If
using flaky salt, massage it into the mixture with your hands to break it down a bit.
Not exact matches
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I
use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea
salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional)
Flaky sea
salt to serve, optional.
Used whole wheat pastry flour and added a handful of chocolate chips, sprinkled raw sugar and
flaky sea
salt on top for a little crunch... GIRL.
As a kid she
used regular table
salt; now she recommends a
flaky sea
salt like Maldon, because the flavor is less harsh and it melts so nicely into the batter, accentuating the chocolaty sweetness.
Hi Katlyn, You would want to
use just the tiniest amount, it will be much saltier than the
flaky sea
salt.
Transfer dough to baking sheet, 2 inches apart, and sprinkle with
flaky salt, if
using.
I
used a
flaky sea
salt, as described, but I think it could've
used half as much.
I didn't have
flaky sea
salt, so I
used coarse and needed to
use more.
I would argue neither, as ideally you'd really want to
use a
flaky sea
salt such as fleur de sel or maldon.
I
used all of my fancy «
flaky»
salt on less important things and settled for regular old sea
salt.
Oh, one quick addition to my earlier comment, since there's been some discussion of saltiness in the comments above — I
used fine sea
salt instead of the
flaky kind — and
used just under half the recommended amount (so for the double - batch of caramels I was making, instead of
using 4 tsp of
flaky sea
salt, I probably
used between 1 1/2 tsp and 1 3/4 tsp of fine sea
salt).
I
used 1 teaspoon of regular sea
salt since I'm out of
flaky, and the saltiness was perfect.
I
used mine to sandwich pecan shortbread cookies and topped with a restrained pinch of
flaky salt, and it was quite tasty.
Quick
Flaky Pastry (see related recipe below)
using 110g butter, 175g plain flour, pinch
salt, a little cold water
Cinnamon Quinoa 1 cup uncooked Quinoa pinch
flaky sea
salt 1/2 tsp ground cinnamon 1 small handfull raisins (we
used green raisins with a smoky flavor)
* if you don't want to buy
salted butter,
use unsalted butter and ⅛ teaspoon kosher or
flaky salt, and add more to taste.
Using kosher
salt or crushed
flaky sea
salt (like Maldon), season your bird all over — liberally.
Sprinkle tomatoes with a
flaky salt before adding and
use baconaise!
Ingredients 1 ball pizza dough Olive oil Kosher
salt 10 ounces grated mozzarella cheese (I
used a mix of part - skim and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black pepper Parmesan cheese, for grating and shaving 1 1/2 ripe California Avocados, peel and pit removed Juice of 1/2 lemon plus 1 teaspoon, divided 2 cups (1 1/2 ounces) baby arugula
Flaky sea
salt, for finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.
1/3 cup and 1 tbsp flour 1/8 teaspoon baking soda 3 tbsp unsalted butter, at room temperature 2 tablespoons white sugar 1 tablespoon egg, whisked (about 1/3 egg) 1/8 teaspoon
salt 1/2 teaspoon vanilla extract 1/3 cup dark chocolate chips (I
used a mix of chopped chocolate and peanut butter chips) pinch of
flaky sea
salt, for garnishing
More
uses for this container:
flaky finishing
salt, and fragrant bay leaves that are too long to jam into a squat jar (I grow my own bay laurel tree, and the leaves are big and beautiful and deserve roomy, non-squishing storage).
1 cup all - purpose flour 1/2 cup
salted, roasted cashews 1/4 cup dark brown sugar 2 teaspoons fresh orange juice 1 1/2 teaspoons orange zest (from half a small orange;
use organic if possible) 1 stick (4 ounces) unsalted butter, cold, cut into 1 / 4 - inch pieces Maldon or other
flaky sea
salt
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan
use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of
flaky sea
salt
5 1/3 cups bread flour, divided, plus more for surface (Kindred
uses King Arthur) 1 cup heavy cream 1/3 cup mild honey (such as wildflower or alfalfa) 3 tablespoons nonfat dry milk powder (such as Alba) 2 tablespoons active dry yeast (from about 3 envelopes) 3 large eggs 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature Nonstick vegetable oil spray
Flaky sea
salt (optional, but shouldn't be)
Flaky salt: I
use the brands Maldon or Jacobsen as a garnish for everything that I cook, and I also put it out on the table for people to
use if they wish.
Use a pinch of
flaky sea
salt instead, if you prefer.
1 c pitted dates 1 c raw almonds, soaked overnight 1 c coconut butter (I
used this to avoid labor) or fresh coconut flesh 1/2 c fresh ginger, chopped 1 tsp Himalayan pink
salt or other
flaky salt, plus more for garnish 1 c freshly squeezed lemon juice (I
used meyer lemons) 1/4 c lemon zest 1/2 c coconut oil
2 - 3 large handfuls of new potatoes 1/2 to 1 cup (depending on your taste) of vinegar — normal white vinegar is fine
salt a tablespoon or two of oil
flaky salt chopped herb of your choice (I
used parsley)
I actually
use JQ Dickinson sea
salt which is a West Virginia sea
salt which is very
flaky.
1 cup / 200 grams red lentils 2 teaspoons curry powder (I
used Madras curry) 2 tablespoons coconut oil 1/2 onion, diced 3 cloves garlic, minced or crushed 1 teaspoon ginger, peeled and minced 1 tablespoon tomato paste 1 teaspoon herb
salt or sea
salt 2 tablespoons arrowroot 1 cup coconut milk 1 heaping teaspoon (4 grams) agar agar cilantro, for garnish
flaky sea
salt and freshly ground black pepper, for garnish
To make the
flaky base layer: • combine cashew butter with coconut flour and
salt, mix well • add in maple syrup and
use your hands to incorporate it into the mixture • the dough should stick together well but it should not be sticky • note: coconut flour quickly dries out the dough so make sure to work fast (see step 3 below); add in a drop or two of water if the dough starts crumbling easily