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  • Chopped Sicilian Pistachios

    Chopped Sicilian Pistachios

    Pistachios grain is a product used to make great appetizers with fresh cheese, pasta and risotto, in the pastry or in ice cream making art to put as decoration on a creamy pistachio ice cream.

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    Pistachios naturally grinded

    Our pistachios naturally grinded, unlike the pistachios grain, is a product that is finely chopped in order to obtain a pistachio flour

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  • Pistachio pesto sauce

    Pistachio pesto sauce

    The famous pesto has a fresh taste and an aromatic flavour that enhances the unique and unmistakable scent of our pistachio.

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Wednesday, 01 April 2015 00:00

Pistachio from Bronte orange semolina muffins

Written by 
Pistachio orange semolina muffins
 
 
Ingredients:
5 medium eggs, separated
1 tbs plus a pinch of sugar
Zest of 1 orange (I used grated rind finely chopped)
50g fine semolina
50g plain flour
100g ground pistachio nuts

Syrup
600ml fresh orange juice
Zest of 1 orange, extra (I used grated rind)

2 oranges, peeled and cut into segments

Preparation:

Step 1: Preheat oven to 180 degree C. Grease a large muffin tray with 6 holes.

Step 2: Beat egg whites with pinch of sugar until stiff and set aside. In a separate bowl, beat egg yolks with the remaining sugar and orange rind/ or zest until pale.

Step 3: Add semolina, flour and ground pistachios to the egg whites and partly mix through. Then add egg yolks and fold through until combined.

Step 4: Spoon mixture evenly into the muffin holes. Bake for 30 minutes.

Step 5: For syrup:
Place orange juice, zest or rind and sugar into a saucepan. Stir over medium heat until sugar has dissolved, then simmer for 10 minutes until reduced by half and syrupy.

Ladle the syrup over the hot cakes while they are still in the muffin mould and set aside for at least 10 minutes (or longer if for a softer cake; which I would happily do).

Serve the cakes with a little extra syrup, whipped cream mixture and orange segments.


Fonte autore :http://easyfoodsmith.blogspot.it/



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