin with baking paper along the base and sides.

Not exact matches

Line a 6 - cup muffin tin with papers OR oil a mini loaf pan.

I only changed 2 things - I baked it in a loaf tin, which worked wonderfully, and I also did not line the tin with baking paper.

Butter, flour and bottom - line a 900g loaf tin and fill with the mix, layering biscuits here and there.

Line a loaf pan / bread tin (20 cm x 11 cm x 7 cm) with baking paper and lightly grease the ends with a tiny bit of coconut oil.

Firmly press mixture into a loaf tin (lined with parchment paper).

Grease and line a 2 lb loaf tin with a strip of baking parchment.

Heat the oven to 475, and line or grease a 12 - cup muffin tin and a mini loaf pan or a few more muffin cups.

Line a small loaf tin with baking paper.

Pour into a loaf tin lined with greaseproof paper.

2 baking trays for free form loaves (optionally lined with baking paper) or loaf tins (2 large ones or 4 smaller ones)

Place smooth - side - up in a lightly oiled loaf tin, or smooth - side - down in a banneton (a banneton can easily be improvised using a basket or dish lined with a tea towel).

Grease your loaf tin and line it up with parchment paper, leaving some of the parchment to overhang on sides, allowing easy bread removal later.

Line a 23 cm / 9 inch loaf tin (about 10 cm / 4 inches deep) with greaseproof paper.

Fold in the walnuts and brownie pieces then spread out into a loaf tin lined with parchment paper

Preheat the oven to 175 degrees celsius (350 degrees Fahrenheit) and grease a 4 x 8 inch loaf tin or alternatively line with parchment paper

Preheat the oven to 180oC and grease a loaf tin with oil, lining the base with parchment paper.

Lightly oil then line a 900g loaf tin (about 11 cm x 22 cm when measured across the top) with clingfilm, leaving plenty of overhang.

Prepare a small loaf tin approximately 10 cm x 25 cm loaf tin by lining with a double layer of cling film.

Tip into an oiled and lined 500g / 1 lb loaf tin.

Vanilla Popcorn Crunch ice cream, softened 600 ml thickend cream 300 ml mascarpone 60 ml marsala 2 tbsp icing sugar Savoiardi biscuits (found in European section of supermarket) Cacao nibs Finely grated dark chocolate Line a large loaf tin with plastic wrap, ensure the ends are quite long (we used an 11x28cm loaf tin).

To prepare the crust, line a 9x5 inch loaf tin with cling wrap and set aside.

When you have the right consistency, press all of the mixture down very firmly into a parchment lined container (I used my trusty loaf tin for this, although anything of that size will do).

Pre-heat the oven to 175C, line a 2 lb loaf tin with a loaf liner or grease it then line with parchment paper, set aside.

Press the mixture down firmly into the bottom of a loaf tin lined with greaseproof paper or plastic wrap then place in the fridge while you make the filling.

Pour into a silicone loaf pan (silicone will make it much easier to turn out your bread; however, I successfully used a rigid loaf tin greased with extra coconut oil, plus a little baking paper to line the bottom) and smooth the top with a spoon or spatula.

Either use a non stick loaf tin or line one with baking paper.

Line a rectangular 9 X 12 inch baking tin [or a 9» square baking tin + a loaf tin] and place the balls side by side.

Preheat your oven to 180C / 350F / Gas mark 4 and either line or lightly grease a 2 lb loaf tin, and place to one side.

Now press into your lined or silicon loaf tin and pop into the fridge.

Preheat your oven to 180C / 350F / Gas mark 4 and lightly grease or line a 2 - pound loaf tin, then place it to one side.

Pour into a mini muffin tin or loaf tin lined with parchment paper and bake for 30 to 35 minutes at 190 °C until golden brown or until a metal toothpick comes out dry.

Line a 21 cm x 10 cm loaf tin with non-stick baking paper.

Line a greased 500g loaf tin with bacon.