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Tag: purée

Hands off: Roast Squash Soup

On Sunday afternoons, I usually make a soup for lunch. Sometimes it’s with fresh produce that I’ve just bought at the farmer’s market, but more often it’s with leftover stuff from the week. A way to “clear out the old and make way for the new”, if you will. As such, these soups are rarely planned and shopped for, and it’s more a case of finding things that go together, or even finding things that don’t, and forcing them to. Read more…

Match made: Celeriac and Apple Soup

Celeriac and Apple Soup

Some flavours just seem to go together, to the point where they’ve become almost married in our minds, and it seems odd to have one without the other. Beetroot and goat’s cheese, butternut squash and sage, basil and tomato, salt and pepper. Ok, that last example might be taking things a bit too far, but you get the picture- sometimes, ingredients just seem made for one another. Read more…

Smart and pretty: Broccoli Pesto Purée

Broccoli Pesto Purée

“Pesto Purée” is a bit redundant, no? Obviously a pesto is going to be puréed, and oftentimes (in my kitchen at least) a purée is a pesto. It’s just that I’m never certain what to call this; it started as a puréed pasta sauce and gradually morphed into a pesto, so I now use both terms. Read more…