Sentences with phrase «over dough in»

Fold in pumpkin puree and spread evenly over dough in pan.

Once finished, the fig butter can be smeared over the dough in Figgy Buckwheat Scones (above), creating a flavor - packed spiral.

Scatter the caramel pieces over the dough in the bottom of the pan and place it all in the freezer while you make the filling.

Pour filling ingredients over the dough in the baking dish.

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

Spread the strawberry mixture evenly over the dough in the pan.

Not exact matches

To make the base, melt the coconut oil over a low heat then mix in the coconut flour, oat flour, maple syrup and salt until a dough forms.

O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?

Spread the pesto over the dough, leaving a 1 / 4 - in.

Put the dough in an airtight container and sprinkle some coarse salt over the top and leave it in the fridge till next time you make rye bread.

Put a disk in each tart pan and press dough over bottom and up sides until even with rim.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.

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.

I mixed the dough at about 7 a.m. and the bowls were baked, cooled, and hollowed out just in time for dinner at 6 p.m. Uh huh, it was such a time - saver over washing ten dishes.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to reserve 1/4 cup of the flour for later.

Wrap the left - over dough and store it in the refrigerator.

(3) Once all of the butter is in thin strips, pour cold water over the mix and use a dough scraper to combine the butter / flour with the water.

Spread over the dough the tomato's sauce, powder with oregano, place the tomatos in slices, add salt and the basil leaves chopped or how you like, and top with mozarella cheese.

night snacks / / we walked over to Van Leeuwan's for the BEST ice cream ever — I went with the cashew based chocolate chip cookie dough in a cone and Nick went with mint chocolate chip

While the dough is rising, heat a drizzle of olive oil in a large saute pan over medium heat.

Sweet, ripe strawberries layered over creamy ricotta, each mixed with a touch of honey and a bit of lemon zest, all of it wrapped in an enriched tart dough, and baked until golden brown.

(3) Using a rolling pin compacts the dough and it will «contract» in the oven, rather it should be gently enlarged with the hands and finger tips (or spun around over your fists and thrown up in the air for fun if you can swing it!

btw — your new book arrived Friday night and my 6 year old read it cover to cover over the weekend, he's requested lime marshmallow pie this weekend, while your peanut butter cookie dough sits in the fridge waiting to be baked off tonight.

After shaping the dough let it rise for an hour, or better, shape the dough, put it in the fridge over night, pull it out an hour before baking.

The First Rise: Sometimes called fermentation, allowing the yeast to create gas and flavor, and good elasticity in the dough, but not so much that it becomes slack from over rising.

To shape I sprinkle a small handfull of flour over the top and grab balls out of the dough, rolling in theh flour.

one way to get dough to rise faster is to boil a bunch of water in a large pot, turn off the heat, put a rack or mesh over the top of the pot and your dough in a bowl on top of that rack.

Do you recommend the dough to sit in the fridge over night or just for the two hours?

The dough is very sticky, so I'll put it in the freezer to firm up enough to make little lumps, and scatter them over the bananas mixture.

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

Place the dough in the center of the preheated oven and bake until very pale golden all over, about 12 minutes.

Sadly I was sure not to over work the dough, but when rolling in the palm of my hand the dough kept breaking and was crumbly..

This no - bake cookie dough is inspired by my friend Angela's cookie in a jar recipe (head over there if you're more in the market for an almond flour version of a no - bake cookie) which I've been a fan of for quite a while, by now.

In fact, a Google search for «cookie dough dip» will land you over 5... [Read more...]

Roll the dough around and turn it over until it is completely coated in oil.

Place dough in butter greased medium bowl and flip dough over so that the top is also lightly greased.

Put the dough in a greased bowl, place a tea towel over the top and leave in a warm / draught free place for 1 hour.

Don't over mix otherwise the gluten in the flour will become overworked and this will give you a tougher dough.

(I didn't need to add extra flour because you work so much in when you flour your surface) I just suggest chilling the dough properly so that your house shapes keep the right form, and then trimming the edges when they're warm our of the over so the icing adheres better.

Spread the jam / jelly evenly over the dough, in the baking pan.

CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358

My favorite bread memory: when we were kids my mom always made home made pizza dough, and then what dough was left over we would make pita frido (fried dough in Italian??).

Gently fold the edges of the pie dough up and over the peaches, pleating in some areas to hold it (the peaches in the center will still be exposed).

In my opinion, the skillet makes this a rustic - style apple pie, and instead of adding a full crust over the top or making a lattice topping, I used a cookie cutter to create a pile of «leaves» from the dough.

I jumped in with pâte à choux (dough), crème pâtissière (custard), and chocolate ganache — a.k.a., les profiteroles, commonly known over here as cream puffs.

The dough will be very sticky when first mixed together, and you should be careful not to over mix it or you will build up some tough gluten strands, and that will result in chewy doughnuts.

As you're mixing, pour in a little of the remaining liquid at a time until dough comes together (you may have a bit left over).

Spread the filling in an even layer over the round of puff pastry dough, leaving the outer 1 - inch of the circle bare.

Fold the dough, you won't get far with kneading as the sourdough is wet and sticky, and only scraping it off the bowl, pulling and folding over, and pushing back to the dough is the way to keep things reasonably tidy in my experience.

FOR DOUGH: In the bowl of a stand mixer, sprinkle yeast over warmed milk and let it sit for a few minutes or until foamy.