Beat together yolks and remaining 2/3 cup of sugar with 1/2
tsp of salt in a large bowl at medium high speed until thick and pale, about 3 minutes in a standing mixer or 5 minutes with a handheld mixer.
I start the recipe with 300 grams of all purpose flour and add 1/2
tsp of salt in the kitchen machine.
I put
a tsp of salt in and it was just the right amount of salty and sweet.)
I nearly made the mistake of putting
both tsp of salt in the almond mixture.
Not exact matches
Place the cubes onto a baking tray with the drained chick peas and toss them
in a generous amount
of olive oil, 1 tbsp
of honey, 1
tsp ground cumin,
salt and pepper.
1 avocado cubed, 1 garlic clove, 1/2
of a limes juice, 1/4
tsp of salt and pepper, 1 cup
of sour cream - combine
in a food processor until creamy).
I like to add a teaspoon
of dried sage, about 1/2
tsp dried thyme,
salt, and pepper, so I put that
in the printable recipe below, but don't be afraid to play around with your own favorites!
I made my own version
of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha
salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1
tsp turmeric 1
tsp cumin 1
tsp cayenne Instructions: Mix all
of the ingredients together
in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store
in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp seeds 1 tbsp coconut oil 2
tsp moringa powder 1
tsp chia seeds 1/2
tsp vanilla extract zest
of 1 large lemon juice
of half a lemon pinch
of salt extra shredded coconut and lemon zest to roll balls
in
Toss
in a large bowl with olive oil and 1/4
tsp of the
salt.
Grind plantain chips into a fine powder
in the food processor and then transfer them to one shallow bowl with remaining 1/2
tsp sea
salt, then pour the remaining 1/4 cup
of olive oil
in a second shallow bowl.
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1
tsp salt -1 / 4 teaspoon black pepper (it would be great to add
in herbs into the crust like fresh rosemary and thyme!
Sifted
in 330g flour (half wholemeal spelt, half white), 20g cocoa powder, 2
tsp baking powder, a large pinch
of rock
salt and 1 heaped
tsp of mesquite powder.
I used rum emulsion instead
of bourbon, just because I don't have bourbon, but I do have rum emulsion; I also used unsalted butter so added 1/2
tsp salt to the mix and I added 1 cup
of toasted walnuts — because I just have to have walnuts
in my banana bread.
In a food processor, add avocado, cilantro, lemon, and 1
tsp of salt and pinch
of pepper and process until smooth.
Make the sauce by whisking 1/4 cup olive oil, minced cucumber, dill, green onion, and 1/2
tsp of sea
salt together
in a bowl.
For a sore throat gargle a heaping tbs
of good quality
salt (like himalayan or celtic) and a heaping
tsp of ground tumeric (or fresh grated if you have it) dissolved
in very warm water, maybe a half cup or so.
In a bowl top the sliced tomatoes with 1
tsp of kosher
salt.
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher
salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut
in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2
tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
I used the cauliflower rice topped with a topside steak which was basted
in wholegrain mustard, dash
of chillie, 1
tsp brown sugar, cracked pepper /
salt, with 1
tsp of Herb and Garlic Seasoning with Olive Oil to combine.
Then I threw
in nearly a tablespoon
of cinnamon into the batter, and upped the
salt to 3/4
tsp.
1 cup oat flour (You can make your own by finely grinding oats
in a food processor) 1/4 cup ground flax seed 1 - 1.5
tsp sea
salt * see notes above 1/4 cup olive oil 1/2 cup water 1
tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds
of your choice)
In general, I would recommend googling the precise conversions, but I tried my best with my rarely used cups and spoons The American measurements: 1.1 stick / 0.55 cup (roughly 1/2 cup) butter, 3/8 cup + 1 tbsp (roughly 1/3 cup) sugar, 1
tsp vanilla extract, 1 1/4 cup plain flour, pinch
of salt.
Stir
in a pinch
of cayenne,
salt and pepper to taste (I use about 1/2
tsp salt and 1/4
tsp pepper).
In a mixing bowl, combine 2 cups plus 2 tablespoons
of flour, a tablespoon
of baking powder, three tablespoons
of sugar and 1/8
tsp of salt.
Herb & Garlic Cream «Cheese»: 1 1/2 cups cashews, soaked
in water for 4 hours then drained 1 small to medium clove
of garlic or 1/4
tsp garlic powder 2 tbsp lemon juice 1/2
tsp salt 1 tbsp water as needed to blend
Ingredients 5 cups
of Bluebird Einka ® Flour 1 3/4 cups warm water 1/4
tsp dry active yeast 1
tsp salt 2 tbsp honey (optional) Method
In small bowl add honey to warm water, stir until honey liquidates.
1 carcass
of a chicken roaster 5 carrots, sliced 1 onion, chopped 1 bay leaf 2 sprigs
of fresh Rosemary (or 2
tsp of dried) 2 bay leaves 1
tsp of salt 1/2
tsp of whole peppercorns 2 cloves
of garlic (cut
in half) Water
Used cashew yogury, added fresh minced garlic, a few shots
of coconut aminos and 1/2
tsp of miso
in place
of salt, added a dash
of garam masala, and some fresh, diced medjool dates!
Meanwhile, peel the onion and chop it
in half, thinly slice into rings and fry off
in a
tsp of oil for a few minutes, then add the sugar, balsamic vinegar,
salt and pepper and leave to caramelize, stirring every couple
of minutes.
