Remove them and place them in a bowl
with ice water for a minute.
Not exact matches
To start, the pair brewed their coffee
for 16 hours, creating a concentrate that could be sold in 32 - ounce bottles and serve eight people when mixed
with water or milk and poured over
ice or heated up.
One possible strategy
for making Mars habitable over the long term is to «terraform» it — manipulate its environment so, in the simplest terms, the planet warms up,
ice turns into
water, and plants can be introduced, which will convert the atmospheric carbon dioxide into oxygen,
with the goal of creating a stable and breathable atmosphere.
We celebrated
with a pumpkin spice latte (
for me) and an
ice water (
for her).
But, of course, by the end of the final week of the games, I became the calloused Olympic viewer, watching
with a bowl of
ice cream on my lap as a Chinese diver jumped three stories into the
water, rotating three and a half times on his way down, only to be critiqued by me —
ice cream lap girl —
for making too big of a splash.
Granita,
for example (left)-- a refreshing, slushy
water ice, either
with lime or
with peperoncini.
Let them rest
for 15 minutes in plenty of
ice cold
water with a little salt.
Add the blueberries into a small saucepan over low heat, allow
ice to melt, and leave simmering
with the pan open,
for about 10 mins till the
water has evaporated and the fruits are softened.
Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler,
with water boiling lightly, stir continuously
with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in
ice water in order to stop cooking immediately / Stir and allow to cool
for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel,
for several hours.
ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1 egg beaten
with 1 teaspoon
water 3 tablespoons of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla
ice cream or sour cream,
for serving
American Pie
with Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold
ice water, as needed
for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt
for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
The next morning I had buttermilk date
ice cream
with orange blossom
water and one of my failed pie crusts
for breakfast (failure is good
for something, at least)
with chopped pecans on top.
Scoop it out
with a slotted spoon and plunge them in
ice cold
water for a second or two.
While you're waiting
for that, fill up a large bowl
with ice and
water and set aside.
Along
with the crumbs, I added the brown sugar and cinnamon called
for in the graham crust and added those ingredients to my never fail flour / butter crust recipe, reducing the butter to 5T, combing all
with the
ice water; thereafter proceeded
with this recipe as directed, all along assuming a little graham crumbs was better than none.
Use it as a dip
for strawberries, dollop some on top of cake or cupcakes, serve
with your favourite dairy free
ice cream (mine is Tommy & James» chocolate flavoured Nice Cream)... or do what I did yesterday afternoon and just eat it by the giant, mouth -
watering spoonful.
There's over 80 amazingly brilliant vegan
ice cream recipes
for ice cream, pops,
ice cream sandwiches,
ice cream cake, smoothies etc. ~ creamy, rich, decadent
with so many flavours and interesting combinations of ingredients... YET we settled
for a simple Coconut
Water Cooler recipe... but that's exactly why I loved this book so much — it has a pure, natural and even simple way to eat healthier
ice cream treats.
Sukrin Melis dissolves more easily than regular Sukrin, and is suitable
for: Cakes and desserts that are not baked (
for example, cheesecake) Baked goods Cream cheese
icing, buttercream Glace
icing, made
with water, milk, lemon juice or egg white * Iced tea and other cold drinks Smoothies Decorating and dusting Made of erythritol, which is made from glucose extracted from non-GM corn starch through a natural fermentation process.
This requires no such nerve - wracking processes; it is literally as easy as boiling
water for the first hour or so, and then you'll keep an eye on it and stir it regularly until it is just a slip of its original volume, intense magnification of the original taste, and oh so gooey on a crepe (filled
with fresh banana and mango, here), on
ice cream or on a spoon.
Just put a few spoonfuls
with fresh fruit or vegetables, together
with some
ice and a little
water and throwing it all in a blender
for terrific smoothies.
Directions: Beat yolks by hand or
with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering
water / Beat by hand or
with an electric whisk or beater
for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of
ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar
with chocolate & butter mixture.
1 1/3 cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised
with the back of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked in
water for 4 hours 1 cup purified
water, plus more
for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6
ice - cubes, more if needed
For a kid friendly drink you can serve the simple syrup
with some sparkling
water over
ice like a fizzy tamarind agua fresca.
You can use fresh or frozen lemons
for this lemon pomegranate smoothie, but I try to stick
with frozen fruits because I like my smoothies
ice cold without having to add
ice that would
water it down.
Lemon glazed madeleines 3 large eggs, at room temperature 2/3 cup (133g) granulated sugar 1/8 teaspoon salt 1 1/4 cups (175g) all purpose flour 1 teaspoon baking powder finely grated zest of 1 lemon 9 tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus additional melted butter
for preparing the molds Glaze: 1 cup (140g)
icing sugar, sifted 2 tablespoons freshly - squeezed lemon juice 1 tablespoon
water Brush the indentations of a madeleine mold
with melted butter.
I've added a couple of scoops to some
water with ice and blended it
for a nice, malted milk shake.
