Sentences with phrase «together small oil»

Not exact matches

I was running low on coconut oil so i added a very small amount of honey to assist with sticking together.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

In a small bowl, whisk together honey, olive oil, ginger, soy sauce, garlic, brown sugar and salt and pepper.

Meanwhile, whisk together rice wine vinegar, toasted sesame oil, soy sauce, ginger, arrowroot powder, and water in a small bowl.

In a small bowl, whisk together the oil, vinegar and lime juice to emulsify.

In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper.

To make the dressing, in a small bowl, whisk together the ponzu, garlic, chile, and sesame oil.

In a small bowl, whisk together the rice wine vinegar, oil, garlic, ginger, lime, honey, and salt and pepper.

In a small bowl, whisk together salt, lemon juice, vinegar, honey, mustard and canola oil.

In a separate, small container, stir together the oil, rice vinegar, ponzu sauce, and ginger until well mixed.

In the measuring cup or a small dish, whisk together the milk, extra virgin olive oil, vanilla extract and the egg.

Whisk the milk, egg and oil together in a small bowl or measuring cup and add the mixture to the dry ingredients.

In a small bowl, whisk together the garlic, vinegar, oil, spices and syrup.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, apple cider vinegar, salt and pepper.

In a small bowl, whisk together the oil, cinnamon, and brown sugar.

In a small mixing bowl, whisk together the coconut oil, vanilla and eggnog.

In a small bowl, whisk together the oil, 1 tablespoon chipotle, half of the lime zest, half of the lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne.

In a separate small mixing bowl, whisk together lime juice and olive oil.

In a small bowl, whisk together maple syrup, olive oil, cardamom, and cinnamon.

In a small bowl, gently stir together the tuna cubes, sesame oil and chili garlic sauce.

In a small bowl, mix together the freshly made espresso (or water plus espresso powder), vinegar, maple syrup, and melted coconut oil.

In a small bowl whisk together the eggs, maple syrup, vinegar, milk and oil.

Add the oil and vanilla and mix until it begins to come together and small clusters form.

In a small bowl, stir together the coconut oil and honey, and then fold into the oat mixture.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

In a small bowl, whisk the olive oil, honey, mustard and balsamic vinegar together until smooth and well blended.

In a small bowl, stir together olive oil, garlic and salt.

In a smaller bowl or liquid measuring cup, whisk together the olive oil, honey, and about 2 tablespoons water until combined.

In a small bowl, mix together the balsamic vinegar, reduction, olive oil, mustard, garlic, sea salt and pepper and half the basil.

In a small saucepan set over medium heat, melt together honey, peanut butter, and coconut oil / butter, stirring until smooth and blended.

Whisk together the rice vinegar, soy sauce, and sesame oil in a small bowl.

In a small bowl, whisk together then olive oil, water, balsamic vinegar, mustard, salt and pepper.

In another small dish, mix together the brown rice syrup and melted coconut oil.

In another small bowl, whisk together the olive oil and water.

Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.

To make the bruschetta, in a small bowl stir together the chopped tomatoes, garlic, onions, and basil leaves with a teaspoon of olive oil.

In a small bowl, stir together 2 teaspoons of the salt, harissa and 3 tablespoons of the olive oil.

In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.

In a small saucepan over medium heat, mix together honey and coconut oil, heating just until smooth and melted.

Toss together figs, honey, vinegar, oil and sugar; arrange in single layer in small baking dish.

In a small bowl, vigorously whisk together the rice vinegar, tamari, maple syrup, sesame oil, and ginger.

For the Pumpkin Caramel, in a small pan whisk together the maple syrup, peanut butter, coconut oil, pumpkin puree, mixed spices, and sea salt over medium - low heat until completely smooth and silky.

In a small saucepan, toss together the diced onion, olive oil, curry leaves, garlic, and 1 teaspoon salt.

In a small bowl, mix the canola oil, taco seasoning and garlic powder together until blended.

In a small bowl, use a fork to whisk together oil and cocoa powder.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Whisk oil, tahini, ground flax and milk together in a small bowl.

In a small bowl, mix together the coconut oil, nut butter and xylitol together until combined.

In a small bowl, mix together the oil (melt the coconut oil if using), honey, blackstrap molasses (or substitute regular baking molasses), vanilla and milk.

In a separate smaller bowl, whisk together the olive oil, red wine vinegar, sesame oil, lemon juice, sea salt and pepper.