Sentences with phrase «olive oil until»

While whisking, stream in olive oil until well combined and season with salt and pepper.

Slowly whisk in the olive oil until completely emulsified and then season with salt and pepper to taste.

While whisking, gradually pour in 1/4 cup olive oil until emulsified.

I then whisk in some olive oil until it emulsifies theVegan Olive Oil Chocolate Mousse and adds a delicate grassy flavour to balance out the sweetness of the chocolate and berries.

In a large skillet over medium - high heat, heat 2 tablespoons of the olive oil until hot.

Sautéed them in 1T extra virgin olive oil until tender.

If too thick, slowly pour in olive oil until the consistency is that of a scoopable dip.

With the machine running stream in the olive oil until smooth.

In a large mixing bowl, stir together the pureed avocado and olive oil until smooth.

Fry the onion and garlic in the olive oil until soft.

Preheat Oven to 175 degrees celsius Chop and then fry onions in olive oil until caramelised Blend eggs and almond milk until light and fluffy in a blender Place all ingredients together season and divide mixture into a six cup muffin pan Bake for 20 minutes Remove from muffin pan and let cool

Fry in olive oil until golden on both sides and heated through.

Slowly stream in olive oil until mixture is combined.

Baked Chipotle - Black Bean Taquitos Sauté minced garlic in olive oil until fragrant.

Slowly whisk in olive oil until emulsified.

With the motor running, drizzle in the olive oil until combined, adding a bit more if needed so everything comes together.

Sautee the onion in the olive oil until it softens, and then add in the garlic.

The leeks and mushrooms get cooked in olive oil until they're nice and soft.

In a large pan, saute the onion and garlic in some olive oil until soft and translucent, then add the spices and mix in.

In a large saucepan on medium heat, sauté garlic, fennel, and oregano in the olive oil until the garlic just starts to colour.

Using a food processor, blend the banana, dates, and olive oil until smooth.

Take the chopped yellow onion and fry it in one (1) tablespoon of butter and one (1) tablespoon of olive oil until the onion sweats enough that it becomes transparent.

Serve with sourdough croutons pan-fried in olive oil until golden brown.

Cut the paneer into 1 - inch cubes and pan-fried with olive oil until lightly brown, 1 - 2 minutes.

Prepare the mop: In a medium saucepan over medium heat, sauté onions and garlic in olive oil until softened, about 5 minutes.

In a large skillet, heat the olive oil until hot and fry the jalapeños until their skins start to blister and brown.

Drain and blitz together in a blender with some olive oil until you've got a smooth, vibrant purée.

Saute in olive oil until browned and crisp in parts.

Saute onion and garlic in 1 Tablespoon olive oil until beginning to wilt, set aside to cool.

In a saucepan, sauté the onion and garlic in the olive oil until the onion is soft.

In a small bowl, whisk together flour, cornstarch, water, and 1 Tablespoon olive oil until smooth.

Whisk to combine, then slowly drizzle in the olive oil until emulsified.

With the machine on, slowly drizzle in a 1/4 cup of olive oil until the puree is smooth, then drizzle in a 1/2 cup of tahini.

Whisk in the yogurt, watermelon molasses and olive oil until the mixture is emulsified.

I was told to grill the peppers with olive oil until they blister and season them with a bit of salt to them once they're done.

Slowly whisk in the olive oil until fully combined.

In a large 4 quart pot, heat the olive oil until hot.

In a large pot over medium heat, saute garlic, fennel, and leeks in olive oil until soft (about 3 minutes).

You can add any veggies of your choice — add some thinly sliced mushrooms after sautéing them in olive oil until golden brown, or add some sautéed assorted bell peppers to give a colorful kick.

In a small pan, saute the garlic in the olive oil until just starting to color, about 1 minute.

In a small bowl, whisk together the vinegar, lemon juice, and pure olive oil until emulsified and then whisk in the extra-virgin olive oil.

Put food processor on low and drizzle in olive oil until pesto reaches desired consistency.

While pureeing, slowly add olive oil until emulsified.

For the beans, in a medium sauté pan or dutch oven cook the red onion in 1 tablespoon of olive oil until translucent.

Sweat onion in 1/2 cup of olive oil until translucent in a large heavy bottomed pot.

While it processes, drizzle in the olive oil until completely incorporated.

Grill or broil the eggplant slices with some salt and olive oil until they are browned and soft.

In a large, heavy - bottomed pot set over medium - high heat, saute the onions and jalapeno in olive oil until the onions are soft and translucent, about 5 minutes.

Make the spinach pesto: In a mortar and pestle or small food processor, pound or pulse the spinach, parsley, lemon juice, garlic and olive oil until a fairly - smooth paste forms.

Cook farro in olive oil until fragrant (about 3 minutes) while stirring.