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons
iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon
water 1 egg yolk, lightly beaten
with 1 teaspoon milk granulated sugar,
for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.
For the cocktail: Combine the lemon juice, bourbon, 1/4 cup blackberry simple syrup and 1 tablespoon honey
water in a cocktail shaker filled
with ice.
If adding everything at once is a bit too much
for your blender to handle, start
with oranges and use chilled
water instead of
ice, to get things moving.
For the mint
ice cubes: Fill 2
ice cube trays
with water.
Milk Chocolate
Ice Cream
with Reese Whoppers (Adapted
Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called
for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called
for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering
water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering
water).
I blend the Vanilla Bean
with water and
ice every day
for a granita - like treat.
2 cups Whole Wheat Flour 1 cup Rice Flour or Oat Flour 1 Tablespoons Xylitol or Maple Sugar 2 1/2 teaspoons Baking Powder 1/2 teaspoon Baking Soda 3/4 teaspoon Sea Salt 1/4 teaspoon Pepper 3/4 cup Unsalted Butter 1 Large Organic Egg, beaten 3 Tablespoons
Ice Cold
Water 3/4 cup Organic Sour Cream 1/4 cup Fresh Chopped Chives 3/4 cup Gorgonzola Crumbles 1 Large Egg, beaten
with 2 Tablespoons Almond Milk
for Egg Wash
The two will be mixed
with water and
ice for a chilled liquid that will lead to fantastic texture.
These make a fantastic appetiser or you can serve as a light meal
for two people — it's perfect
for hot days
with an
ice - cold beer or tall glass of
water!
To do this you put the green beans into boiling
water for about 3 minutes and then throw them into a bowl filled
with ice water, remove and let them dry.
Best enjoyed
with water and
ice cubes or
with a white bubbly
for a special treat.
Pie Shell 1 1/4 cups unbleached all - purpose flour, plus extra
for dough and rolling surface 2 tablespoons confectioners» sugar 1/2 teaspoon table salt 8 tablespoons unsalted butter, chilled, cut into 1/4 - inch pieces 2 tablespoons vegetable shortening, frozen, cut into small pieces 1 large egg white, chilled, thoroughly mixed
with ice water (about 2 tablespoons) to equal 1/4 cup 1 large egg yolk, beaten
with 1/8 teaspoon
water
1 1/2 cups all - purpose unbleached flour 1/2 teaspoon salt 4 oz (1 stick) unsalted butter, cubed and chilled (or popped in freezer
for 15 minutes after cut into cubes) 1/4 cup
water,
ice cold, or more if necessary OR 1 large egg
with 2 teaspoons of
water, or more if necessary Egg Wash 1 egg mixed
with 1 tablespoon of
water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.
Steam chopped Bok Choy
for 1 to 2 minutes, then shock in an
ice bath, or just dump in a colander and rinse
with cold
water and drain.
For a sparkling version, fill a cup two thirds of the way
with ice and agua fresca, top
with sparkling
water and serve.
1) Mix flour, butter and
icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add
iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator
for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder
with sliced apples and let it rest
for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough
with a bit of sugar 11) Bake
for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm,
with a side of whipped cream or
ice cream (optional)
So I finished up the little weeding session and poured myself an
ice cold glass of
water with a squeeze of lime, perched at my living room window
for a minute.
Note:
For extra crisp and green vegetables, plunge just cooked vegetables in a large bowl filled
with cold
water and
ice.
Prep ahead and put the cashews
for the
icing on to soak by placing in a small bowl and covering
with water.
First blanch your asparagus: bring a pot full of salted
water to a boil, toss in the asparagus and let cook
for about 2 minutes, then remove and shift the stalks into a large bowl filled
with ice water (save the cooking
water!)
Add the green apple (reserving a bit
for the toppings, if desired) along
with half of the hemp seeds and half of the almonds, the banana or avocado, celery, cucumber, parsley, spinach,
water and
ice to a blender.
For the pie dough 1 1/4 cups all purpose flour 1/2 tsp salt 1 1/2 tsp granulated sugar 1 stick (8 tbsp) cold unsalted butter, cubed 1/2 cup cold
water with a few
ice cubes 1 - 2 tbsp apple cider vinegar
INGREDIENTS
for the labneh: 1 cup of 2 % pain greek yogurt 1 tablespoon of honey 1/2 teaspoon of maldon sea salt or kosher salt
for the crust: 1 cup of all - purpose white flour (plus a couple of tablespoons to roll out the dough) 1/2 cup of buckwheat flour 1/2 teaspoon of sea salt 1/2 cup (typically one stick) of very cold sliced butter 1/2 cup of
water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
If you are ready to assemble immediately then place the bowl of lemon custard into a larger bowl filled halfway
with ice water to make an
ice bath to chill it
for about 10 minutes, stirring the cream often, or refrigerator
for at least 30 minutes.