Sentences with phrase «used currants»

I used currants instead of cherries, otherwise I follwed the recipe exactly.

Used mashed and cooked squash for the apple sauce, vegan sour cream for the soy yogurt, gluten free flour, added chopped walnuts and used currants instead of raisins.

I used currants instead of raisins, but otherwise kept the recipe as is.

I used currants since I was out of golden raisins.

I didn't have some of the stuff, so I used currants and walnuts.

i'm going to use star and bird cookie cutters, skip the royal icing, and use currants and raisins to decorate instead.

I skipped the dates and thought about using currants but it was plenty sweet without them.

You'll also find that they are using currants, mint, and almonds, as well as garlic to bring you a very distinct flavor and make this an interesting dish if you've gotten bored with ordinary cauliflower rice.

if you use frozen berries, don't thaw before adding them to the dough... if you don't want to use them and fresh ones are out of season, you can always use currants, which are absolutely delicious or currants plus a heaping teaspoon of grated orange rind.

Raisins can be dark or golden, or you can use currants, dried cranberries or cherries.

I am not sure how much longer currants will be available in my neck of the woods, but I am hoping to grab just a few more for an upcoming recipe so stay tuned for more ideas on how to use currants.

I also don't use currants or raisons rather I load them full of dates!

I used about 2 T of swerve instead of the Stevia and did use currants.

Not exact matches

First time around, I used rare, frozen berries like black currants, cowberries, and black sour cherries, along with regular fresh raspberries.

Here I used juicy red currants, the sweetest blueberries I have ever tasted, dark red cherries and strawberries, glossy blackberries, and a few fat smyrna figs for good measure.

The «hot cross» aspect here is brought in by using mixed spice in the dough and filling along with cinnamon and mixed dried fruits (which includes currants, candied lemon and orange peel).

If you can't get that mix you can just use straight up raisins, currants or sultanas.

2 cups couscous, cooked according to package directions (I used whole wheat) 1/2 cup currants 1/2 cup sliced almonds, toasted 1/4 cup fresh parsley, chopped 3 green onions, thinly sliced (or a shallot, minced) 1/4 cup extra virgin olive oil 2 Tbsp.

2 - 3C Grated Carrots 1 - 2C Grated Beetroot (I used a food processor to save time, although I think done by hand the shreds are a little nicer) 1 / 2C Golden Raisins or Currants 1 / 4t Sweet Paprika 1 / 4t Ground Cumin 1 / 4t Ground Cinnamon Dash Cayenne Salt + Pepper 2 1/2 T Lemon Juice 2t Agave syrup Fresh mint to garnish

Black Tea and Currant Hot Cross Buns: Adapted / Copied from Poires au Chocolat 50g unsalted butter 225g whole milk (I used light and it worked fine) 300g strong white flour 150g wholemeal flour 7 / 8g instant yeast 50g caster sugar 1 tsp cinnamon 1/2 tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1 cup) each sultanas and black currants 1 cup of strong black tea

I have been using your Traditional Irish Soda Bread as my mainstay (use to be the carrot cake cupcakes with added grated apple, poppy seeds, dates...) and at Easter I was missing the taste of Hot Cross Buns so I added 1 / 4cup currants, 1tsp cinnamon, 1 / 4tsp nutmeg, dash of clove & allspice and 1 / 4cup diced candied peel to the soda bread and it was a great substitute.

As I mentioned above, traditionally black currant preserves were used to fill the Linzertorte, but any flavor of jam or preserves can be used to sandwich the cookies together.

Top them with the red currants and the quinoa puffs (if using).

Though often used to make curds or preserves, I prefer to use them in baking, like these Flaky Red Currant and Chevre Scones, allowing their tartness to shine and mellow out the butter and sugar.

SERVINGS Serves 4 - 6 INGREDIENTS 2 cups whole milk ricotta 1/4 cup maple syrup 1/2 teaspoon vanilla extract Zest of half a lemon 1/4 teaspoon salt 4 cups mixed berries (I used blackberries, raspberries, blueberries, gooseberries, and currants) 2 teaspoons chopped fresh tarragon leaves

You can use just one dried fruit like raisins (dark, golden, or even currants), or you can use a variety like dates, figs, dried cranberries or cherries, dried apricots, etc..

The chocolate buckinis are a wholefood mix that is mostly used as cereal (now chocolate crackles) and contains organic activated buckwheat, organic evaporated coconut nectar, organic coconut chips, organic cacao powder, organic currants, organic raw cacao nibs and organic cranberries.

Using a spoon, gently fold in the currants, orange zest and lemon juice, and season with salt and pepper.

Didn't have any blueberries on hand so I used red currants which are in high season here.

Didn't have currants so I used golden raisins which worked well too.

I also used dried cranberries instead of currants as I had some in stock.

I cheated and used both strawberries and fresh red currants.

I just made this quinoa salad for dinner but didn't have all ingreds so used raisins instead of currants, basil and cilantro instead of dill, lightly steamed mini broccoli florettes instead of grated zuke, and sliced avocado instead of feta.

Instead of candy eyes, you could use mini chocolate chips, currants, or even candy dots (buttons).

Use a variety of dried fruits such as cherries, blueberries, currants, cranberries, apricots, dates, figs, raisins or prunes

Once you've mastered these simple buns, you can use the same dough to make James's teatime Chelsea buns and delicious fruit loaf (see «Goes well with»)-- just mix up the spices a bit and swap the currants for other dried fruits and nuts.

i used cranberries instead of currants and it was just delicious!

Currants are one of my favorite dried fruits and I don't use them nearly enough.

For the jam, I used cardamom and blueberries, black currants, and two kinds of cherries.

2 cups fresh wild berries + 1/2 cup for after baking (we used blueberries, raspberries, gooseberries and red currants) 1 - 2 tbsp maple syrup or honey 1 tbsp lemon juice + freshly grated zest from 1/2 lemon 2 tbsp fresh mint leaves, finely chopped

To a large mixing bowl, add the flour, sugar if using, baking soda, caraway seeds, currants or raisins, and salt.

I used dried bing cherries and dried currants in lieu of the cranberries, and chopped pecans because I ran out of pistachios.

In that case, you can use raisins (although I actually like currants even better than raisins here).

all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)

To make a cup of glögi, I use about 3 tablespoons of the spice infusion, 1 and 1/2 tablespoons of red currant juice Heikki's mom has made, and 1 and 1/2 dl of hot water.

By currants — or korintti in Finnish — I mean the tiny raisins that are often used in baking, and are not quite as sweet as raisins.

The kind of juice that is used as a base also has an important role — we use a red currant juice concentrate that Heikki's mother has made from her own berries, and it lends quite an authentic color and flavor to the drink.

Since my experience with currants is super limited I wanted to use them in a familiar baked treat, like this lemon loaf.

I used half white and half whole wheat flour, plus substituted olive oil for some of the butter, and used raisins instead of currants, since I had raisins on hand.

Obviously very flexible, we used Lyle's Golden Syrup instead of honey, mixed fruit once and black currants the second time, flax instead of sesame seeds etc..