You will get
more slices using the mandolin but either thick or thin they are both equally delicious.
Not exact matches
Kolondra also said Opera is not talking with its mobile - operator partners about instituting the feature in its (far
more widely
used) mobile versions — many operators are controversially experimenting with blocking ads at the network level rather than in the browser, partly as a way of getting publishers and ad networks to give them a
slice of their revenue.
While the group's combined employees are fewer than 1 million people and a small
slice of the
more than 160 million people in employer - based healthcare plans in the United States, Amazon's strength in
using data and technology to disrupt businesses has healthcare investors watching closely.
While the Zarxio approval affected a fairly small
slice of the drug market, the FDA's decision to approve Inflectra indicated that the agency was gearing up to make
more use of the biosimilar pathway.
Social networks have assumed much of the same power, Bell and others have argued, though they typically
use more opaque processes and have a greater focus on those profitable
slices of publishing.
Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for almonds because that's what I had — Just testing a
slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch
more salt but I'm always a bit worried about over seasoning... I
used mixed herbs but think I would love to add some garlic (powder maybe) next time, and
use selected herbs rather than the commercial mix.
Of course you can
use more, or less, depending on how thinly you
slice it.
I would love to see
more savoury recipes with avocados, only because I know how well they can be
used as substitutes in desserts, but the only savoury recipe I know is guacamole and when avocados are cut into
slices or bits and put as toppings on soup or sandwiches, but I'd love to get to know
more savoury meals where avocados play the main role.
Enjoy it on
sliced apples, spoon it onto bite after bite of a banana, dollop a tablespoon or two into your favorite smoothie to add protein and creaminess,
use it to coat baked kale chips, and much
more.
30 ml 1.5 tbls olive oil (+
more to serve, if desired) 300g 2 red onions, thinly
sliced 500g 4 small potatoes (I
use dutch cream and midnight blue), thinly
sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only,
sliced -2 celery stalks,
sliced -1 small onion,
sliced -4 garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi
used veal instead of pork, she
used pearl onions which I omitted since I didn't have any on hand, and I added a little
more garlic, carrots and celery than the recipe called for.
broccoli rabe (fresh or frozen), trimmed and chopped (if fresh) 2 cloves garlic, minced salt and freshly ground black pepper ~ 2 cups smoked mozzarella, grated (I probably
used a bit
more) 1/2 cup freshly grated Parmesan handful
sliced black olives crushed red pepper flakes
I
use this recipe and cut it in half, and it was the perfect amount to pipe these cute little rosettes on top, with plenty left over to spread on your
slice, because
more is
more when it comes to frosting.
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 chi
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 chi
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 chives
For a firmer filling that holds its shape
more when
sliced,
use up to 4 tablespoons cornstarch.
piece of galangal, cut into thin
slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass,
sliced lengthwise and cut into 3 - 4 pieces 1 or
more chili peppers (of your choice, although bird's eye is most commonly
used), seeded and
sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms,
sliced (straw mushrooms are
more authentic, but definitely not essential) 1 chicken breast (approx.
Ingredients 1 small pumpkin a pinch of whole sea salt filtered water (to cook the pumpkin) 2 apples (I
used Red Delicious), peeled and cut into cubes or
slices 4 tablespoons extra virgin olive oil, and some
more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or
more to taste,
used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth,
used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
UPDATE: I tried this recipe again today,
using one less egg and covering the pan with tin foil for most of the baking time, which was about 45 minutes or so, and not only did it rise a bit
more, but no thick crust formed so the bread could be very easily
sliced.
Stack
more apples
slices on top — until you have
used up all the apple.
Carefully
using an oven mitt at all times, remove the pan from the oven and pour the batter into the hot skillet, quickly top the batter with the thin jalapeno
slices, drizzle a little
more honey, bake for about 20 - 25 minutes until a light golden top.
I added some cracked red pepper to give it a bit
more «bite», then I
used mature cheddar cheese
slices instead of the tasteless processed cheese, and for the second can of tomatoes i
used just the juice not the actual tomato (this for picky husband who is not a tomato lover).
Bring remaining 1 cup sugar (I reduced this a bit —
used more like 3/4 cup), peach
slices and lemon juice to a boil over high heat, stirring constantly.
I
used white meat chicken
sliced into thin strips in place of the saugage for a
more diet - conscious version and I had no complaints.
I had planned on serving with lime
slices and avocado but decided to
use my extra ones to make
more guac!
