Sentences with phrase «serving with basil leaves»

Garnish each serving with basil leaves.

Not exact matches

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

Once everything is cooked through, remove the lemon grass stalk and serve with a sprinkle of chopped basil leaves, chilli, salt and pepper.

Serve with additional dressing and garnish with whole basil leaves, additional feta and pine nuts.

SERVE on crackers with goat cheese and basil leaves.

Serve the sauce spooned over the drained pasta, sprinkle with Parmesan and add a few fresh basil leaves as a garnish.

Garnish with basil leaves and serve.

Transfer to bowls and serve grnished with basil leaves.

:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.

Plate the pasta and spoon the reserved sauce over each serving, then top with the Parmigiano - Reggiano and a small basil leaf for garnish.

When ready to serve, top with the almonds brittle, a 1/4 cup scoop of raspberry sorbet and the basil leaves.

Try Italian sausage, spare ribs, brisket, and hamburgers, especially when served with barbecue sauce or seasonings like black pepper, basil, thyme, Italian parsley, bay leaf and fennel.

Garnish with basil and mint leaves and serve.

Serve garnished with basil leaves, microgreens, if using, and the reserved chopped bell pepper.

Garnish with a few basil leaves and serve.

Serve immediately, garnished with the whole basil leaves.

Garnish the tart with basil leaves and serve.

Serve the soup with the cashew cream drizzled and swirled on top and a few basil leaves for garnish.

Garnish with a bit of lemon zest and a fresh basil leaf and serve right away.

Garnish with basil leaves, Parmesan, pine nuts and red pepper flakes, then serve.

Tear the basil leaves with your hands over the bowls and serve with remaining lime.

Ladle soup over noodles and serve with jalapeño, basil leaves, lime wedges, and remaining chives for garnish.

Garnish each plate with a basil leaf if you have some left over, and serve right away.

Sprinkle each bowl with basil leaves and serve.

Gently stir in Parmigiano Reggiano cheese and butter, then serve with freshly chopped basil leaves.

Garnish with some basil leaves and pine nuts and serve.

Gently toss to combine and serve with torn basil leaves.

Serve rice soup in large bowls and top with bok choy, remaining chile, scallions, cilantro leaves, and sliced basil.

Serve the soup with the basil leaves, crumbled feta, and toasted walnuts, and drizzle the butter sauce liberally.

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.

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

Serve the larb with rice, Bibb or butter lettuce leaves, lime wedges, quick - pickled onions, more sambal oelek, and torn herbs like cilantro, basil, and mint.

Serve lamb shanks with fennel and carrots and some braising liquid (for a thicker sauce, simmer the braising liquid until it reduces slightly), topped with cilantro, basil, and / or celery leaves, and seasoned with a few more drops of fish sauce if desired.

Serve immediately, garnished with parsley and fresh basil leaves.

Serve immediately, garnished with basil leaves and drizzled with balsamic reduction, if desired.

Then all of the elements come together in a big serving bowl with a shower of fresh basil leaves which release their aroma in the warmth of the dish.

Serve the pizzas with fresh basil leaves, fresh baby spinach and some extra garlic & basil oil to drizzle on top if desired.

Bring soup back up to a simmer to warm it up and serve topped with croutons (recipe below), torn basil leaves, and a drizzle of olive oil.

Red wine vinegar would be lovely in place of the balsamic and a crumbling of feta cheese would be a perfect addition if you tolerate, just scatter over the top with the basil leaves when you're serving.

(makes 4) 1 1/2 cups freshly made goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese mixed with 1/2 cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (1/2 cup olive oil blended together with 1 cup basil leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful of fresh greens or microgreens to serve fresh basil for garnish (optional) small handful of hazelnuts (optionally toasted)

Serve hot, garnished with basil leaves.

Garnish with extra basil leaves and serve with steamed asparagus and lightly sautéed cherry tomatoes.

Serve the chicken with the baked tomatoes, juices from the bottom of the baking dish, and more torn basil leaves.

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.

Garnish with the 3 chopped basil leaves and serve!

Cover each portion of noodles with a generous serving of broth and garnish with hand - torn basil leaves.

Mix spinach, basil and mint leaves, sprinkle with broccolini and apple slices and serve to your rabbit without any dressing.

Our appetizer included Scallops al Pesto, which was a flavorful scallop sautéed in white wine and served on a bed of pesto sauce with a basil leaf protruding from the top, and the Carpaccio di Tonno, a thinly sliced piece of raw Ahi tuna on a bed of arugula and finished with a lemon mint dressing.

While there are several eateries specializing in chao long in the city like Bona's Chao long, Lou's and Rene Saigon, Viet Ville Restaurant, located just 5 kilometers away from the city center offers one of the best tasting authentic chao long served with a plate of basil leaves, bean sprouts and chili paste and garlic French Bread.

5 Return to the oven on a parchment paper - lined rimmed baking sheet until the cheese is melted, 10 to 12 minutes; garnish with a basil leaf before serving.