Sentences with phrase «of the milk mixture all»

Add 1/2 of the milk mixture to each mug.

Gradually pour in more of the milk mixture if needed until the batter becomes the consistency of thick cream - think double cream.

If you have any of your milk mixture left leave to one side as you may need it after the proofing stage!

After all of the milk mixture is added to the egg mixture, transfer the mixture back to the saucepan and heat over medium heat.

Pour half of the milk mixture into the flour well.

Slowly but steadily add about 3/4 cup of the milk mixture to the yolk mixture, whisking constantly.

Continue to add half of the milk mixture, one ladle full at a time.

Turn mixer to medium and add as much more of the milk mixture until you've reached your desired consistency.

Turn the mixer on low and drizzle in 1/4 cup of the milk mixture and vanilla.

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes.

Feel free to add more powdered sugar and then add more of the milk mixture until the frosting is thick and fluffy.

When all of the milk mixture has been added, strain the mixture back into the saucepan to catch any curdled bits and ensure a perfectly smooth custard.

Pour about 1/3 of milk mixture into the yolks while whisking until smooth.

However, I spooned the rest of the milk mixture around each piece of cake when I was ready to serve it so it got enough moisture.

Gently spread half of milk mixture over warm cake.

Slowly pour 3 cups of the milk mixture evenly over the cake.

Pour in the rest of the milk mixture and mix well with a wooden spoon.

Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pot.

Add the rest of the milk mixture and stir to combine.

Scrape down the sides of the bowl, then, with the mixer on slow speed, add the last half of the milk mixture.

In thirds, alternating with two equal additions of the milk mixture, add the flour mixture, scraping down the bowl and beating until smooth after each addition.

Slowly pour about 1 cup of the milk mixture into the lightly beaten egg yolks, whisking constantly until combined.

Combine the milk, vanilla, and lemon extract in a measuring cup, and add about half of the milk mixture to the flour mixture.

Add the other half of the milk mixture, and beat until smooth.

Stir small amount of milk mixture into dry ingredients, making a smooth paste.

Add 1/2 of the milk mixture and mix until combined.

Increase speed to medium - high and beat batter until light and fluffy, about 1 minute, Reduce speed to medium - low and add in the rest of the milk mixture and beat until just combined, about 30 seconds.

Eventually you want half of the milk mixture added to the egg mixture.

I've tried this twice, both times after heating the mixture I am left with yellow droplets on top of the milk mixture, which becomes solid on cooling.

Why isn't it in the picture of your milk mixture?

Add remaining 1/2 cup of milk mixture and beat 30 seconds more.

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes.

Repeat, creating a second layer of bread and then pouring the rest of the milk mixture on top and distributing the rest of the fruit or nuts over the bread.

The bread will have absorbed almost all of the milk mixture.

Add a little of the milk mixture to egg mixture in a bowl and whisk to combine (just to be sure your egg mixture doesn't scramble when the hot milk and honey mixture are added!)

Not exact matches

Everything gets cooked in a heavenly, creamy mixture of mango, pureed with coconut milk, and the result is a satisfying, savory, sweet and sour curry that's incredibly good for you.

If you have frozen fruit, you can just increase the amount of maple syrup in the coconut milk mixture, and add the frozen fruit directly to the blender, that way you won't have to defrost and stew.

I used almond milk and I didn't have the extra 60g blueberries, so I used just a packet of 225g blueberries all blended in the mixture, but they were still yummy.

The filling is shredded Brussels sprouts, mushrooms, and red lentils (you can add barley, too, for a grain component), that cooks in a mixture of healing spices and coconut milk.

The concept's small batch flavors include a mixture of unique mainstays, like Earl Grey Lavender, Milk and Cereal, and H20 Rose, while also offering seasonally rotating flavors to keep the menu fresh and intriguing.

Combine the garlic, turmeric, salt, and 1 cup of the coconut milk in a non-reactive bowl and marinate the chicken in the mixture for at least 1 hour.

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

While whisking the egg yolks in a bowl, pour in about one third of the hot milk mixture.

Beat a third of the vanilla milk into the butter mixture until incorporated, then a third of the flour mixture until incorporated.

Gradually add in 1 cup of the almond milk and blend until you have a smooth, quite thick but still runny mixture.

When the mixture is fairly smooth, whisk in the milk, half and half, and a light splash of Worcestershire sauce.

Add 1 cup of hot milk to the egg mixture, whisk well, and then add everything back to your saucepan.

Blend, adding 1 - 2 tablespoons of almond milk as needed to thicken it to a cream - like mixture.

Slowly temper the eggs by adding 1/3 cup of the warm milk mixture to the eggs and constantly whisking.

While whisking slowly pour in 1/4 of the milk / butter mixture, once that's all combined pour in the rest.