Pistachio cake ala momma riggs
- 1 yellow cake mix
- 2 (3 ounces) pistachio instant pudding mix
- 3 eggs
- 1 cup club soda
- 1 cup oil
Pistachio lemon drops
- 1 large egg white
- Pinch coarse salt
- 1 cup toasted salted pistachios, finely chopped (about 4 1/2 ounces)
- 1 cup packed light-brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon fresh lemon juice
cranberry-pistachio cornmeal biscotti
- 1 1/4 cups all-purpose flour
- 1 1/4 cups yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 6 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 tablespoon finely grated lemon zest
- 1 cup dried cranberries
- 1 cup chopped pistachios
Pistachio and fruit stuffed blinis
Durian and Pistachio filling:
- 2 cups durian flesh
- 1 cup pistachios, coarsely ground
- 1 tablespoon confectioner sugar
- 1 cup whole wheat flour
- 1 1/2 cups water
- 1 teaspoon agave nectar
- 1 teaspoon baking powder
Pear & pistachio oats
- 1/2 cup rolled oats
- 1/2 cup water
- 1/2 cup Silk Heart Health Vanilla Soymilk
- Pistachio Basil Pesto: 1 cup basil leaves packed
- 1 cup baby spinach packed
- 3 cloves garlic
- 2 tablespoons roasted pistachio nuts
- ¾ cup olive oil
- salt and peeper
Step 1: Add all pesto ingredients in a blender, combining the herbs, pistachio nuts and garlic. While blitzing gradually pour in olive oil. Season with ¼ teaspoon salt and ¼ teaspoon pepper.
Step 2: Preheat oven 400°F/200°C. Preheat sauté pan on high heat for 2 minutes. Season lamb with salt and pepper on both sides.
Step 3: Add 1 tbsp olive oil and sear lamb for 2-3 minutes each side until golden brown.
Step 4: Remove to a casserole dish to cool. Once cooled smear pesto on all sides, cover and refrigerate. Marinate 2-4 hours.
Step 5: 30 minutes before cooking remove lamb from fridge to let return to room temperature.
Step 6: Pop in the oven on a foiled oven tray for around 20 minutes or until the internal temperature is 125°F/51.7°C for medium rare.
Step 7: Let rest for 10 minutes before carving to let the juices redistribute back into the me
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
600ml fresh orange juice
Zest of 1 orange, extra (I used grated rind)
2 oranges, peeled and cut into segments
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/
- 125 g (4 ounces) blanched almonds,
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground mixed spice (1/8 teaspoon each of nutmeg, clove, allspice, and ginger)
- 2 tablespoons caster sugar
- 12 Sheets Store bought filo pastry
-125 g(4 ounces) unsalted butter, melted
For the lemon and honey syrup,
- grated rind and juice of 2 lemons (can reduce according to your taste)
- 250 g (8 ounces) clear honey
- 150 ml(1/4 pint) water
Step 1: Put the pistachio nuts, almonds and spices in a food processor and pulse briefly until the nuts are coarsely ground. Stir in the sugar. Lightly oil a 20 x 30 cm (8 x 12 inch) cake tin. Cut the sheets of filo pastry in half crossway's so that they are about the same size as the tin (OR if the sheets are small, just keep the tin over the sheets and keeping the correct measurement of the tin, trim off the extra sides using a sharp serrated knife. the extra pieces could be used in the recipe for layering.)
Step 2: Brush 1 sheet with melted butter and press it into the tin. Continue to brush and layer the sheets until half remain(about 5 sheets). Scatter over half of the nut mixture and then top with another 2 sheets brushing each with melted butter. Then scatter the other half of the nut mixture and the remaining pastry, brushing each sheet with melted butter as you go. You can make anyways you like. The result wont be just the same.
Step 3: Use a sharp knife(serrated would do good) to score a diamond pattern into the pastry, cutting down to the base. Drizzle over any remaining butter and bake in a preheated oven, 180 deg C (350 deg F), Gas Mark 4, for 20 minutes. Reduce the temperature to 160 deg C( 325 deg F), Gas Mark 3, and bake for further 20-25 minutes until the pastry is crisp and golden.
Step 4: Meanwhile make the syrup: Put the lemon rind, juice, honey and water in a saucepan and heat gently until boiling. Simmer for 5 minutes and remove from heat. Pour the hot syrup over the baklava and leave to cool.
Fig & rosewater ice-cream with crushed pistachios & dark chocolate
- 125 g sugar
- 300 ml low fat milk
- 200 ml liquid cream
- Figs (peeled)
- 2 table spoons rose water
- Crushed pistachios
- Dark chocolate chips (70%)
Step 1: Mix the egg yolks, peeled figs and sugar in a bowl. In a pot, bring the milk, cream, and rosewater to boil. Pour the boiling milk mixture over the cold mixture (eggs + sugar) while stirring.
Step 2: Return to heat and continue to stir until the cream starts to thicken.
Step 3: This stage of cooking is known as la nappe which is achieved between 82-85C.
Step 4: If the cream is not heated sufficiently, the ice-cream will be thin and watery.
Step 5: Remove the pot from the heat and stop the cooking process by place it in cold water mixed with ice cubes.
Step 6: Remove the pot from the heat and stop the cooking process by place it in cold water mixed with ice cubes chips before churning.
Mediterranean Pasta With Pistachios from Bronte
1 cup pistachios from Bronte
1 tablespoon Dry oregano
2 cups Onion, cut into narrow wedges
2 tablespoons Olive oil (can use oil drained from tomatoes)
2 tablespoons Minced garlic
1 tablespoon Flour
1 ½ cups Dry white wine
1 cup Sun dried tomatoes, packed in olive oil
1 tablespoon Dry basil
1 tablespoon Flour