Sentences with phrase «use flavour»

Dark Souls isn't the only game to use flavour text to build and bind its world.

I love to eat good, real, healthy food, but it HAS to taste good so when I find a way to use flavour supplied by nature I feel like I'm winning.

Thanks for some really good tips on fermentation and a beautiful recipe — I am so glad you have introduced me to turmeric, I love how you use the flavour in your food.

I modify it by sauteeing the kale and courgettes in a small amount of rapeseed oil, as olive and sesame oils are unstable when heated, and only using the flavoured oil as the dressing.

I used my Flavour Thesaurus to help me and decided upon almond as I didn't want to overpower the flavours of the ice cream.

I used a flavoured sugar syrup that is a mixture of inverted sugar syrup and glucose syrup.

Sugars are thus hidden in many processed foods (cereals, snack bars, yoghurts, ice creams, frozen meals, pizzas...), and today I'm using flavoured milks as just one example.

I don't like using flavoured whey due to the extra unnecessary ingredients that adds no effect to my training.

I buy unflavoured - it tastes like oats haha - if you use flavoured protein you don't need to worry if mixing though.

The world is quickly gaining a new palate for food spices, culminating in an increase of restaurants across the country using the flavours previously only found in home - cooked Indian meals.

(i'd probably eliminate the sugar if using flavoured yogurt as it is already sweetened) Thanks!

I don't have a slow cooker but would love to try making this using the flavours and stovetop cooking.

I must admit that I had never used these flavour pots before.

I only listed 1 tbsp of honey because I used flavoured yoghurt: if you decide to use plain yoghurt I'd recommend adding some more sweetener.

And you can use any flavours you want — you don't necessarily need to use blueberries.

Using flavoured waters (chicken, tuna spring water — not brine!)

Offering modern, fresh cooking, La Brasserie's vibrant 2 AA Rosette menu offers exquisite dishes using flavours and ingredients from home and abroad.

Offering modern, fresh cooking, La Brasserie's vibrant 2 AA Rosette restaurant prepares beautiful dishes using flavours and ingredients from home and abroad.

I'm not going to guess — I'll go look it up — beyond saying that I hope I don't find anybody having used any flavour of «more than de minims ``.

From a legal point of view, the issues and risks for using any flavour of cloud computing are the same — although the size of the risk and what one can do about it varies.

Most use flavoured syrups or liquers to add the chocolate flavour, but Paul believes that only real chocolate keeps the martini's clean, crisp taste; and if you like your martini extra dry, then the chocolate does not detract.

Not exact matches

Now, Poloz uses the opportunity to give a flavour of the debate that went into the latest interest - rate decision.

She quickly learned why that Halifax cuppa had been so transformative: the leaves and buds used in loose - leaf tea blends produces a fuller, more subtle flavour than the stale old bags — which she now calls «the hotdogs of tea» — to which she'd been accustomed.

Bacon - flavoured cupcakes, to be specific, and how restaurants can use them to generate interest in their brands.

Swiss company Nestlé announced plans to remove artificial flavours from its candy products, the first major firm of its kind to do so in the U.S. (A day later, Hershey said it would start using more natural ingredients in its products, too.)

«Without the powder in the cap, it would have to be ready - mixed, and that would involve the use of preservatives or artificial flavours, which we don't stand for.»

Unlike Japan's pink strawberry editions, which are made with white chocolate and strawberry flavourings, the Ruby uses ruby cacao that produces a natural pink hue in the chocolate.

Made without the use of high - fructose corn syrup, artificial colours, flavours or preservatives and contains only 410 mg of sodium per serving, which is below Health Canada Guidelines.

A Peruvian bartender school is using the principles of molecular mixology, the practical application of science and physics, to create new flavours, textures and special ways of serving cocktails.

An English translation uses many «Saxon» (rather than «Latin») words and gives some idea of the flavour of Luther's translation:

The apple juice is pretty important for both the flavour and the texture of these muffins, so I would really recommend using it although it could be worth experimenting with a blend of almond milk and maple syrup.

You could try using apple puree instead however I have never tried this so I'm not too sure about the ratio or flavour x

This one uses a meringue base and is packed with flavour and sweetness but isn't heavy or calorie - laden (or difficult).

I've just used a tablespoon of the almond pulp to make ice cream; awesome flavour & took only an extra minute as I used the same blender, added a couple of drops of the almond milk I'd just made, a chopped frozen banana & some cinammon too!

My name is Julia and I'm from Toronto, Ontario (Canada) and my favourie cuisine from around the world is by far Thai cuisine because the flavours and spices used are incomparable.

You can absolutely use cocoa though but you'll need to double or triple the amount you're adding to get the same flavour!

I use raw organic honey as I think it has an amazing flavour and is so nutrient dense too!

The only thing was I found the quinoa flakes to be a little overpowering in flavour, maybe next time I'll just use bob mills sorghum flour instead Thanks for the great recipe!

I also used date syrup instead of honey to make the flavours richer and more wintery and a little nut butter to make them extra gooey (although you can leave this out if you don't eat nuts).

I use a totally plain coconut yoghurt, that tastes like greek yoghurt — I'd say definitely find one with no sweetener or flavourings, as I'm sure that would make the dish taste a bit funny!

You can use fresh fruit or fruit juice and we recommend making it 5 % — 10 % of the total liquid content, although some flavours, like ginger or turmeric, require less — The fructose (a type of natural sugar) from the fruit will convert into C02 in a closed environment, leading to natural fizz — To add it, you'll need some reusable glass bottles with caps capable of withstanding pressure (our large empty Jarr Kombucha bottles are perfect).

However, I'm wondering if you used ready powdered or ready grated cacao in yours and therefore achieved a more intense flavour?

We eat loads of it, especially delicious on buckweat toast + I also use it in this brownie recipe — http://www.quirkycooking.com.au/2010/09/nut-butter-chocolate-swirl-brownies/ I'll have to try adding the extra flavours / seeds.

I've actually never tried this recipe before using vanilla extract or bean so I would have no idea about the flavours or ratios, sorry!

I love using LOTS of fresh spices that combine to give amazing full - flavoured (and often spicy) food.

They're also a very strong cacao flavour which I'm worried will be too strong for the babies... I used date syrup instead of maple.

I love the flavour and the texture but you can always use a little less if you prefer!

Hi Donna, I've never actually tried using coconut flour for this recipe — I imagine it would be quite dense and not have the loaf like flavour because of the lack of buckwheat!

I use toasted sesame oil as it has much more flavour.

I have to get use to the flavour, it's so different from store bought milk chocolate, which is (or was) my favorite chocolate.