Not exact matches
Make the flax egg by
mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a
small glass or
bowl.
1) Sift self - raising flour into a large
mixing bowl 2) Cut the butter into
small cubes and
mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
mix it with the flour, using two knives to
mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne
glass) to cut out
small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10)
Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives
Combine all ingredients in a
small glass bowl and whisk them together until well
mixed.
... that's why I prefer the double boiler... It is very easy to improvise a double boiler, use a
small pot with 1 inch of water on the bottom and place a bigger diameter
glass pyrex
bowl, or a stainless
mixing bowl on the top.
Add all ingredients to a
small bowl,
mix until smooth, pour into a greased
glass baking dish (4»), and microwave for 2 minutes.
Meanwhile, make the drizzle syrup by
mixing the lemon juice with the icing sugar in either a
small saucepan or a heatproof
glass bowl and either stir in the pan over a gentle heat until fully dissolved and simmering or heat in the microwave until dissolved and just beginning to boil (stirring frequently in between microwave bursts).
1) Wash and remove leaves from strawberries 2) Slice strawberries into
small pieces and put in a large
mixing bowl 3) Pour sugar on top of cut strawberries and
mix together, then leave in fridge for at least 2 - 3 hours 4) Pour strawberry - sugar mixture in a pot and cook under low heat 5) Add in freshly - squeezed lemon juice 6) Stir strawberries continuously (or at least every few minutes) for one hour or until jam reaches the right consistency 7) Once jam is cooked, pour directly into
glass jars and cap them
Mix all the spices in a small bowl or glass jar and transfer the pumpkin pie spice mix to an airtight container with a secure l
Mix all the spices in a
small bowl or
glass jar and transfer the pumpkin pie spice
mix to an airtight container with a secure l
mix to an airtight container with a secure lid.
Mix the ingredients for the dressing in a high
glass or a
small bowl.
Transfer toasted almond flour to a
small bowl (or go straight for the serving
glass), and
mix in cocoa, sweetener, coffee (optional) and salt.
In a
small bowl,
mix the yeast with a
glass of warm water.
Mix shea butter, coconut oil and beeswax in a double boiler or
glass bowl over a
small saucepan with an inch of water.
Place the chocolate in a
small deep
glass mixing bowl and place the
bowl in the microwave on high for 30 seconds, stir, and place back in the microwave for another 30 seconds.
In a
glass bowl mix 70 % eucalyptus oil, 20 % citronella oil, and 10 % pennyroyal oil (use caution with this if the animal is pregnant or a
small breed).