While it's cooking, put mint, 2 tblspns red wine vinegar, 6 tblspns olive oil, pinch of salt and
pinch of sugar in a food processor and blitz until smooth.
A bowl of uncooked oats and milk with just
a pinch of sugar in the morning has been a staple of mine for years.
Toss apples and
a pinch of sugar in a small bowl.
Combine water, yeast and
pinch of sugar in a large mixing bowl and let sit until foamy (about 10 minutes).
The carrots are grated, the spices are heated with
a pinch of sugar in olive oil, whisked with lemon juice and poured warm over the carrots, with minced mint and parsley — think North African pesto.
Not exact matches
In a medium sauté pan over medium heat, heat two tablespoons
of pork fat and cook onions until caramelized, about eight to 10 minutes (a
pinch of granulated
sugar will help caramelize the onions).
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube
of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon
Pinch of salt 2 teaspoons cornstarch dissolved
in 1/4 cup
of apple juice 1 cup brown
sugar
Mix vinegar,
sugar, and a
pinch of salt
in a bowl.
Beat whites with a
pinch of salt
in a bowl using an electric mixer at medium - high speed until they hold soft peaks, then add remaining 6 tablespoons
sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
I looked at the ingredients on my jar
of best foods mayonnaise
in the refrigerator and added several dashes
of salt, a
pinch of sugar, several drops
of fresh lemon juice, and about an eighth teaspoon
of white vinegar.
I only use table salt
in baking when I want it to be really smooth, like when I'm adding a
pinch of salt to frosting to balance out all the
sugar.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons
sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup
sugar 1/3 cup cornstarch
pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons
sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour,
sugar, and salt
in a large bowl.
In a small bowl, stir together the mashed sweet potato, coconut
sugar, vanilla, cinnamon, nutmeg and a
pinch of salt.
Melt 2 tablespoons butter
in a saucepan with 1/3 cup honey and brown
sugar, and a
pinch of salt.
Ingredients Lemon garlic aioli -1 / 2 cup
of mayo - Juice
of 1/2 lemon -2 garlic cloves -
pinch of salt Burgers - 1 pound
of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown
sugar - Roma Tomatoes, sliced - Red onion, thinly sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup
of brown
sugar in the large bowl.
Sour cherries preparation: Place 2 C sour cherries, 1/4 C
sugar,
pinch of salt
in a small sauce pan and simmer for 4 — 5 minutes / Optional to add 2 T Triple Sec or Cognac at this point, simmer for 2 more minutes and remove from heat.
Combine chickpeas, honey,
sugar, baking soda, almond butter, vanilla, and a
pinch of salt
in a food processor and process until smooth.
Slice them up, neat eighths halved again, tossed
in sugar and tapioca for body, a touch
of nutmeg and lemon juice to coax out profundity — and salt, just a
pinch or two to temper the sweetness.
I take about 3/4 cup warm water and add it to a bowl, drop
in about 2 teaspoons yeast and a
pinch of sugar let it activate for about 10 minutes.
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons
sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely ch
Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground
in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small
pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely ch
pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners»
sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
The only thing I changed was that
in place
of the salt I added some anchovy paste and also a
pinch of sugar.
In a dry pan, heat the 2 Tbs
of sugar until it begins to caramelize, add the coconut oil, a
pinch of salt, and the slivered almonds.
While the cider boils, heat 1 cup
of heavy cream, 1 cup whole milk, 3/4 cup granulated
sugar, and a
pinch of salt
in another medium saucepan over medium heat.
In a medium bowl, combine chia seeds, coconut
sugar, almond milk, and a
pinch of cinnamon.
Omit to make nut - free) a
pinch of salt
Sugar Syrup: 1/2 cup ground raw
sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions
In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
In general, I would recommend googling the precise conversions, but I tried my best with my rarely used cups and spoons The American measurements: 1.1 stick / 0.55 cup (roughly 1/2 cup) butter, 3/8 cup + 1 tbsp (roughly 1/3 cup)
sugar, 1 tsp vanilla extract, 1 1/4 cup plain flour,
pinch of salt.
