1TBS


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AcronymDefinition
1TBSOne True Brace Style (programming style)
References in periodicals archive ?
2 175g/6oz stewed apple with 1tbs (30g) raisins, topped with 20g/2lbs corn flakes or bran flakes (263 kcals).
SPOOKY GINGERBREAD Ingredients: 225g(8oz) Self-raising flour 2tbs ground ginger 1tbs mixed spice 50g(2oz) soft brown sugar 100g(4oz) margarine 100g(4oz) treacle 100g(4oz) black treacle 150ml milk 2 Medium eggs (beaten) 3oz Icing sugar, orange food colouring and sprinkles to decorate Method: Heat oven to 150oC, 300oF, Gas Mark 2.
INGREDIENTS 15g dried porcini 175g fresh mushrooms 0.75 litres vegetable stock - or Carluccio's porcini stock 1 small onion, finely chopped 1 garlic clove, bruised 1tbs olive oil 30g butter 1tbsp fresh flat-leafed parsley 1 glass of white wine 175g Carnaroli risotto rice Salt and freshly ground black pepper A few drops of white truffle oil 30g freshly grated Parmigiano Reggiano cheese INGREDIENTS 15g dried porcini 175g fresh mushrooms 0.75 litres vegetable stock - or Carluccio's porcini stock 1 small onion, finely chopped 1 garlic clove, bruised 1tbs olive oil 30g butter 1tbsp fresh flat-leafed parsley 1 glass of white wine 175g Carnaroli risotto rice Salt and freshly ground black pepper A few drops of white truffle oil 30g freshly grated Parmigiano Reggiano cheese METHOD 1.
2 cups of yoghurt Ingredients 100g of fish - either 1/2 cup of tomato or salmon sauce 1tbs mint sauce haddock 80g gram flour 10g fresh ginger 10g fresh garlic 1tsp red chilli powder 1tsp roasted cumin Salt to taste paste 1tbs tandoori 1tsp red chilli powder seeds 1tsp carom seeds 1tsp cumin salt to taste WITH TRADITIONAL INDIAN SNACKS ?
Gently saut the onion in 1tbs olive oil in a frying pan until soft but not coloured.
60 vine leaves ( available in brine in supermarkets) 1kg chopped marrow/ aubergine or other vegetables 1/ 3 glass of extra- virgin olive oil 1 cup of blended ripe tomato ( or 1tbs of concentrated tomato paste) 1/ 2 cup of rice Good pinch of salt, pepper, cinnamon Handful of fresh mint 1 onion, finely chopped Bunch of parsley, finely chopped Juice of 3-4 lemons METHOD Wash vine leaves and boil in hot water for five mins.
Poaching Liquor, 3tbs white wine vinegar, pt still spring water, 6 black peppercorns, 2 cloves, small onion sliced, 1 small carrot peeled and sliced, 1 lime zested and then sliced, 1tbs of parsley, tarragon & thyme, Spinach,
11/2tbs groundnut oil 2tsp finely chopped INGREDIENTS 450g (1lb) uncooked prawns 11/2tbs groundnut oil 2tsp finely chopped fresh ginger 2tsp finely chopped garlic 2tbs finely chopped spring onions For the sauce: 1tbs tomato puree 2tsp chilli bean sauce 1tsp Chinese black vinegar or cider vinegar 1tsp sugar 2tsp sesame oil salt and black pepper For the garnish: Spring onions, sliced lengthways METHOD IF REQUIRED, peel the prawns and, if you are using large uncooked ones, cut them down the back and remove the fine digestive cord.
FOR THE SCOTCH EGGS 300g venison mince 100g smoked bacon, diced very small or minced 4 eggs, soft boiled 1 shallot, finely diced 2 sprigs thyme, leaves only 1 clove garlic, crushed 2 juniper berries, crushed Knob of butter Salt and pepper 50g flour 2 eggs, beaten 50g bread crumbs 2lts vegetable oil FOR THE SLAW 1 carrot 1/4 celeriac 1 large beetroot 1 parsnip 1/2 white cabbage 4tbs mayonnaise or creme fraiche 1tbs wholegrain mustard Small bunch chives, diced Salt and pepper COMBINE the venison mince and smoked bacon.
INGREDIENTS (serves 4) # 250ml/half pint creme fraiche # 50g/3oz parmesan # 200g/8oz of ready to use lasagne sheets # handful frozen peas # handful frozen corn # 200g tin salmon # 200g canned tuna in spring water #150g cooked prawns # 1tbs chopped dill # 4 garlic cloves
Ingredients: 1 small onion, 1 pepper, 1tbs cooking oil, 50g rice, seasoning.
INGREDIENTS: 470g Self raising, pinch of salt, 120g Margarine, 60g caster sugar, 110g glazed cherries, 55g grated marzipan, two eggs beaten with 170ml of milk, 1tbs almond essence, flaked almonds METHOD: Mix flour and salt, then rub in the margarine.