Saute the onion in a pan over medium heat with 1/2 cup (118 ml) of veggie broth and 1/4
teaspoon of salt until it begins to soften, about 4 to 5 minutes.
Transfer the cauliflower to a large bowl and stir in the oil and 1
teaspoon of salt until well - combined.
Cook onions, leeks and parsnips with 1/4
teaspoon of salt until leeks become translucent.
Not exact matches
Place the squares on a baking dish drizzled with olive oil, dried herbs, a
teaspoon of paprika and a sprinkling
of salt and then bake in a 190C oven for about 15 - 20 minutes,
until deliciously soft.
Alternatively cook immediately in a pot
of boiling, lightly
salted water with a
teaspoon of oil for approx. 3 minutes or
until cooked to your desired consistency.
Once melted, add in chopped onions with 1/4
teaspoon of salt, and stir
until all onions are coated in the oil mixture.
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
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed
until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness,
of course) 1
teaspoon (5 ml) vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table
salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked mi
salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg Pinch
of ground cloves
Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked mi
Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
Roasted garlic and summer herb
salt blend: Harvest the last
of your summer herbs, basil, sage, thyme, whatever you have, dry
until they can crumble at your finger tips Roast 3 - 4 cloves
of garlic with a drizzle
of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few
teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and
salt until all the textures are combined Stir or run a knife through the mixture
until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
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
Add the remaining tablespoon
of butter and remaining 3/4
teaspoon of salt and blend
until well combined and smooth.
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.
This soup definitely benefited from additional
salt too — if you feel it's «tasteless» and falling a bit flat hit it with another 1/2
teaspoon or so
of salt until you get it to tasty.
Add the bean / nut mixture and saute for 2 to 3 minutes
until it begins to dry, then add 2 cups (480 ml)
of broth, tomatoes, cumin, oregano, 1
teaspoon of salt, chili powder and pepper.
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves
of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried)
until stock is reduced to just below the onion mixture / Still no
salt / Mixture will be a little like «marmalade» in terms
of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with
salt (start w / 1
teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.
Whisk together flour, milk, eggs,
salt, and 1
teaspoon of the pepper in a medium bowl
until no lumps remain, about 1 minute.
Add half
of the ground beef and 1/2
teaspoon salt; cook, stirring frequently to break the meat into small pieces,
until well browned, 8 to 10 minutes.
Add the onion, celery, bell pepper, garlic, sage, thyme, and 1⁄4
teaspoon of the
salt and cook, stirring occasionally,
until the vegetables soften, about 5 minutes.
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest
of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch
of salt 5 egg whites 100g unsalted butter, melted and cooled 1
teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips
until sugar is fragrant.
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.
Add in the chopped kale, 1
teaspoon of salt and more olive oil and repeat
until the kale is minced.
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.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4
teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2
teaspoon ground cinnamon 1/4
teaspoon ground ginger pinch
of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle
until creamy, add sugar and
salt, then add flour and spices and mix
until combined.
Add the flesh
of the ripe avocado, and the 1/4
teaspoon of salt, and process again
until smooth and creamy, stopping to scrape down the sides, as necessary.
Simmer the beans
until very tender, about 1 hour, adding in 1/2
teaspoon fine sea
salt toward the end
of cooking.
In a measuring pitcher, whisk together the cream, egg, 1/4
teaspoon salt, and a few turns
of pepper
until well - combined.
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.
Add the olive oil, diced onions and kale to a skillet over medium high heat, season with 1/2
teaspoon of the
salt and cook
until the onions begin to brown and the kale is slightly wilted.
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
In a medium frying pan add Italian sausage (casing removed and chopped) and fry
until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle
of olive oil, 1/2
teaspoon oregano, basil,
salt and pepper to taste, cook on medium for approximately 10 minutes.
Whip the egg whites, cream
of tartar, and 1/4
teaspoon salt in the bowl
of an electric mixer fitted with the whisk attachment on high speed
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.
Add 1/2
teaspoon of salt and pulse several times
until the butter pieces are quite small.
Add the melted butter, granulated sugar, and 1/2
teaspoon of the
salt and mix
until moistened.
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.
6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1
teaspoon salt (or to taste) 1/2
teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit
of olive oil
until softened) 6 spears asparagus, sliced into 2 inch pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping
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.
In a 2 - quart saucepan, combine quinoa, water and a
teaspoon of sea
salt, bring to a boil, reduce to a simmer, and cook, partially covered, for about 15 to 20 minutes or
until quinoa is tender and water is absorbed / evaporated, stirring occasionally.
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 vanilla, cream
of tartar, and remaining 1/8
teaspoon salt; beat with a mixer at high speed
until soft peaks form.
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.
Add agave nectar, ancho chili, ginger, lemon zest, lemon juice and 1/2
teaspoon of kosher
salt, whisk
until well combined.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices
of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs
of fresh thyme 1 x 400g can
of chopped tomatoes 2
teaspoons granulated sugar
salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally,
until crisp.
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.
Add the beet mixture from the food processor, sprinkle with a
teaspoon of salt and cook for about 5 - 7 minutes,
until soft.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3
Teaspoons of baking powder 1/2
Teaspoon of salt 2
Teaspoons of cinnamon 1
Teaspoon of cardamom 1/2
Teaspoon of ginger 1/4
Teaspoon of cloves 1/4
Teaspoon of all spice 3 Tablespoons
of butter, melted + more for pan 2 Tablespoons
of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for butter 1 Stick / 1/2 Cup
of unsalted butter 3 Tablespoon
of pure maple syrup 1
Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons
of butter 1/2 Cup
of brown sugar 1
Teaspoon of cinnamon In a small sauce pot heat stick
of butter on medium heat
until melted and browned.
In a small food processor, blend the basil, orange juice, 2 tablespoons
of the oil, 1
teaspoon of the
salt, garlic and vinegar
until smooth.
Begin my making the yogurt aioli first, finely mince 2 cloves
of garlic and add them to a mortar, using a pestle, pound the garlic
until you form a paste, then add 1 cup
of Greek yogurt, 1
teaspoon of freshly squeezed lemon juice, season with sea
salt and freshly cracked black pepper and mix everything together, then slowly pour in 1 tablespoon
of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces)
of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1
teaspoon sea
salt (kosher) 1/2
teaspoon pepper (freshly ground) 1
teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil
until soft and translucent.