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Posts Tagged ‘puree’

What you need:

2 3/4 pounds pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

What you do:

Preheat oven to 230C / 450F /gas mark 8

Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with a blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper.
Cover to keep warm.

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What you need:

1lb 2oz /500 g beef fillet
1lb /454 g brown mushrooms
8 slices Parma ham
Dijon mustard for brushing beef fillet
1lb /454 g puff pastry
egg wash
2 cloves garlic, finely chopped
1 red onions, finely chopped
1 glass white wine
sea salt & freshly ground black pepper
extra virgin olive oil

What you do:

Preheat oven at 220C / 425F / gas mark 7

Season beef with sea salt and freshly ground black pepper. Heat a pan with olive oil and fry beef on high heat until is brown. Leave to cool

In food processor mix mushrooms, onion and garlic. Add this puree on the pan and fry for a few minutes. Add a glass white wine and let to evaporated alcohol.

On the plastic foil put first layer Parma ham, then mushrooms puree and beef (brushing beef with mustard). Easy roll all in plastic foil and keep on fridge for 30 minutes.

Unwrap the meat from the cling film. Roll out the pastry and put the meat on the center. Egg wash the edge of the pastry and roll up the pastry. Turnover and egg wash over the top. Mark the pastry using the back of a small knife to make a cross hatch.

Baking  for around 30-35 minutes.

Rest a few minutes before using.

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What you need:

1 tbsp olive oil
10g butter
2 leeks, trimmed & roughly chopped
225g potatoes peeled & cut into chunks
1 litre vegetable stock ( 1 cube)
1/2 head of broccoli, cut into small florets
a little grated cheese ( optional)

What you do:


Heat the oil & butter together in a large saucepan, & gently soften the leeks for around 10 mins.
Add the potatoes, stir then add the stock.
simmer gently for 10 mins , or until the potatoes are cooked.
Add the broccoli & simmer for another 5 mins or until cooked.
Puree the soup until smooth. the divide into 4 bowls, then sprinkle some freshly grated parmesan.

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What you need:

1/2 cup Shortening
1 1/4 cup Brown sugar
1 cup Pumpkin puree
2 Eggs
2 cup All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1 ts Nutmeg
1 cup Raisins
1/2 cup Chopped nuts

What you do:

Pre heat the oven to  190C /375F / gas mark 5

Combine all the dry ingredients in a bowl.
In a second bowl, cream the shortening and work in the brown sugar and eggs.

Mix well. Stir in the pureed pumpkin. Add the nuts and raisins. Gradually stir in the dry ingredients, mixing well.

Drop spoonfuls of the batter on a sheet of  grease proof paper.

Bake at 375F for 10 to 15 minutes.

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What you need:

2 oz / 50 g butter
1 clove of garlic ( crushed)
1 small onion ( diced )
12 oz / 300 g carrots (peeled & diced )
1 tsp dried chopped tarragon
1 pint / 600 ml chicken stock
Finely grated rind & juice of 1 orange
2 tbsp natural yoghurt

What you do :

Melt the butter in a large saucepan & cook the onion on a low heat until soft. Add the garlic & carrots & cook slowly around 5 mins.
Sprinkle in the the tarragon & then pour in the chicken stock, orange rind & juice.
Bring to the boil then cover & simmer for 30 mins.
Serve it as it is OR puree it if you wish.
Pour into bowls & add a spoon of yoghurt.

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What you need:

1 oz / 25 g butter
1 1/2 lb / 600 g parsnips ( peeled & chopped roughly )
1 cooking apple ( peeled cored & chopped roughtly)
2 pints / 1.1 litres chicken stock
4 fresh sage leaves or 1/2 tsp dried sage
2 cloves
5 fl oz / 150 ml fresh single cream
fresh sage leaves or parsley & croutons to garnish.

What you do:

In a large saucepan, melt the butter then add the parsnips & apple. Cover & gently cook for 10mins, occasionally stirring.
Pour in the stock then add the sage & cloves.
Bring to the boil then cover & gently simmer for around 30 mins until the parsnips are softened.
Remove the sage leaves & cloves then leave to cool for a while, then puree in a blender or a food processor.
Pour back into the saucepan & gently reheat with the cream.
serve hot or cold with sage or parsley & croutons.

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What you need:

2 oz / 55g butter
1 onion chopped finely.
8 oz / 225g mushrooms (sliced)
1oz / 25g plain flour
15 fl oz / 425 ml hot chicken stock
5 fl oz / 150 ml milk
1 tbsp chopped fresh parsley ( plus extra to garnish)
4tbsp single fresh cream.

What to do:

In a large saucepan, melt the butter. Add the onion & cook over a low heat, stirring occasionally until softened. Add the mushrooms, and cook for around 5 mins.
Sprinkle in the flour and cook for 1 minute stirring all the time.
Remove from the heat and slowly stir in the hot chicken stock.
Return to the heat & bring to the boil stirring continually. Stir in the milk.
Pour the soup into a food processor ( or liquidizer ) & process to a smooth puree, then return to the saucepan to reheat gently.
Stir in the cream & fresh parsley. Do not allow to boil.
Ladle the soup into warmed soup bowls, garnish with the rest of the freshly chopped parsley.

Serve with crusty bread or croutons .

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