Sentences with phrase «tip of a tsp»

To fill the shells; tap with the tip of a tsp to make a gap for the fillings, then spoon in 1 - 2 tsp filling into each shell and place on a serving dish.

Not exact matches

so tips on when to mix up this recipe appreciated too and not sure if running blender at night would wake him... Also some wholesome food website (that is opposed to goat milk for babies) states the proper dilution is 2/3 and when I plug in the info to my fitness pal, using 1 tbs and 1 tsp of the meyenburg powder plus other ingredients does yield the macros that dr stout says in his comparison chart on his first post about this formula.

I make mine with a tsp sunflower seed lecithin to keep it from separating, which happens rather quikly with the brand of coconut - milk I use... so that might be a helpful tip to some of you who want a smoother texture too: --RRB-

A quick tip to share for your homemade tortillas - try substituting tapioca flour for some of the masa harina (our recipe: 1 1/2 cups masa harina + 1/2 cup tapioca flour + 1/2 tsp sea salt + 1 1/2 cups very hot water).

2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

Polenta with mushroom and artichoke For the polenta 150g coarse ground polenta (see tip) 2 tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat's cheese (4 - 8 slices, depending on the shape of the cheese) Extra-virgin olive oil for drizzling 01.

A tip for melting chocolate is to throw in like 1 tsp crisco with a small bowl of chocolate chips and zap and stir for 10 seconds it will melt so much easier and it's less likely to burn.

Using tip of knife, score skin in a crosshatch, being careful not to cut into duck; season with 1/4 tsp salt and pepper.

3 Tbs coconut aminos (can use Tamari (gluten free soy) if not watching out for soy) 1 tsp Fish Sauce (Red Boat) 1 Tbs Rice Wine Vinegar 1 tsp garlic powder 1 tsp Sriracha (or favorite spice add — red pepper flakes, etc.) 1 tsp toasted sesame oil 1 tip of thumb sized piece of ginger, grated finely Optional 1 Tbs Arrowroot (if using, mix with coconut aminos first)

Here is another tip you can try: mix 1/2 tsp of lite salt in a 2 litres of water and drink throughout the day.

8 dried shiitake mushrooms 2 tbsp sesame oil 1 1 inch piece of fresh ginger, peeled and minced 2 cloves of garlic, peeled and minced 2 green onions, cut into 1/4 inch pieces, roots and tough tips discarded 1 package firm tofu, cut into 1 inch cubes 2 tbsp cold water 1 tbsp powdered kudzu, arrowroot, cornstarch of other thickener 1 tbsp soy sauce, or to taste 1 tsp lemon juice, or to taste A pinch of red pepper flakes