Toss sliced onions with olive oil and then
place in the pan stirring often to heat and soften through.
Not exact matches
Start by
placing the oats
in a saucepan with the boiling water,
stir it together and then let it sit with the lid of the
pan on for 10 minutes.
While the apple cooks, make the porridge by
placing the oats
in a saucepan with 200 ml of water and brown rice milk,
place the
pan on a hob and cook for 4 minutes,
stirring continuously.
Place the coconut oil, cacao powder, salt and maple syrup
in a small
pan over low heat and
stir until smooth and well combined.
Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk,
stirring gently to avoid buildup of foam /
Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several ho
Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
in salt and a strip of lemon peel /
In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
In a double boiler, with water boiling lightly,
stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several ho
stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The
stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard /
Place the
pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
in ice water
in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
in order to stop cooking immediately /
Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several ho
Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently
stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter /
Place in a 9 - inch square or 10 - inch round
pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Once thickened,
place 1/2 cup of the sauce
in a small bowl and mix it with the Greek yogurt, then add the mixture back to the
pan and
stir to combine.
Once hot
place the sweet potato
in the
pan and
stir frequently until done to your liking.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix,
stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chi
stir together and set aside /
In a sauce
pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while
stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using /
Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chi
Stir together so that vegetables are coated with the spices / Add the other 1/2 C water,
place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the
pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
-
Place a large, non-stick heavy - bottom
pan over medium - high heat, and drizzle
in about 1 tablespoon of the oil; once hot, crumble
in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add
in a couple of pinches of salt and black pepper, the oregano, cumin, chili powder and paprika, and
stir to combine.
Placed a tsp of instant coffee
in a large
pan and poured 300 ml of boiling water over it and
stirred until dissolved.
Place frozen berries
in a
pan with 1/4 cup water melt over a low heat on the stove top,
stirring and breaking them up gently so they turn into a slightly chunky puree.
Stir to dissolve the sugar, then
place the loaf
pan in the center of a half sheet
pan and into the oven.
Place the water, fresh cream, caster sugar and agar - agar powder
in a
pan and bring to a boil for 8 minutes,
stirring constantly until the sugar completely dissolves.
Directions: Beat yolks by hand or with an electric beater / Gradually pour
in the sugar and beat until thick and pale yellow /
Stir in the liqueur and set the bowl
in a
pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (
place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.
When oil is sizzling hot,
place all shallots
in the
pan, separate gently,
stirring with a slotted spoon or a skimmer / Keep
stirring gently until shallots become golden brown — a couple of minutes at most / Remove immediately,
place on paper towels, spread and sprinkle with a little salt / Allow to cool / They will be crispy and ready to eat immediately, or store
in an airtight container for several hours and use later
in the day.
Place the egg yolks, lemon juice, water, and sugar
in a small
pan and heat over very low heat, while
stirring constantly.
Place potatoes
in bowls, throw earlier veggies back
in the
pan to quickly
stir and reheat.
Give the kernels a
stir to coat them
in the oil and then
place the lid on the
pan and wait for popping!
- While the squash roasts, cook the ground beef by
placing a medium - size non-stick
pan over medium - high heat, and drizzling
in about 1 tablespoon of olive oil; once the oil is hot, add
in the onion, and saute for about 2 minutes; next, add
in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add
in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and
stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Alternatively,
place them
in a dry saute
pan over medium - high heat and toast,
stirring constantly, until fragrant, 2 - 3 minutes.
For the coating,
place the dark chocolate and coconut oil
in a bowl set over a
pan of simmering water and
stir until all melted and glossy.
Place the saucepan on a burner set to medium - high heat and cook,
stirring, until the small amount of liquid
in the bottom of the
pan comes to a simmer.
Place honey mixture
in pan; cook over medium heat until mixture reaches 180 ° (about 3 minutes),
stirring constantly (do not boil).
Meanwhile, peel and dice the sweet potatoes and
place in a large skillet or steep - sided
stir - fry
pan.
1) Wash, de-seed and cut bell peppers into halves 2) Pre-heat oven to 180 deg celcius 3) Line a baking sheet with parchment paper and
place bell pepper halves face down on the baking sheet, and let them roast
in the oven for 20 - 30 minutes 4) While bell peppers are cooking, dice onion, and chop spring onions and
stir fry them
in a
pan, until onions turn soft and slightly caramelized 5) Add
in minced beef to the onions, and using a wooden spoon, move beef around until browned and cook.
Place 1/4 cup olive oil and couscous
in a sauce
pan and cook on medium heat,
stirring, for about 5 mins, or until every piece is golden
in colour.
Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely disso
Place the bowl
in a microwave for 45 seconds (microwave for 10 seconds at a time and check it
in between) or
place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely disso
place the bowl
in a
pan of barely simmering water,
stir to ensure the gelatine has completely dissolved.
