Sentences with phrase «oil in a small saucepan»

Heat a glug of olive oil in a small saucepan (mine is 20 cm) and once the pan is hot pour half of the mix in.

To prepare the chocolate, just melt the chocolate and coconut oil in a small saucepan over low heat, stirring consistently.

Melt chocolate chips and coconut oil in small saucepan over very low heat.

While meatballs are baking, combine soy sauce, honey, and sesame oil in a small saucepan.

Heat olive oil in a small saucepan over medium heat and add the onions.

Heat oil in small saucepan over medium heat.

Move on to making the caramel by stirring the coconut milk, syrup and coconut oil in a small saucepan.

Warm coconut oil in a small saucepan over low heat until it is in its liquid state.

First, make the BBQ sauce: heat the oil in a small saucepan over medium heat.

Pour the oil in a small saucepan and heat over medium heat.

Add the sugar, honey, and oil in a small saucepan, and place over low heat until the sugar is completely dissolved.

Heat the remaining 2 TBS of olive oil in a small saucepan.

* NOTE: I melted my coconut oil in a small saucepan over low heat just until it became a liquid.

Melt the coconut oil in a small saucepan over low heat.

Pour oil in a small saucepan to a depth of about 3 / 4 - inch and heat to 350 degrees.

Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium - low heat, swirling pan occasionally, until garlic is golden, about 3 minutes.

Meanwhile, cook garlic and oil in a small saucepan or skillet over medium - low heat, turning garlic once, until golden brown and very fragrant, 5 — 7 minutes.

While the squash is roasting, heat the tablespoon of refined coconut oil in a small saucepan over medium - low heat.

Heat the oil in a small saucepan over medium heat.

Heat remaining 1/2 cup oil in a small saucepan over medium.

Heat the coconut oil in a small saucepan until melted, then add in the honey until everything had dissolved and the mixture is silky smooth.

Place coconut oil, honey, and olive oil in a small saucepan on medium low.

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.

Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes.

Put the olive oil in a small saucepan, add the olive mixture, and stir over low heat, until the garlic is aromatic, a minute or so.

Combine the broth, mushrooms, ginger, and oil in a small saucepan.

Heat the honey and coconut oil in a small saucepan over low heat until warmed.

Warm the coconut oil in a small saucepan and add 3 tablespoons honey, Golden Gut, nutmeg and salt.

Heat the coconut oil in a small saucepan until melted, then add in the maple syrup, almond butter and vanilla.

Meanwhile, heat two teaspoons of the sesame oil in a small saucepan.

Place the chocolate and coconut oil in a small saucepan over low heat, stirring frequently, until melted and smooth.

Heat 5 - 6 cm of oil in a small saucepan over a medium heat.

Heat the olive oil in a small saucepan over medium heat.

Combine milk, water, butter and coconut oil in a small saucepan.

Add peanut butter, honey (maple syrup) and coconut oil in a small saucepan and melt over low heat.

Heat 1 teaspoon oil in a small saucepan over medium heat.

Place smashed garlic cloves and olive oil in a small saucepan over medium - low heat.

For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat.

Combine soy milk, sugar, dulce de leche, and coconut oil in a small saucepan.

Heat the oil in a small saucepan over moderate heat.

For the white chocolate shards, melt the cacao butter, rice malt syrup and coconut oil in a small saucepan or in a double - boiler.

Heat 1 tablespoon of oil in a small saucepan over medium - high heat.

While the chicken and corn bread are baking, heat the vegetable oil in a small saucepan over medium heat.

(Alternatively, place the chocolate and oil in a small saucepan and slowly warm over low heat until melted.)

Warm the coconut oil in a small saucepan until completely melted, remove from the heat and add the nut milk, vanilla, tahini, and coconut sugar.

Heat olive oil in a small saucepan over medium heat.

Heat water and coconut oil in a small saucepan over medium heat just until oil melts, remove from heat.

Place 2 tablespoons coconut oil in a small saucepan over medium - high heat.

Warm the oil in a small saucepan over very low heat.

To make the chutney, heat up a dash of oil in a small saucepan over medium heat and add the ginger, frying for a minute.