Sentences with phrase «salt until soft»

In a large mixing bowl, using an electric mixer, beat aquafaba and salt until soft peaks form.

And while that is cooking, saute the onion in the butter and olive oil with a pinch of salt until soft.

In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form.

Beat in vanilla, sugar and salt until soft peaks form.

Using an electric mixer, beat the egg whites with the remaining salt until soft peaks form.

Whip egg whites with a pinch of salt until soft peaks form.

In the bowl of an electric mixer, whisk the egg whites and salt until soft peaks form.

Meanwhile, beat egg whites with a pinch of salt until soft peaks.

In a large mixing bowl, beat together the butter, sugar and salt until soft, about 2 to 3 minutes.

Saute onion, red pepper, and jalapeno in oil with a pinch of salt until soft, about 7 minutes.

Not exact matches

Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and pepper, then cook in the oven for 40 - 45 minutes until soft.

Reduce heat to a strong simmer and cook vegetables for 10 - 15 minutes, until soft throughout, adding salt towards the end.

There's nothing better than a beautiful plate piled high with roasted sweet potato wedges baked until they're so soft and tender with a perfect blend of paprika, salt, cinnamon and rosemary — absolute heaven!

Place the squares on a baking dish drizzled with olive oil, dried herbs, a teaspoon of paprika and a sprinkling of salt and then bake in a 190C oven for about 15 - 20 minutes, until deliciously soft.

While the risotto is cooking, heat the remaining 1/2 Tbsp of oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of salt and cook, stirring occasionally, for 5 - 10 minutes, until soft.

I poked a few holes in each potato using a fork, rubbed each lightly with oil and a smidgen of salt, then baked at 425 degrees until done (you know they're done when the skin pulls away slightly from the potato; the inside should feel soft and have some give to it).

Add the chopped onions, sprinkle with salt and cook until soft.

Beat whites with a pinch of salt in a bowl using an electric mixer at medium - high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.

Add the ginger, season with a pinch of salt and cook, stirring frequently, until soft and fragrant.

Add the eggnog, salt and nutmeg, and mix on high for several minutes until soft and fluffy.

For the meringue, in the bowl of a stand mixer fitted with the whisk attachment * beat egg whites, cream of tartar, and salt on medium speed until soft peaks form.

Add vanilla, cream of tartar and salt; beat on medium high speed until soft peaks form.

Add the chopped leeks, sprinkle with salt and pepper, and saute on a low to medium heat for 10 - 15 minutes until they are soft.

You could probably slice the vegetables ahead of time, but if you season them with salt they will get soft as they sit in the refrigerator, so I'd wait to season until just before you bake it.

In a skilled over medium heat, saute the onion and capsicum with a sprinkle of salt in a small amount of oil until the onions soft and translucent - set aside.

When the onion has softened, add the apples and sautee them with a pinch of salt and pepper until they have also started to get soft.

To make the meringue, whip the egg whites and salt in an impeccably clean bowl until soft peaks form.

Add onion, jalapeño, tomato, a pinch of salt, and a few grates of pepper; cook until just soft, 3 - 4 minutes.

Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, salt, vanilla, yogurt and milk and knead on low speed for 10 - 12 minutes, until the dough is uniform, soft and slightly sticky.

Add the shallot, 1/2 teaspoon kosher salt, and fresh ground black pepper and sauté until soft, about 3 minutes.

This reminds me of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it with a chopped onion and some garlic in a stockpot until soft, mix in 1/2 (or whole) can of coconut milk, add curry powder, salt, and a splash of sriracha to taste, puree the whole thing (I love my immersion blender!)

When soft, transfer florets to food processor, add evoo, salt, and process until smooth (really smooth).

Strawberry Yogurt: Use strawberry jam or cook diced strawberry with sugar and pinch of salt until just start getting soft..

In a stand mixer, on medium high speed, whisk the egg whites with the salt until they reach soft peaks.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Method: Pre heat the oven to 400 degrees Fahrenheit Saute the onions and cook for about 7 - 10 minutes until translucent and soft, adding salt to taste along the way While the onions are cooking, toss the zucchini and potatoes, separately, in the olive oil, garlic powder and salt, set aside When the onions are cooked, transfer to a baking dish Add a layer of zucchini, sprinkle the vegan parmesan Repeat with the potatoes and then zucchini until the dish is covered, sprinkling the cheese along the way

Add the garlic and cook for 30 seconds, and then add the onion and salt, and cook for 2 - 3 minutes, until soft.

Add garlic and onions to pan and cook over medium heat for 5 minutes or until slightly soft, season with salt and pepper.

Reduce the heat to medium, add the cabbage, onions and 1 teaspoon salt and cook, stirring occasionally, until soft, about 15 minutes.

Add the mushrooms, season with salt, to taste, and saute until the mushrooms are soft and have let off their moisture, about 4 to 5 minutes.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Season with salt and pepper, and sauté over medium heat stirring occasionally until soft and translucent, 6 - 8 minutes.

Add the zucchini, salt and water, turn down the heat and keep cooking until the onions are soft and the liquid has reduced.

Add the onion, garlic, bay leaves and a touch of salt and pepper and sauté for 5 minutes until soft and translucent — you don't want this to colour too much.

In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium - high speed until soft peaks form.

Add the onion and salt, and sauté for 5 to 7 minutes, or until the onion is soft and translucent.

:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks, trimmed 300g beef mince 1 fat garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground black pepper handful of parsley leaves, chopped Cut the leeks into slices, rinse well, and steam them for about 20 minutes until completely soft.

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

Add the tomato, season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until soft and mixture is pulpy.

Add the shallots, garlic, balsamic, and salt, and cook over low heat until the shallots are super soft, about 20 - 30 minutes.