Sentences with phrase «zest over juice»

Not exact matches

I had the lime left over that I had zested into the crust so I threw the juice into the pudding to help carry the flavour throughout the tart.

1 tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest)

In a large skillet over medium heat, combine the lemon juice, zest, oil and garlic.

In a heavy bottomed pan set over low heat, melt the butter along with the lemon zest and juice.

I chopped it up, threw it into an oven - proof dish, sprinkled over the zest and juice of an orange and added just enough sugar for my liking.

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.

6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the water comes out will suffice) zest of 1 lemon 1 teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to taste

Squeeze some fresh lemon juice over the top, a good shot or two of olive oil and some lemon zest.

In a small saucepan, heat sugar, zest, and lemon juice over medium - high heat, stirring, until sugar is dissolved.

Soaked cashews, coconut cream, refined coconut oil (no coconut flavor), lemon juice and zest and pure maple syrup are blended up and poured over the crust.

In a small saucepan over medium - high heat, bring soy sauce, honey, and lime zest and juice to a boil.

6 cups water 1/2 cup sugar, slightly over 4 star anise 1 cinnamon stick palm full of whole cloves juice of one lime, if organic, a strip of the zest would be nice 2 bosc pears, peeled

Zest and juice orange over biscuit pieces, mix well.

Place rhubarb and berries in large saucepan and place coconut sugar, orange juice and zest, ginger, vanilla and water over the top.

In this recipe, we pour a blend of olive oil and sesame oil with lemon juice and zest over the fish and vegetables.

directions For the Orange Curd: In a medium saucepan, whisk together the orange zest, citrus juices, butter, sugar, egg yolks and eggs over medium - high heat until bubbles begin to form around the edges of the pan, about 3 minutes.

In a small saucepan over medium heat, whisk together the orange juice, zest, honey, hot sauce and thyme.

Sprinkle over fruit, followed by lemon juice and lemon zest.

Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

-- I make your ginger fried rice at least once a week; — I also love fish / chicken picatta; — Brown rice pasta with spicy Italian turkey sausage with broccoli (or any veggie in season), garlic, parm, red pepper flake; — Mussels in white wine and garlic with either bread or linguini; — Linguini and clam sauce; — Homemade falafel — super easy — everything (chickpeas, cumin, garlic, onion, dill, egg, panko, lemon juice / zest) in the food processor over a salad or with pita with tzatziki and tahini dressing — Fajitas; — When i am feeling ultra lazy cheese, bread, wine with fruit (i call it the my parisian dinner)

Add eggs yolks, eggs and lemon juice to sugar / zest mixture and place the bowl over the pot with simmering water.

Sprinkle with some of the lime and lemon zest, and pour the lemon - lime juice mixture over top.

Combine the sugar, lemon zest and juice in a medium saucepan over medium - high heat.

Combine 1/4 cup sugar, water, honey, cinnamon stick, lemon juice and lemon zest in a small saucepan over medium - high heat and bring to a boil.

Simmer water, sugar, zest, juice, vinegar, and cinnamon stick in a medium saucepan over medium heat, stirring, 3 minutes.

Meanwhile, mix regular sugar, 1/4 cup flour juice and zest of lemon or lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them pour this mixture over the cooled crust.

In a heavy, medium size saucepan over medium - low heat, add 3 baskets of the blueberries, the orange juice, maple syrup, sugar, lemon juice, orange zest and salt and stir until the sugar dissolves and the mixture begins to simmer.

In a medium saucepan set over medium heat, combine the key lime zest, juice, 1/4 cup unsalted butter and 1/4 cup sugar.

To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest, then pour over the brownies, spreading evenly to coat.

Bring blood orange zest and juice, lemon juice, and salt to a simmer in a small saucepan over medium heat.

instead make a sugar / lemon juice / lemon zest glaze, puncture holes into the cake whilst it's still a bit warm then drizzle the glaze over, it will absorb the liquid and dry to a glossy, transparent finish on top.

In a medium stainless steel saucepan over medium - low heat, whisk together the eggs, sugar, lemon juice, lemon zest and cream.

Remove pepper mixture to a large saute pan over medium heat and stir in the orange zest and juice, sherry vinegar, mustard seeds and salt.

Combine the sugar, lemon zest and lemon juice over low heat in a pan for 10 minutes, until the sugar dissolves.

Bring lemon zest, lemon juice, and 1/4 cup sugar to a bare simmer in a large heavy saucepan over medium heat, whisking to dissolve sugar, then remove from heat.

Zest half of lemon over turnips, then cut lemon in half and squeeze juice over.

Add the second amount of sugar, lemon zest / juice, and yolks and whisk together over the heat until the sugar dissolves.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

To make the cake: Place the dried fruit, lemon juice and zest into a small pan set over medium heat and bring to the boil.

Cut lemon in half and squeeze juice from zested half over apples, catching any seeds.

Heat crabmeat, olive oil, lemon zest, and lemon juice in a medium saucepan over low, stirring gently, until slightly warm; season with salt.

Place lemon juice, zest and honey in a small bowl, stir around with a spoon and pour over the fruits.

Add the broth, lemon zest and lemon juice and cook over moderate heat, stirring, until the mushrooms are coated in a light sauce, 4 minutes.

In a small saucepan over medium heat, combine cranberries, citrus zest, and orange juice.

These homemade bars are made with fresh squeezed lemon juice, sugar, zest and baked over applewood for some serious dessert perfection.

Blackberry Tarts Yield: 16 mini tarts Filling 1 cup raw cashews (soaked for min 1 hr) 5 tbsp lemon juice 1 tbsp lemon zest 5 tbsp filtered water + one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup dried organic dates 1 tbsp filtered water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needed.

Ingredients: 12 ounces fresh cranberries, rinsed and picked over for stems 1 Granny Smith apple, peeled, cored, and diced 1/2 cup light brown sugar, lightly packed 1 tablespoon grated orange zest (2 oranges) 1/4 cup freshly squeezed orange juice 1 1/8 teaspoons ground cinnamon, divided 2 extra-large eggs, at room temperature 1 cup plus 1 tablespoon granulated sugar 1/4 pound (1 stick) unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 1/4 cup sour cream 1 cup Bluebird Organic Hard White Wheat Flour 1/4 teaspoon kosher salt

Prepare stewed rhubarb by combining chopped rhubarb, sugar, orange juice and zest in saucepan over medium - low heat.

The zesting and juicing is a pain and very time consuming as I am juicing with a lemon / lime squeezer that uses a cover that does not exactly fit over the oranges.