Sentences with phrase «ml full fat milk»

Ingredients 200 ml double cream 200 ml full fat milk 2 - 3 garlic cloves, crushed or finely chopped Salt and pepper 500 - 600 grams large waxy potato such as Desiree, peeled and sliced fairly thin, about 3 mm 3 - 4 tablespoons sweet and sticky well - caramelised onions (I use ready made)

Ingredients 200 ml double cream 200 ml full fat milk 2 - 3 garlic cloves, crushed or finely chopped Salt and pepper 500 - 600 grams large waxy potato such as Desiree, peeled and sliced fairly thin, about 3 mm

Ingredients 3 - 4 tablespoons sweet and sticky well - caramelised onions (or Asda's ES caramelised onion chutney) 500 - 600 grams peeled large waxy potato such as Desiree 200 ml double cream 200 ml full fat milk 2 - 3 garlic cloves, crushed or finely chopped Salt and pepper

FOR CHURROS 100g unsalted butter, diced 175g plain flour (sieved) 1/4 tsp baking powder 3 large eggs, beaten pinch of sea salt 200 ml full fat milk

To stop a skin forming on your finished custard place plastic wrap directly on top.Ingredients: 8 Egg yolks 75g / 3oz Caster sugar 1 Vanilla pod or 1tsp Vanila extract 300 ml full fat milk 300 ml Double cream Method:

Not exact matches

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

2 (14 ounce / 414 mL) cans full fat coconut milk, refrigerated overnight 1 heaping cup (265 to 280 mL) blueberries 1 mango, pitted and diced 5 to 7 fresh mint leaves 1 1/2 tablespoons arrowroot starch 1/3 cup (75 mL) maple sugar Sea salt

2 cups (280 grams) yellow cornmeal, to be divided 1 cup (130 grams) all - purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoons fine sea or table salt 1 1/4 cups (300 ml) milk, whole is best here 1 cup (240 grams) sour cream (full - fat plain yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large eggs

For the Topping: 100g cocoa butter, melted 100g raw cacao 100 ml raw honey 200 ml coconut milk (organic and full - fat is best)

1/2 frozen banana (in slices or chunks) or 1/2 banana plus a few ice cubes 1 large sweet potato 5 tbsp full fat Greek yoghurt 300 ml milk of choice 1 tsp cinnamon 2 tbsp dessicated coconut 2 tbsp flaxseed powder (optional) 2 tbsp chia seeds (optional)

Wet ingredients 3 eggs 1 cup / 240 ml full - fat coconut milk 2/3 cup / 160 ml maple syrup 2/3 cup / 160 ml cold - pressed olive oil 100 g 75 % dark chocolate (of your choice), coarsely chopped

2 cups raw cashews, soaked in water overnight (about 290 grams) 1/2 cup full fat coconut milk (120 ml) 2 tablespoons maple syrup 1 teaspoon vanilla extract 1/4 teaspoon sea salt 3 tablespoon coconut oil 1 tablespoon lemon juice (about 1/2 small lemon), plus more to taste

vanilla bean paste Chocolate Layer 1 x 400 ml tin full fat coconut milk (use the fat on top) 1/4 cup maple syrup 1/4 cup Choc Chick Cacao Powder 1/4 cup Choc Chick Cacao Butter Pinch of salt

Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)

A 14oz can (400 ml) Can Coconut Milk (Full Fat or Coconut Cream if you can find it) 1/2 Cup Cashews, soaked in boiling water for 30 minutes 2 Tbsp.

Batter 3/4 cup ground almonds (100 g) 2 Tbsp coconut sugar (alternatively brown sugar or sukrin gold) 1/2 tsp ground vanilla 1/2 tsp baking powder a pinch of salt 1 Tbsp melted coconut oil or butter 1 egg, whisked Around 1/5 cup full fat coconut milk (50 ml)

1 cup (250 ml) full - fat coconut milk (canned) 1 tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g) almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2 cup plus 1 tablespoon (115 g) natural cane sugar Zest of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4 cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns

2 cups (480 ml) half - and - half (a mixture combining equal parts whole (full fat) milk and light cream (contains 10 - 12 % butterfat)-RRB-

Includes a drink of full - fat milk (300 ml a day is recommended for toddlers aged 1 - 3), plus cheese, yoghurt or fromage frais.

The Hipp Organic Combiotic Growing Up milk powder has 7.9 g of sugar per 100 ml, while full fat cow's milk has just 4.7 g.

1 cup cashews 1 (400 ml / 14 - ounce) can full - fat coconut milk 2 - 3 tbsp organic honey (or maple syrup to keep it vegan) 1 tsp vanilla powder 2/3 cup dried dates, chopped into small pieces 1/2 cup toasted coconut flakes