Sentences with phrase «place of the pinch»

My only adjustment was mixing about 1 Tbsp of barley malt in the warm water - yeast mix in place of the pinch of sugar.

Not exact matches

She places a pinch of pepper on her tongue, about two - thirds of an inch back from the tip.

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.

Half or quarter any of the larger potatoes, then place them all in a pan of cold water with a pinch of salt.

Start by cooking the rice, simply place the rice in a sauce pan with the boiling water a pinch of salt.

Quick - cooked quinoa: Place 1/2 cup rinsed quinoa, 1 cup water and a pinch of salt in a medium - size saucepan.

The red pepper flakes add a touch of flavor and no heat to the recipe but if you are nervous about then still, remove them from the recipe and add a pinch of black pepper in it's place.

Place a large skillet over medium heat, and add the ground beef, onion, and a pinch of salt and pepper.

Sprinkle with a pinch of oats or extra chocolate chips if desired and place in the oven.

Place the milk, white chocolate, vanilla and a pinch of salt (if using) in a medium saucepan.

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

Carefully fold up all 4 corners and all seams and pinch together, place the dumpling on a baking sheet and repeat with remaining squares until you have used both sheets of puff pastry and all (or most of) the filling.

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 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.

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.

Place the cashews, orange pepper, milk, chili powder, nutritional yeast, garlic powder, and a pinch of salt / pepper in a blender.

The only thing I changed was that in place of the salt I added some anchovy paste and also a pinch of sugar.

Season with salt and pepper to taste, a pinch or two of both should be great, and place in a baking dish or sheet pan with raised edges.

Place about 2 tsp worth of filling in the middle of each circle and fold shut pinching the dough together with a fork.

Place chicken on a plate and season with a pinch of kosher salt and ground pepper on both sides, set aside.

Over medium - high heat in a soup pot, place the oil the onions and a pinch of salt.

Over medium - high heat using a heavy bottom soup pot, place the oil the onions and a pinch of salt.

Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon juice Pinch of cumin 2 tsp olive oil 1/2 cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive oil and fry garlic til golden.

Rinse Emmer farro and place in a sauce pan, with 4 cups of water and a pinch of salt.

Place the skinned nuts into a food processor with a large pinch of salt and process until smooth.

Place the egg whites and pinch of salt in the bowl of an electric mixer, and beat on high speed until soft peaks form.

Spoon in the filling — there will probably be a little bit of filling left over; let it cool and stick it in the fridge for feasting on the following day — and place the remaining dough on top, pinching around the edges with your fingers to seal the lid.

- 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.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Place the drained beans, eggs, cacao powder, 2⁄3 cup of the maple syrup, the vanilla extract, and coffee extract, if using, into a food processor with a pinch of salt.

If you cant roll out roundels smoothly, pinch put a smaller portion of your dough, place between two greased sheets and flatten lightly with your palms to get a smooth, flat disc.

;) 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.

Pinch off about a teaspoon of the dough and roll into a small sphere, then place on a lined baking sheet - repeat until all the dough is on the sheet and bake for 30 minutes.

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.

Into this dent, place a small amount of the reserved cheese and a pinch of brown sugar.

Place the dough ball in the middle of the dusted area and add another pinch of arrowroot on top of the ball.

To build the slider, slater both sides of the bun with the Sriracha mayonnaise, place 3 shrimp on each bun, top with a pinch of caramelized onions and a few leaves of arugula.

Stir in generous pinch of salt and place carrots side by side in water.

- I added a small pinch of rosemary - I used a little nutritional yeast in place of parmesan - I didn't have quite enough sourdough bread so I crumbled in a piece of homemade cornbread to finish it off

Place them in a large pan with boiling water with an pinch of salt and cook them for about 25 minutes until soft.

Place egg whites and a pinch of salt in the clean bowl of a stand mixer fitted with the whisk attachment.

Fold the bottom edge up to the longitudinal center line of the dough and press or pinch it down to seal it in place.

To make the mayo, place 2 medium egg yolks (I always wash the eggshell before cracking a raw egg), 3/4 teaspoon water, 1/2 teaspoon dijon mustard and a pinch of salt in a mixing bowl.

Place in a greased bundt pan connecting the ends as much as possible by pinching the ends of the dough.

Place a pinch of ham in the middle.

Place the almonds in the glass jar with a large pinch of sea salt and enough filtered water to completely submerge them.

Sprinkle a small amount (a pinch or two) of sea salt evenly over the Nutella, then place two or three slices of Spanish chorizo in a single layer on top.

Place the crushed garlic and a large pinch of salt into a mortar, and partially crush the garlic with a pestle.

Place chopped kale into a large bowl, add 1 tablespoon olive oil and a pinch of salt, and massage until darkened and wilted.

Place the rinsed quinoa in a saucepan, add 2 cups water, a pinch of salt and bring to boil.