Sentences with phrase «oil over a bowl»

Melt the coconut oil over a bowl of hot water.

I just heat up a bowl of water in the microwave and put my bowl with the coconut oil over that bowl.

Not exact matches

Serve in bowls and arrange bread cubes, shaved Parmesan cheese and a drizzle of olive oil over each.

Mix rest of ingredients (apart from the toasted coconut chips and raisins) together in a big mixing bowl and pour over the melted coconut oil and maple syrup.

Put them in a bowl, drizzle olive oil, garlic and salt over them and set aside.»

Divide into soup bowls, grate over parmesan cheese and top with micro greens and drizzle with olive oil.

While the crust is baking, make the filling: melt the chocolate with the corn syrup and the oil in a double boiler (put the ingredients in a heatproof bowl over a pot of simmering water).

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Melt the chocolate and coconut oil in a double boiler over medium - low heat or place a glass bowl on top saucepan of simmering water.

Then place the veggie sliced into a large bowl and pour the oil and salt over the top.

Wipe out stand mixer bowl, drizzle remaining 1/2 Tablespoon olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil.

Melt chocolate in a glass bowl over boiling water, along with the coconut oil.

Place the spinach leaves in a large, roomy bowl and drizzle a bit of olive oil over the top — not too much, less than a tablespoon.

In a large bowl, drizzle olive oil over chickpeas and add seasonings, tossing until chickpeas are completely coated.

Place cut sweet potatoes in a bowl and toss with the oil (or ghee) and sprinkle all over with salt and pepper.

Place the chips in a large bowl and drizzle 1/4 cup olive oil over them and coat evenly.

Place 1/2 cup coconut oil or cocoa butter in a metal or glass bowl, fit over pan, and let melt.

If you do not want to temper then simply melt the full one pound (454 grams) of semi sweet chocolate with 1 teaspoon of shortening, a flavorless oil, or butter in a heatproof bowl placed over a saucepan of simmering water.

Transfer dough to bowl lightly coated with 1 tablespoon olive oil and turn dough over once to coat with oil.

Mung Yoga Bowl - The kind of bowl that keeps you strong - herb - packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil.

My tip for oiling the pan for each crepe is to keep the oil in a small bowl and then dip in a bunched up parchment paper and rub over the pan each time.

Place batter bowl over a bowl with ice, and refigerate for 5 minutes, while your oil comes to temperature.

The next day, rinse all the salt water off the veggies, add them to a large jar, combine some oregano and oil in a bowl, pour it over the veggies in the jar and let it sit in the fridge for a couple days (at least two).

You know, some olive oil, garlic, oregano, and this marinara sauce in pan for 5 minutes... then over a bowl of fettuccine... means dinner is ready!

Return the dough to the bowl you were using, pour a little oil over the dough in the bowl and turn it to coat.

For the chocolate drizzle, melt the chocolate and coconut oil together in a glass bowl set over a pot of simmering water.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

In a small sauce pan boil some water, place coconut oil in a heat proof bowl over top of boiling water, until melted.

Whisk together the olive oil, lemon juice, yogurt, honey, salt and pepper in a small bowl; pour over the salad and stir to coat.

In a small bowl, stir together the oil, vinegar, salt, and garlic then pour over the bean salad and stir to coat.

Set aside a medium bowl next to the stove and heat 1 Tablespoon of the oil in a large skillet over high heat.

For marinade, in a small bowl, stir together lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops.

Divide chicken and spring onions between bowls, ladle over some of the stock and serve drizzled with the sesame oil, chill and crispy fried shallots.

Mix olive oil, minced garlic, coconut sugar and sea salt in a small bowl and pour over the tomatoes.

Combine the flour, salt, black pepper, cumin seeds, chillies and coriander in a large bowl and drizzle the oil over the top.

In small bowl, mix chicken broth, olive oil, and seasonings; pour over sausage / vegetable mixture and toss everything to coat.

In a separate small bowl, whisk together the vinegar and olive oil, season with salt and pepper, and pour about half over the tomatoes.

Melt the beeswax, almond oil (or other liquid oil), and shea butter (if using) in a double boiler or glass bowl over a pan of water.

Place a glass bowl over warm water and whisk the coconut oil and cacao, adding the coconut syrup, agave, rice or maple syrup to make a glossy mixture.

In another larger bowl, combine the flour and baking powder, pour the egg / oil / milk mixture over the flour and gently combine, muffins need minimal mixing or they can become rubbery once baked.

Place the dough ball into a lightly oiled bowl and turn it over gently till it is well coated with the oil.

To large bowl, add olive oil and spices and arrange evenly over potato coins.

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.

In a separate bowl, whisk the egg and pour it over the flour with the water / yeast mixture, oil and vinegar.

Melt chocolate chips, butter, and coconut oil in a double - boiler (or simply place a heat - proof bowl on top of a pot to create the same effect) over low heat.

Whisk olive oil and cider vinegar together in a small bowl and pour evenly over the kale.

Place cut potatoes into a large bowl, and drizzle a bit of olive oil over them.

In a large heatproof bowl, combine chocolate, oil and stick of butter, and set over pan of simmering water and heat, stirring often, until melted.

In a double boiler (or a glass or stainless steel bowl placed over a pot of simmering water) melt coconut oil.

Whisk the olive oil and vinegar together in a small bowl and pour the dressing over the chiles and lettuce.