6 chicken breasts, bone
in 1 quart apple juice 1/4 cup
salt 2 tbsp garlic, minced 4 slices
of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2
tsp garlic, minced (I didn't double mention, this is used
in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns
of fresh black pepper
I found it too salty for my taste and would cut back to 1/4 — 1/2
tsp of salt and taste from there, since there's already
salt in the vegetable broth.
Mix
in 2 TBS
of pico de gallo, 1/8
tsp garlic powder, and a large pinch
of salt.
Boil the potatoes
in a large pot
of water along with 1
tsp sea
salt for 10 - 12 minutes.
So here is what I did This is the master recipe... (for two 1 l lb loaves) 1.5 C lukewarm water (I used the water I had boiled the potato
in) 2 1/4
tsp salt 2 1/4
tsp instant yeast 3 1/4 C all purpose flour and I added this to make it potato roasted garlic 1/2 roasted garlic 1/2
of a boiled potato mashed (I throw the other half
of each
in a ziploc bag and froze it and ended up making more dough later that week)
Oh, one quick addition to my earlier comment, since there's been some discussion
of saltiness
in the comments above — I used fine sea
salt instead
of the flaky kind — and used just under half the recommended amount (so for the double - batch
of caramels I was making, instead
of using 4
tsp of flaky sea
salt, I probably used between 1 1/2
tsp and 1 3/4
tsp of fine sea
salt).
Put the slices
in and sprinkle lightly with Accent, Sea
salt, and Pepper and fry till done nice and crispy or Golden brown on both sides... then take 1/4 cup
of Mrs. Buttersworth syrup, I use sugar free... add 1/2 to 1
tsp of cinnamon - sugar mix stir and then dip the fried squash
in it!
Serves 2 Ingredients 1 x 225g pack halloumi 2 tbsp clear honey 4 tbsp olive oil 2 lemons 1 avocado 1
tsp crushed chillies 1 x 220g pack piccolo tomatoes 2 spring onions 1 clove
of garlic 3
tsp vegetable oil 2 wholemeal pittas
Salt and black pepper Method
In a bowl mix two...
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut
in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest
of half a lemon — Half a
tsp each
of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A pinch
of sea
salt and black pepper
Sieved
in 300g flour (150g wholemeal spelt, 120g white spelt, 30g quinoa flour), 1.5
tsp baking powder, 1/2
tsp bicarb
of soda, a pinch
of salt and a dsp
of dried powdered orange zest (could use grated zest
of 1 orange).
Active Dry Yeast 1/2 cup warm water 2 large beaten eggs 1/4 cup white granulated sugar 1 1/2
tsp salt 1
tsp nutmeg 4 2/3 cup all purpose flour + extra for dusting surface Canola Oil (3»
of oil
in your pan)
In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1 tsp organic toasted almond meal 2 tsp organic ground flaxseed for sweet, sprinkle a dash of ground cinnamon and cardamom for savory, pinch of salt and pepper Add boiling water to desired consistency, and finish with a bit of coconut oil or ghee The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCanc
In autumn / winter, this is my fave cozy bowl -
of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1
tsp organic toasted almond meal 2
tsp organic ground flaxseed for sweet, sprinkle a dash
of ground cinnamon and cardamom for savory, pinch
of salt and pepper Add boiling water to desired consistency, and finish with a bit
of coconut oil or ghee The add
in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCanc
in options to customize the bowl are endless, and the dry mix portion packs beautifully
in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCanc
in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
One pound
of shank cross — cut was quite enough with plenty
of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1
tsp tomato pure,
salt and black pepper to taste) slowly and gently boiling
in 12 cups
of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.
Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1
tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1
tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1
tsp baking soda 1
tsp salt 1 1/2 cups
of peppermint baking chips (found
in the baking isle) Plus one full bag
of peppermint baking chips for garnish Directions: 1.
Peanut Butter Eclipse Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate cocoa powder 2 eggs 2
tsp pure vanilla extract 1
tsp baking soda 1/2
tsp salt 2 cup all purpose flour 1 jar
of your favorite brand
of peanut butter Directions:
In a mixer beat butter and shortening until smooth.
1 1/2 qt
of chicken stock 2 lb butternut squash cut
in small cubes 2 tart apples (peeled) cut into small cubes 2 shallots chopped 1
tsp fresh rosemary or 1/2
tsp dried 1
tsp fresh thyme or 1
tsp dried 1/2 cup half and half 1/2
tsp salt 1/2
tsp ground pepper
500 gm chicken, cut into medium pieces 1
tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2
tsp ginger paste 1 1/2
tsp garlic paste 1 tbsp coriander powder 1/2
tsp turmeric powder 1/2
tsp red chilli powder 2 tbsp cashew nuts, soaked
in 1/4 cup
of water for 30 minutes and ground to paste 1/2
tsp garam masala Coriander leaves for garnish
Salt to taste
Add
in 1 clove garlic, 1
tsp olive oil, and a pinch
of salt and pepper.
In another saucepan, sauté the diced carrots with 2 tbsp olive oil and the remaining
tsp of salt over moderate - high heat until golden.
Sifted
in 175g plain flour (half wholemeal, half white), 80g brown rice flour, a pinch
of pink Himalayan rock
salt and 1 rounded
tsp ground cinnamon.