Add soy yogurt, carrot, onion and thyme and stir around
with a wooden spoon until you can work the dough by hand.
As sugar begins to melt, stir
with wooden spoon until sugar is melted and golden brown.
Add to flour, cranberry, nut mixture and stir
with a wooden spoon until just blended.
Combine the remaining ingredients for the barfi and mix
with a wooden spoon until it turns into a lovely ball of sweet spiced loveliness.
Add the wet ingredient to the dry, gently stirring
with a wooden spoon until just combined.
Add the cooked sweet potatoes and gently toss
with a wooden spoon until they are well coated.
Break up the anchovies
with a wooden spoon until they melt into the oil and garlic mixture.
Gently stir
with a wooden spoon until a sticky ball starts to form.
Stir
with a wooden spoon until well combined.
Add the flour and stir
with a wooden spoon until the mixture comes together.
Pour the wet ingredients over the dry ingredients and stir well
with a wooden spoon until the mixture is evenly moistened.
Once the sauce comes to a simmer, stir in 6 ounces each of the Gruyere and cheddar cheeses, adding a handful at a time and stirring
with a wooden spoon until completely melted before adding the next handful.
Stir
with a wooden spoon until everything is completely combined and evenly distributed.
Add flour all at once and stir
with a wooden spoon until you get a craggy mass of uneven dough.
In a small bowl, cream the soft butter by beating it against the side of the bowl
with a wooden spoon until it is soft and fluffy.
Stir frequently
with a wooden spoon until the sugar is completely melted (it will begin to clump together then melt into an amber - colored liquid).
Add flour and mix
with a wooden spoon until it comes together in a ball.
Add honey mixture and stir
with a wooden spoon until well combined a dough is formed.
Pour the egg mixture back into the pan, add the remaining 2/3 cup milk, and stir
with a wooden spoon until thoroughly blended.
Make a well in the centre of the dry ingredients and then start to pour in the wet mixture, stirring
with a wooden spoon until mixed together.
Then add the egg and yeast mixture to the dry ingredients and stir
with a wooden spoon until the liquid has been absorbed.
Begin
with a wooden spoon until the butter is incorporated with the sugar then switch to a whisk.
Stir the warmed milk mixture into the flour mixture
with a wooden spoon until incorporated and smooth.
2 / Once butter is melted, add all flour at once and stir energically
with a wooden spoon until mixture is homegeneous.
Transfer this paste into a large bowl and stir
with a wooden spoon until it cools down a little bit, about one minute.
Stir frequently
with a wooden spoon until melted (it will begin to clump together then melt completely into an amber - colored liquid).
Stir frequently
with a wooden spoon until fully melted with no lumps.
Cook uncovered until tomatoes release all of their juices, stirring occasionally, breaking up any whole tomatoes
with a wooden spoon until mixture is thick yet soupy.
Then I added all the flour into the same bowl and mixed it by hand
with a wooden spoon until combined with fluffed butter / sugar.
Add egg, water and sea salt and stir around
with a wooden spoon until the mixture comes together in a quite stiff dough.
Place over high heat and stir
with a wooden spoon until it comes to a boil.
Add water and stir
with wooden spoon until mixture is fully incorporated.
Add liquid mixture to the dry ingredients and stir
with a wooden spoon until combined.
Gently mix
with a wooden spoon until all of the popcorn is coated in chocolate.
Add beer and stir
with a wooden spoon until just combined.
Mix the ingredients together
with a wooden spoon until everything's well blended.
Remove from microwave and add sugar, stir
with a wooden spoon until combined.
In a separate bowl, whisk the chickpea flour, baking powder and salt together until combined, then sift the dry ingredients into the bowl with the wet ingredients and mix well
with a wooden spoon until you get a homogeneous cookie dough.
Pour in the dry ingredients and stir lightly
with a wooden spoon until the dry ingredients are half combined with the wet.
Then I made a well in the center of the dry ingredients and poured in the water and the olive oil, and mixed
with a wooden spoon until the dough came together.
Make a well in the centre and pour in the liquid + yeast mixture, and stir
with a wooden spoon until it comes together in a shaggy dough.
Add the chorizo and cook, breaking the meat apart and stirring
with a wooden spoon until browned, 3 to 4 minutes.
Stir this into the flour
with a wooden spoon until it comes together in a ball.
Scrape the bottom of the pan
with a wooden spoon until most of the vinegar has evaporated.
Stir
with wooden spoon until all ingredients are well incorporated.
Mix oil, vanilla, eggs and cake mix in a large bowl
with a wooden spoon until dough forms
Heat the sugar and honey in a separate small saucepan over medium heat, stirring occasionally
with a wooden spoon until the sugar dissolves and it starts to boil, about 4 minutes.
Mix
with a wooden spoon until dough forms.
Stir constantly
with a wooden spoon until the mixture comes together (it will happen quickly).
Mix all ingredients together
with a wooden spoon until everything is well combined.