Sentences with phrase «minutes on the baking tray»

Allow the cookies to cool for 5 minutes on the baking tray and then transfer, using a wide palette knife, to a cooling rack.

Allow the cookies to cool for 10 - 12 minutes on the baking tray before transferring them to a cooling rack to continue cooling and solidifying.

Not exact matches

Spread the mixture evenly on a lined baking tray and bake, stirring every 5 minutes until golden brown (this should take about 45 minutes).

Once the water has been bubbling nicely for a couple of minutes, remove the pan from the heat, drain the wedges and then place them on a baking tray.

With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they're really tender.

Place the squash cut side down on a parchment paper - covered baking tray and bake for 30 - 40 minutes or until tender.

Start by rinsing and draining your chickpeas, then place them on a baking tray in a 200C oven and bake for 15 - 20 minutes, until they start to firm up but aren't crunchy.

About 15 minutes before the brussels and sweet potatoes / carrots are done cut the stalk off the mushrooms and place them on a baking tray with a little olive oil and bake for 15 minutes.

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.

Then make buns using your hands to carefully mould and flatten the bread, place these on a baking tray and cook at 180C for 25 minutes.

Then mould the patties, place on a baking tray and bake for 20 minutes at 180C, until the patties are perfectly firm.

Place the parsnip pieces on the tray and bake for 30 minutes, flipping the parsnips after 15 minutes.

Using cutters of your choice, carefully stamp out your biscuits and place them carefully on piece of greaseproof paper on a baking tray, then bake in the oven for 8 - 10 minutes.

Place the sprouts on a baking tray with olive oil, salt, pepper and chilli flakes and bake for 30 minutes — until they being to crisp and the very edges turn ever so slightly brown.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Pour in the oats and quinoa and stir until everything is well covered, then sprinkle on a baking tray and pop in the oven for 10 minutes.

Preheat the oven to 200C / 400F, spread the chopped nuts on a parchment - lined baking tray and bake for 3 - 5 minutes.

Bake until the cookies are set and golden on the bottom, about 14 to 16 minutes, rotating the trays once halfway through.

Pop on the baking tray (make sure they are spread evenly) and bake for about 20 minutes depending on thickness of sweet potato slices, flipping about halfway through.

Spread out on the baking tray and bake for 20 minutes, cool on a wire rack before cutting and enjoy!

Place fish on a foil lined toaster oven baking tray and bake for 12 - 15 minutes or until fish flakes easily with a fork.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

Bake for 10 minutes, remove from the oven and stir on the tray then bake for another 5 minutes or until aromaBake for 10 minutes, remove from the oven and stir on the tray then bake for another 5 minutes or until aromabake for another 5 minutes or until aromatic.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivOn each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Lay out all the nuts on a baking tray and roast them in the oven for about 15 minutes, jostling the pan every 5 minutes or so to make sure they don't burn.

We cut out round circles with a cookie cutter or the top of a champagne glass, and then placed the dough circles on a greased baking tray, before baking them for about 20 minutes until the tops turned golden.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Spread out the mix evenly on a baking tray and bake for around 8 minutes, keeping a close eye on it so it doesn't burn.

Leave for 5 - 10 minutes to cool slightly then scoop balls of the mixture using a cookie scoop or spoon and place on the prepared baking trays.

Stir well and then pour into glasses (pop them on a baking tray for ease) and allow to semi-set for around 30 minutes before adding the cranberries.

Bake at 180 degrees celsius (356 degrees fahrenheit) for 60 minutes, making sure to place the bread on the bottom tray of your oven.

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

Working quickly, place the balls on a lined baking tray and cover with plastic wrap for 45 minutes until puffy.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Spread the vegetables out on a baking tray and bake them in the oven for about 23 minutes (depending on your oven) while shaking them up a bit halfway through.

Place the walnuts on a small baking tray and roast in the oven for about eight minutes or until golden brown.

Tray Baked Chicken — Another family favourite and well placed on a Tuesday because we don't get in till gone 6 pm so this dish can be all prepped ahead of time ready to throw in the oven and be ready in less than 30 minutes.

Spread on a tray and bake at 350F for about 15 minutes until golden brown, stirring once or twice while baking.

Place the tray on the lowest rack of the oven and bake for 10 - 12 minutes until the cheese is melt and the base is cooked.

Bake for 5 minutes, then remove from the oven and sharply bang the baking tray on the work surface to deflate the cookies, then return to the oven for a further 6 - 8 minutes until pale golden brown.

Place on a baking tray and bake for 45 minutes to 1 hour or until the top is set but there is still a good wobble in the centre.

Lay out on a baking tray and bake in the oven for 20 - 25 minutes, until golden brown and crispy.

Bake them on a parchment lined tray in a 190 C (375 F) for 25 - 30 minutes or until golden and crisp.

Spread the coconut thinly on 2 baking trays and pop in the oven for 10 minutes.

Honey, nuts and caramel filling: place the nuts on a baking tray lined with baking paper and roast for about 10 minutes in the oven until golden and toasted perfectly.

Then, just when guests start arriving, I arrange a batch on sheet tray and bake fresh screaming bubbling jalapeno poppers in 12 minutes!

Place them on a baking tray and bake at 200 °C / 400 °F for 40 - 50 minutes or until tender.

NOTE: If you would like them to be more crunchy, after you have removed the bake from the oven, before you slice it - wait ten minutes (so you don't burn yourself), flip the baked mixture over and place upside - down, on a large tray, back in to the oven to bake for 5 - 10 minutes more, which will crisp up the other side.

Place cauliflower on a baking tray and bake for 50 minutes.

Place on the baking tray and bake for 40 minutes, flipping halfway through.