Not exact matches
1) Sift the flour into a mixing
bowl 2) Add the
salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake
in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before
serving
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients
in a large
bowl 3) Squeeze lime juice over ingredients, add
salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets
in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them
in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9)
Serve dip with toasted tortilla chips
1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter
in a pan over medium heat 4) Saute chopped onions until softened but are still white
in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add
in white wine and mustard powder, and
salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add
salt and pepper to taste 9) Transfer pâté into a
serving ramekin or small
bowl / dish 10) Chill
in the fridge for a few hours (note that pâté generally tastes better after a few days) 11)
Serve with crackers, garnishing with chopped parsley
Stir the celery, 3/4 teaspoon
salt, and the remaining ingredients together
in a
serving bowl large enough to hold all the potatoes.
I really like to
serve the pierogi
in an oversized
bowl, sprinkle amply with
salt and smother
in lots and lots of caramelized onions.
In a small mixing
bowl mash together the avocado, tomato, lemon juice, garlic
salt and pepper;
serve with the flaxseed crackers.
In large
serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher
salt.
Serve in large
bowls and top with butter (or CF sub) and
salt, and your choice of sweetener.
Serves 2 Ingredients 1 x 225g pack halloumi 2 tbsp clear honey 4 tbsp olive oil 2 lemons 1 avocado 1tsp crushed chillies 1 x 220g pack piccolo tomatoes 2 spring onions 1 clove of garlic 3 tsp vegetable oil 2 wholemeal pittas
Salt and black pepper Method
In a
bowl mix two...
extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger
Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a
serving bowl Directions: Place extra virgin olive oil
in a large soup pot on medium heat.
Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter
in large skillet on medium heat / Add onions, rosemary and
salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture
in large
bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before
serving.
Directions, final step: Place egg whites
in a very clean, dry
bowl and beat, adding
salt once whites begin to froth / Continue beating until soft peaks are formed, sprinkle
in the sugar and continue beating until egg whites form stiff peaks / Using a rubber spatula, fold
in 1/4 of the egg whites into thoroughly cooled chocolate mixture / Add remaining egg whites and continue to fold gently until mixed / Place
in a
bowl, cover and refrigerate for several hours before
serving, or can be made a day ahead.
Ingredients 6 medium potatoes, diced 2 small onions, coarsely chopped 1/2 teaspoon
salt, plus 1/2 teaspoon 2 tablespoons sunflower oil, plus 2 tablespoons 7 eggs 1/4 cup milk
Serving suggestion: tomato salad drizzled with olive oil Directions
In a medium
bowl mix the potatoes, onions, and 1/2 teaspoon
salt by hand.
- Place the halved tomatoes into a
bowl, and add
in the cilantro, the lemon or lime juice, a pinch of two of
salt and a drizzle of olive oil; toss all ingredients together, and keep
in fridge until ready to
serve.
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon
salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon
salt whipped cream, for
serving Start by making the pastry: combine flour, confectioners» sugar,
salt and baking powder
in the
bowl of a food processor and pulse a few times.
Method: Roughly chop all veggies Combine with oil,
salt and pepper
in a large mixing
bowl Massage each piece to coat evenly
in olive oil Roast at 400 degrees for 40 - 50 minutes
Serve, smile and enjoy the favorites of fall.
Add them to the batch
in the
bowl, stir
in the vinegar, sesame oil, and
salt, and
serve immediately.
Just before
serving, prepare the dressing:
In a small
bowl, whisk together the heavy cream, pickle brine,
salt, and pepper.
Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute
Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3 teaspoon baking soda pinch of sea
salt 2 tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together
in a
bowl then move to two mugs or ramekins.
switch of the flame,
serve in a
bowl, now garnish with black
salt, cumin powder, red chili powder, onion, lemon juice n lots of butter...
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder,
salt)
in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in a medium
bowl 2)
In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
In another medium
bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter
in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8)
Serve pancakes warm with cut bananas drizzled
in hon
in honey
Added
salt and pepper to taste and
served it
in a
bowl with some shredded cabbage, sliced carrot, sliced radish and the cilantro.
Add any additional
salt you think it needs and then
serve in individual
bowls with a scoop of the chorizo shrimp on top.
Season with
salt and pepper, then
serve in shallow
bowls.
Serves 4 4 tablespoons olive oil 2 teaspoons tamari 2 teaspoons freshly ground black pepper 1 teaspoon balsamic vinegar 3 zucchinis, sliced lengthwise into three equal - sized planks 1 tablespoon minced garlic 3/4 cup diced tomatoes 1/4 cup pimento - stuffed green olives, drained and sliced 1/2 teaspoon
salt 3/4 cup vegetable stock 2 tablespoons fresh cilantro, chopped
In a small
bowl, whisk together 2 tablespoons olive oil with tamari, 1 teaspoon pepper, and balsamic vinegar.