In a small bowl, combine 4 1/2 teaspoons
of cold, unsalted butter that is cut into pieces, 1/4 cup all - purpose flour, 2 tablespoons
of brown
sugar, 3/4 teaspoon
of cinnamon, a
pinch of salt and 1/3 cup
of finely chopped pecans or walnuts.
In my opinion, this is second only to the experience
of beating egg whites with a
pinch of sugar and watching it transform from a clear gooey substance to a solid white foam.
In a thick - bottomed sauce pan, add granulated
sugar, light brown
sugar,
pinch of salt, and water.
I added a
pinch of salt to the dry mix to bring out the sweetness
in the brown
sugar and the natural
sugar of the coconut and it worked like a charm.
Whisk together yolks,
sugar, and a large
pinch of salt
in a bowl, then add hot milk
in a stream, whisking.
For the Macarons: 1 cup Confectioners»
Sugar 3/4 cup Almond Flour 2 large Egg Whites, at room temperature
Pinch of Cream
of Tartar 1/4 cup Superfine
Sugar (I made my own by buzzing regular
sugar around
in a food processor)
11 tablespoons unsalted butter 1 1/4 cups white granulated
sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty
pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup
of garbage mix -
ins (I used 4 nutty bars that I sliced.
In a large bowl beat together the butter,
sugar and a
pinch of salt, with an electric whisk, until light and fluffy.
I rarely cook with added
sugar, except for the occasional
pinch of maple syrup
in a chia pudding or vinaigrette, or a spoon
of sugar in a curry dish.
I used my KitchenAid mixer to easily form soft peaks out
of my egg whites before gently folding
in the coconut
sugar, vanilla, grapefruit juice,
pinch of salt, shredded coconut, and grapefruit zest.
The chopped milk chocolate is sweet and a good contrast to the deeply chocolaty exterior; the pecans add a wonderful toasty flavor, and the
sugar - coated, crackled outside is tempered by a
pinch of salt
in the cookie itself.
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing
sugar, sifted finely grated zest
of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour
pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing
sugar, extra, for dusting
In a large bowl, place the orange zest and the
sugar and rub them together with your fingertips until
sugar is fragrant.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown
sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara
sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing
sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour
pinch of salt Combine all ingredients except chocolate and demerara
sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Allow the pie to cool
in the refrigerator for at least 6 hours or overnight, and serve with homemade whipped cream to which you've added a healthy
pinch of both ground ginger and cinnamon (I usually add a little organic powdered
sugar to my whipped cream, too).
My only adjustment was mixing about 1 Tbsp
of barley malt
in the warm water - yeast mix
in place
of the
pinch of sugar.
In a small bowl, combine a few tablespoons
of light brown
sugar, salt and a
pinch each
of oregano and thyme.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster
sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous
pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster
sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing
sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean)
in a saucepan over low heat and cook until just comes to a boil.
Toss
in the lemon juice, the
sugar, the cinnamon, and a
pinch of salt.
So when she began making ice cream a few years later,
in 1996, Jeni made a burnt
sugar ice cream with vanilla and a heavy
pinch of sea salt.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown
sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger
pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter
in an electric mixer fitted with a paddle until creamy, add
sugar and salt, then add flour and spices and mix until combined.
In the small bowl with the remaining spices, combine 1/2 cup
of water, the lemon juice, tamarind concentrate, remaining 2 teaspoons
of sugar and a
pinch each
of salt and pepper and pour into the baking dish.
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine)
sugar 1 1/4 cups (175g) all purpose flour
pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine)
sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2
in) round loose - bottomed tart pan *.
I make something similar, minus the
sugar, plus freshly grated Parmesan and a
pinch of cayenne, and
in addition to it's pure awesomeness just as a plain cookie / biscuit / cracker thingy, it makes a fantastic crust for savory tarts, particularly mushroom.
Just a
pinch of sugar can make the difference between perfect and way too sweet
in a tomato sauce.