Sentences with phrase «spread on a baking tray»

Brush each meatball with a small amount of olive oil and spread them on a baking tray.

Simple drain and rinse a tin of chickpeas, mix them with your favourite spices, a drizzle of olive oil, sea salt and black pepper, spread them on a baking tray and roast for 20 - 30 minutes at 180 degrees Celcius, stirring occasionally.

Spread on a baking tray, lined with parchment paper, and roast for about an hour.

Spread on baking tray lined with parchment paper 7.

Season and spread on a baking tray in a single layer.

Not exact matches

Spread the mixture evenly on a lined baking tray and bake, stirring every 5 minutes until golden brown (this should take about 45 minutes).

Place on a baking tray so they're evenly spread out and not overlapping.

Should I be putting it into bread tins or as the recipe says just spread it on a large baking tray?

Spread this mixture out really thinly on parchment paper laid on a baking tray — use a spatula to get the mixture really thin.

Next prepare your sweet corn and pine nuts by spreading them out on a baking tray and mixing with a good drizzle of olive oil and a sprinkle of salt.

Try baking it for slightly longer and spreading it out more on the tray so that the tray is covered evenly!

Line a baking tray with greaseproof paper and spread the granola mix evenly on - top.

Preheat the oven to 200C / 400F, spread the chopped nuts on a parchment - lined baking tray and bake for 3 - 5 minutes.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Cut the bread into small cubes and spread on a large baking tray in a single layer.

Spread out evenly spaced on a baking tray (I put six on a tray) and flatten slightly with the palm of your hand.

Put a baking paper in a pizza baking form or on a baking tray, grease it with a drop of olive oil and spread the mixture.

Pop on the baking tray (make sure they are spread evenly) and bake for about 20 minutes depending on thickness of sweet potato slices, flipping about halfway through.

Spread out on the baking tray and bake for 20 minutes, cool on a wire rack before cutting and enjoy!

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

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 chivon 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 chivon 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 chivOn 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 chivon top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Slice the cylinders a 1/2» thick using a sharp serrated knife and place each pinwheel on the baking tray with room for them to spread while baking.

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)

Spread out the mix evenly on a baking tray and bake for around 8 minutes, keeping a close eye on it so it doesn't burn.

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and bSpread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and bspread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

Spread the vegetables out on a baking tray and bake them in the oven for about 23 minutes (depending on your oven) while shaking them up a bit halfway through.

Spread on a tray and bake at 350F for about 15 minutes until golden brown, stirring once or twice while baking.

Spread the hazelnut out on a baking tray.

Spread the dough on a sheet of baking paper and cut circles that are a little bit bigger than the circles on your muffin tray.

Spread the coconut thinly on 2 baking trays and pop in the oven for 10 minutes.

Spread the chopped pecans out on a small baking tray.

Spread on a parchment paper - covered baking tray and roast for 25 - 30 minutes, until tender, stirring at half time.

Increase oven temperature to 400 F. Spread the cherry tomatoes on a parchment paper - covered baking tray, drizzle with olive oil, salt and pepper and cook for about 12 minutes.

On a baking sheet, spread a layer of chips to cover the entire sheet tray.

spray large oven sized baking sheet with oil, add chopped onion and squash to tray, spray liberally with oil, toss with hands, spread evenly on the baking sheet, spray again.

spread out the spiralized zucchini noodles on the baking tray, spray liberally with cooking oil, toss with your hands and spray again.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Spread on a single layer on baking tray, then sprinkle shredded cheese over tray, making sure cheese gets on each crouton.

Spread this dough on a nonstick cookie tray (ideally lined with baking / parchment nonstick paper).

This will set quickly so spread on parchment lined baking tray.

Spread out on a parchment - lined tray, bake for 20 minutes or until lightly brown on the edges.

Melt the dark chocolate over a double boiler, then spread it into a 10 inch by 6 inch rectangle on a flat baking tray lined with greaseproof paper.

1) Mix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing sugar

Spread the uncooked granola out on a baking sheet and bake it for a total of 30 minutes, taking out the tray every 10 minutes to stir the granola so it browns evenly.

Line a baking tray with parchment paper and transfer the chickpeas on to the baking tray, spreading them out in an even layer.

+ Spread out the seeds mixture in one big piece on a baking tray with some unbleached parchment paper, leaving it about 1/2 cm thick.

Spread the mixture out on a parchment - lined baking sheet, smoothing evenly to cover the tray.

Spread the mixture on a greased or lined baking tray and spread out into an even Spread the mixture on a greased or lined baking tray and spread out into an even spread out into an even layer.

Spread the hazelnuts on a baking tray and toast them in the oven for 10 minutes.

Spread nuts out on a small baking tray, and roast them for 5 - 10 minutes.