Sentences with phrase «n't add a little water»

You should have 3 cups of coconut - cashew milk, if not add a little water.

Not exact matches

Sadly I haven't tried it with anything else as coconut milk is great for thickening, but you could always leave it out and try adding a little water instead x

This hasn't happened when i've made it before, but you could try and adding a little more water to hold the dough together and keep adding little by little until the dough is slightly sticky and holds together x

Then make the pesto by simply adding all the needed ingredients (juiced lemon not whole and of course remove the avocado from its skin too) into the processor and blending with a little water until smooth and creamy.

Base was fine I just added a little more maple syrup so it didn't crumble, then I had to add more water to the dates to get the stuff smooth, all was going ok and at this time i put it in the freezer over night so it would be solid for dipping in the chocolate — this worked out really well as it helped the chocolate set because they were so cold, but the chocolate...... disaster!

I think that my liquidiser isn't quite as good as yours so I needed to add a little of the steaming water to blend the dates and sweet potatoes - I was worried but it worked brilliantly.

It does take a little while to make and will depend on how strong your food processor is but I wouldn't recommend adding water.

I then add spinach to up the green goodness, coconut water as a base and a little bee pollen for a delicious flavour — but if you don't have been pollen, don't worry, it will be delicious without it and you can always add a little raw honey instead.

1 dl (1/2 cup) lukewarm water, if the dough is very dry you can add a little more water, but be careful not to add too much as the finished loaf will then be soggy or unbaked on the inside.

At this point the dough probably won't stick together on it's own, so add in 2 - 3 tablespoons of water and process a little more to make the dough stickier.

Risotto is done when most of the liquid has been absorbed and the barley has a chewy texture to it (you may need to add a little extra water if most of the liquid is absorbed, but the barely isn't done yet).

I never had pumpkin cheesecake before, I made this one yesterday, my husband and I just had a piece it is out of this world, I didn't have gingersnap cookies so I had to use graham crackers I added a little bit of cinnamon, cloves, nutmeg, allspice and ginger to the crust and mine did crack a little even with the water bath, that's ok, it gets eaten anyway.

If I am using freeze dried veggies, I add a little more water, and let them cook and hydrate at the time (meaning I don't add water and get them hydrated ahead of time).

Add a little extra purified water to acquire desired consistency as the mixture may or may not be very thick depending on the amount of coconut meat in your coconut (the amount of meat varies quite a lot between coconuts).

When the cupcakes are totally cool, make the frosting: scrape all of the coconut cream out of the can and into a cold bowl (do not add the little bit of coconut water or juice in the can — just the thick, white cream).

If the dough doesn't hold together, add a little more water and pulse again.

If the dough does not combine into large lumps - gradually add a little water.

It should not stick to the surface (that means it is too wet and you will need to add a little more flour); it should not be brittle looking when you rolling it out either (that means it is too dry and you will need to add a little more water to the mix to get the right consistency).

If you skip this ingredient you will just need to add a little extra water, but it won't have quite the same flavor, and may not thicken up as well (although you could leave it to drip in a nut milk bag while it ferments to help it firm up better).

Stir chocolate until melted, taking care to not break the chocolate (if it does break, simply add a bit of boiling water a little at a time and whisk vigorously until smooth again).

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

I might warm it through covered (so it doesn't dry out but you can always add a little water if it seems like it could) and then blast it under the broiler for a minute for extra crispy bits.

Combine biscuit mix with salt, garlic powder and parsley, and add about 1 cup of warm water (you don't want it too wet or too dry, so you may need to adjust with a little more mix or a little more water).

Use a dutch oven with a lid and cook for 4 or more hours at 300 *, checking every so often to make sure things aren't sticking, add a little water or citrus juice if you need.

(the mix should be on the dryer side but not too dry — if necessary add a little more warm water.)

The dough should be a little on the dry and flaky side however, so don't add too much water.

You can then add a little (or not) baking sodat o the water in the p.cooker along with the c» peas.

If the dough is not setting, gradually add a little water.

I've done a raw tart shell with almonds and dates and I added just 1/2 to 1 tbsp of filtered water and it was a little easier to blend and handle and it didn't harm the consistency at all - but I was using a food processor.

Take a forequarter, make several incisions between the ribs, and stuff it with rich forcemeat; put it in a pan with a pint of water, two cloves of garlic, pepper, salt, and two gills of red wine, and two of mushroom ketchup, bake it, and thicken the gravy with butter and brown flour; it must be jointed, and the ribs cut across before it is cooked, or it can not be carved well; lay it in the dish with the ribs uppermost; if it be not sufficiently brown, add a little burnt sugar to the gravy, garnish with balls.

Please remember that gluten - free bread dough is stickier and much more fragile than its conventional counterparts, so don't add too little water in an effort to create dough that can be rolled, for example, without benefit of plastic wrap.

Not sure why you couldn't just cook the rice a little longer and / or add a little water to the milk in the oven.

I usually add closer to 2 cups of water / broth per cup of quinoa sometimes 1.5 cups but not as little as 1 1/4 cups.

This is not my own personal recipe, so I can not offer adjustments as I was not the recipe creator of these beautiful biscuits -LRB-: Readers have commented that melting the coconut oil and adding a little bit of water to the dough has resulted in great biscuits.

I checked it more often toward the end of the cooking time, and added just a little bit of water when it started to dry out but wasn't quite done yet.

If blades are not turning, or smoothie ingredients are not blending well, add a little water at a time, just to get it moving.

If too thick, add a little water at a time, until it is smooth enough to drizzle over the top of the pastries, but not so thin that it pours right off.

If it's a little dry, add just a splash more of the ice water, being careful not to add too much.

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

If it doesn't cover the chicken, you may add a little bit of water.

I did not use a high - speed blender and had to add a little extra water which made the color even lighter.

I didn't add the water, but added a little more lemon juice.

The dough came out a little sticky at first, but I think that's because I didn't add the water gradually (like one normally should with a pie crust!).

If you don't add in a little bit of water, you might need to use your fingers to spread out the cookie a little bit -LCB- I like to wet my fingers first, pat them down a little and then they'll be good to bake! -RCB-

When it comes to the bacon fat that I used in the recipe, if your bacon doesn't yield enough you can add just a little bit of water to substitute it out or you can just leave it as is.

You don't want to add too much water, a little goes a long way!

The other option is to add in the water a little at a time (1 teaspoon at a time until you reach the right consistency — you may not even need to add in the entire 1/2 cup of water if dough is already soft enough to roll into sticks).

I believe because I didn't add the dry active yeast to the water the coating on the yeast dissolved very little, and because of the addition of Millet it removed some of the available hydration to the yeast.

Make sure the noodles are completely covered in broth during cooking if there is not enough broth add a little boiling water.

Add some water a little at a time until it reaches the desired consistency - not too thick, but thin enough to coat the noodles.