Drop by spoonfuls 1/2
cup cherry puree over batter; with knife or spatula gently swirl.
Not exact matches
Pin It Author: Stacey Serves: 2
cups Protein and fiber rich chia seed pudding layered with sweet coconut mango
puree, fresh kiwi and topped with juicy
cherries.
1/4
cup chia seeds 1 Tbsp raw honey 1
cup coconut milk 1 kiwi, sliced thinly 5 - 6
cherries for garnish Mango
puree - 1
cup frozen mango 1/2
cup coconut milk
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)
Thank you thank you thank you!!!! By the way, to use
cherries (which also made a GREAT color) I used 2/3
cup frozen
cherries with 1/3
cup water... brought that to a boil, then
pureed in my blender and used that instead of lemon.
300 g mixed vegetables (peas, carrots, beans and potatoes) 2 tbsp vegetable oil 1 small onion, finely minced 1/2 tbsp garlic, minced 1/2 tbsp ginger, minced 3 tbsp tomato
puree 3 fresh green chillies, slit down the middle (I chopped mine up) 1 tsp turmeric powder 1 tsp garam masala powder salt 2 tbsp cashew nuts 2 tbsp canned or fresh pineapple chunks 1/3
cup light cream few chopped glace
cherries to garnish (or used dried cranberries) Coriander leaves to garnish