Sentences with phrase «use back of spoon»

Use the back of a spoon and press the crumbs down.

I use this recipe but I use a whip stick instead of a blender and just use the back of a spoon to push on the pulp to further drain the milk through the fine sieve.

I would also make sure when you spoon the batter out, use the back of the spoon to thin it out in a circle shape.

Use the back of a spoon to gently push the crust down so there is room for the filling.

Use the back of your spoon to press down on the blueberries and raspberries a little bit.

Just spread on your cupcakes after they have cooled, and you can either use a flat knife (non-serrated) or you can use the back of a spoon.

The batter is thick and will not spread on its own, so use the back of a spoon or spatula to spread the batter into a circle.

2) Spoon this mixture in equal portions into the bottom of each muffin case and then press down firmly and use the back of a spoon to flatten the surface.

If the dough is thin, a child can easily tear it, so make sure that they use the back of the spoon to spread the sauce over.

Transfer nuts to cookie sheet; use the back of a spoon to separate them into one layer.

Add a spoonful at a time and use the back of the spoon and / or the palm of your hand to press the mixture down into the cup continually as the mixture is added to the cup.

Rinse with cool water and use the back of a spoon or spatula to press out any excess water.

Use the back of a spoon to smooth the top of the bread down.

Transfer the granola to the prepared baking sheet and use the back of your spoon or spatula to spread it out in an even layer.

Use the back of the spoon to smooth down the mixture as neatly as you can, making sure to press it well against the sides.

Use the back of a spoon to smooth out the layers.

Use the back of a spoon or an offset spatula to spread the chocolate over the bottom and sides of the crust.

Just spread on your cupcakes after they have cooled, and you can either use a flat knife (non-serrated) or you can use the back of a spoon.

Add a tablespoon of the mixed filling to the center of the rolled wrapper, and use the back of the spoon to flatten it toward the edges of the wrapper.

Use the back of a spoon or your clean hands to spread it evenly across pan.

Use the back of a spoon or a spatula to spread the mixture into a large slab as thin as desired (I like to make it quite thin).

Use the back of a spoon to gently mash them into the liquid.

Pour this mixture into the tart crust or dessert bowl and use the back of a spoon or a spatula to smooth it over.

Use the back of a spoon to flatten the patties.

You can use the back of a spoon to push on them so they «pop.»

You can use the back of your spoon to help spread the chocolate around.

Use the back of a spoon to spread mixture around pie dish, until dish is covered in zucchini crust mixture.

(Can use the back of a spoon to smooth the surface of the pastry.)

Next, transfer the crust mixture to the prepared springform pan and use the back of a spoon to press down the mixture as firmly as possible.

Use the back of a spoon to press the eggplant flesh in order to create a cavity in the centre of each half.

Transfer the almond - walnut - coconut oil mixture to the springfoam pan and use the back of a spoon to press down the crust mixture as firmly as possible.

Press the mixture into the bottom of the tin and use the back of a spoon to firmly pat down the edges to create an even base.

Use the back of the spoon to smooth the cookies to a flat cookie shape.

To reduce these spices to finer particles, use the back of a spoon or your clean fingertips to press them through the mesh of the sifter.

Use the back of a spoon to create a ditch.

If you find you still have lumps use the back of your spoon to break up or a whisk.

Use the back of a spoon to gently press the crumb into the batter so that they adhere.

Transfer the steamed sweet potatoes to the pan, and use the back of a spoon or fork to mash all of the filling ingredients together.

Use the back of a spoon to gently mash the berries until only small chunks remain.

If necessary, use the back of a spoon to spread the icing all over the cookie, careful not to bump the piped edges.

Pour the melted chocolate on top then use the back of a spoon or a spatula to carefully spread it out the edges.

Cook's tips: Press out the excess water from the cooked spinach with your hands or use the back of a spoon.

If desired, use the back of your spoon to mash up some of the potatoes to thicken the stew slightly.

Spoon the wafer mixture onto the prepared baking sheet and use the back of the spoon to form it into a 1 / 4 - inch thick rectangle approximately 8 inches by 9 inches.

6 — Now, take your chocolate fudge out of the fridge or freezer (they should be nice and set by now), top each chocolate cup with 1/2 a tsp of your strawberry coconut butter, then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.

Fill a piping bag with the potatoes and create 8 equal mounds on the sheet, and then use the back of a spoon to create a well.

Use the back of a spoon to press and form a bowl shape with the sweet potato skin and remaining flesh.

If the latter, use the back of a spoon to level the top.

Use the back of the spoon to smooth the chocolate in a circular motion to get it to spill over the sides evenly.

TIPS: use skinny asparagus — it's more tender; to peel ginger root before grating, use the back of a spoon and scrape it off rather than use a sharp knife; after grating the ginger, it tends to stick to the grater — to release, hold the grater over the fish and bang the grater against something solid like the side of a pan or dull side of a large chef's knife, and it will spatter haphazardly over the fish, which is what you want.