Using
rounded tablespoon sizes of dough, roll into balls and then using your palm flatten into cookie shapes (shape will not spread or change much while baking).
On a nonstick baking sheet, deposit
rounded tablespoon sized drops of batter evenly on the tray (I use a 2 tsp scooper tool to easily scoop the cookies).
Not exact matches
Using a medium
sized cookie dough scoop or
tablespoon, drop
rounded balls onto a baking sheet lined with parchment paper.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g
round steak in bite
sized pieces 1
tablespoon all purpose flour salt and freshly ground black pepper 1
tablespoon unsalted butter 2
tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2
tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
Scoop heaping
Tablespoons (I just use a
Tablespoon scoop and make sure the dough is
rounded over the edge, the
size of ping pong ball.)
Wet the tips of your fingers and grab about a
tablespoon of the mixture, press and shape into a
round ball the
size of a 25 cent coin.
Scoop dough into
tablespoon sized rounds, using a measuring spoon or scoop, try to leave the oils behind.
2 large aubergines, thickly sliced in
rounds 1
tablespoon olive oil 2 medium
sized onions, chopped 2 -3 cloves garlic, chopped 3 teaspoons Ras — el — Hanout 1 tin chopped tomatoes 1 tin chickpeas, rinsed and drained 1/2 l vegetable stock — I use Marigold bouillon 8 dried apricots, quartered 2 preserved lemons A handful of roasted almonds, chopped A handful of fresh mint, leaves picked off and thinly shredded
Remove ribs and stems, chop into bite -
sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a
tablespoon or so water, if needed / Make a
round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taste.
50 ml warm water 10g dried yeast 500g strong white bread flour 10g salt 35g unsalted butter, melted 1 Camembert
round — 250g
size 1 medium organic egg, lightly beaten for egg wash 1
tablespoon golden flaxseeds 1
tablespoon sesame seeds
Using a small scoop, drop
tablespoon -
size rounds of batter into the hot canola oil.
Alternatively for ridiculously good «normal
sized» cookies: Scoop out by
rounded tablespoons (or this cookie scoop).
500 grams fresh pink ling chopped into 2.5 cm cubes 1 teaspoon sea salt 1 teaspoon each cumin and black mustard seed 2 teaspoons ground turmeric powder 2 fresh cardamon leaves 1 dessertspoon finely chopped fresh ginger 2 long green chillies sliced diagonally 1 long red chilli sliced diagonally 1
tablespoon finely chopped purple basil 2
tablespoons chopped spring onion tops 2 black capsicums finely sliced (optional) 1 medium
size red capsicum finely sliced 2 small cigar shaped egg plants chopped into half
rounds (1 small standard eggplant will do) 6 medium tomatoes chopped into small pieces 1
tablespoon peanut oil 3 cups crayfish and laksa mint stock (see recipe)
Onto a sheet of baking paper, place one
tablespoon sized amounts onto the tray and form into
rounds.