Sentences with phrase «seeds in a small saucepan»

Combine vinegar, water, chiles, salt, sugar, and mustard seed in a small saucepan and bring to a boil, stirring until sugar is dissolved.

Rinse with cold water, then place the seeds in a small saucepan and cover with water.

Dry fried 1/2 tsp cumin seeds in a small saucepan for a few minutes until a delicious warm aroma arose.

In the meantime, place the chickpeas (you can pat them dry with a kitchen towel) and sunflower seeds in a small saucepan over medium heat and allow to toast for 5 minutes.

2 Tablespoons olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped carrot 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes (I used canned tomatoes) 2 quarts chicken or vegetable broth (I used boxed chicken and beef broth) 1/2 teaspoon freshly ground coriander (used prepared ground coriander) 1/2 teaspoon freshly toasted cumin (I toasted cumin seeds in small saucepan then processed) 1/2 teaspoon freshly ground grains of paradise (I used ground black pepper)

Cook oil, red pepper flakes, and fennel seeds in a small saucepan over medium - low heat, stirring occasionally, until oil around spices is sizzling, about 5 minutes.

Recipe: Combine 1 cup of milk (or nut milk) and 1/2 teaspoon of brown cardamom seeds in a small saucepan until warm.

Not exact matches

Heat the seeds and the oil in a heavy, small saucepan until the oil is hot.

In a small to medium saucepan, combine honey with water, vanilla seeds and bean, bring to a gentle boil.

Place cream in a small saucepan and scrape in seeds from vanilla bean; add pod.

Place the seeds and the vanilla bean in a small saucepan, along with the half - and - half cream.

While the panna cotta is chilling, make the pumpkin seed brittle by putting the pumpkin seeds, sugar and salt in a small saucepan.

Place the cream, butter, vanilla extract, vanilla seeds, vanilla pod and sea salt in a small saucepan.

3 tablespoons to 1/4 cup (to taste) seeded raspberry puree (3/4 cup frozen raspberries and 1 tablespoon granulated sugar, cooked in small saucepan until raspberries are thawed and broken up, then strained)

In a small saucepan, combine the water, vinegar, dill, mustard seed, sugar, and salt.

In a small saucepan, combine the vinegar, water, sugar, mustard seeds and bay leaf.

In a small skillet or heavy saucepan, heat 2 tablespoons of the chile oil and lightly fry the chopped peanuts and the sesame seeds.

Prepare the fennel: In a small saucepan, combine the lemon juice, Pernod, water, sugar, fennel seeds and salt and bring to a simmer.

In a small saucepan, simmer the wine, garlic, celery seeds, allspice, salt, and cloves for about 10 minutes.

In a small saucepan, bring the vinegar, water, salt, sugar, coriander seeds and celery seeds to a boil.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

In a small saucepan over medium heat, combine the cider vinegar, agave syrup, mustard seeds, and lime juice.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

-- Bring cream, butter, vanilla bean and seeds, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.

Heat oil, achiote seeds, and paprika in a small saucepan over medium - high.

Make the custard filling: In a small saucepan, whisk together the sugar, cornstarch, salt, and vanilla pod and seeds.

By: SIMONE VAN DEN BERG Ingredients: 2 tablespoons matcha powder 2 cups double cream 1 1/4 cup full fat milk 1 vanilla pod 1/2 cup sugar 3,5 sheets gelatin (or 2 tbsp dried) Directions: Put the double cream, milk, seeds of the vanilla bean and sugar in a small saucepan and... Continue reading →

Toast fennel seeds and mustard seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds.

Combine oats, milk, cacao powder, goji berries, bee pollen, coconut, chia seeds, maca powder and cinnamon in a small saucepan over medium heat and cook until creamy.

In a small saucepan, place nut / seed butter and liquid sweetener on medium heat until it can be easily poured.

Make the pickled rhubarb: In a small saucepan over medium heat, combine the water, vinegar, sugar, salt, mustard seeds, black peppercorns and garlic.

Ingredients 2/3 cup Luz Almond milk 1/2 cup water 1 tbsp chia seeds 1/4 cup traditional rolled oats 2 tsp cinnamon pinch of salt 1/2 banana, thickly sliced 1 tbsp coconut oil 1 tbsp honey (optional) Method Place Luz Almond milk, water, chia seeds, oats, salt and 1 tsp of cinnamon in a small saucepan over...

Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds.

Combine milk, chia seeds and coconut oil or butter in a small saucepan and bring to a simmer over a medium heat, stirring.

Place oil in a small saucepan and scrape in vanilla seeds; add pod to pot.

Bring vinegar, sugar, mustard seeds, and 1/2 cup water to a boil in a small saucepan, stirring to dissolve sugar.

grass fed beef tenderloin, cut into strips 1 TBSP sesame oil 2 TBSP sesame seeds Instructions: In a small saucepan, combine the millet with 1 1/2 cup water over medium - high heat.

Ingredients 2/3 cup Luz Almond milk 1/2 cup water 1 tbsp chia seeds 1/4 cup traditional rolled oats 2 tsp cinnamon pinch of salt 1/2 banana, thickly sliced 1 tbsp coconut oil 1 tbsp honey (optional) Method Place Luz Almond milk, water, chia seeds, oats, salt and 1 tsp of cinnamon in a small saucepan over...

Melt the coconut spread in a small saucepan together with the Seasoning and cumin seeds.

Combine the cream, sugar, chamomile, and vanilla seeds and pod in a small nonreactive saucepan and bring to a simmer.

Place the seeds and the pod in a small saucepan.