Sentences with phrase «which adds texture»

The box has been decorated with hand - made paper, which adds texture to the neutral scheme.

# 1: Donna of Funky Junk Interiors added board and batten to the focal wall of her bedroom, which adds texture and interest.

Then, apply Fructis Pure Clean Finishing Paste, which adds texture and grip, to a small, front section of your hair.

I've also been loving scarves lately; I double wrap them around my neck, which adds texture, interest and sophistication to what would be a very casual look.

We particularly like throwing in some walnuts, which adds texture and extra nuttiness.

and down below the «tree» was more evergreen branches — these had brown berries which added texture.

Then I placed pinecones all throughout the tree, which added some texture and an element of nature, which I love.

Not exact matches

'' We're very excited about the green roof because it will add additional texture and color and send an extraordinary message about urban areas as innovative, sustainable and attractive,» said MaryAnne Gilmartin, president and CEO of Forest City Ratner Cos., which built the arena.

Adding the brazil nuts really gives the avocado a wonderful new texture, that is a little creamier and richer than normal, while the peas add an almost sweet flavour which is perfectly complimented by the freshness of the mint and tanginess of the lime juice.

Made these this morning tweaking by adding desiccated coconut which gave a lovely texture — have already eaten three as they are yummy!

For the salad dressing, it's essential to add mustard which is a great binder (it contains some lecithin) for a smooth - textured vinaigrette.

If the orzo has thickened the soup too much, which it can sometimes do, just add some V8 or tomato juice to bring it back to your ideal soup - like texture.

One, it sparkles much better than regular sugar and, two, it adds a nice crunch to the outside of the doughnut, which mimics the texture of a fried doughnut or churro.

I added some shredded coconut, which gave it great texture, and I plan on experimenting with chocolate chips if I can ever get three ripe bananas all together in one place again.

I added a bit of almond meal to the batter, which gives them a little body, some texture, and a hint of nuttiness.

I now add diced hearts of palm to it which adds another level of flavor and texture.

They also add some nice texture to the salad, which completely changes the game!

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden broadd chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden broAdd the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

On the other hand, I've been adding all sorts of texture and flavor pops over the top of the silky soup, like garbanzos or lentils, spiced seeds, and this genius savory pistachio granola, which kicks up just about anything it's added to to the best degree.

For interesting texture and a little hit of spicy sausage flair, I've added vegetarian chorizo sausage, which — and I know this is being a little sneaky — should visually satisfy your skeptical carnivores that you're not just trying to pass off something that's less of a meal, and more of a side dish.

I didn't have any on hand but I usually like to add shredded green mango for texture and added sweetness, which pairs well with the shrimp.

I chose to add a small amount of xanthan gum which helps give this fro - yo a nice, soft, texture, especially after freezing, but you can omit this if you want.

The other two flavors will be a little bit more dry in texture, but they still taste amazing and I'd rather have a little bit of a difference in texture than add oil, which does not have great caloric or nutritional bang for your buck.

It is a dream to bake with because it doesn't add liquid - which really helps with texture in a cookie.

Along with the yogurt I added some frozen banana which creates an extra creamy texture and adds natural sweetness.

This version is made with added almond meal to the dough, which gives it a great taste and texture, and they are filled with raspberry jam.

For the custard, as I said, I added amaretto liqueur, which is delicious, obvz, but I'm sure it affected the texture and consistency of the custard.

This sauce recipe has really nice ooey gooey texture that is similar to melted cheese which really adds to the experience of these little beauties.

Blend all ingredients together, except for the grated apple, carrot and nuts which you want to add AFTER blending the rest of the ingredients (you do this to retain their texture; also, you don't want to blend the carrot in there and the apple and release all of their liquid, creating a kind of pureed mush).

I whisked that together until frothy, then added the milk, canola oil, vanilla, and white vinegar (which is essential to texture, says the recipe).

They add a little crunchiness, which is a nice contrast to the soft and chewy texture of the macaroons!

The Passover Brownie mixture is made with nonfat Greek yogurt which adds nice moistness to the texture and protein in the brownies.

I LOVE this recipe as it sneaks in a lot of vegetables which actually adds in some good texture to this dish!

If you really want to go the extra mile whip up this 3 minutes almond «parmesan» which adds a lovely crunchy texture and cheesy flavour.

Sometimes I just use the juice of the sweet pickle relish if people don't like the texture of the relish in their eggs and sometimes I add some of the relish with the juice, which is how my family likes them.

I added walnuts, which gave the cookie an extra layer of texture contrast, creating a critically acclaimed culinary event in my mouth.

It's made with Bob's Red Mill's almond flour, which adds flavor and texture, not to mention a good amount of protein and fiber.

If you can't find rice paper wrappers, which add a nice chewy texture, roll the ingredients... read more

It is naturally gluten - free, vegan, allergen - free, easy - to - digest, low in calories, and low in fat; it has a fine powdery texture and neutral flavor, which means you can add it to smoothies, soups, baked goods, and more for a boost of protein and overall nutrition.

The first time we were served this, we were surprised by the use of radishes, which added not only flavor, but an interesting texture to this appetizer.

And after a couple of not very good batches we came up with this recipe which not only got a similar texture and taste, but also adds some extra flavor and crunchiness to them.

Their chopped salad always includes quinoa, which is a great way to add chewy texture.

There is loads of texture in each bite of this dish with the creamy rice, slight crunch from the onion and celery and tender asparagus, peas and wilted kale which add substance.

This fennel fritter meze is best served with some fresh yogurt or tzatziki (for recipe click here) which gives this dish a nice cooling texture, without adding any additional saturated fat.

They have a sandy texture and subtle almond flavor which comes from adding ground almonds (almond flour or meal) to the batter.

Our top two breads were very similar: both had rectangular slices (as opposed to square) and flaky grains scattered across the top, which we liked for the added texture.

Only had one can o» beans, so I tossed in a can of corn, which added a depth of texture that was pleasing.

I have a lot of recipes which suggest adding a lightly loosened egg whites before churning, to make a lighter texture, but I've noticed in The Perfect Scoop that you don't do this.

Coconut is quite tricky, as it absorbs a lot of liquid, and the resulting texture (when I've used it in other recipes) is quite different, plus it adds coconut flavor, which I'm not sure how it would work in combination with the feta cheese... So, I would not suggest using it here.

This time, I cooked the dry chickpeas al dente, which along with the pistachios, added great texture.