Sentences with phrase «teaspoons of milk until»

And one other small thing was that for her mint filling, I thought it was a little stiff, so I added about 1 - 2 teaspoons of milk until I liked the consistency.

Not exact matches

While your pear is baking in the oven make your porridge; place your oats, milk, a teaspoon of cinnamon and a tablespoon of maple syrup in a pan over a medium heat and cook for around 5 - 8 minutes until smooth and creamy.

*** If your cookie dough seems to thick (it's crumbly or appears thicker than regular cookie dough), add an additional teaspoon of maple syrup or milk until it softens.

If you want to make a matcha latte just add 1/2 a teaspoon of matcha to an inch of hot water, whisk until smooth and top up with hot frothy milk.

Whisk together flour, milk, eggs, salt, and 1 teaspoon of the pepper in a medium bowl until no lumps remain, about 1 minute.

Brush with a little milk and then sprinkle with a mixture of sugar and cinnamon (2 tablespoons sugar and 1/2 - 1 teaspoon cinnamon mix well), bake for approximately 15 minutes or until golden.

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.

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.

Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek yogurt 1 tablespoon honey or agave nectar 1 cup unsweetened almond milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all of the ingredients in a blender and blend on high until combined.

I make cream cheese frosting by the seat of my pants: 2 cups of of cream cheese, give or take, a few tablespoons of cream or whole milk, powdered sugar, start with 1/2 cup, a couple of tablespoons of lemon juice, a teaspoon of its zest, and a teaspoon of vanilla — mix until smooth, taste and adjust ingredients as needed.

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

To thin the frosting, add a teaspoon or so of milk until you reach your desired consistency.

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.

Thin the remaining glaze out with another teaspoon or so of milk, until it's easily spreadable.

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.

Put the 2 teaspoons of vinegar in a measuring cup and pour in the soy milk until you reach 1 cup (240 ml).

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.

Meanwhile, prepare the sauce by blending the cashews, milk, lemon juice, dill, horseradish, remaining clove of garlic and remaining 1/2 teaspoon of sea salt until creamy.

Sweet corn ice cream 1 can (200g) corn kernels, drained and rinsed 1 1/4 cups (300 ml) whole milk 1 can (395g) sweetened condensed milk 1 cup (240 ml) heavy cream 1/4 teaspoon ground cinnamon pinch of salt Place the kernels and milk in a blender and blend until smooth.

In a large bowl, mix the coconut, condensed milk and one teaspoon of the vanilla until thoroughly combined.

8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.

Add the almond milk, one teaspoon sea salt (or salt to taste) and with the help of a hand mixer (ideally a powerful one of at least 450 watt) mix it all well until perfectly combined.

* Can substitute 3 tablespoons milk, 1 teaspoon almond extract and 1/2 teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended.

Whisk two eggs and two teaspoons of milk or water until thoroughly mixed but not too frothy.

Makes about 40 ounces Ingredients 12 ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2 cups milk (or substitute unsweetened almond or soy milk) 1/4 cup almond flavored simple syrup (or substitute plain simple syrup, plus 1/2 — 1 teaspoon almond extract) 1 teaspoon vanilla extract 10 ice cubes Directions Place all of the ingredients in a blender and blend at high speed until creamy and smooth.

Ingredients: 3/4 cup sugar, plus more for pan 1 1/2 pounds fresh whole - milk ricotta cheese, pureed in a food processor until smooth 6 large eggs, separated 1/4 cup all - purpose flour Finely grated zest of 1 orange or 2 lemons 1/4 teaspoon salt Unsalted butter at room temperature, for greasing pan Confectioner's sugar for dusting

Stir everything together until a dough forms, adding in a teaspoon of non-dairy milk if the dough is too dry.

Into the second bowl, add 1/3 cup milk mixed with 1/4 teaspoon of vinegar (this helps the pink / purple color to stay vibrant) and gently mix together just until combined.

Add 1/2 cup of all - purpose flour to a bowl, add 1 cup of plain breadcrumbs into a seperate bowl and season with a 1/4 teaspoon of sea salt and a 1/4 teaspoon dried parsley, and mix it all together until well mixed, finally crack 1 organic egg into another bowl, season with sea salt and mix the egg, then add 1 tablespoon of organic milk and mix with the egg until well mixed

Add sweet potato - almond milk, garlic, mustard powder, miso paste, nutritional yeast, and 1 teaspoon of salt, and whisk constantly until well combined and the mixture comes to a boil.

Put 3 eggs, half the milk and cream mixture, 1 1/2 teaspoons salt, 1/8 teaspoon pepper and 3 gratings of nutmeg in a blender and blend on low speed about 5 seconds to mix thoroughly, then increase the speed to high and blend until the batter is light and foamy, about 30 seconds.

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

Beat in 1 cup of the powdered sugar, the cocoa powder, 1 tablespoon milk, 1/2 teaspoon cinnamon, coffee powder, and vanilla until combined.

Continue adding 1 teaspoon of plant - based milk at a time until you get a spreadable consistency.

In a blender, combine the lavender milk with the remaining 1 teaspoon of lavender flowers, maple syrup xanthan / arrowroot, blueberries if using, and blend until smooth.

2 cups plain yogurt 2 cups buttermilk (or substitute milk) Pulp of two ripe mangos Juice of one lemon 1 teaspoon sugar Place all ingredients in a blender and process until smooth.

It wasn't until yesterday, after breastfeeding exclusively and pumping for 6 days, which hadn't gotten me anymore than 1 - 2 teaspoons of milk and my baby lost 15 % of her body weight that I got on the web and typed «tubular breasts» that I read all this.

Stir n one heaping teaspoon of the golden milk mix, and whisk until completely dissolved / mixed.

Recipe: Combine 1 cup of milk (or nut milk) and 1/2 teaspoon of brown cardamom seeds in a small saucepan until warm.

Add 1 teaspoon of additional almond milk at a time until desired drizzle consistency is reached.

Add mashed banana, maple syrup, almond milk, and 2 teaspoons vanilla extract and stir the contents of the bowl until everything is evenly combined.

2 lbs of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb of romanesco, chopped into 1» pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped into 1» pieces 2 1/2 cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2» piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.

Drizzle a teaspoon of the warmed milk into the mug and mix until the liquid is smooth with no lumps.

Ok, back from the kitchen where I just tested 4 powders, exactly the same: rounded teaspoon, about a half cup cold water, stirred to a slurry, nuked until boiling over the top of my 10oz Italian milk glass.