Sentences with phrase «then add texture»

Use a blue - on - white fabric for blinds to let the light in, then add texture with wooden and woven accessories.

Use a blue - on - white fabric for blinds to let light in, then add texture with wooden and woven accessories.

Keep colours cool, then add texture through industrial pendant lighting, midcentury chairs, rustic dining tables and muted tiled or wooden floors.

We then added textured cushions and a tassel throw.

Not exact matches

The pine nuts then add an awesome crunch to the whole thing, and sun - dried tomatoes and artichokes add so much flavour and some delicious textures.

Using 100 % oat flour will usually result in gummy texture (though it depends on personal taste really), so if you wanted to follow Ella's recipe and it be less gummy then you could add some almond flour and tapioca (and decrease the oat flour!).

I then filled the inside with a creamy tahini quinoa and an avocado basil quinoa, to add a few new textures and flavours to the dish.

Once the aubergines have cooked, slice the green end off them and then place them in your food processor with all the remaining ingredients and blend until smooth and creamy — I love the skin of the aubergine as I think it makes the texture nicer, so I always add it but you don't have to.

Perhaps try adding in the dates and coconut oil first to create a smooth texture and then add in the other ingredients gradually.

I roasted chopped mixed nuts with a little maple syrup and flaky sea salt, folded some into the brownie batter for added texture and flavour and then blended the rest into a sweet, salty nut butter to spread on top.

Then add the yogurt, lime zest and lime juice, fresh ginger, and salt and pulse until a smooth, well blended texture is achieved.

Blend until smooth (or as smooth as you like your pesto; I like mine with a bit texture) then add the salt and stir that in.

You could try adding coconut sugar or maple syrup for the sweetness and then more sweet potato for the thickness but I can not guarantee the texture will set correctly.

In its most basic form, we have sharp cheddar as the backbone, chosen for its cheesy bite and texture, then we add in onion and garlic for a savory punch, salt and pepper for seasoning, mayo for creaminess and spreadability, and of course, pimento peppers for their mild sweetness and a hint of ruby color.

Not too sweet, a nice texture, and then an added crunch from the quinoa (and protein!!!).

Then there is the texture of the cornmeal, ranging from finely ground to coarsely ground (using a coarsely ground cornmeal will add more «grittiness» to the texture of the muffins).

The taste is nuttier than plain oatmeal, the texture is silkier (because of the overnight soaking), and then you add whatever toppings float your boat.

No need to boil water and cook the gnocchi separately — I like to brown the dumplings straight from the package, get a little texture on the outside, and then add liquid to the pan and let the potato pillows absorb it.

Mix only the dry ingredients together, then add the wet ingredients, saving the water for last, into this powder and mix thoroughly until it transforms into a silky pudding - like texture.

The texture should be very thick; if too thick, then add more coconut milk.

Start with lowest amount, then add on tablespoon at a time of remainder as needed to get correct consistency of a batter the texture of full fat coconut milk)

You'd be surprised at how easy it is to take something so simple like a vanilla cupcake and add a layer of salty to it, then a texture to it and then a simple Ganache.

I whisk the eggs prior to adding to the pan, and then also once they are in the pan — it's important to move the eggs around in the pan so that the uncooked liquid falls to the bottom and has a chance to cook, but it's important to whisk the eggs before they get to the pan as well to make sure that the texture is even, and you don't have places in your omelette that are just yolk or just egg white — so in short, I do both.

Keep mixing with the fork, as your hands would be too warm, then add the water little by little, just enough to make a good grainy texture.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden broadd chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden broAdd the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

First, the cranberries are stewed with spices and wine, and then the apples are added near the end to maintain a heartier texture.

Add in the rest of the ingredients and then blend until you have the texture you prefer.

In small bowl or cup add masa flour, then slowly add water while stirring, to get a mixture that's thick but still pours (kind of like the texture of a thick salad dressing).

I drained the tofu, added the rest of the ingredients and then mashed away until the texture was crumbly like ricotta and everything was uniformly mixed.

I whisked that together until frothy, then added the milk, canola oil, vanilla, and white vinegar (which is essential to texture, says the recipe).

You could try not adding anything, but then the texture could be a little too crispy.

The cookies themselves are super chewy and soft, then the candy canes add a delicious crunch to the texture.

I then tried your suggestion of adding the baking and they rose a very little but had a more cookie like texture, still tasted great though!

I had to add more water than I thought I would, because it needed to dissolve everything nicely, and then I boiled the final mixture back down to the texture that I wanted.

If you can do a little veggie bullion (maybe 1/2 tsp or half a cube) and a little extra flaxseed meal, the taste / texture would probably be similar... or a nice dry nut flour of some sort would work well too:) If veggie bouillon is a no - go, then I would think omitting it and adding some extra spices would be great too!

I chopped up some kale from the farmers» market, then added toasted pecans, dried cranberries, and sharp cheddar to round out the flavors and textures.

I piced most of the arugula out and picked some of the dill out and then add some of the other greens with a similar thickness / texture and they really liked it.

First, it's all about a melted - chocolate coating, then Trisha adds a combo of powdered sugar and cocoa before mixing in chewy dried cherries and crunchy pistachios for welcome texture.

I think I would process the BSS first until desired texture / softness, then try adding the dates.

If you want a creamy texture, it's best to use banana as the base ingredient and then add some other fruit and berries to your liking.

Then pan fry it to add even more great texture and brush on your favourite vegan barbecue sauce.

Process the cotija cheese into a fine crumb texture as well, then add to mixing bowl.

Tip: If you don't like the texture of chewy gelled chia seeds in your smoothie, then add the chia gel with the other smoothie ingredients and blend until smooth.

If you want some extra crunch, then hand - stir in the crushed peanuts — these add an amazing texture!

Add a pinch of salt then cook with the lid on for 25 minutes, or until cooked through but with a chewy texture.

After that, in a sauce pan add coconut milk (I like to use cashew milk for it's creamy texture), cacoa powder and mix until well blendend then cool.

First, grind the almonds in a food processor or blender to a fairly fine texture, then add all the other ingredients and blend together until it's smooth.

Finally, using dates for a little bit of added sweetness, the shredded coconut for texture, and then the punch of lemon zest to brighten everything up.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

Rinse and dry the processor then add 1/2 cup pistachios and grind to a fine texture, almost like a powder.