Sentences with phrase «tart side of»

It is a bit on the sour / tart side of yogurt flavor.

Not exact matches

On the one hand, we have deleted the somber aspects of God, thereby ignoring the tart warning by that relentless opponent of liberal theology, J. Gresham Machen, that «religion can not be made joyful simply by looking on the bright side of God.»

This is one of the first tarts anyone learns in hotel school or if you are from Alsace, by your mother s side.

Press the crust mixture into the prepared tart pan, distributing it over the bottom and sides of the pan in an even layer.

In her new book, The Sweet Side of Ancient Grains, Erin not only proves that healthy baking is possible but she shows you just how delicious ancient grains can taste when used to create pies, tarts, cookies and more.

Gently, poke the dough all over the bottom and sides with the tines of a fork, gently please... don't take out your aggressions on this lovely tart dough.

Separate the dough into four parts and press it evenly into the bottoms and sides of four 5 - inch (12 - cm) tart pans.

But usually my requisite sliver is pushed forlornly off to the side of the cranberry frangipane tart and the New England rum -LSB-...]

If you do make this tart, trust me on that layer of sugar, it enhances the taste of the corn, which always tends to go well when it's more on the sweet side of the taste spectrum!

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)

Carefully separate the side of the tart pan from the bottom.

It's delicious though - I ended up covering the tart with a layer of melted chocolate (one side with black chocolate, the other side with milk - chocolate).

Place a serving platter on top of the cooked pastry and, holding tight, flip the skillet over so that the tart comes out of the skillet and ends up on the platter, pastry side down.

Empty crumb mixture into tart pan and place a film of plastic wrap over the crust mixture; use bottom of 1 / 4 - cup dry measuring cup, press mixture evenly into bottom and up sides of tart pan.

Transfer the mixture to the tart pan; press firmly into the bottom and up the sides of the pan.

The sweetness of the butternut squash really comes out when it is roasted, and the tart cranberries, creamy goat cheese, and crunchy almonds come together to make this unique, easy side dish.

Line the bottom and sides of a 9 - inch (23 cm) fluted tart pan with a removable bottom with the dough.

The way I transfer it to a cake stand or serving plate is to pull up the sides of the plastic wrap so that it's no longer sticking to the edges of the tart pan.

My frozen strawberries were on the tart side, which is why I added this amount of agave syrup

Press the chilled dough into a 9» tart pan and use your fingers to press the dough into all of the corners and up the sides of the pan.

Gently press the mixture into the bottom and up the sides of a 9 - inch pie plate or removable - bottom tart pan coated with cooking spray.

Let me explain: with these yummy vegan gluten - free lingonberry cheesecake tarts I'm going to show you the sweet side of beets And at the same time I'm hoping to convince you that beets are a fun and tasty addition to baked...

You'll want maybe an inch or so up the sides (or just to the top of a tart tin).

Remove from heat and fill tart shell (s) with a thin layer of white chocolate, spreading it up the sides of the tart shell (this will prevent the cranberry filling from making the tart shell soggy).

Coat the bottom of a 9» tart pan with some butter, and distribute the pastry evenly on the bottom and the sides.

Place the pastry in your tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of your pan.

Press the crust firmly into the bottom and sides of an 8 to 9 - inch tart pan.

Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust.

The sides of the tart are about 2 - inches tall so a 3 - 4 inch high pan is perfect.

Second, press the dough on the bottom and about a half inch up the sides so the filling doesn't seep down the sides and end up on the bottom of the crust resembling an inside - out pop - tart.

It is easy to check the crusts on these to make sure they aren't burnt... just gently shimmy a fork down the side of the muffin tin, lift up, and your tart should pop right out.

Press crumb mixture firmly and evenly into the bottom and up the sides of a 10 - inch tart pan with removable bottom.

Using a measuring cup, firmly press cookie mixture into bottom and up sides of tart pan.

Make the crust: Grease the sides and bottom of a 9 - inch tart pan with nonstick cooking spray.

Press crumb mixture onto the bottom and up side of an ungreased 10 - inch tart pan or 9 - inch pie plate.

Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan.

Press with your fingers into the tart tin, pushing the dough out to make an even layer on the bottom and sides of the tin.

Transfer the pastry to your pie or tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.

Before serving, remove the sides of the tart pan and garnish with fresh raspberries.

Using your fingers, press mixture into bottom and sides of muffin cups to form tart shells.

I left it on the less - sweet side since the tart rhubarb requires quite a bit of sugar in the filling.

Use about 3 tablespoons of dough and evenly press the batter on the bottom and up the sides of the tart pan.

Transfer the round of dough to the prepared tart pan, and press it gently into the bottom and the sides of the pan.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Grease the bottom and sides of a 12 - inch tart pan with a removable bottom and set it aside.

Firmly press into bottom and up the sides of tart pan.

Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices.

Press into the base and sides of a 26 cm loose - bottomed, fluted tart tin to 5 mm thick.

Transfer crust to tart pan; press onto bottom and up sides of pan.

Dump about half of the crumbs into a 9 - inch loose bottom tart pan and press the dough evenly into the sides of the pan.