Sentences with phrase «on a baking tray for»

Stir well and then pour into glasses (pop them on a baking tray for ease) and allow to semi-set for around 30 minutes before adding the cranberries.

I did them in advance then just turned out and reheated on a baking tray for 10 mins and they were fine.

When the cooking time has elapsed, remove from the oven and leave to cool on the baking tray for about 3 minutes before transferring carefully to a cooling rack.

Bake on a baking tray for 10 - 12 minutes.

So I took it all out, assembled it on baking trays for baking.

Let the cookies cool on the baking tray for a few minutes before transferring them to a cooling rack to cool completely.

Remove from the oven and leave to cool on the baking tray for 5 mins.

Slightly push down on each ball of dough to give it a circular shape, each cookie should be about 1/2 thick, then add the baking tray into a pre-heated oven, bake only option 175 C - 375 F between 14 - 16 minutes, once baked take the cookies out of the oven and let them cool on the baking tray for 1 minute, then transfer to a wire rack

Let it cool on the baking tray for 5 minutes.

Roast on a baking tray for 30 minutes or until the florets begin to darken.

bake for 12 min When they come out the oven leave on baking tray for 5 min to firm up before transferring to a wire cooling rack.

Poke with a fork and place in the oven on a baking tray for 45 to 50 minutes, until easily pierced with a knife.

Allow them to cool on the baking tray for 7 minutes and then transfer to a wire rack to cool completely.

Not exact matches

Once the water has been bubbling nicely for a couple of minutes, remove the pan from the heat, drain the wedges and then place them on a baking tray.

With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they're really tender.

I cut them all into small cubes, place them on a baking tray and bake at 180C for an hour with a generous sprinkling of paprika, dried herbs, cinnamon and pink salt plus a drizzling of olive oil.

Place the squash cut side down on a parchment paper - covered baking tray and bake for 30 - 40 minutes or until tender.

Start by rinsing and draining your chickpeas, then place them on a baking tray in a 200C oven and bake for 15 - 20 minutes, until they start to firm up but aren't crunchy.

About 15 minutes before the brussels and sweet potatoes / carrots are done cut the stalk off the mushrooms and place them on a baking tray with a little olive oil and bake for 15 minutes.

Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

Try baking it for slightly longer and spreading it out more on the tray so that the tray is covered evenly!

Then make buns using your hands to carefully mould and flatten the bread, place these on a baking tray and cook at 180C for 25 minutes.

Then mould the patties, place on a baking tray and bake for 20 minutes at 180C, until the patties are perfectly firm.

Place the parsnip pieces on the tray and bake for 30 minutes, flipping the parsnips after 15 minutes.

Using cutters of your choice, carefully stamp out your biscuits and place them carefully on piece of greaseproof paper on a baking tray, then bake in the oven for 8 - 10 minutes.

Place the sprouts on a baking tray with olive oil, salt, pepper and chilli flakes and bake for 30 minutes — until they being to crisp and the very edges turn ever so slightly brown.

Then place the beets, with the skin on, into a baking tray to roast for about an hour.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Pour in the oats and quinoa and stir until everything is well covered, then sprinkle on a baking tray and pop in the oven for 10 minutes.

Preheat the oven to 200C / 400F, spread the chopped nuts on a parchment - lined baking tray and bake for 3 - 5 minutes.

Pop on the baking tray (make sure they are spread evenly) and bake for about 20 minutes depending on thickness of sweet potato slices, flipping about halfway through.

Spread out on the baking tray and bake for 20 minutes, cool on a wire rack before cutting and enjoy!

Place fish on a foil lined toaster oven baking tray and bake for 12 - 15 minutes or until fish flakes easily with a fork.

Allow the cookies to cool for 5 minutes on the baking tray and then transfer, using a wide palette knife, to a cooling rack.

Flash - freeze the quiche on a baking tray, uncovered, (making sure none of the quiche cups are touching one another) for about 1 - 2 hours, or until firm.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tiFor an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tifor at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tifor 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

Bake for 10 minutes, remove from the oven and stir on the tray then bake for another 5 minutes or until aromaBake for 10 minutes, remove from the oven and stir on the tray then bake for another 5 minutes or until aromabake for another 5 minutes or until aromatic.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivOn each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Lay out all the nuts on a baking tray and roast them in the oven for about 15 minutes, jostling the pan every 5 minutes or so to make sure they don't burn.

We cut out round circles with a cookie cutter or the top of a champagne glass, and then placed the dough circles on a greased baking tray, before baking them for about 20 minutes until the tops turned golden.

Lay hazelnuts on a baking tray and toast at 180C / 350F for approx 10 mins (careful they don't burn!).

Slice the cylinders a 1/2» thick using a sharp serrated knife and place each pinwheel on the baking tray with room for them to spread while baking.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Spread out the mix evenly on a baking tray and bake for around 8 minutes, keeping a close eye on it so it doesn't burn.

Leave for 5 - 10 minutes to cool slightly then scoop balls of the mixture using a cookie scoop or spoon and place on the prepared baking trays.

Bake at 180 degrees celsius (356 degrees fahrenheit) for 60 minutes, making sure to place the bread on the bottom tray of your oven.

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

Working quickly, place the balls on a lined baking tray and cover with plastic wrap for 45 minutes until puffy.

I also just put the mix directly on the baking tray, sprinkled with a tiny bit of rice flour and flattened into shape before cooking, rather that what Her Pigness describes doing which was too time consuming for me and I was in a hurry (as usual)!!

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)