Place the french
toast in a baking tray and leave in the oven until serving to keep warm while the other slices cook.
Not exact matches
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients
in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets
in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a
baking tin /
tray, making sure not to overlap them (if there is not enough space,
toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla
toast them
in various batches) 8)
Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla
Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with
toasted tortilla chips
1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a
baking tray 6)
Toast bread slices
in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:
Once your oven is heated, add your pistachios to a dry
baking tray & roast
in the oven for 7 - 10 minutes until lightly
toasted and fragrant.
Honey, nuts and caramel filling: place the nuts on a
baking tray lined with
baking paper and roast for about 10 minutes
in the oven until golden and
toasted perfectly.
Place the oatmeal and oats on a
baking tray in the pre-heated oven and
toast for 7 minutes, until golden.
Spread the hazelnuts on a
baking tray and
toast them
in the oven for 10 minutes.
Spread mixture out on lined
baking tray and
toast in the oven for roughly 10 minutes or until golden.
Alternatively, to
toast the almonds preheat an oven to 160ºC fan
bake and place the almonds on a
baking tray in the centre of the oven.
Spread the dried unsweetened coconut out on a
baking tray and
toast in the oven for about 10 minutes, stirring regularly, until golden.
Space the sourdough slices out on a
baking tray and
toast in the oven for 2 minutes on each side.
To
toast in the oven, heat to 325 F, place on a
tray and
bake for 15 minutes, stirring
in between.
Preheat oven to 180 C. Spread almonds out over a
baking tray and
toast for 6 - 8 minutes or until lightly roasted and darkening
in colour.