1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and
salt)
in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
in a large
bowl and mix them together 4)
In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
In another
bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the
bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir
in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted
in the center comes out clean and muffins are golden on top 9) Serve wa
in the center comes out clean and muffins are golden on top 9)
Serve warm
While the ravioli is cooking, stir together the sun - dried tomatoes, hazelnuts, arugula,
salt and pepper
in a large
serving bowl.
To
Serve:
In a medium
bowl, stir together Greek yogurt, lime zest and juice, parsley and season to taste with
salt and pepper.
Serve the pasta
in shallow
bowls, garnished with lots of black pepper, scallions, mushrooms, and black
salt, if using.
In a large
serving bowl, combine the beans, nectarine, tomato, zucchini, chopped basil, mint, and cilantro, drizzle with 1 1/2 tablespoons olive oil; season with
salt and pepper, and toss gently.
Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing
in a large
bowl / Cook farro
in 7 C of water or broth: bring to boil,
salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into
bowl with citrus dressing / Mix and let cool a bit / / Stir
in dried fruit, larger pieces chopped coarsely / Refrigerate / Before
serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be
served at room temperature on a bed of coarsely chopped kale that has been lightly dressed
in a little more of the citrus dressing.
Salt to taste (I used about 1/2 teaspoon) then cover the
bowl with cling wrap and place
in the refrigerator to chill and set until ready to
serve.
In a large
serving bowl, gently mix the red onion with balsamic vinegar,
salt and pepper.
Before
serving, combine the chard (or kale) and lemon juice with a pinch of
salt in a large
bowl (or on a large
serving platter).
Mix everything
in a
bowl drizzle with a grassy Extra Virgin Olive Oil, squeeze those citruses, season with Sea
Salt, chill for a few minutes before is ready to
serve.
Shrimp Fra Diavolo
serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon
salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp
in a medium
bowl with 1 teaspoon of
salt and red pepper flakes.
In another
bowl or jar, combine OLIVE OIL, LEMON JUICE, HONEY, DIJON, and
SALT; whisk or shake until thoroughly combined; chill until ready to toss with salad just before
serving.
In a large bowl (this can be the bowl you plan to serve the salad in, whisk mustard, garlic, apricot preserves, oil, and vinegar, and season with salt and pepper
In a large
bowl (this can be the
bowl you plan to
serve the salad
in, whisk mustard, garlic, apricot preserves, oil, and vinegar, and season with salt and pepper
in, whisk mustard, garlic, apricot preserves, oil, and vinegar, and season with
salt and pepper).
When the beans have finished cooking, add
salt to taste and
serve in bowls with some of the cooking liquid.
Roasted Vegetable and Pesto Pasta Salad For 4 - 6
servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil,
salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables
in a
bowl and drizzle with olive oil, sprinkle with
salt pepper (I also added red pepper flakes and garlic powder here).
Fifteen minutes prior to
serving cheesecakes, combine sugar, balsamic vinegar,
salt and pepper
in a medium mixing
bowl.
Ingredients ~ 1.25 lb ground chicken 1/4 c hoisin sauce 3 green onions, finely chopped
salt, to taste avocado, for
serving Method
In a large
bowl, mix together all the ingredients (minus the «cado).
Mexican inspired chickpea
bowl (4 - 6
servings): 2 cans chickpeas 2 cans white (or black) beans 1 large avocado 1 large can corn (organic) 1 large white onion Chives (gressløk) Tahini Spices:
salt, pepper, cummin, paprika and turmeric (gurkemeie) Coconut oil Heat the coconut oil
in a pan, and add the chopped white onion.
In a
bowl, add the beets, the lentils, the arugula, crumble the feta with your fingers and season everything with some olive oil,
salt, and black pepper — or you can otherwise
serve the beets and the feta aside the lentil - arugula salad.
Just before
serving, toss rice and radishes with dressing
in a large
bowl; season with
salt and pepper.
Transfer toasted almond flour to a small
bowl (or go straight for the
serving glass), and mix
in cocoa, sweetener, coffee (optional) and
salt.
A dash of
salt in a
bowl of muffin batter is different than a dash of
salt on a small
serving of food on baby's plate.
In a small
bowl, combine Greek yogurt, minced garlic clove, chopped chives,
salt, pepper, dried dill, and lemon juice;
serve with baked potato chips.
Roasted Vegetable and Pesto Pasta Salad For 4 - 6
servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil,
salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables
in a
bowl and drizzle with olive oil, sprinkle with
salt pepper (I also added red pepper flakes and garlic powder here).
While the rice cooks, toss together the dried peaches, almonds, olive oil, and
salt in a large
serving bowl.