Sentences with phrase «pound in a mortar»

Add the pistachios and pound them in the mortar and pestle until they are very well smashed up into little pieces.

Add beans to a medium bowl and mash with a potato masher (you can also pound them in a mortar and pestle).

Pound them in a mortar and then moisten the mixture with a little purified honey, and then make it up into little balls.

The traditional method for preparing brown rice is to pound it in a mortar and pestle in order to remove the bran.

Remove immediately and grind to a powder in a spice grinder, or pound in a mortar.

Not exact matches

All of the ingredients are pounded together in a mortar until they are very smooth, and then are cooked in coconut milk until a silky sauce is formed.

If making in a mortar and pestle, pound all the ingredients into a smooth paste.

Place the dried mint, chile pepper flakes, cumin seeds, and salt in a mortar and pestle and pound a bit, long enough to somewhat break up the cumin seeds.

In a mortar and pestle, pound the garlic with the salt until the garlic has become a paste.

while the broth is simmering, make the paste: in a mortar & pestle, pound the lemongrass, chillies, chopped onions, garlic and ginger into a smooth paste.

Pound the garlic with the salt in a mortar until smooth, then, one at a time, work in the marjoram, capers, nuts, parsley, and olives.

The word «pesto» in Italian actually means «to pound» or «crush» and although we use a food processor here, you could theoretically make this by hand using a mortar and pestle (same Latin root: «to pound»!)

Begin my making the yogurt aioli first, finely mince 2 cloves of garlic and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup of Greek yogurt, 1 teaspoon of freshly squeezed lemon juice, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge

For this noodle bowl, I took inspiration from Heidi Swanson's Black Sesame Otsu in Super Natural Every Day, in which a blanket of black sesame seeds is toasted until it smells heady, then pounded with a mortar and pestle and combined with some Asian pantry staples to make a thick, savory, and tangy dressing, here given a bit more punch with wasabi.

In a mortar, pound chiles, garlic and sugar to a paste.

To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge

In a mortar and pestle, pound the coriander, garlic and salt to a puree.

In a mortar and pestle, pound the basil, garlic, nuts, and salt until thoroughly mashed.

In a mortar and pestle, pound the oregano leaves with the salt until crushed.

Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap and add the sauce to the fridge

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

To make the garlic aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until your form a paste, then add 1 egg yolk, 1/2 teaspoon of lemon juice and a pinch of sea salt, start SLOWLY pouring in about a 1/4 cup of extra virgin Spanish olive oil while you mix everything together (without stopping), once you reach a mayonnaise like consistency, the garlic aioli is done, cover with seran wrap and add to the fridge

Make the spinach pesto: In a mortar and pestle or small food processor, pound or pulse the spinach, parsley, lemon juice, garlic and olive oil until a fairly - smooth paste forms.

DIRECTIONS: In a pestle & mortar, pound together the garlic, ginger, chilli and lemongrass until roughly combined but not too smooth.

Pound the garlic and salt together in a mortar until it is a paste, then stir into the tahini.

In mortar and pestle, pound all wet ingredients until pasty and add the ground up dry ingredients, which you have ground up in a coffee grindeIn mortar and pestle, pound all wet ingredients until pasty and add the ground up dry ingredients, which you have ground up in a coffee grindein a coffee grinder.

Place the garlic in a mortar, season with a pinch of salt, and pound to a very fine paste.

Pound cilantro in mortar and pestle (or pulse in a food processor) until it's bruised and releases some of its moisture.

Now use the pestle, and pound and rub and grind what is in the mortar.

Place the peppercorns in a towel and pound with a hammer or mortar until roughly crushed.

To make the jerk paste, either pound the ingredients together using a mortar and pestle or place them in a blender or food processor adding the oil to make a paste.

Pulse together the topping ingredients, except the olive oil, in a food processor (or pound with a mortar and pestle) into coarse crumbs.

Pound garlic, rosemary, oregano, and pepper with a mortar and pestle or pulse in a food processor until garlic and rosemary are broken into fine pieces or finely chopped.

Pound 2 cloves of the garlic and 1/2 teaspoon of the salt in mortar.

Another bait: Take equal quantities of sheep's suet and cheese, and pound them together in a mortar for a long time; with them take flour and moisten; after that mix with honey and make up into balls.

Method To prepare the lemongrass beef, pound the lemongrass, garlic, chilli and some freshly ground black pepper in a mortar and pestle for two minutes.

Pound the oregano in a pestle and mortar and add to the oil.

Place 2 generous pinches of saffron threads in a mortar and pestle and pound lightly a few times.

Muhammara is supposed to have a rather coarse texture from the walnuts and bread crumbs; in order to control that texture, I think it's better to pound the walnuts, bread crumbs, and garlic in the mortar and mix them very quickly into the pepper puree.

IN a mortar, pound the garlic cloves to a paste with the salt.

Just the facts: Pounding the marinade ingredients in a large heavy mortar with a pestle will give you a richer flavor than pureeing them in a food processor; however, you can certainly use a processor.

If you want a special breed, you can still check the shelters (full - breeds are in pounds all the time), but you may need to find a rescue facility that caters to that breed.Some rescue groups have no brick - and - mortar kennel.

For this dish, we make a paste by pounding together different ingredients in a mortar.

First, Jenny and I pound garlic, a natural antibiotic with a spicy tang, and chili in a mortar followed by Chinese long bean, a chewy and hearty vegetable containing many antioxidants and heart - healthy benefits.

There's a 17th century English recipe for «Cock Ale» that starts like this, «Take eight gallons of Ale, take a Cock and boil him well; then take four pounds of Raisins of the Sun well stoned, two or three Nutmegs,» and so on, all to be «beat in a Mortar» before bottling.

Step 1) To make the marinade, put all the ingredients in a small food processor and pulse until very finely chopped, or pound together using a pestle and mortar.