Sentences with phrase «then whisk»

In a large mixing bowl, combine the ripe bananas, coconut milk, melted coconut oil, apple cider vinegar and vanilla extract and mash well with a whisk then whisk vigorously until completely combined.

Then whisk in the oil and yogurt.

Add the lemon extract then whisk until smooth.

Melt butter in a large pan then whisk in flour until light brown and nutty.

In another bowl, whisk the eggs and then whisk through the coconut oil, vinegar and the mashed sweet potato until they're combined as best you can - the sweet potato will still be a bit lumpy.

Stir to completely incorporate the milk; then whisk in remaining milk.

Mix the arrowroot powder with the water, then whisk into the sauce remaining in the slow cooker.

Next add 8oz sour cream, and 3/4 cup milk (any kind) then whisk until smooth.

Heat the cream on the stove, then whisk it furiously.

Now mix the flour, rolled oats, baking soda and salt with a whisk until fluffy and fully combined and then whisk in the mixed seeds, saving about 1 tablespoon to sprinkle over the loaf later.

Separately, mix the oil, lime juice, and vinegar together, then whisk in the hot water until emulsified.

Whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.

For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil.

Then whisk up a little dressing of olive oil, apple cider vinegar, honey and lemon.

Allow this to gel for a few minutes, then whisk in the hot horsetail infusion.

Measure the ingredients into a jug or screwtopped jar, season to taste, then whisk or shake to mix.

In a large mixing bowl, whisk the eggs, then whisk in the water, oil, lemon juice, and lemon zest.

Combine well, then whisk with a large wire whisk until fluffy.

And then whisk her out of sight.

If you have leftover spaghetti, warm it in a skillet with chopped vegetables, then whisk four eggs and pour them over the pasta to make a spaghetti omelet.

Add the softened cream cheese and orange juice concentrate then whisk until very, very smooth.

In the bowl of a standing mixer add the yeast mixture, the gluten free flour mixture (reserving 60 grams / 1 / 2 - cup flour if needed), and the brown sugar whisk together, by hand, and then whisk in salt.

Whisk buttermilk, oil, coffee, eggs, and vanilla extract together, then whisk wet ingredients into dry.

I then whisk in some olive oil until it emulsifies theVegan Olive Oil Chocolate Mousse and adds a delicate grassy flavour to balance out the sweetness of the chocolate and berries.

Then whisk until combined.

Sauté the shallots until softened, 2 to 3 minutes, then whisk in the honey, thyme and cream.

Then whisk in the cacao powder, maple syrup, and sea salt until well combined.

Sift the almond flour, cocoa powder, baking soda, erythritol, and salt into a medium bowl and then whisk until smooth.

Meanwhile, in a small bowl whisk together the remaining milk with the cornstarch, then whisk in the egg yolks.

Then whisk it all together to make a beautiful glossy mess that you probably want to bathe in.

Remove the pan from the heat, add the bittersweet chocolate, and let sit for 30 seconds, then whisk it all together until smooth and glossy.

Stir occasionally until mixture boils (a few mins) then whisk in tapioca.

water in a small bowl to dissolve, then whisk into apple cider.

Add membrillo, whisking to dissolve, then whisk in mustard.

Thinly slice pale green and white parts of scallions, then whisk in a medium bowl with soy sauce, mirin, grapefruit juice, lemon juice, and remaining 1 Tbsp.

Whisk together the dry ingredients in a small bowl, then whisk in the water and beer until the mixture is smooth.

Whip to soft peaks, then whisk in 1 Tbsp.

In a large bowl, whisk the eggs and sugars until light and fluffy, then whisk in the oil and vanilla.

Then whisk in the melted butter.

Add the rest of the ingredients then whisk until frothy.

Add flour and baking soda, again stir the two together lightly across the top, then whisk into the chocolate sludge to combine.

Warm 3 Tablespoons grapeseed oil, or other neutral - tasting oil, in a saucepan over medium heat then whisk in 2 Tablespoons gluten - free flour and cook while whisking for 2 minutes.

Whisk egg, buttermilk, and butter in a med - ium bowl, then whisk into dry ingredients.

When the yeast is ready, add the tangzhong and egg into the yeast mixture, then whisk to combine.

Whisk in the almondmilk, until completely combined, then whisk in the almond butter and mix until smooth (it should thicken to about the consistency of cake batter, but will depend on the almond butter you use).

Ela Gale says to slice your portobellos, then whisk all the other ingredients together in a bowl.

Melt gently, then whisk in the coconut nectar, vanilla, and orange zest.

Quickly pour over the chocolate, leave it a few seconds then whisk it up until smooth and glossy.

Let stand for 2 - 3 minutes, then whisk until smooth.

Allow the coconut flour to absorb for 10 minutes, then whisk again until the filling is smooth.