A twist on the traditional with Absolute Lime, Domaine de Canton,
black cherry puree cranberry juice, ginger beer!
All guests can enjoy Italian Sodas and Flavored lemonades fused with Monin ® peach, green apple, and
black cherry purees.
Not exact matches
I love mine layered with tomato
puree, chopped
cherry tomatoes and fresh basil and then topped with artichoke hearts,
black olives and rocket (arugula).
1 medium red onion, chopped 2 garlic cloves, crushed 6
cherry tomatoes, quartered or 3 large plum tomatoes more finely chopped around 125 ml Passata 1 tablespoon tomato
puree pinch or 2 of Chilli Flakes dash of red wine (optional) sprinkling of Oregano and Basil
Black Pepper
1 aubergine (eggplant), diced 2 courgettes (zuchinni), diced 1 red pepper, diced 1 yellow pepper, diced 6 shallots, diced 20
cherry tomatoes 2 tbsp olive oil 3 tbsp balsamic vinegar 1 tbsp tomato
puree (tomato paste) 2 garlic cloves, crushed 2 tbsp dried oregano A good pinch of sea salt and
black pepper 280g wholewheat spaghetti 4 tbsp fresh basil, chopped
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango
puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint
cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground
black pepper (to taste)
A raw vegan «
black forest» cheesecake filled with a creamy cashew and coconut based filling and topped with
cherry puree.