Place the egg mixture
in a bowl over a
pan of simmering water (double boiler) and cook,
stirring constantly, until thickened, about 10 minutes.
Once you are ready to serve
place sweetened coconut flakes
in a large frying
pan and toast over medium heat,
stirring frequently, until golden and crisp.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3)
Place chopped dark chocolate
in a heat - proof bowl 4) Melt butter
in a small
pan and then pour melted butter over chopped chocolate,
stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add
in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix
in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted
in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares
In a medium sauce
pan on low heat
place honey, peanut butter and sugar, bring mixture to a boil
stir and turn off the heat.
Stir and add to baking
pan, press down and
place in the oven for 15 minutes.
Chutney and
pan juices will add flavor to the couscous, and there are other ways to add flavor too:
place one peeled and smashed clove of garlic
in the bowl with couscous; add 1 tablespoon of lemon or orange juice and / or 1 teaspoon lemon or orange zest / After steaming,
stir in freshly chopped parsley / The rule is 2:1 liquid to couscous — using that guide, make as much or as little as you like.
Directions:
In a small pan combine sugar with water, bring to a boil and stir until sugar is dissolved, cool slightly / Place tofu, melted chocolate, sugar water and vanilla in blender / Puree until smooth / Pour into 6 small containers, I used espresso cups / Chill in fridge at least 2 hours / Serve as is or topped with whipped cream or shaved chocolat
In a small
pan combine sugar with water, bring to a boil and
stir until sugar is dissolved, cool slightly /
Place tofu, melted chocolate, sugar water and vanilla
in blender / Puree until smooth / Pour into 6 small containers, I used espresso cups / Chill in fridge at least 2 hours / Serve as is or topped with whipped cream or shaved chocolat
in blender / Puree until smooth / Pour into 6 small containers, I used espresso cups / Chill
in fridge at least 2 hours / Serve as is or topped with whipped cream or shaved chocolat
in fridge at least 2 hours / Serve as is or topped with whipped cream or shaved chocolate.
Place the onions
in a saute
pan and cook on low heat for about 30 minutes, until golden brown and caramelized,
stirring on a regular basis.
Place the ground chicken
in the
pan and cook,
stirring occasionally, until well browned and drain any excess grease.
Directions: Cut
in half and seed squash,
place flesh side down on parchment covered roasting
pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion
in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste,
stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blen
stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water /
Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blen
Stir to mix / Simmer slowly with lid on for 30 minutes,
stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.
Place pecans
in a single layer
in a large frying
pan and toast over medium heat until browned and fragrant,
stirring frequently.
Place the first 5 ingredients
in a frying
pan and toast them until the sesame seeds and coconut flakes turn light brown,
stirring constantly.
Place spinach
in the
pan and
stir to combine.
Pour contents into a 8 x 12 ″, or similarly sized,
pan / Carefully
place in a secure, level spot in the freezer / Freeze for 1 — 2 hours / Remove from freezer and scrape, smash and stir mixture with a fork, breaking into small icey bits / Return to the freezer and repeat this process three more times, every 30 minutes / Granita should be done at this point, coarse bits of ice, about like a snow cone / Place granita in container, cover and freeze until ready to
place in a secure, level spot
in the freezer / Freeze for 1 — 2 hours / Remove from freezer and scrape, smash and
stir mixture with a fork, breaking into small icey bits / Return to the freezer and repeat this process three more times, every 30 minutes / Granita should be done at this point, coarse bits of ice, about like a snow cone /
Place granita in container, cover and freeze until ready to
Place granita
in container, cover and freeze until ready to use.
As not everyone has the time to stand over their porridge with a thermometer every morning, my recommendation is to
place the porridge
in a
pan over low heat and
stir continuously until it's just warm to touch.
Place in colander to remove excess flour and then add meat to pot and
stir until browned (you may need to add a little more oil depending on your
pan).
Place butter
in small
pan to melt on medium heat, when butter is melted toss
in pine nuts and
stir constantly until lightly golden.
Place all the ingredients in a small bowl and then place the bowl on top of the pan and stir until the mixture is well incorpor
Place all the ingredients
in a small bowl and then
place the bowl on top of the pan and stir until the mixture is well incorpor
place the bowl on top of the
pan and
stir until the mixture is well incorporated.
In a
pan,
stir the oats, oat milk and water together and
place on the hob.
Place the red wine, apple cider vinegar, apricot preserves, honey, brown sugar, minced garlic, ginger, kosher salt, sliced scallion and chopped cilantro leaves
in a large, heavy
pan and
stir well to combine.
1) Wash & dice bell peppers, eggplant and onion 2)
Place rinsed dried quinoa and water
in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6)
In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
In a frying
pan, roast diced onions and eggplant for a few minutes,
stirring well 7) Add
in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in green peppers and
stir for 2 minutes 8) Add
in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in red peppers and
stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature
Place in a small sauce
pan and cook over medium heat,
stirring, until chocolate is melted.