Sentences with phrase «ml water until»

Blitz for a few seconds, then gradually pour in 290 ml water until a smooth paste forms.

3 For the lemon honey, in a small bowl, whisk together the honey, lemon zest and juice, and 40 ml water until combined.

Not exact matches

Heat 100 ml of water until boiled and pour it on the dried plums, cover them with a lid and leave them for 5 to 10 minutes in order to swell.

Splash in ~ 60 ml of water and keep cooking and stirring until that water has evaporated.

Finally pour in 400 - 500 ml of water, turn up the heat and allow the quinoa to simmer for 10 - 12 minutes or so until the grains have expanded and fluffed up and taste tender but retain a bit of bite.

Placed a tsp of instant coffee in a large pan and poured 300 ml of boiling water over it and stirred until dissolved.

Add 3 tablespoons (45 ml) of teriyaki sauce and the water chestnuts, stir well and cook until tender but still crisp, about 4 minutes.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

Pour the mixture over the dry ingredients in the processor and blend until it comes together in what looks like a sticky dough (if it's too dry, add up to 1 Tbsp / 15 ml water).

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Toast the couscous, stirring regularly, until golden brown then pour over the 1/2 cup (120 ml) water, cover the pan and remove it from the heat.

Make the Vegan Russian Dressing: Place cashews, 3/4 cup (180 ml) water, onion, ketchup, vinegar, hot sauce and Worcestershire sauce into blender or food processor and blend until smooth.

Or add to a saucepan over medium - low heat with 1 — 2 Tbsp (15 — 30 ml) water, cover, and cook until warmed through, about 2 minutes.

Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups) of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.

The release of up to 75,000 ML of Commonwealth environmental water and up to 15,000 ML of New South Wales held environmental water into the Lachlan River commenced on 7 June 2013 from Lake Brewster and was completed until mid July.

Place the cashew nuts, almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered veggie stock, psyllium husk (or chia seeds) and olive oil in a food processor with 100 ml (3 1/2 fl oz / 1/3 cup) of water and blend until the nuts are well chopped.

If the mixture is too thick, add a little bit of water (20 - 30 ml) and mix again until the consistency is right.

Cook the quinoa in 1 cup (8 fl oz / 250 ml) water for about 12 minutes, or until all the water has been absorbed and the quinoa is tender.

Pour 1/4 cup (60 ml) of ice water in a slow, steady stream, through the feed tube until the dough starts to clump together when pinched (it should not be a solid ball of dough).

For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)

Place the cashews with 1 1/4 cups (295 ml) water, coconut milk, and salt in a blender, and blend until perfectly smooth.

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.

Pour 15 ml of boiling water into a saucepan along with the caster sugar, lemon juice and rose water and heat on high until boiling and starting to thicken.

Mix the Remaining Liquid Ingredients In another small bowl, whisk the eggs, the 3 tablespoons / 44 ml of water, and the vanilla just until lightly combined.

Mix the Cocoa and Water In a medium bowl, whisk the cocoa and the 1/2 cup / 118 ml of boiling water until smWater In a medium bowl, whisk the cocoa and the 1/2 cup / 118 ml of boiling water until smwater until smooth.

In a bowl, combine 1 cup (250 mL) raw cashews and enough water to cover them and soak for 8 hours or overnight (for a quick - soak method, put the cashews in a bowl, pour boiling water over them until the cashews are covered, and soak for 2 hours).

When you want a breakfast portion, simply put 65g of the mixture into a saucepan with 200 ml of coconut water and heat gently over a medium - low heat for 3 minutes, or until it's the consistency that you like, stirring regularly and adding splashes of water to loosen, if needed.

Stir sugar and 60 ml water in a small saucepan over medium - high heat until sugar dissolved.

For the salted caramel, stir sugar and 60 ml water in a saucepan over medium - high heat until sugar dissolved.

Purée, adding 1/2 to 1 cup (125 to 250 mL) water, until it reaches the texture of a smooth, thick soup.

As well as at least 600 ml of milk a day until they're a year old it's also likely that your baby will be enjoying water to quench their thirst alongside their meals.

So you should wait until your baby is at least six months old before you start giving him / her water in small portions, no more than about 120 ml each day.

Add 150 ml boiling water and whizz everything together with an electric whisk until lump - free.

Soak the dried mushrooms in 100 ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside.

You can also try it as a kind of ice cream — blend the ama - koji with 200 mL (7 fluid ounces) of extra water until smooth, add cocoa powder or cacao powder to taste, then freeze or put into your ice - cream maker.

While the motor is running, add the egg and about 250 - 300 ml lukewarm water, until a soft dough is formed.

Simmer the plums, covered, with 200 ml water and sugar until softened.

Combine the cashews, 1/4 cup (60 ml) of the reserved soaking water, the lemon juice, nutritional yeast, and miso in a food processor or blender and process until smooth.

Add 1 teaspoon baking soda in 50 ml of warm water and mix it well until completely dissolved.

Pour 300 ml of water onto the dry ingredients, add the oil and beat the mixture with a wooden spoon, until smooth.

Place 200g strawberries (1 1/2 cups) into a blender together with lemon juice, maple syrup and 250 ml water (1 cup) and blend until smooth.

Combine the ground flaxseed + 200 ml of water in a small bowl, whisk together and then leave until the mixture combines to a gel - like substance, whisking occasionally to help it blend.

Ingredients 400 ml filtered water or unsweetened almond milk 1 scoop vanilla flavoured protein powder (I use a vegan alkaline protein) 1 cup ice 1 - 2 tsp matcha powder Method Add all ingredients into your high speed blender and blitz until combined.

If you can't find it, soak 3 tbsp (45 mL) tamarind paste in 3/4 cup (175 mL) hot water until soft; squeeze pulp with your fingers to dissolve it.

Mitotane should be administered for up to 10 days, until water consumption decreases to < 100 mL / kg / day, or until a decreased appetite, depression, diarrhea, or vomiting are observed.

3 Combine the sugar with 1 cup (250 mL) water in a saucepan; set over medium heat and whisk until sugar has dissolved.

Step 1) Heat 250 ml boiling water with the butter in a deep, heavy - based saucepan for 2 minutes, uncovered, until the mixture boils, then tip in the sifted flour and sugar and beat hard over the heat for 30 seconds until it clumps together.