Sentences with phrase «side of the pastry with»

Not exact matches

Brush the melted butter or coconut oil onto both sides of the samosa with a pastry brush or your fingers.

Use a pastry or basting brush to coat one side of the wings with Roasted Garlic BBQ Sauce.

Gently fold the edges of the pastry up and over the sides of the filling, smooth any tears that appear and brush the pastry with the milk.

Stir together butter and sage and, with a pastry brush, oil bottom and sides of an 8 - inch square metal baking pan.

Just stop at any ol' pastry (can't spell in French), bakery, vegetable stand, restaurant — one of my most memorable meals was an Ethopian off on a side street with another being fresh bread, an avocado purchased from a Bengladeshi street vendor, butter and fantastic pepper (just ground black pepper that was so pungent) from a small market.

Using a small pairing knife, make a small cut on the side of each eclair and then fill each with the pastry cream.

Wash the sugar and syrup from the sides of the pan with a clean pastry brush dipped in water.

With a pastry brush, coat the exposed side of the balls with the melted oil when flipping the baWith a pastry brush, coat the exposed side of the balls with the melted oil when flipping the bawith the melted oil when flipping the balls.

Divide pastry into 4 pieces, roll out each pastry piece and place in the tin, flatten with the fingers to cover also sides of the tin.

I really needed to chill out on the mid-morning purse pastry eating habit of mine so I decided to come up with something - on the healthier side - that I can make and keep around for a mid-morning snack.

Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water.

«Wash down» the crystals left on the sides of the pan at the beginning of cooking by creating steam from a lid and washing with a wet pastry brush; and, 3.

When cool, place the jelly in a plastic or pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jelly.

Brush the meat side of the fillet with vegetable oil using a pastry brush, and grill it over hot coals, meat side down, until it is slightly browned about 3 to 4 minutes).

Coat the bottom of a 9» tart pan with some butter, and distribute the pastry evenly on the bottom and the sides.

Watch for sugar crystals on the side of the pan and if you see some gently wash them down with a wet pastry brush.

Occasionally wash down the sides of the pan with a pastry brush dipped in cold water.

A good way to take care of the crystals that form on the side of the walls of the pan is this: Keep a little bowl of water with your pastry brush in it.

It reminds me of my moms biscuits and sausage gravy, but these are just jazzed up a little with puff pastry and a sunny side up egg!

Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming.

Note: If desired, reserve 1 cup of frosting before spreading on the top and sides of cake and place it in a pastry bag fitted with a star - tip to decorate the top border of the cake.

Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes.

With a pastry brush, brush one side of each toast liberally with the garlic butWith a pastry brush, brush one side of each toast liberally with the garlic butwith the garlic butter.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Using a pastry brush, brush both sides of the bread with 2 tablespoons of the olive oil.

Use a pastry brush to brush all sides of each wrapped tender with barbecue sauce and place them on the rack on the baking sheet.

Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices.

Cook until syrup is a deep amber color, occasionally brushing sides of pan with a wet pastry brush and swirling pan, about 5 minutes.

Using a pastry brush or spoon drizze the slices with the olive oil and herb mixture, coating both sides of each slice generously.

Increase heat and boil without stirring until color is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.

Add 1 - 2 tablespoons of filling to the right side of the center of each pastry rectangle, and using your finger, brush the edges of each rectangle with a little water.

Unroll it onto the top of your pie / tart pan and gently lay it in and lightly press the pastry onto the bottom and up the sides of the pan using your fingertips with minimal pressure.

With a pastry brush (or a spoon) brush the top and sides of these with the egg wash and bake 10 - 12 minutes until golden brWith a pastry brush (or a spoon) brush the top and sides of these with the egg wash and bake 10 - 12 minutes until golden brwith the egg wash and bake 10 - 12 minutes until golden brown.

Brush down the sides of the saucepan with a wet pastry brush as necessary.

Increase the heat to medium and cook until the syrup reaches 125ºC on a sugar thermometer, approximately 5 - 8 minutes, keep a close eye on it, brushing any crystals that form on the side of the pan with a wet pastry brush.

Boil, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until mixture turns a deep amber color, about 4 minutes; remove caramel from heat.

Cook, brushing down sides of saucepan with a wet pastry brush as needed to dissolve sugar crystals, until thermometer registers 238 °.

Increase heat to medium - high and cook without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until sugar is a deep amber color, 5 - 8 minutes.

Stir over medium - low heat until sugar dissolves, brushing down sides of pan with wet pastry brush.

Use a pastry brush to brush each slice with a thin layer of olive oil on both sides.

The Lexie in question was Lexie Smith, the baker behind the idiosyncratically tasty pastries at El Rey, the Lower East Side café Gonzalez had just left, and the now - open Lalito, and she was glaring at me with a look of profound annoyance.

Cook syrup, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals, until thermometer registers 248 °, 7 — 10 minutes.

Clip thermometer to side of pan and cook, swirling pot (do not stir) and brushing down sides with a wet pastry brush, until thermometer registers 238 ˚ (also known as soft - ball stage).

Wash down the sides of the saucepan with a pastry brush that has been dipped in warm water.

Time spent side - by - side in the kitchen stirring the soup, rolling out a bit of pastry, preparing carefully chosen vegetables, arranging a platter, and of course, bringing finished dishes to the table to hungry and appreciative family provide a child with tangible lessons in nurturing.

Use a pastry brush to coat both sides of the bread with 1 tablespoon of the olive oil.

Place the salmon in the middle of the pastry and season both sides with salt and pepper.

Transfer batter to a pastry bag fitted with a 1 / 2 - inch plain round tip, and pipe 3 / 4 - inch rounds 1 inch apart on parchment - lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks.

Brush the edges of the puff pastry with the egg wash and press against the side of the casserole dish, then cut slits in the pastry to allow steam to escape.

Menu items will vary daily: Continental Breakfast (Pre-first course and available throughout breakfast): Fresh Baked Pastry of the Day House - made Honey Granola Assorted Clover Yogurt First Course: Olea olive oil rosemary muffin or biscuit House - made cherry lime preserves and seasonal fruit Fruit smoothie shooter and seasonal fruit Second Course Entree: Poached farm egg on cheesy grits fritter and wilted mustard greens, with creole butter emulsion and Hobbs bacon and Whole wheat strawberry pancakes with lemon mascarpone and basil seed syrup Cachapa with barbacoa short ribs, avocado tomato salsa, chiles, queso fresco and a sunny - side up fried egg and Key lime pancakes with graham streusel and cream cheese syrup Scrambled eggs with summer squash potato gruyere gratin, roasted red pepper arrabbiata, and an Italian sausage patty and Sweet garam masala French toast, peach compote, toasted macadamia, and lychee panna cotta Chilled summer fruit soup with whipped crème fraiche, lemon verbena oil, and lime - scented grapes and Soft scrambled eggs with crab, roasted crab and toybox tomato salad, lemon basil dressing, crumbled bacon, and grilled sourdough bread