1. JAS_OH1

    Recipe Roasted tomato and garlic purée (for pasta sauce base)

    This is an easy recipe to make as a base for pasta sauce and more. Roasting the tomatoes really amplifies the flavor and makes the sauce even more delicious. I ended up using this purée in a tarragon cream alla vodka sauce that I served over pasta with sundried-tomato seasoned Chilean seabass...
  2. Hemulen

    Recipe Tomato and Pepper Puree Soup

    Tomato and Pepper Puree Soup _ Serves 4 | Preparation 35-40 minutes Ingredients 1 kg (~970 ml) mini plum or cherry tomatoes 4 (long) red peppers 7-8 tablespoons evoo 1000 ml water 4-5 cloves of garlic (3-4 teaspoons of minced garlic) 1-2 fresh chil(l)ies (2-3 teaspoons of minced chili) Zest of...
  3. Morning Glory

    Recipe Swordfish with Almond and Black Pepper crust and Parsnip Purée

    Black pepper and almonds form a delightful spicy sweet crust for the fish. The parsnips are simmered in almond milk with black cardamon and Pernod for a sweet anise flavoured purée. Ingredients (serves 2) For the purée: 170g parsnips, peeled and chopped into small pieces 200ml almond milk 2...
  4. BWinCA

    Mixing brands of tomatoes

    Hi, When I have made pasta sauce/gravy in the past, I haven't hesitated to use different brands of canned whole tomatoes (San Marzano) because I have thought it would give a more interesting, deeper taste profile. And it has. Today I was making marinara sauce to add to a recipe and I only had...
  5. HairyHeaven

    Recipe Apple & white bean (cannellini) puree

    Ingredients: 1 x small French shallot finely chopped 1 x garlic clove, crushed 1/2 green apple peeled & finely chopped 400g can cannellini beans rinsed & drained 40ml water 25ml lemon juice 30ml olive oil Method: Heat oil over med heat, cook onion & garlic until tender. Add apple & stir until...
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