Sentences with phrase «used poppy seeds»

I've never used poppy seeds before but they certainly seem to feature in a lot of German sweets.

Would you also recommend using poppy seeds or sesame seeds in the recipe?

Also, I use poppy seeds instead of sesame for that Chicago dog kind of feel.

It uses poppy seeds, an ingredient I'd never bought before (except on a bagel, but that's buying a bagel, not poppy seeds), and all the ingredients create a really nice balance of sweet, savory, and herbal flavors.

Lora of Cake Duchess chose to use poppy seeds in her gorgeous braided challah ring with poppy seeds swirled inside and scattered over the top.

Top with dressing (I use poppy seed dressing).

I must get over with chocolate obsession and use poppy seeds once n a while:)

If the grain was used, wouldn't it be more like using poppy seeds, as one reader implies?

You can use poppy seeds too, or leave the seeds and egg - replacer wash out altogether.

I can't use the poppy seeds, because my husband does not like them.

They are not all identical: Martin has primarily used poppy seed oil as his mixing agent here, in different quantities for each artwork.

The DEA has hypocritically not targeted food manufacturers for using poppy seeds (in bagels and muffins, for example) even though they contain far higher levels of trace opiates.

Not exact matches

Use a brush to coat each loaf with the egg wash, the sprinkle with sesame seeds or poppy seeds, or both.

I use a rosewater and witch hazel toner daily (Poppy & Someday), followed by a blend of rosehip and carrot seed oil (Zizia Botanicals).

I used chia seeds instead of poppy seeds to sneak in some nutrients.

I like that you used chia seeds instead of poppy seeds, great job.

She used a BHG or Pillsbury recipe using honey, lime juice and poppy seeds.

When I was in college I used to eat a lemon poppy seed muffin as big as my head along with a cup of Earl Grey every morning for breakfast like a champ.

The poppy seed dressing is really good if you use it on a salad that has a salty cheese, like gorgonzola or feta.

I had a mini loaf pan from when someone else gave me some lemon poppy seed bread last holiday, and decided to use that to try this out.

1 cup gluten - free flour mix (see above) 1/4 teaspoon salt 1/2 tablespoon baking powder 1/4 cup sugar 2 tablespoons crushed poppy seed 1 T soy flour [you can use chickpea flour] 7 T soy milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine]

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.

Spinach, Strawberry and Goat Cheese Salad Fresh spinach and / or salad greens, about 2 cups per person Fresh sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is perfect!

If you don't have this type of poppy seeds, use the regular one.

Such a gorgeous bread flower Gayathri, and simply love the use of black poppy seeds here, do nt worry if i plan my next trip i will get more poppy seeds for u all:)..

3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated sugar 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1/2 cup (100 grams) granulated sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.

3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1 tablespoon (13 grams) for reactivating the yeast — plus 1/2 cup (100 grams) for adding to the dough 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.

i think i'm more partial to the seame seeds, but who couldn't use a few poppy seeds every now and then!!

I made this last night and used a lemon poppy seed vinaigrette instead of ranch.

2 cups / 500 ml / 200 g almond flour 1/2 cup / 125 ml / 75 g buckwheat flour 1 tsp baking powder 2 - 3 tbsp poppy seeds 1/2 tsp sea salt 100 g butter 1/2 cup / 125 ml honey or maple syrup 2 organic lemons, zest 3 eggs, separated 1 cup / 250 ml full - fat yogurt (we use Greek or Turkish yogurt)

Using a mortar and pestle, pulverize the fennel seeds and poppy seeds.

I sprinkled poppy seeds and flour on the top (oh by the way, I found that it's best not to use all the flour it calls for.

When I referred to poppy seeds as grounded means that is important not to use whole poppy seeds like the ones used for topping bagels.

Sprinkle the tops with poppy seeds (if using) and cook in the middle of the oven for 20 - 25 minutes until golden brown.

Add sesame and poppy seeds, if using, and continue to toast for another 5 minutes.

I also do not eat a lot of dried fruits, so apart from 1/4 cup of either raisins or dried (homemade) cranberries, I use a cup of the following ingredients (depending on what I have on hand at the time)-- sesame seeds, pumpkin seeds, unsweetened shredded coconut, poppy seeds, sunflower seeds, chopped walnuts / pecans / almonds.

2 eggs at room temperature, separated 2 cups gluten - free flour 3 Tbsp poppy seeds 2 tsp baking powder 1/2 tsp salt 1 lemon, zest and juice 1 cup milk (I used almond milk) 4 Tbsp butter, softened 1/2 cup or more sugar (I used 1/2 cup coconut sugar)

You can use this dough recipe for other fillings as well, like poppy seeds, walnuts, fruits, but always use the butter inside layers.

Usually this bread is filled with nuts, rum soaked raisin, poppy seeds or cinnamon but this time I made it using chocolate chunks.

20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving

Using a blender, combine the oil, lime juice, honey, shallots, poppy seeds, jalapeno, mustard and cumin.

Drain water from poppy seeds and melon seeds and tip them into the mixer jar and using very little water grind it into a fine paste.

2 1/2 cups rice flour 1 cup potato starch 1/2 cup tapioca flour 1 1/2 cups All Purpose Gluten - Free Flour (we use Bob's Redmill) 2 teaspoons xanthan gum 1/2 teaspoon salt 1/4 cup plus 2 Tablespoons sugar (evaporated cane juice) 2 packages active dry yeast 3 Tablespoons of ground flax seeds 3 Tablespoons soy lecithin (non GMO) 1/4 cup olive oil 3 to 3 1/2 cups warm water (approximate, as needed) 2 Tablespoons poppy seeds water

Ingredients: 6 1/2 cups All Purpose Gluten - Free Flour (we use Bob's Redmill) 2 teaspoons xanthan gum 1/2 teaspoon salt 1/4 cup plus 2 Tablespoons sugar (evaporated cane juice) 2 packages active dry yeast 3 Tablespoons ground flax seeds 3 Tablespoons soy lecithin (non GMO) 1/4 cup olive oil 1/3 cup Aquafaba (or water) 2 Tablespoons poppy seeds warm water, separated: 1/3 cup plus 1/3 cup plus 3 1/4 cups Preheat oven to 200oF.

* You can use any «sweet - ish» vinaigrette you prefer like a poppy seed, honey Dijon, balsamic, etc..

In terms of dressing, I used my homemade creamy poppy seed dressing but this salad would also be good with a store - bought poppy seed dressing, and I've also used a vidalia onion dressing on it and it was mighty tasty.

1 1/2 cups lukewarm water 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze) 1 1/2 teaspoon sea salt 1/4 cup coconut oil 1/4 cup honey 4 1/2 cups organic sprouted whole wheat flour, or any other flour 1 tablespoon active dry yeast Optional topping: sesame seeds, poppy seeds, anise seeds, dried rosemary or dill

wow — i've never seen poppy seeds used so plentifully!

Since I also had some poppy seeds to use up, I figured this would be the perfect combo.

Using an offset or rubber spatula, spread poppy seed mixture over pastry in an even layer, leaving a 1» border on all sides.