8 puree magazine Recipes

cake flour, all-purpose flour, instant malted milk powder, baking powder, baking soda, salt, grated nutmeg, unsalted butter, room temperature, vegetable shortening, room temperature, sugar, pure vanilla extract, ice cold water, egg whites, room temperature, quality bittersweet chocolate, finely chopped, quality milk chocolate, finely chopped, heavy cream, light corn syrup, unsalted butter, cut into 1 inch chunks, softened, malted milk balls, for garnish

butter beans (dried ), olive oil, onion (finely chopped ), garlic cloves (finely chopped ), tomato puree, tomatoes (tinned and roughly chopped ), sugar, parsley (chopped ), oregano (chopped or 2 tsp dried )

raspberry buttermilk cake, a quick and easy recipe from gourmet magazine (june 2009) for a tender buttermilk cake topped with a nice, sugary crunch. this recipe works with any berries (including frozen). make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream., min | 15 min prep, all-purpose flour, baking powder, baking soda, salt, unsalted butter, softened, sugar , plus, sugar, divided, pure vanilla extract, egg, well-shaken buttermilk, raspberries (about 5 oz)

shallots (10 banana large peeled and sliced the finer the better), garlic cloves (sliced ), potatoes (peeled and diced ), thyme, butter, vegetable stock, bay leaves, double cream, watercress puree, onion (finely diced ), garlic clove (sliced ), butter, double cream, watercress (washed ), fresh lemon juice

pumpkin puree, evaporated skim milk, whole eggs, egg whites, sugar, ground ginger, allspice, ground cinnamon, salt, graham crackers or 1/2 cup vanilla wafer crumbs, cream (optional)

all-purpose flour, baking powder, ground cinnamon, baking soda, ground nutmeg, salt, pumpkin puree (fresh or canned ), applesauce, granulated sugar, margarine, softened, egg whites, vanilla extract, brown sugar, dark rum, skim milk, powdered sugar