Sentences with phrase «tablespoons of flour over»

* If the dough is too sticky, sprinkle a couple tablespoons of flour over the dough and knead it a few times with your hands, roll it back into a 1/4 inch thick disc.

Not exact matches

Using the same sauté pan as for the onions, melt two tablespoons of pork fat (or unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.

Preparation: - Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.

- Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit «heaping») over the onion / mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour «lumps» from forming.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to reserve 1/4 cup of the flour for later.

Sprinkle about 6 tablespoons of the icy cold vinegar - water mixture over the flour mixture.

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.

Throw the cup of flour (minus the two tablespoons) into a sifter set over a bowl.

-LCB- An optional step is to dredge the steaks with flour and sear in a frying pan with a tablespoon or two of oil over medium - high heat on each side. -RCB-

Place the egg yolks and 1 tablespoon of sugar into a medium mixing bowl and sprinkle the flour and cornstarch over it, whisk to combine 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.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Over the mixer bowl I sifted in 1 3/4 cups of cake flour, 1 1/4 cups of unbleached flour, 2 cups of sugar, 1 tablespoon of baking powder, and 3/4 of a teaspoon of salt.

For the crust: 1) 1 cup of almond meal 2) 1/2 cup of tapioca flour / arrowroot flour 3) 2 tablespoons of coconut flour 4) 3 tablespoons of coconut oil, liquified 5) 2 tablespoons of milk 6) 1 egg, whisked 7) 1 teaspoon of brown sugar + more for sprinkling over prepared dough

If it does not seem to be thickening up to your liking repeat this over again, ladling a cup of the hot stock into the measuring cup and adding a tablespoon of cassava flour, whisking, and adding back to the pan.

approx., a little over 1.5 cups), so I added an extra half portion of the flours, plus a tablespoon of coconut flour because it was still a little runny.

Cut 8 tablespoons of butter into 1/2 inch pieces and sprinkle evenly over flour mixture.

Then on a lightly floured just press the dough out so it's sorta flat like, about 1/2 ″ thick or so, then sprinkle about a tablespoon of the sugar mixture over the dough and a handful of currants and then fold the dough over itself so the currants and sugar are enveloped in the dough.

As for subbing macadamia for hazelnuts, I'm not sure... the fat content of macadamia is much higher than that of the hazelnuts... if you do try it, be really careful not to over process them, as they turn to butter fairly quickly, and maybe add an extra tablespoon of coconut flour to make up for the extra fat content.

Also added a touch of unsweetened almond milk and 1 tablespoon of flour since I over did the milk (being a typical man I avoid measuring instruments often ending badly)

For best results, mix water with three tablespoons of rice flour until the mixture thickens enough to spread over the face.

Heat the saucepan over medium heat, and add a tablespoon of butter and whisk in 1 teaspoon of flour.

Rub a rolling pin with flour and, on a flat surface lightly sprinkled with flour, roll the dough quickly into an approximately 9 - by -13-inch rectangle 5 Spread 4 or 5 tablespoons jam over the surface of the dough, leaving a 1 - inch border on all sides.