Sentences with phrase «of sea salt over»

I added a sprinkle of sea salt over the top for a nice contrasting flavor.

Another one of the benefits of sea salt over refined salt is that sea salt contains trace minerals such as magnesium, calcium, and potassium.

Preheat oven to 375 ° F (190 ° C), put a parchment paper foil over a baking tray and spread a quite thick layer of sea salt over it.

Since this makes a 9 × 13 pan, I would sprinkle half a teaspoon of sea salt over the caramel layer and see how you like them; the next time, you might want to add more!

Just one wonderful tip - grind the slightest bit of sea salt over the top - SO yummy!

Sprinkle a bit of sea salt over all sides of the potato skins.

I will sometimes sprinkle 3 or flecks of sea salt over each ball of uncooked dough before baking just to get a tiny hit of salt amplifying the chocolate flavor to another level.

In a large mixing bowl pour 1 tablespoon of olive oil, all of the lemon juice and a decent size pinch of sea salt over the kale.

Not exact matches

Generously spoon over the tops of the doughnuts and then sprinkle with ground pistachios and a light dusting of sea salt.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Pour remaining olive oil evenly over bread and sprinkle with a light dusting of coarse sea salt, rosemary, and freshly cracked pepper.

Spread the vegetables out on a baking sheet, drizzle or spray with olive oil, scatter lots of minced garlic all over and freshly crack some black pepper and sea salt all over everything.

Then I made a rub of sea salt, black pepper, sugar, rosemary, and parsley and rubbed it all over the roast.

1 tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest)

I sprinkled Eden Shake all over them (two kinds of sesame seed, nori chunks, and sea salt).

, tossing them with greens, feta, cucumber, and a creamy herb dressing, and layering them over buttered bread, then dressing them up just a little with a smattering of sea salt and chopped garlic chives for an easy three - minute workday lunch.

I notice that you call for Celtic sea salt in your recipes — any particular reason why you call for that over other kinds of salt — i.e., regular table salt, kosher salt, or other types of sea salts?

And there's no law (yet...) that says instead of pressing some crushed toasted nuts on the warm chocolate, go minimalist and simple sprinkle a few grains of flaky sea salt and roasted cocoa nibs over the top.

My favorite part is the homemade caramel sauce that is generously drizzled over topped and that hint of briny sea salt that provides the perfect complement to all that sweetness.

Variation: For a Salted Maple Pecan Pie, sprinkle 1/2 a teaspoon coarse sea salt over the top of the cooled pie.

I like to sprinkle dulse flakes on all kinds of savory dishes, but especially dishes that that complement the flavor of ocean (i.e., I use it as a soup topper or sprinkle it over popcorn with some nutritional yeast and sea salt).

Put the shredded potato on a few layers of paper towel, sprinkle the potato with sea salt then press paper towel over it, squeezing out any extra moisture (if you want to use a kitchen towel, that's fine, but it will probably stain).

Spoon 1 - 2 tbsp of the roasted berries over the marshmallows, sprinkle with sea salt, and top with another cookie / cracker.

Spread out a single layer of kale onto a oven tray (you may need to do this in two - three batches) sprinkle a little sea salt over the top and bake for 10 - 15 minutes, turning the leaves once during cooking if the outer ones are starting to brown too much.

Sprinkle a small amount (a pinch or two) of sea salt evenly over the Nutella, then place two or three slices of Spanish chorizo in a single layer on top.

6Drizzle some Colavita Extra Virgin olive oil over the top, and sprinkle with a little sea salt, freshly ground black pepper and an extra squeeze of lemon juice.

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.

* 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

Naturally occurring salts from the earth such as Himalayan or Celtic sea salt contain an array of over 80 different minerals in trace amounts.

Sprinkle the salads with a pinch of cumin and a pinch of sea salt and use scissors to snip about 1 teaspoon of chives over each.

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

Put a pat atop a steak, smear it on thick toasts with a pinch of sea salt or make your holiday turkey a little more interesting this year by rubbing the butter both over and under the skin.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of sea salt to a simmer over medium heat.

2 cups black beluga lentils (or green French lentils), picked over and rinsed 1 tablespoon extra virgin olive oil 1 large onion, chopped 1 teaspoon fine - grain sea salt 1 28 - ounce can crushed tomatoes 2 cups water 3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

What puts this dessert over the top is how it's finished: with a drizzle of good olive oil and a sprinkle of flaky sea salt.

Drizzle with a lug of olive oil over the top and sprinkle with a good pinch of sea salt to your taste.

Rub the inside of each acorn squash with a little olive oil and sprinkle generously all over with sea salt, red pepper flakes, freshly cracked black pepper and cumin.

Heat a drizzle of olive oil in a stock pot over medium heat, adding onions, carrots, and a sprinkle of sea salt.

Drizzle a scant amount of olive oil over the vegetables, then sprinkle generously with sea salt, pepper, and a 1/4 tsp.

There was good conversation, a lot of laughter (especially when I spilled about 2 1/2 cups worth of sea salt all over the counter... ooops), and so much thankfulness.

Environmental water use over successive years of lower flows has shown significant benefits for the system through the export of excess salt from the river, as well as through the reduction of the amount of salt imported into the Murray Mouth from the sea.

Place the vinegar, water, sugar, and a pinch of sea salt in a medium or large saucepan and bring to a boil over medium - high heat.

All you need to do is simply chop up the onion (the thinner the better), pour the vinegar over top, add a few teaspoons of sea salt, and a teaspoon of peppercorns.

The ganache topping on these brownies takes them over the top, and the little sprinkle of sea salt adds so much depth of flavor.

Peel and chop the fresh tomatoes or open the can of tomatoes and add it to the skillet along with some sea salt to taste and continue to cook over medium - heat until most of the moisture has evaporated.

Drizzle over some olive oil, add a squeeze of lemon juice, and season well with sea salt and black pepper.

Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half

1/4 cup unsweetened soymilk (or other unsweetened non-dairy milk) In a large cast iron skillet over medium - high, heat the olive oil, add the onion, and a pinch of sea salt.

They actually use their brand of Toffee Nut syrup for the flavoring & then drizzle caramel sauce over the top & sprinkle with the sugar / smoked sea salt.

3 heads organic kale 2 tsp cold - pressed virgin coconut oil or olive oil Handful of Organic Almond Flour (or finely ground almonds made in the food processor) Pinch fine ground sea salt (don't over salt, the flavor intensifies once baked / dehydrated)