Tomato purée

Results: 60



#Item
1Starts Entree Salads Oregano Fry Bread - 5 basil crème fraiche & tomato puree

Starts Entree Salads Oregano Fry Bread - 5 basil crème fraiche & tomato puree

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Source URL: www.theobservatorypdx.com

Language: English - Date: 2016-07-01 15:02:36
2Entree Salads Starts Apple and Beet Salad - 10 rogue blue cheese, roasted beets, washington apples, walnuts & sherry vinaigrette Oregano Fry Bread - 5 basil crème fraiche and tomato puree

Entree Salads Starts Apple and Beet Salad - 10 rogue blue cheese, roasted beets, washington apples, walnuts & sherry vinaigrette Oregano Fry Bread - 5 basil crème fraiche and tomato puree

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Source URL: www.theobservatorypdx.com

Language: English - Date: 2016-07-01 21:18:45
3TO START John Ross Jr traditional smoked salmon, Guinness bread, dill crème fraîche £6 Crisp iceberg prawn cocktail, Marie Rose, tomato salsa, Parmesan straws £7 Atlantic deep-sea scallops, cauliflower purée, truffl

TO START John Ross Jr traditional smoked salmon, Guinness bread, dill crème fraîche £6 Crisp iceberg prawn cocktail, Marie Rose, tomato salsa, Parmesan straws £7 Atlantic deep-sea scallops, cauliflower purée, truffl

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Source URL: www.doylecollection.com

Language: English - Date: 2016-02-16 10:44:57
4DEAS 66-4:2010 ICSDRAFT EAST AFRICAN STANDARD Tomato products — Specification — Part 4: Tomato paste and puree

DEAS 66-4:2010 ICSDRAFT EAST AFRICAN STANDARD Tomato products — Specification — Part 4: Tomato paste and puree

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Source URL: www.eac-quality.net

Language: English - Date: 2016-07-29 12:24:34
5winter seasonSunday Tomato consommé, warm Mozzarella, basil oil Cod, pomme puree, spinach, warm tartar sauce, prawns, herb crumb Pineapple slices, peppermint, salted almonds, dehydrated pineapple, pineapple gr

winter seasonSunday Tomato consommé, warm Mozzarella, basil oil Cod, pomme puree, spinach, warm tartar sauce, prawns, herb crumb Pineapple slices, peppermint, salted almonds, dehydrated pineapple, pineapple gr

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Source URL: www.alpine-connection.com

Language: English - Date: 2013-05-01 07:46:45
    6LUNCH BUFFET SOUPS Tomato bisque • orange + fennel seed cream Celery root-leek pureé Chicken + dumplings

    LUNCH BUFFET SOUPS Tomato bisque • orange + fennel seed cream Celery root-leek pureé Chicken + dumplings

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    Source URL: www.thefrancisevents.com

    Language: English
      7PLATED DINNERS SOUPS “Layered” lentil + butternut squash soups • spice crème fraiche Tomato bisque • caramelized fennel • orange confit Celery root cream • duck liver mousse • burnt leeks Carrot puree •

      PLATED DINNERS SOUPS “Layered” lentil + butternut squash soups • spice crème fraiche Tomato bisque • caramelized fennel • orange confit Celery root cream • duck liver mousse • burnt leeks Carrot puree •

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      Source URL: www.thefrancisevents.com

      Language: English
        8Confit of Skeaghanore Duck Leg Smoked bacon potato cake, carrot purée red wine & vanilla jus *** Wild Mushroom Soup With crust tomato & fennel bread ***

        Confit of Skeaghanore Duck Leg Smoked bacon potato cake, carrot purée red wine & vanilla jus *** Wild Mushroom Soup With crust tomato & fennel bread ***

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        Source URL: www.savoylimerick.com

        - Date: 2016-02-15 23:01:20
          9LUNCH Hot horseradish gravlax, apple puree, crisp wholemeal tuile £8.00 Warm wilted kale and slow cooked garlic flan, tomato relish, textures of white onion (v) £5.50 Devonshire crab and soused prawn cocktail, sourdoug

          LUNCH Hot horseradish gravlax, apple puree, crisp wholemeal tuile £8.00 Warm wilted kale and slow cooked garlic flan, tomato relish, textures of white onion (v) £5.50 Devonshire crab and soused prawn cocktail, sourdoug

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          Source URL: www.scoffandbanter.london

          Language: English - Date: 2015-04-08 04:23:03
            10SEAFOOD GRATIN (slightly modified from Ina Garten) 1 cup clam juice (I used homemade shrimp stock) 1 cup heavy cream ½ cup plus 3 tbsp. white wine divided (I used Sauvignon Blanc) 3 tbsp. tomato puree

            SEAFOOD GRATIN (slightly modified from Ina Garten) 1 cup clam juice (I used homemade shrimp stock) 1 cup heavy cream ½ cup plus 3 tbsp. white wine divided (I used Sauvignon Blanc) 3 tbsp. tomato puree

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            Source URL: bewitchingkitchen.files.wordpress.com

            Language: English - Date: 2015-06-01 10:41:55