Sentences with phrase «place of olive oil»

To make vegan: use coconut oil or avocado oil in place of the olive oil - butter mixture.

Feel free to use coconut oil in place of the olive oil, or honey in place of the maple syrup.

Use Coconut Oil In Place Of Olive Oil For Cooking — it works great for cooking stir - fries, eggs, vegetables and anything that you would normally use olive oil for.

Try walnut oil in place of olive oil as a finishing oil because it doesn't tolerate heat very well and can get bitter.

Grapeseed oil is great for the skin, I have heard a lot of people love using it in the Oil Cleansing Method in place of Olive Oil.

Ghee can be used in place of the olive oil, if tolerated / preferred.

Ideally, coconut oil is the safest and most stable of all oils with the highest smoke point of 230c and can be used in place of the olive oil for safe measure if one chooses.

You could probably use vegan butter in place of olive oil if you wanted.

I used 5 extra large eggs, coconut oil in place of the olive oil, and no spices (except salt).

To make vegan: use coconut oil or avocado oil in place of the olive oil - butter mixture.

Coconut oil would work great in place of the olive oil.

Don't have snap peas, will sub frozen green peas and in place of olive oil I'm using white truffle oil.

Keto variation: use almond flour in place of the plantain flour and use 1 egg in place of the olive oil.

Not exact matches

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.

Meanwhile, place the wild mushrooms in a pan over a medium heat with a drizzle of olive oil, cook for 5 - 10 minutes until golden.

Once the aubergines have sweated and been rinsed, place them in a baking tray with olive oil, salt and a sprinkling of dried herbs — I like oregano and rosemary.

Place them in a baking tray with a good drizzle of olive oil, salt and pepper.

A few hours before you make this dish cut the fennel into thin strips, place these in a bowl with the juice of 1 squeezed lemon, salt and two tablespoons of olive oil.

If you want to make the potato croutons then chop the remaining potatoes (you don't need to peel these ones) into small pieces and place them in a tray with lots of olive oil plus the chilli flakes, salt and pepper.

Place these in a deep baking dish with a sprinkling of olive oil, salt, cinnamon and rosemary — stirring everything well with your hands to ensure that all sides of each cube is coated in deliciousness.

Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch of cumin, salt and pepper — using your hands to ensure they all get a good coating.

Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and pepper, then cook in the oven for 40 - 45 minutes until soft.

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.

Place the wedges on a baking tray with the cinnamon, paprika and dried herbs plus a sprinkling of salt and a drizzling of olive oil and mix well so that everything is coated.

Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive oil on top.

Place the wedges onto a baking tray and cover them in a generous amount of olive oil, salt, paprika and cinnamon.

Next, sauté the spinach — simply place it in a frying pan with a little olive oil, salt, pepper and a heaped tablespoon of tahini.

Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes.

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.

Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.

Place them both into a large skillet pan and drizzle them with olive oil and a sprinkle of salt and pepper.

Place the cubes onto a baking tray with the drained chick peas and toss them in a generous amount of olive oil, 1 tbsp of honey, 1 tsp ground cumin, salt and pepper.

Place the squares on a baking dish drizzled with olive oil, dried herbs, a teaspoon of paprika and a sprinkling of salt and then bake in a 190C oven for about 15 - 20 minutes, until deliciously soft.

In the last 5 minutes of the cauliflower cooking, remove from the oven and drizzle with olive oil, place back in for the final 5 minutes to crisp up.

Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!

Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium heat until soft.

In the bowl of a stand mixer, fitted with a hook attachment, place 1 1/2 cups flour, 1 tablespoon olive oil and salt.

All you do is cut your pita into 8 wedges (or triangles), place them in a bowl with a bit of olive oil and toss to LIGHTLY coat the pita chips.

Add another tablespoon of olive oil to the pesto that you'll be using in your dish and mix it, then place it in the refrigerator while you assemble and cook your kabobs.

Place onto a silicone mat (or parchment) covered cookie sheet and brush the tops of the nuggets with olive oil.

And can I use extra light olive oil in place of the coconut oil, which I don't have, or does the coconut oil add some mysterious touch that the olive oil just can't duplicate?

Place all the vegetables on a foil - lined sheet and toss with salt and pepper and about 3 T of olive oil, roast for 20 - 25 min.

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil.

I season the salmon with olive oil, salt, pepper and a touch of dried basil and place the salmon over a bed of asparagus.

Place the garlic head on a piece of aluminum foil and drizzle with olive oil.

To give filling a crispy top, drizzle tops of stuffed potatoes with a small amount of olive oil, and place potatoes under broiler for 2 to 3 minutes.

Use an olive oil sprayer to spray the cookie sheet, place down the sliced brussel sprouts, then spray the back of them again with the olive oil sprayer.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

In a blender place avocado, pine nuts, parsley, garlic, lemon juice, vinegars, Dijon mustard, maple syrup or agave, a pinch of salt and pepper and 2 tablespoons olive oil.