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1 They turn meat to a sticky pink puree in a matter of seconds.
2 Strain, puree in blender, slowly add cream and puree until smooth.
3 Now place one and one-half cups of raspberry puree in a mixing bowl and add
4 Let the mixture cool slightly and puree in blender.
5 Blitz the mango, lime juice and lime zest a smooth puree in a food processor.
6 Take off heat and puree in blender in batches.
7 Grated beetroot in brownies, sweet potato puree in muffins and courgette or carrot in cakes.
8 Place the puree in a saucepan with sugar.
9 Depending on the amount of soup you have made, you may need to puree in two batches.
10 You can also puree in any stone fruit or vegetables that you have and make your stock thicker.
11 Heat, season with salt and pepper, then puree in a blender, adding the olive oil as you go.
12 Put a tablespoon of the puree in a small bowl, beat in the cornflour, then mix back into the pan.
13 Set aside ¼ cup of the chile puree in a separate container and refrigerate, covered, for use in the tamale dough later.
14 Dish the chestnut puree in a small platter, cover the poached eggs over the top, dust them with salt, pepper and chopped parsley.
15 Place the warm chiles in a blender or food processor and puree in batches, adding about ½ cup water to each batch to liquefy.
16 Puree in batches in a food processor or with a handheld immersion blender.
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