SALT AND TIME RECIPES
SALT & PEPPER CHIPS RECIPE | BBC GOOD FOOD
Peel and cut potatoes into chunky chips or wedges, then sprinkle over our salt & pepper seasoning for a flavour-packed side dish or snack
Provided by Anna Glover
Categories Side dish, Snack, Supper
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield Serves 4 as a side
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Cut the potatoes into chunky chips or wedges. Tip into a pan, top up with cold water and bring to a boil. As soon as you see bubbles, simmer gently for 5 mins. Drain carefully and leave to steam dry.
- Meanwhile, heat 4 tbsp of the oil in a shallow-lipped baking tray in the top of the oven. Transfer the parboiled chips to the tray, carefully coat in the hot oil and cook for 20-25 mins until golden and crisp, turning halfway through.
- While the chips are cooking, toast the peppercorns in a wok or large frying pan for a few mins, then transfer to a pestle and mortar and crush. Heat the remaining in the pan and stir-fry the onion, peppers, garlic and chilli for 5-8 mins over a medium-high heat until the onions and garlic turn golden brown. Remove from the heat and set aside.
- Mix the Chinese five-spice powder, sugar, salt, chilli flakes and ground peppercorns together. Tip the cooked chips into the pan with the veg and return to a medium heat. Toss to combine. Sprinkle in the salt and pepper mixture and the spring onions. Toss everything together for 1-2 mins until evenly coated, then serve straight away with another pinch of sea salt, if you like.
Nutrition Facts : Calories 364 calories, FatContent 14 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 7 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.3 milligram of sodium
SEA SALT-ROASTED PECANS RECIPE | EPICURIOUS
An easy Sea Salt-Roasted Pecans recipe
Provided by Elizabeth Falkner
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.
- Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.
More about "salt and time recipes"
SALT AND PEPPER CHICKEN RECIPE | BBC GOOD FOOD
Make this easy, spicy salt and pepper chicken dish at home instead of ordering a takeaway. It's cooked with Asian greens in honey and soy, with a hint of Chinese five-spice
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course
Cuisine Chinese
Calories 279 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course
Cuisine Chinese
Calories 279 calories per serving
- Mix the soy and honey and tip into the pan along with the Asian greens, cook for 2-3 mins further until everything is well coated and the greens are cooked through. Serve topped with coriander and sliced spring onions alongside some cooked rice.
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SALT-ENCRUSTED RIB ROAST RECIPE: HOW TO MAKE IT
A rib roast is a big part of our holiday dinner traditions. We love the yellow mustard, but you can use your favorite—Dijon and others are fair game. —Rebecca Wirtzberger, Yuma, Arizona
From tasteofhome.com
Reviews 5
Total Time 02 hours 45 minutes
Category Dinner
Calories 320 calories per serving
From tasteofhome.com
Reviews 5
Total Time 02 hours 45 minutes
Category Dinner
Calories 320 calories per serving
- Preheat oven to 450°. Place rib roast in a roasting pan, fat side up; spread all sides with mustard. In a bowl, mix salt and water to make a dry paste (mixture should be just moist enough to pack); press onto top and sides of roast., Roast 15 minutes. Reduce oven setting to 325°. Roast 2-1/4 to 2-3/4 hours longer or until a thermometer inserted in beef reaches 135° for medium-rare; 140° for medium; 145° for medium-well. (Temperature of roast will continue to rise about 10° upon standing.) Let stand 20 minutes before serving., Remove and discard salt crust. Carve roast into slices.
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SIMPLE HOMEMADE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES
You can't beat freshly baked bread – crack this super simple bread recipe and conquer any loaf!
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
- Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
- Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
- Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
- Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
- Stage 5: second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.
- Stage 6: cooking your bread Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.
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SALT DOUGH RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Make and share this Salt Dough recipe from Food.com.
From food.com
Reviews 5.0
Total Time 2 hours
Calories 19 per serving
From food.com
Reviews 5.0
Total Time 2 hours
Calories 19 per serving
- Store dough in plastic bag.
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COOKING WITH SALT AND MEASUREMENTS IN RECIPES
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NOT WITHOUT SALT - DELICIOUS RECIPES AND FOOD PHOTOGRAPH…
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From skincare.allwomenstalk.com
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SALT AND VINEGAR POTATOES | NIGELLA'S RECIPES | NIGELLA LAWS…
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HOW TO GET SALT IN GENSHIN IMPACT, LOCATIONS AND RECIPES ...
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SALT DOUGH RECIPE | ALLRECIPES
After googling "dog poisoning and salt dough" I had NUMEROUS results of families who were not as lucky as I and the treatment can be somewhat extreme if the dog is small and ingested a lot of salt…
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SALT DOUGH | CRAFT RECIPES & HOW-TO'S | FIRSTPALETTE.COM
9 Oven dry the salt dough pieces. Instead of air drying the uncolored salt dough pieces, you can bake them in a conventional oven at 200°F (93°C). The drying time …
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WHAT IS PICKLING SALT AND WHAT'S A GOOD SUBSTITUTE ...
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salt, full fat cream cheese, large eggs, super-fine almond flour and 4 more. Soft and Chewy Keto “Sugar” Cookies Yummly. Guided. almond extract, vanilla extract, unsalted butter, salt, cream cheese and 13 …
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EPSOM SALT COUNCIL | THE AUTHORITY ON EPSOM SALT
Epsom salt is simply magnesium sulfate, a pure, naturally occurring compound with dozens of uses—including some that may surprise you. You’ve likely heard of Epsom salt baths, which people have …
From epsomsaltcouncil.org
From epsomsaltcouncil.org
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SHOULD I SALT MY BEAN-COOKING WATER? - SERIOUS EATS
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WHAT TO DO AFTER EATING TOO MUCH SALT | COOKING LIGHT
02/10/2017 · Increased blood volume means that your heart has to work extra hard — over time, this could lead to high blood pressure, heart attack, and stroke. Cooking Light's Nutrition Director, Brierley Horton, MS, RD, says, "Overdoing it on sodium can easily happen when you're consuming prepackaged foods or eating out at restaurants, especially if you have a salt …
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THIS SALT-AND-PEPPER SHAKER HACK IS THE ONLY INTERNET ...
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DAILY SALT INTAKE: HOW MUCH SODIUM SHOULD YOU HAVE?
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From healthline.com
From healthline.com
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LEEK RECIPES - BBC FOOD
A member of the onion family, the leek is a versatile spring vegetable that, chopped and combined with carrot, celery and onion, makes a great base for soups or stews. Its mild, sweet flavour also ...
From bbc.co.uk
From bbc.co.uk
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