Sentences with phrase «rosemary leaves with»

Bruise the rosemary leaves with a knife or rub them between the palms of your hands and toss them into the saucepan.

Mix the dried rosemary leaves with water and let it soak for some time.

Gently crush the rosemary leaves with your hand, and add them to a small bowl with the olive oil.

Not exact matches

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.

Tie the carrot, celery, lemon, bay leaf, parsley stalks and rosemary together with kitchen string and put into the turkey cavity.

Sprinkle with chopped rosemary leaves and salt and pepper.

Pour in stock, tomatoes and wine, season with bay leaf and rosemary and bring to a boil.

I didn't have thyme so I bundled rosemary, sage, and a bay leaf and wrapped it with a strip of leek!

Blended with mineral - rich Dead Sea Salt and the natural aroma of eucalyptus and rosemary, its activated charcoal is sourced from coconut shells to leave skin feeling thoroughly cleansed (UK).

In a food processor, grind the toasted hazelnuts in tiny chunks with the oregano and rosemary leaves.

I simply left some dried rosemary in some rapeseed oil to soften with some chopped garlic and sea salt then before putting the leg of lamb in the oven it was scored and rubbed with the oil.

Heat the olive oil in a soup pot over medium high heat Add the potatoes and onions and season with rosemary, salt, pepper, red pepper flakes, and bay leaf.

Stir, cover with cold water, add the rosemary, bay leaves and salt and cook for about 15 minutes, checking occasionally to see if the lentils are soft.

In a small dish, combine 2 tablespoons of extra virgin olive oil with a teaspoon of thyme leaves, parsley and crushed rosemary leaves, 1/2 teaspoon each of rubbed sage, black pepper and sea salt.

Sprinkle rosemary leaves, sea salt, and pepper over the vegetables, then drizzle liberally with olive oil.

We bruised the rosemary leaves before browning it with the butter and added a couple of garlic cloves.

In a small bowl, mix the honey with thyme leaves, chopped rosemary leaves, cinnamon and nutmeg.

Ladle the soup into a tureen or individual soup bowls, garnish with a few rosemary leaves and serve.

2 cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional

Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium - low heat, swirling pan occasionally, until garlic is golden, about 3 minutes.

1 1/3 cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised with the back of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked in water for 4 hours 1 cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed

Mixed with fresh spinach leaves, rosemary, and sprigs of thyme.

Top each tart shell with 2 tsp of caramelized onions, a slice of fried mushroom and a couple of leaves of rosemary.

ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)

If you can't find pink peppercorn leaves to garnish your drink with, you can substitute a sprig of fresh tarragon or rosemary.

Add tomatoes, thyme, rosemary, and bay leaf and season again with salt and pepper.

Drain the cranberries of excess water and place into a large mixing bowl with the cooked quinoa, macadamias and rosemary leaves.

Gently crush leaves of rosemary with your fingers and add to the olive oil.

Serve regular burgers on toasted buns with baby kale, sriracha mayo and fresh rosemary sprigs or serve small burgers on 2 to 3 baby kale leaves topped with dollops of sriracha mayo and sprigs of rosemary.

Lemon verbena leaves are floral and grassy to the nose, while earthy undertones of thyme and rosemary give depth to the overall flavor and harmonize well with the cream, lending an elegant note to your dessert.

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine.

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

Finally, flatten the top of the carrot slightly and pierce it with a rosemary sprig or parsley leaf.

Mix everything together and serve it with the slow roasted tomatoes, extra breadcrumbs mix, some cracked black pepper and garnish with some rosemary leaves.

Stir everything together, add the rosemary and bay leaf and season with salt and pepper to taste.

Ingredients 1 (4 - pound) boneless pork loin, with fat left on 1 Tbsp kosher salt (scant 1/2 tsp if using table salt) 2 Tbsp olive oil 4 cloves garlic, minced or crushed 2 - 3 Tbsp freshly grated Parmesan cheese 2 tsp minced fresh thyme leaves (1 tsp dried thyme) 2 tsp chopped fresh basil leaves (1 tsp dried basil) 2 tsp minced fresh rosemary (1 tsp dried rosemary)

I left out the bread crumbs, used half a cup of walnuts and 1/4 cup dried cranberries in the «meat» as well as cooking the lentils with a tablespoon of dried rosemary and 3 bay leaves and adding 1/2 tsp cumin and ginger and 1/2 tbsp of Braggs Liquid aminos and Worcestershire sauce.

In a small oven safe dish, arrange the cherry or rosa tomatoes (you can slice them in half or leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig of rosemary.

I'd incorporate Indian flavors using paneer instead of feta, tortilla chips with roti (baked till crisp and lightly crushed), In the magic sauce recipe, I'd substitute rosemary and thyme with dried fenugreek leaves (kasoori methi) and fresh coriander leaves.

A crispy flattened chicken breast in rosemary and Grana Padano breadcrumbs, served with baby gem, mixed leaves and baby plum tomatoes in a mustard dressing.

In a large bowl mix together, the towel dried potatoes, rosemary leaves, oregano, salt and olive oil then pour into a large baking pan (use a large baking pan so that the potatoes have room) and sprinkle with another 1/2 - 1 teaspoon (1/2 -1 gram) of oregano and 1/4 -1 / 2 teaspoon (1 1/2 -3 grams) salt.

To Serve: Remove the thyme and rosemary bundle, bay leaf, and divide soup evenly amongst 4 bowls and garnish with parsley.

A crispy flattened chicken breast, coated in rosemary and Grana Padano breadcrumbs, served with baby gem, mixed leaves and baby plum tomatoes in a mustard dressing.

ingredients OVEN - BRAISED PORK CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garnish)

Scatter the burrata over top, then drizzle with rosemary oil, garnish with a few fried rosemary leaves and serve.

Spoon the mash evenly over the top, poke the remaining rosemary leaves into it to decorate and drizzle with olive oil.

and some beef stock, along with a bouquet garni of fresh herbs (1 bay leaf, 2 sprigs of fresh thyme, 3 sprigs of rosemary wrapped in cheesecloth) slow cooked in the oven for 2 hours.

I had half of a butternut squash in the fridge, so we diced that and roasted it with the cauliflower, left out the rosemary and used sage in place of the mint (some slivered and cooked in the sauté pan, some flash - fried whole in olive oil for a bit of crunch), and tossed in toasted walnuts instead of pine nuts.

i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano, thyme and rosemary (took the rosemary out after the onion had browned but left the rest in)-- 2 fresh bay leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.

Sprinkle the focaccia with the remaining brown sugar, garnish with a few rosemary leaves and top with some ground black pepper.