Warning
JUser: :_load: Unable to load user with ID: 991
Cranberry and Pistachio Studded Cheese Log 230 grams of Cream cheese, softened250 grams of Cheddar, grated2 tablespoons of Toasted sesame seeds75 grams of Cranberries, dried, chopped75 grams of Pistachio nuts, chopped
Broccoli and Pistachios Pesto 1 cup of Broccoli20 grams of Basil, fresh leaves1 tablespoon of Pistachio nuts1 pinch of Parmigiano Reggiano, grated1 pinch of Table salt1 tablespoon of Lemon juice2 Garlic clove, chopped50 grams of Extra virgin olive oil (EVO) Place the pistachios in a pan and let it boil until slightly toasted. Grind the broccoli and basil leaves in a food processor or blender and pulse until chopped. Add the nuts and grind some more. Add Parmesan cheese, salt, lemon juice, garlic and olive oil and grind everything until you get a smooth and creamy. Fonte:http://worldrecipes.expo2015.org/en/recipe-broccoli_and_pistachios_pesto_8709.html
Pistachio Rose Layered Cake 310 grams of Pastry wheat flour40 grams of Cornstarch50 grams of Pistachio nuts, ground1/4 teaspoon of Cardamom, powder1/2 teaspoon of Kosher salt2 teaspoons of Baking powder4 Egg, separated230 grams of Butter, softened
Pistachio strawberry cake 120 grams of Butter, softened 175 grams of Sugar, white2 Egg, room temperature100 grams of Greek yogurt150 grams of Pistachio nuts, shelled125 grams of White wheat all-purpose flour125 grams of Cornstarch2 teaspoons of Natural vanilla extract
Mediterranean Pasta With Pistachios from Bronte 4 servings. 1 cup pistachios from Bronte 1 tablespoon Dry oregano2 cups Onion, cut into narrow wedges 2 tablespoons Olive oil (can use oil drained from tomatoes) 2 tablespoons Minced garlic1 tablespoon Flour1 ½ cups Dry white wine1 cup Sun dried tomatoes, packed in olive oil1 tablespoon Dry basil1 tablespoon Flour
Pistachio from Bronte Mint Crusted Rack of Lamb 6 servingsIngredients: 2 Racks of lamb, 8 bone each, trimmed and frenchedKosher salt and black pepper3 tablespoons Olive oil, use divided½ cup Shelled, roasted, salted pistachios3 cups Mint leaves, loosely packed3 cloves Garlic, minced
Sea Bass With Thai Curry And Pistachios from Bronte 1/3 cup Pearl tapioca4 Stalks lemongrass2 teaspoons Galangal2 teaspoons Ginger8 Lime leaves24 ounces Coconut milk1 Bunch fresh basil1 Bunch fresh cilantro2 Limessalt and pepper1/2 cup High quality cooked white crab meat1/4 cup Fresh corn1 Bunch white scallions, slicedThai curry paste to taste2 cups Pistachios, shelled
Spaghetti With Pistachio from Bronte Pesto And Mint Ricotta Ingredients: For mint ricotta:3/4 cup Sheep's milk ricottaPinch of kosher saltPinch of coarse ground pepper1 Sprig mint, chopped in thin strips For pistachio pesto:1/2 Bunch arugula1/2 Bunch parsley1/4 cup Grated parmesan cheese1/2 cup Pistachios, shelledPinch of kosher saltPinch of ground black pepper1/4 cup Pistachio oil1/4 cup Pumpkin seed oil For spaghetti:1 pound Spaghetti1/2 cup Pasta water4 tablespoons Fresh grated parmesan cheese
Pistachio-Chia Yoghurt with Cacao Nibs 7 ounces of Pistachio nuts, with shell1 tablespoon of Natural vanilla extract1 Oranges3 tablespoons of Lemon juice1/2 cup of Chia seeds2 Green kiwifruit, peeled and chopped4 tablespoons of Agave syrup1/2 cup of Cocoa Bean, nibs
Kermani Pistachio Soup 1 cup of Pistachio nuts400 milliliters of Rice milk1 teaspoon of Dried coriander, powder1 teaspoon of Ground ginger1 teaspoon of Cumin, powder1/2 teaspoon of Chili powder