Not exact matches
Beat whites with a pinch of
salt in a bowl using an electric mixer at medium - high speed
until they hold soft peaks, then add remaining 6
tablespoons sugar a little at a time, beating, and continue to beat
until whites hold stiff glossy peaks.
To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1
tablespoon of capers and using a pestle mash down on the garlic and capers
until you form a paste, next add 1/2 cup of Greek yogurt, 1/2
tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea
salt and freshly cracked black pepper, and mix everything
until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
Place the flour,
salt, sugar, 2
tablespoons ice - cold water and butter in a food processor and mix
until everything becomes crumbly.
While the coconut milk is thickening, in a food processor, buzz almonds / almond flour, 2
tablespoons molasses, 1
tablespoon arrowroot powder, 1/8 teaspoon
salt until dough forms.
Season with 1
tablespoon of
salt, cover, and simmer over low heat
until the pork is tender, about 1 hour and 15 minutes.
Mix almond flour, softened butter, 3
Tablespoons confectioner's sugar, vanilla and
salt in a small bowl
until a cohesive dough forms.
Heat the milk, cream, and
salt until the mixture reaches 190 degrees F. Gently stir in 3
tablespoons of lemon juice.
Add the onions, 1
tablespoon water and a pinch of
salt to the saucepan and cook
until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon.
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea
salt and the minced spinach mixture, add 2
tablespoons of extra virgin Spanish olive, 3
tablespoons of luke warm water and mix everything together
until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball
Transfer to a large bowl and add 10
tablespoons sugar, cinnamon,
salt, and cornstarch, and toss
until apples are evenly coated.
In a medium bowl layer zucchini, chopped garlic, chopped Italian parsley, sprinkle with a pinch of
salt and 2 - 3
tablespoons of olive oil, continue with layers
until all the zucchini is finished (I usually do 3 layers).
Add the remaining
tablespoon of butter and remaining 3/4 teaspoon of
salt and blend
until well combined and smooth.
Bring 6 cups of
salted water to a boil in an large stock pot, Add a
tablespoon of olive oil and cook lasagna noodles (semi covered) and stirring frequently
until cooked al dente (about 8 — 10 minutes).
Omit to make nut - free) a pinch of
salt Sugar Syrup: 1/2 cup ground raw sugar 3
Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes
until the color changes and it gets fragrant.
Filling: 3 medium sweet potatoes, baked or microwaved
until tender I - 14 ounce can cannellini beans, rinsed and drained 2
tablespoons orange or apricot marmalade 1
tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 1
tablespoon dry or 3
tablespoons fresh minced parsley Garlic
salt or powder to taste Onion powder to taste Coarse sea or kosher
salt to taste Freshly ground black pepper to taste
Whisk together chick - pea flour and water
until smooth, then whisk in
salt and 2
tablespoons of oil.
Ingredients: 4 fillets fresh black cod cut at least 3/4 inch tick (approx 1 1/2 pounds total)
salt and pepper 3
tablespoons olive oil 1/2 cup chicken stock 1/2 cup coconut milk, well - stirred (preferably Mae Ploy brand) 1/2 cup laksa paste (recipe follows) 4 baby bok choy, steamed
until crisp tender and halved daikon sprouts for garnish
Place chickpeas on a rimmed baking sheet and toss with 1
tablespoon lemon juice, the olive oil,
salt + pepper
until well coated.
Add the carrots, onions, celery, leeks, garlic, 1
tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally,
until tender but not browned.
Cook the onion with
salt to taste in 1
tablespoon oil in a large heavy skillet over moderate heat, stirring occasionally,
until golden, about 10 minutes; then cool.
I based it loosely off of one I can't even remember — a 1:1 ratio of room - temperature cream cheese and butter (around 6
tablespoons), and then as much caramel as I thought tasted good (maybe 1/2 cup), a sprinkle of
salt, and around 3 cups of powdered sugar
until I realized adding more sugar was not going to help the runniness.
Heat a large skillet on medium heat, add 2
tablespoons olive oil, add sliced chicken thighs, season chicken generously with
salt, add half of chopped sun - dried tomatoes - and cook everything on medium heat for 5 - 10 minutes, flipping a couple of times,
until the chicken is completely cooked through.
for the matcha shortbread: ingredients: 2
tablespoons butter 2
tablespoons plus 1 1/2 teaspoons sugar 1 1/2 teaspoons matcha powder pinch sea
salt 5 drops vanilla extract 5
tablespoons flour 1
tablespoon milk black sesame seeds for mixing in, if desired directions: Preheat oven to 350 degrees F. Cream the butter and sugar together
until very fluffy and pale.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2
tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1
tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of
salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2
tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1
tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook
until just comes to a boil.
Here is what I do now: buzz the flour,
salt and shortening in a food processor
until just combined, then add water one
tablespoon at a time, pulsing the dough in the processor each time,
until the dough forms a ball.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2
tablespoons of fresh dill (1
tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently
until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon
salt & 1/2 teaspoon pepper / Measure 6 oz.
Using an immersion blender, pulse the flour, nuts,
salt, and 1
tablespoon of brown sugar together
until the nuts are fairly fine, about the texture of sand.
