Sentences with phrase «pan over the base»

Not exact matches

Shave the cacao butter on a graterand melt it gently in a double boiler (or in a bowl set over a pan of gently simmering water, ensuring the base of the bowl does not touch the water below).

Heat the ghee in a wok or heavy - based frying pan over medium heat.

Press a cookie crumb base into a pan, scatter over some blueberries, top them with a white chocolate ganache, and chill....

Melt the chocolate in a bowl over a pan of gentle simmering water, do not allow the base of the bowl to touch the water, stir occasionally then remove from the heat.

Spread the apples over the shortbread base, leaving behind any liquid in the pan as that will make your shortbread soggy.

Layer a third of the eggplant slices over the base of the prepared pan, top with half the tomato mixture, then sprinkle over some Parmesan.

Pour the hot caramel over the sugar cookie base and spread gently and evenly to the edges of the pan.

Begin by ladling a bit of meat sauce over the bottom of the pan to create a base.

Heat a large, heavy - based pan over a medium - high heat and brown pork and beef mince in a little olive oil.

In a large skillet, heat enough olive oil to coat the base of the pan over a high flame.

Heat the oil for the hotpot filling in a heavy - based pan over a medium heat.

Add the oil to a heavy - based pan and set over a medium heat.

Pour the frosting over the base in the pan and swirl the top.

Add the water and lemon rind to the eggs, beat again and pour the egg mixture over the kale, giving the pan a swirl so the base is evenly coated.

Remove pan from freezer and pour ooey gooey peanut butter layer over the cookie base layer.

Pour the cream over the base layer, tap the pan on the counter a few times, decorate with finely chopped almonds (if desired), then pop the pan in the freezer for at least 8 hours, to set.

My flour must have been extra dry, or perhaps the egg was not large enough, because the batter was rather stiff, but I used the batter as it was for the base, pressed into the pan by hand, laid out the fruit on top of that, and added a sprinkle of mace over the fruit.

Melt the butter and plain chocolate in a heatproof bowl over a pan of barely simmering water, making sure the base doesn't touch the water.

You want to distribute a thin layer of batter quickly over the base of the hot pan so the crepe will have uniform thickness and cook evenly.

Crumble the remaining oat mixture over the base of the prepared pan in an even layer.

Pour about 1 tablespoon Extra Virgin Olive Oil (EVOO) into a wide - base pan -LCB- that has a fitting lid -RCB- over medium / high heat.

/ Pour half the hot soup over the herbs / Place lid on the blender, holding lid with a towel, blend at low then high speed until smooth / Pour into a second pan, puree the rest of the herbs and soup base in the same way / Return it all to the stove and reheat, but do not simmer or soup will lose its bright color / Garnish with a few reserved sorrel leaves, parsley, chives and a little cream if that sounds good.

To make the base, first gently melt the coconut oil by placing it in a heat proof bowl set over a pan of steaming water with the heat turned off (see note below).

Heat oil in a large heavy - based frying pan over medium heat.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

Now for the soufflé, break the chocolate into a heatproof mixing bowl and add cream, and place the bowl over a pan of barely simmering water, making sure the base of the bowl doesn't touch the water.

Place it over a pan of barely simmering water, once again making sure the base of the bowl doesn't touch the water.

To make the base, gently melt the coconut oil by placing in a heat proof bowl set over a pan of steaming water with the heat turned off.

Warm the garlic flavored oil in a wide, shallow, heavy - based pan over a medium heat, and fry the scallions and dried tarragon for a minute or so.

Heat a chargrill plate or heavy - based frying pan over medium — high heat.

Pour this mixture into the blender, blend until smooth and pour the cream over the base into the cake pan.

Directions: Bring the 6 cups of broth to a bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.

Biscuit Base: Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn't go above 46ºC and remains in it's raw state).

To make the base, gently melt the coconut oil by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below).

Tilt the pan toward you to pool oil at base and using a soup spoon, spoon the hot oil over the egg whites (avoiding the yolks; you want them runny) to cook them anywhere they are still translucent (that's called basting), about 1 minute more.

Pour the ganache evenly over the blueberries and cookie crumb base, using a spatula to gently smooth the ganache out into the corners of the pan.

Pour into pan over top of the Trix base.

Put the sugar in a small, heavy - based pan with one tablespoon of water and leave over a low heat until the sugar has completely dissolved.

Add the beef to the pan and fry over high heat for seven minutes until browned and the base of the pot has started to caramelise.

Meanwhile, for the sauce, heat the sugar in a small heavy - based pan over a medium heat until it reaches a dark golden caramel.

Heat the oil in a medium heavy - based frying pan over medium - high heat.

Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1 - 2 mins, until the base sets and bubbles appear all over the top.

Heat 2 tablespoons of the oil in a large heavy - based frying pan (cast iron if you have one) or wok over medium heat.

Meanwhile, heat the remaining oil in a separate heavy - based frying pan over medium — high heat.

When you're ready to serve, heat enough oil or butter to cover the base of a small pan over medium heat.

Pour mixture over the base in pan.

Melt butter in a heavy - based pan over moderately low heat.

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METHOD: Heat the olive oil in a heavy based pan over a medium flame.