Sentences with phrase «used muscovado sugar»

I used muscovado sugar because it's super rich and helps to deepen the flavor of the custard, but feel free to use cane sugar, brown sugar, sucanat, etc..

I used muscovado sugar to give this nut - butter a hint of caramel sweetness.

By the way, I've been seeing recipes around the internet and newer cookbooks about using muscovado sugar.

I like to use muscovado sugar for cooking because it's less refined.

Not exact matches

2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated

Add chocolate, chopped hazelnuts, muscovado sugar and rum (if using) and stir until blended.

The usual glucose syrup, muscovado sugar and honey used for binding granola bars are replaced with Dark and Golden Date Juice Concentrates which allow refined sugar free claims and are suitable for vegans.

I've used unrefined muscovado because I love the resulting hint of molasses that rounds out the bitterness, but feel free to stick with whichever sugar you prefer.

so used normal paprika and a little chipotle sauce, didn't have apple cider vinegar so used mirin, white vinegar and a sprinkle of lemon juice, for sugar I used muscovado, normal brown sugar and maple syrup, for liquid smoke I used smoke salt (I used reduced salt soy sauce for the most part) and used powdered garlic and onion.

Looks delicious thanx for sharing this recipe < but I have a question, did you use light brown sugar???? and can I substitute it with light muscovado?

whipped butter, softened 1/2 cup sugar (I used muscovado) 1/3 cup chia seeds 2 large bananas (smashed) 1/2 cup almond milk Recipe Directions: Preheat oven to 400 degrees and grease a medium loaf pan and set aside.

2 x 284 ml pots of buttermilk 420g wholemeal flour — I use the strong wholemeal flour designed for bread making 4 tablespoons sunflower seeds 2 tablespoons sesame seeds 2 tablespoons linseed 150g oats — I use rolled oats 1 teaspoon muscovado sugar — I use this kind but imagine most sugars will do the trick 1 teaspoon salt 1 teaspoon bicarbonate of soda

Ingredients 2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated Makes about 4 jars, 300 g each.

Ingredients 16 fresh, ripe figs 100 ml natural mineral or filtered water 400 g rice malt syrup 6 tablespoons muscovado sugar 2 handfuls of almonds, peeled 2 teaspoons dried minced rosemary zest of 2 lemons (organic), cut into ribbons using a potato peeler Makes about 2 jars, 300 g each.

3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed

Besides doubling all of the rub ingredients to accommodate the larger piece of pork belly, I made a few substitutions in the Saveur recipe: I used dark muscovado sugar in place of white sugar, I used a mix of four peppercorns including pink peppercorns, and I used dried sage instead of dried rosemary.

cinnamon 1 cup pumpkin puree 1/2 cup whipped butter, softened 1 egg 3/4 cup sugar (I used muscovado) Recipe Direction: Preheat oven to 350 degrees, grease a medium loaf pan; mix dry ingredients in medium bowl and set aside.

I used a combination of their Light Muscovado sugar which gives the brownies their texture and that yummy «caramelish» taste.

The theme for this bread was to use natural sugars, meaning high fructose corn sugar, caster sugar, muscovado sugar and Demerara sugar were all strictly forbidden.

I used coconut yogurt, and muscovado sugar.

I used oatmeal stout and a combination of muscovado and moleasses sugars.

I used Rogue Chocolate Stout and regular dark brown sugar as we were out of Muscovado.

A large box of Billingtons «natural light muscovado cane sugar — their focus is on unrefined sugar adding to the depth of sweet flavour, and Eric Lanlard swore on his heart that their's is the only sugar he uses.

I used 160g light muscovado sugar and added a handful of chopped walnuts to the wet batter.

I used half the quantity of coconut palm sugar instead of the muscovado sugar and it was not overly sweet and the caramel tones were amazing.

I only used 1/2 teaspoon) • 2 large eggs • 3/4 cup (150g) granulated sugar (I use less here; 1/2 cup) • 1/2 cup (100g) light or dark brown sugar (I LOVE Muscovado Sugar) • 1 and 1/2 cups (340g) pumpkin puree (canned or fresh... fresh is of course the way to go if you have the time!)

I've also used it in recipes that call for brown and white sugar, and I just add the two quantities called for and use that amount of muscovado (i.e. if it calls for 1/2 cup white sugar and 1/2 cup brown, I use 1 cup muscovado).

In a second bowl, using a stick blender, blitz the buttermilk or yoghurt, pumpkin puree, 40g light muscovado sugar sugar, egg yolks and vanilla together until smooth.