6 ripe tomatoes (I used plum but any would do) 1 onion, chopped 1 teaspoon salt, or to taste 1/2 to 1 teaspoon ground black pepper 1 1/2 to 2
teaspoons sugar small handful fresh basil (about 12 - 16 leaves) sour cream or Greek yogurt for garnish
Not exact matches
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2
teaspoon coconut
sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4
teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1
small zucchini — finely shredded (optional)
In another
small bowl, combine 1/2 cup butter, 1/2 cup light brown
sugar, and 2
teaspoon ground cinnamon.
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown
sugar (depending on the level of sweetness you prefer, I always use the
smaller amount) 1 egg, beaten 1
teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1
teaspoon (5 grams) baking soda Pinch of salt 1
teaspoon (3 grams) cinnamon Up to 1/2
teaspoon (1) nutmeg Pinch of ground cloves 1 1/2 cups (190 grams) flour
Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated
sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2
teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into
small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1
teaspoon vanilla extract 1/3 cup (80 ml) heavy cream
2
small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane
sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8
teaspoon ground cinnamon 1/3
teaspoon salt 1/3 cup dried cranberries
* 1/3 cup superfine rice flour, plus extra for dusting baking pan * 1/3 cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder or Vitamix) * 1/4 cup sorghum flour * 1/4 cup potato starch * 1/4 cup
sugar * 1-1/4
teaspoons xanthan gum * 1/8
teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut into
small pieces * 2-1/2 cups high quality chocolate chips * 2 cups mini marshmallows
Pear Ginger Chutney: Put these ingredients in a saucepan: one
small chopped onion / 1/2 — 1 cup brown
sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1
teaspoon red pepper flakes / 1 cup raisins / 2
teaspoons salt / 6 — 7 cups of pear, cored and chopped.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1
small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3
teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons
sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
To make the glaze, place the confectioners»
sugar and 1
teaspoon of milk in a
small bowl and mix well.
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2
teaspoons sugar 1/2
teaspoon instant espresso powder (or finely ground instant coffee) 1/4
teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners»
sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
1) 330g of pizza bread flour (the kind that already come with yeast in it) 2) 320 ml of warm water 3) 1
teaspoon of table salt 4) 1/3
teaspoon of
sugar 5) 20g of melted butter 6) 1
small onion 7) 1 clove of garlic
In a
small sauce pan, combine 1/4 cup each of butter,
sugar, brown
sugar and half & half, along with 1/2
teaspoon of cinnamon.
In a
small bowl, combine 4 1/2
teaspoons of cold, unsalted butter that is cut into pieces, 1/4 cup all - purpose flour, 2 tablespoons of brown
sugar, 3/4
teaspoon of cinnamon, a pinch of salt and 1/3 cup of finely chopped pecans or walnuts.
In a
small bowl, whisk together the cream cheese, egg yolk, 2 tablespoons
sugar, and remaining 1/2
teaspoon vanilla until well blended and smooth.
In a
small bowl, add the
sugar and remaining 1/2
teaspoon cinnamon.
If you choose to glaze the cake, put the confectioner's
sugar in a
small bowl, pour in a
teaspoon of orange juice, and whisk it in with a fork to form a smooth paste.
1 egg 1 tablespoon of heavy cream 1/4 cup brown
sugar 1/4
teaspoon allspice 1/4
teaspoon cinnamon 1 tablespoon of heavy cream pinch of salt 2 - 3
small Yams or sweet potatoes.
I only put a
small amount in each one — less than half a
teaspoon but it still boiled — due to the
sugar methinks?
To revive them, place the grains in a
small dish and just cover with milk and 1
teaspoon of
sugar.
Scoop the cookie batter with a
teaspoon, shape
small balls and roll them in plate with icing
sugar.
In a
small bowl combine the 1/8 cup
sugar and 3/4
teaspoon cinnamon.
Add 1 cup blueberries and 1
teaspoon sugar to a
small saucepan at medium heat.
A
small can of coke (355 ml) contains about 10
teaspoons of
sugar (38g) and a
smaller 250 ml carton of Nippy's flavoured milk contains around 7
teaspoons (28g).
In a
small bowl, combine warm water, 2
teaspoons sugar and yeast.