Beat in flour and
salt, turn onto a lightly floured surface and knead lightly
until just smooth (at this point I needed to add 1 1/2
tablespoons of flour because the dough was too soft), then divide pastry in half, wrap each half in plastic wrap and refrigerate for 3 hours to rest.
In a non-skillet heat 1
tablespoon of the oil over moderately high heat
until it is hot but not smoking and in it sauté the cod, seasoned with
salt and pepper, for 30 seconds.
In medium bowl combine onion and cauliflower and toss with 2
tablespoon of olive oil, 1/2 teaspoon sea
salt and 1/2 teaspoon sweet paprika
until olive oil, spices and vegetables are evenly distributed.
1) 1 1/4 cup almond meal 2) 3/4 cup flax meal 3) 2
tablespoons of olive oil 4) 1
tablespoon of water 5) 1 teaspoon of
salt 6) 1 teaspoon of garlic powder 7) 1/2 teaspoon of dried oregano 8) 1/2 teaspoon of dried parsley 9) 1 egg, whisked
until frothy
along with 4
tablespoons of vegan butter, melted, 1/4 cup maple syrup, 1 teaspoon
salt, and 1 teaspoon chili powder, processing
until smooth.
Separate the cloves first but don't peel, then roast
until soft and the cloves pop right out of the skin) 1 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3 - 5
tablespoons lemon juice (depending on taste) 1/2 teaspoon
salt 2
tablespoons of oil used to roast the garlic And then whatever you like for seasonings.
Place a rack in the center of the oven and preheat to 350 degrees F. Toss raw macadamia nuts in 1
tablespoon olive oil and
salt and pepper and roast for 12 to 14 minutes,
until golden brown and fragrant.
Ingredients - 4 oz of fresh basil, stems removed - 3 cloves of garlic - 1/3 cup Parmesan - 1/2 tsp
salt (more to taste)- Juice of quarter of a lemon - 1/4 cup extra virgin olive oil - 2
tablespoons toasted pine nuts (optional) What to do 1) Pulse all of the ingredients in a food processor
until smooth.
Make the crust: Pulse the cookies, butter, the remaining 2
tablespoons sugar, 1
tablespoon bacon drippings, and the
salt in a food processor
until finely ground.
Place two partly peeled and roughly chopped cucumbers in a blender / Add 1 teaspoon lemon pepper or
salt, 1/2 cup water, 1
tablespoon lime or lemon juice / Blend
until ingredients are thoroughly liquefied, pour over ice into a chilled glass and that's sipping cucumbers.
Toss cherry tomatoes with 1/2
tablespoon oil,
salt and pepper in a baking dish and cook for about 20 minutes,
until and blistered and bursting.
Blend coconut milk, 1/4 cup Manuka honey, 1
tablespoon bee pollen, xanathan gum,
salt and vanilla (if using) in a blender
until smooth.
Place chopped kale into a large bowl, add 1
tablespoon olive oil and a pinch of
salt, and massage
until darkened and wilted.
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1
tablespoon balsamic vinegar 1
tablespoon coconut sugar 1/2 teaspoon sea
salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes,
until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3
tablespoons chopped mint leaves handful basil leaves — torn about 2
tablespoons each minced dill and parsley — optional
Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1
Tablespoon sherry vinegar 1
Tablespoon NW Elixirs # 2 Verde Hott
Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook
until lentils are tender.
Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2 cups Heavy whipping cream 2 cups Water or chicken broth 1
Tablespoon NW Elixirs # 1 Hott Sauce
Salt to taste 2
Tablespoons unsalted butter Instructions: In stock pot heat butter
until melted, add onions and sweat
until translucent.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2
Tablespoons apple cider vinegar 2
Tablespoons NW Elixirs Hott Sauce # 1
Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté
until translucent.
Tip into a roasting tin, drizzle with 2
tablespoons of olive oil, season with
salt and freshly ground black pepper, and roast in the oven for about 20 — 25 minutes or
until the sweet potato is tender and starting to caramelise at the edges.
Add apple, 2
tablespoons of the Apple Cider Vinegar Reduction, and a pinch of
salt, and continue sauteing and stirring about 10 minutes, or
until onion is deeply colored and apple is tender and has developed some color.
While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2
tablespoons of cold water, mustard powder, smoked paprika, 1/2 teaspoon
salt, cayenne pepper and turmeric into a blender and process
until the consistency of a thick, smooth sauce.
Add the chickpeas, 2 ounces feta, 1
tablespoon olive oil, cumin, 1/2 teaspoon
salt, 1/4 teaspoon black pepper and cayenne pepper and puree
until smooth.
Simply combine 1/4 cup each extra virgin olive oil and fresh lime juice with 1/3 cup packed fresh cilantro, 1
Tablespoon honey, 1/2 teaspoon chili powder,
salt, and pepper in a small food processor or blender then process
until smooth.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2
tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon
salt 1 cup (240 ml) warm water milk, for brushing crushed coarse
salt or sea
salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté
until very tender (6 - 8 minutes), stir through fennel seeds, cook
until fragrant (1 minute), remove from heat, season to taste and cool.