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed,
sliced 1 cup chopped pumpkin or squash (if out of season
use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt,
more to taste 1/2 tsp black pepper,
more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
To bump things up a couple of notches, you can
use other breads — thick French bread
slices are yummy, as are
more grainy homemade breads.
3 gallons of water 3 cups table salt 5 peaches —
sliced into bite size chunks 2 cans of cola 1/2 large onion — coarse chopped (you could
use more here, it was just what I had left over in the fridge) 18 cloves of garlic — coarse chopped 1 cup brown sugar 1/2 cup maple syrup
I
used a little basil and a Japanese eggplant (since the size was
more compatible), and I threw a little bit of the tomato puree, garlic, onions and herbs on top of the
slices, as well.
Once all your veggies are peeled cut them into quarters (I cut my squash into thirds to make it
more equal in size to the others) and feed them through the food processor
using the
slicing attachment.
Carefully flip each
slice using tongs and cook for about 2
more minutes.
Cabbage «Noodles» Five Spice Stir Fry What I
used: 1/4 of cabbage head — discard the heart and thinly
sliced to resemble «noodles» 6 oz cello mushrooms —
sliced 1/2 garlic cloves — minced 2 s... Read
More -LSB-...]
Slice up the cabbage, finely chop the jalapeño and the epazote, grind some fresh pepper and salt on top, add a dollop of mayonnaise (we
used Hellman's but if you are
more ambitious that we are, make fresh) and a drizzle of white vinegar.
This was good but I would add 2
more slices of bacon, twice as much bread, and probably
use a cut up tomato in order to get
more juice and
more of a BLT flavor.
* 3/4 cup crème fraîche (I
used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh basil leaves * 1 handful of fresh cilantro leaves * 1 handful of fresh parsley leaves * 2 medium cloves of garlic,
sliced in half, plus
more to taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
can) 1 egg (I
used powdered Ener - G Egg Replacer to respect our temporary veganism) 3 fresh sage leaves, minced 1/2 cup
sliced, pitted Kalamata olives (I left them out this time) Squeeze of fresh lemon juice 1/2 cup toasted bread crumbs, or
more if needed (I
used Panko bread crumbs) Salt Fresh ground pepper
I mistakenly
used bleached flour and I think that did make a small difference in overall quality (slightly gummy center, instead of a chewy crumb), and the crust was super crusty — difficult to
slice — I'll wait until it cools
more next time — but otherwise this is the best bread recipe I've ever tried!
* 2
slices thick cut bacon - optional (I
used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly
sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (
use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or
more / less to taste * 1/4 cup chopped raw walnuts, or
more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
I had some leftover hazelnut flour, so I
used that instead, substituting a small amount (about 1/5)
sliced almonds to give it
more texture.
Use about 3 tablespoons (or
more if you need to) of the spiced oil to brush both sides of the tofu
slices; sprinkle with the remaining 1/2 teaspoon salt.
Serving suggestions: These baked tofu
slices are so tasty, you can just serve them as they are to provide
more protein to the dinner plate; or you can
use them to make sandwiches on toast or rolls, with vegan mayonnaise, mustard, and sprouts or dark green lettuce.
I learned a cool tip for
using kitchen shears to
slice the green onion directly into your bowl or pan instead of
using a knife which tends to tear the onion
more easily.
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and
sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus
more for garnish (optional) * About 10 (feel free to
use a few
more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2)
Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4)
Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
Using the same saucepan, cook an omelet
using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
using the three beaten eggs, and remove from pan once cooked, then
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
slice into small strips 5) In a large pot, heat up a little
more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.
If you have remaining custard (depends on how much you soaked each
slice and how big your
slices were), you can always
slice a little bit
more brioche to
use it up.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I
used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce,
more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively
use chicken or shrimp if you're not a tofu fan ** I
used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic,
sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I
used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus
more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus
more to taste
If you do not have them,
use what you have: white potatoes cubes (previously cooked), tomato
slices, stale bread cubes, sausage
slices,... Read
more»
Tonight I made it
using a 28 ounce can of tomatoes and served it
more as a soup without the topping but with baguette,
sliced horizontally, drizzled with olive oil, topped with parmesan cheese and broiled.
Her recipe, as it was given to me: 1 tsp salt, per whole egg flour, to make dough (vague, I know) Mix ingredients together Flour counter Roll out dough until thin, adding
more flour as needed to prevent sticking Let topside dry, then carefully turn over to dry other side Roll up dough into log, then
slice to desired thickness You may place cut noodles in baggies in freezer for future
use