FOR THE TOPPING 1 cup oats 3/4 cup all purpose flour 1 stick butter, chilled and cut into
small pieces 1 cup brown
sugar 1/4
teaspoon salt 1/4
teaspoon cinnamon 1/4 cup pecans, chopped
Apple Cinnamon Topping 4 large apples (or 6 - 8
small apples), peeled and cored 1
teaspoon lemon juice 3/4 cup (180 ml) apple cider 1/4 cup (50 grams) brown
sugar, packed 1/2
teaspoon ground cinnamon
For the cake: 1/3 cup butter (room temperature) 1/4 cup kefir or buttermilk 1 cup
sugar 2 large eggs 3 medium overripe bananas (pureed) 1/2 cup pecans -(toasted and cut into
small pieces) 1/3 cup golden raisins 1 1/2 cups flour 1
teaspoon baking soda 1/2
teaspoon salt 1/2
teaspoon vanilla
For the dressing — 2 cloves garlic, chopped — grated zest and juice of 1/2 lemon — 1/2
teaspoon chilli flakes or a
small red chilli, finely chopped — 2 tablespoons rice vinegar — 1
teaspoon cane
sugar — 1
teaspoon soy sauce — 1 - 2
teaspoons toasted sesame oil
Tomato Sweet Basil Sauce 2 tablespoons extra virgin olive oil 1
small onion, diced 6 garlic cloves, minced 2 bay leaves pinch red chili flakes 2
teaspoons salt 1/2
teaspoon cracked pepper 2 tablespoons full - bodied red wine 2 (796 mL) cans organic diced tomatoes (or 12 - 15 diced fresh tomatoes) 1 oz (handful) fresh basil, chopped 1
teaspoon brown
sugar
To make the Lemon Icing, add the powdered
sugar into a
small bowl, add in the lemon juice and mix with a spoon, add a 1/4
teaspoon of water at a time and mixing well to reach the right runny consistency.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices,
Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1
teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster
sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2
teaspoon baking powder, sifted 1/4
teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing
sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1
teaspoon grated fresh ginger 2 - 3
small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated
sugar 1/4 cup (44g) dark brown
sugar, packed 1
teaspoon baking powder 1
teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown
sugar 1 tablespoon granulated
sugar 1
teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut into
small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3
teaspoons cold water (for the egg wash) 1 tablespoon sanding
sugar (or other type of
sugar with large crystals) Streusel
12 sea scallops Salt and pepper 1 clove garlic, minced All - purpose flour for dusting 2 tablespoons white or medium miso paste 1 tablespoon mirin 1
teaspoon soy sauce 1
teaspoon superfine
sugar Small bunch watercress, thick stems removed 2 tablespoons vegetable oil 2 tablespoons dry white wine 1/2 tablespoon whole grain mustard 2 tablespoons heavy cream 1/4 cup finely grated Parmesan cheese.
1 cup all - purpose flour 1/4 cup nuts 1/2
teaspoon salt 1 tablespoon brown
sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1
small white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown
sugar, to taste
In the
small bowl with the remaining spices, combine 1/2 cup of water, the lemon juice, tamarind concentrate, remaining 2
teaspoons of
sugar and a pinch each of salt and pepper and pour into the baking dish.
200 ml Almond Breeze ® Unsweetened Almond Milk 1 tablespoon Chia seeds — see info below 1 tablespoon Golden Linseeds — rich in Omega 3 a good dollop of 0 % Natural Greek Yogurt (for extra protein) 1 generous
teaspoon of Coconut oil — see info below half a
small Avocado — see info below Blueberries and Strawberries - antioxidant rich half
teaspoon Cinnamon — lowers blood
sugar levels Almond milk ice cubes Add all of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple of minutes till smooth.
2 1/2 cups all - purpose flour 1
teaspoon salt 1 tablespoon
sugar (only for sweet pies, omit
sugar for savory pies) 1 cup (2 sticks) unsalted butter, chilled and cut into
small cubes 1/4 to 1/2 cup ice water
In a
small mixing bowl, add 1/4 cup organic confectioners
sugar and 1/2 -1
teaspoon fresh orange juice.
1 large (12.5 ounce) cucumber 1
small bunch of dill, stems and leaves, chopped finely (about 1 generous tablespoon) 1 tablespoon sherry vinegar 3/4
teaspoon sugar 1/2
teaspoon kosher salt 1/4
teaspoon freshly ground black pepper
In a
small bowl, stir together 1 tablespoon of the
sugar and 1/2
teaspoon of the cinnamon.
Brownies: 1/2 cup unsalted butter, cut into
small pieces 2 ounces unsweetened chocolate, chopped 3/4 cup granulated
sugar 1/4 cup light brown
sugar, packed 2 large eggs, room temperature 1
teaspoon pure vanilla extract 1/4 cup cocoa powder (natural or dutch process) 1/4
teaspoon Kosher or sea salt
Whisk yogurt,
sugar and 1
teaspoon lemon zest together in a
small bowl.
Cake: 7 ounces bittersweet chocolate, chopped 7 ounces unsalted European - style butter, cut into
small pieces 1 1/3 cups granulated
sugar 5 large eggs, room temperature 1/2
teaspoon pure vanilla extract 1 tablespoon cocoa powder (natural or Dutch process) 1/2
teaspoon Kosher or sea salt
1/4 cup hot chile oil 10 cherry tomatoes 1
small onion, cut in half and sectioned 6 large jalapeño chiles, seeds and stems removed, cut into large chunks 2 pounds lamb, cut in 1 / 2 - inch cubes 1/2 cup fresh lemon juice 3 cloves garlic, minced 1/4
teaspoon salt Pinch
sugar
In a
small, bowl whisk together 1/4 cup of olive oil, balsamic vinegar, coconut
sugar, 1/2
teaspoon salt and garlic.
6 pounds ripe tomatoes, chopped 1
small purple onion, peeled and chopped 2
teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown
sugar 3/4
teaspoon salt Dash of white pepper 1/2
teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2
teaspoon mustard seeds 1
teaspoon fennel seeds
1/2 cup vinegar 1/2 cup lime juice 1/2 cup red wine 6 fresh malagueta chiles, chopped, or substitute tabascos or serranos 1
small onion, finely chopped 2 cloves garlic, minced 1 tablespoon
sugar 1 tablespoon chopped fresh oregano or 1
teaspoon dried oregano 1
teaspoon dried thyme 1
teaspoon salt Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thick
6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh
small red chiles, such as serranos, stems removed 2
small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1
teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons
sugar (optional) 1
teaspoon turmeric powder Salt to taste