Sentences with phrase «square tin with»

After a minute or two you should have a creamy mixture (tasting isn't optional — dig in and give it a taste) and this can then be placed in a baking tin (I used a square tin with baking paper for easy removal).

Line a square tin with baking paper (if you don't have a square tin then a standard Victoria Sandwich tin will work just as well) and set aside.

Not exact matches

a knee - level view from your bit of pavement; a battered, upturned cooking pot and countable ribs, coughing from your steel - banded lungs, alone, with your face to the wall; shrunken breasts and a three year old who can not stand; the ringed fingers, the eyes averted and a five - paise piece in your palm; smoking the babus» cigarette butts to quieten the fiend in your belly; a husband without a job, without a square meal a day, without energy, without hope; being at the mercy of everyone further up the ladder because you are a threat to their self - respect; a hut of tins and rags and plastic bags, in a warren of huts you can not stand up in, where your neighbors live at one arm's length across the lane; a man who cries out in silence; nobody listening, for everyone's talking; the prayer withheld, the heart withheld, the hand withheld; yours and mine Lord teach us to hate our poverty of spirit.

Lightly grease an 8 inch / 20 cm square tin and line it with parchment paper leaving a little overhang so it is easy to get out later.

Preheat oven to 160 C and line a square baking tin with baking parchment.

Take an 8 inch (20 cm) Square cake tin and line it with baking paper.

Preheat your oven to 180 C and line a small baking tray or a square cake tin with baking paper (I used a 9 inch square tin).

Cut cling wrap into 5 x 5 inch squares and line each cup of a 12 cup muffin tin with a square (this will make the cheesecakes easier to remove once frozen).

Prepare a 20 cm square baking tin by lining with parchment paper or foil.

Once the salmon is marinated, you will need a shallow baking tray and two squares of tin foil, large enough to wrap the salmon with «breathing - space».

Preheat oven to 170 C and line two identical baking tins with baking paper (squared 23 cm or sandwich tins)

To prepare your muffin pans — I cut pieces of cellophane into squares (or there about) and lined each muffin tin with them.

Line a muffin tin with cupcake liners, or line a square brownie pan with parchment.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares

Leave to set in the freezer for 30 minutes, then remove from the tin and cut with a large serrated knife into 5 cm (2 inch) squares and serve.

Line a square 20 x 20 cm tin with non-stick baking paper.

Arrange the dough squares in the tins, poke a few holes in the dough with a fork to let the steam escape, trim off any excess round the edges and bake for about 5 minutes.

If you don't have a cake tin (or just can't bring yourself to call anything to do with chickpeas «cake»), you could also bake this mixture in a square tin, and cut it into sticks — which I'm almost thinking sounds even cuter than a cake - like slice?!

I don't have a cupcake / muffin tin so I used a brownie pan lined with foil and cut it into squares even my veggie - phobic husband loves it... I kind of didn't tell him it has zucchini!

Line a 20 cm x 20 cm square tin or 16 cm x 30 cm rectangular tin with baking paper.

Grease a 20 cm square loose - bottomed cake tin and line with baking paper.

Line a small square tin or baking tray with baking parchment.

If you want a shortcut, start with store - bought puff pastry, roll out to a 12» square about ⅛» thick, roll into a tightly spiraled log, and follow the instructions for slicing and pressing into the muffin tin cups.

Prepare a 20 cm square tin by lining it with greaseproof paper.

Baste each square with melted vegan butter, olive oil, or melted coconut oil, and place 3 or 4 squares inside a muffin tin.

Line a small tin or container with baking paper (my tin was about 20 cm square).

Lightly grease an 8 - inch square baking tin, then line with a piece of parchment paper with a 1 - inch overhang.

Prepare an 8 inch square cake tin by completely lining with cling film (so that it hangs over the sides) and on top of this, base - line with non-stick baking paper.

Melt the remaining white chocolate and drizzle over or simply leave to cool in the tin before dusting with icing sugar and cutting into squares.

Line a square silicone baking tin with parchment paper then pour in 3/4's of the mixture, then press it down with a spoon.

Oil and line the base and sides of an 18 cm square cake tin with baking parchment.

We have tested the recipe with the size provided and can confirm it works using the 18 cm square tin.

I halved the recipe because I only have a shallow 8x8 square tin - baked for 28 minutes but could have done with a couple more because although it was cooked in the middle and golden round the edges, it looked a little anemic in the centre!

Pour the mixture into silicone squares or cupcake tins with small paper liners.

Line the base and sides of a 20cm / 8in square cake tin (not loose - based) with greaseproof paper and butter the paper.

Line a 21 or 22 cm square, shallow baking tin with baking parchment.

Base Ingredients: 1 cup pitted medjool dates 1/2 cup shredded coconut 3/4 cup almonds 3 tablespoons coconut oil 1/2 teaspoon cinnamon 1 pinch of salt Filling Ingredients: 2 cups cashews soaked overnight in water 1/4 cup coconut oil 1 cup coconut cream 1 cup shredded coconut 2 limes juiced 1/4 cup maple syrup or brown rice syrup To Garnish: Crushed pistachios Lime slices Grated lime rind Instructions: Line a square cake tin with baking paper and set aside.

I used a 22 cm square baking tin to make these With the tapioca flour you can substitute rice flour, arrowroot flour, buckwheat flour or alternatively just use a little extra cacao (the brownies become a little more bitter dark chocolate in taste but should still work!)

Preheat oven to 180C and line a small square baking tin or similar with baking paper.

Preheat your oven to 180 C and line a small baking tray or a square cake tin with baking paper (I used a 9 inch square tin).

Prepare a cake tin or baking dish with a diameter of approximately 20 cm (you could use a square dish of similar proportions).

Second: I can't help thinking (with my round tin foil hat fitted upon my square head) about the enormous amounts of money being spent, and being requested by the UN and other world bodies, to combat the possible threats caused by AGW.

Execute mechanical maintenance responsibilities in a 130K square - foot tin - plating mill with a capacity of 300K tons.

Location: Rochester, N.Y. Square footage: 4,068 Lot size: 16 x 112 (1,792 square feet) Floors: 2 Year built: 1925 Extras: Vintage brick row storefront with a stunning marble floor inside and an ornate tin ceiling on the first Square footage: 4,068 Lot size: 16 x 112 (1,792 square feet) Floors: 2 Year built: 1925 Extras: Vintage brick row storefront with a stunning marble floor inside and an ornate tin ceiling on the first square feet) Floors: 2 Year built: 1925 Extras: Vintage brick row storefront with a stunning marble floor inside and an ornate tin ceiling on the first floor.

Prepare a 20 cm square cake tin by greasing and lining it with baking parchment.

This wonderful little pantry in our St. John's Square showroom has a wall of shelving stocked with the most delicious food from tins of proper Italian tomatoes to vintage jars filled with pasta and dried grains.

To make them, affix masking tape in square outlines to fronts of drawers or tins; cover each square with latex chalkboard paint.

Line a 23 cm square baking tin with foil and oil lightly with vegetable oil.