Whisk everything together until fully mixed.
Combine the eggs, water, honey, and vanilla extract in a bowl and
whisk everything together.
Alternately, you can mash the bananas with a fork and then
whisk everything together by hand.
Whisk everything until fully combined.
Alternatively,
whisk everything together with a fork.
Add milk and egg in to the bowl and
whisk everything until just combined and smooth.
Whisk everything together in a bowl and put it in the fridge overnight to thicken.
Add the rest of the dressing ingredients to the bowl and
whisk everything together.
Whisk everything together to combine and store in the fridge in a cup, small bowl or glass jar overnight.
Whisk everything well together to avoid any clumps.
You just
whisk everything together and pour it into a skillet - no flipping required.
Into a bowl, combine the tahini, miso, honey, sriracha, sesame oil, rice vinegar, garlic, citrus juice, water and
whisk everything until evenly combined.
Add the salt and vanilla and
whisk everything.
Whisk everything together.
Whisk everything together vigorously until even and smooth, scraping the chocolate from the bottom of the pan as you go.
For the glaze simply
whisk everything together and spoon over the top of the loaf pushing it out gently over the sides.
Assemble the sauce ingredients in a small dish or cup and
whisk everything together.
Add the flour and protein powder and
whisk everything together once again.
Add the pumpkin and
whisk everything together, then strain through a fine - mesh sieve into a bowl or 2 - quart liquid measure (this step is optional - I skipped it).
In a heatproof bowl,
whisk everything together except vanilla.
Now
whisk everything together.
Whisk everything together until smooth.
Now add the flax egg and the buttermilk and
whisk everything together until you get a smooth batter.
To make the marinade, finely mince 1 clove of garlic and add to a bowl, also add 2 tablespoons of extra virgin Spanish olive oil, 2 tablespoons of white wine, 1 teaspoon of freshly squeezed lemon juice, 1/2 tablespoon of dijon mustard, 1 teaspoon of dried thyme, and
whisk everything together until well mixed
Whisk these all together, then dump them into the dry ingredients and
whisk everything together, making sure there are no pockets of dry stuff left.
Pour out the strawberry mix into the whipped vanilla cream and
whisk everything together to a lovely light pink colour, finishing off by folding everything until just combined.
Whisk everything together until a uniform batter forms.
In a bowl,
whisk everything together, adding the milk gradually until you end up with a thick pancakey dough.
In a medium bowl whisk eggs, sugar and salt until just combined, add milk and
whisk everything together.
Whisk everything well using a wire whisk.
Whisk everything well to make a homogeneous sauce.
Add egg yolks to dry ingredients and
whisk everything together until mixture becomes light and homogenous.
Whisk everything but the chia seeds together in a bowl.
In a small bowl whisk the egg then add to the melted butter, sugar and lemon mix and
whisk everything up together until well combined.
Whisk everything together until it is well combined.
Whisk everything well together until you have a creamy mixture.
Add the raw cacao powder, pinch of salt and the rice malt syrup and
whisk everything together until is all nice and smooth.
You could also
whisk everything in a bowl or even whiz it in a blender, if preferred.
Whisk everything together and bring to a boil.
Directions:
Whisk everything together in a medium bowl / Adjust salt, pepper and hot sauce to taste / Store in a jar in the fridge until ready to use.
Once boiling, add the rest of the ingredients (except for the beans and garlic) ending with the flour and
whisk everything together until sauce thickens.
In a bowl,
whisk everything together and divide into two silicone muffin cups (get these if you don't have any, they're handy for muffins and chocolate protein cups).
Add in the rice, egg and chickpeas, and
whisk everything together.
Make the dressing by
whisking everything together in a small bowl.
I whisk the yeast separately after the other dry ingredients have been incorporated, but I have actually made it by
whisking everything together and it works just fine.
Btw lazy me did not use my food processor, I just
whisked everything up: P
While the beans and rice cook, prepare the tahini cheese sauce by
whisking everything together in a small bowl, using as much water as needed to get a nice thick but smooth consistency.
Saffitz suggests
whisking everything from maple syrup to coconut milk to lemon juice into confectioner's sugar for endless riffs on a classic glaze.
Not exact matches
Fold the wet ingredients into the flour mixture using a large wooden spoon or rubber spatula, then give the batter a quick
whisk to ensure
everything is well mixed.
Add 1 cup of hot milk to the egg mixture,
whisk well, and then add
everything back to your saucepan.