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- 2 teaspoons hazelnut butter
- a pinch of cinnamon
- a pinch of chilli powder
- a pinch of whole sea salt
- 8 fresh figs, ripe but firm, washed and pat dried with kitchen paper
- 2 handfuls unsalted pistachios, shells and skins removed, very coarsely chopped
Step 1: First, break the choicolate bar and melt it in a bain-marie (or double boiler), over low heat, stirring as it melts.
Step 2: When the chocolate is melted, add the hazelnut butter, cinnamon, chilli and salt and mix thoroughly.
Step 3: Transfer the chocolate in a cup and start dipping the figs, holding them by the stems.
Step 4: Cover with the chopped pistachios and place the figs on a sheet of parchment paper on a tray.
Step 5: Refrigerate for 30-40 minutes and enjoy.
- 3/4 cup sugar
- 2 cups whole milk
- 1 teaspoon almond extract
- 5 large egg yolks
- 2 drops green food coloring
Step 1: Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor. Combine pistachio mixture, milk and almond extract in heavy medium saucepan.
Step 2: Bring to boil. Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan.
Step 3: Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil).
Step 4: Remove from heat. Whisk in food coloring. Refrigerate custard until cold, about 3 hours.
Step 5: Process custard in ice cream maker according to manufacturer’s instructions. Transfer to covered container and freeze.
Step 6: (Can be prepared 1 week ahead. Keep frozen.) Scoop into glasses or bowls. Garnish with chopped pistachios.
- 1 cup (100 gr) powdered sugar
- ½ cup powdered almonds
- 3 tablespoons cocoa powder
- 2 large egg whites, at room temperature
- 5 tablespoons granulated sugar
2) For the Pistachio Buttercream :
- 3 tablespoons butter, soft
- 1/4 cup pistachio nuts
- 1/8 cup granulated sugar
- Few drops green food colour
Step 1: 1) Preheat oven to 140 degrees C. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Step 2: Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.
Step 3: In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Step 4: Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.
Step 5: Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes.
Step 6: 2) Run the pistachio, sugar and colour in a nut/coffee grinder till well ground. Whisk the butter till smooth for a minute, add the nut mix & blend.
Step 7: Pipe onto cookies & sandwich.
- Pistachio - 6-7 chopped
- Milk - 400 ml
- Honey/Sugar - 1 tablespoon
- Cardamom Powder - 1/4 teaspoon
Step 1: Soak almonds overnight in water or for 30 minutes in hot water, wash and remove the skin.
Step 2: Make a paste of almonds, half of chopped pista with little water in mixi or blender.
Step 3: In a pan heat little milk (3-4 tablespoons) and add the paste, mix well and cook until the mixture becomes dry. Keep stirring to avoid burns.
Step 4: In another pot or pan boil remaining milk, add 2 tablespoons of the above mixture. If required add sugar or honey and cardamom powder.
Step 5: Garnish with chopped pistachio and almonds and enjoy your drink.
Fonte autore :http://www.indiankhanna.blogspot.com/
Pistachio and cardamom cookies
Cook time:25 min
Ready in:1 hour
- 1 2/3 cups sugar
- 2 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 226g (8 ounces)unsalted butter, at room t- emperatur
- 1/2 cup milk
- 2 tsp vanilla extract
- 5 eggs, lightly beaten
- 3/4 cup apricot preserves
- Marzipan (below)
- Dark chocolate glaze (below)
- 8 ounces almond paste
- 1 1/2 cups confectioners sugar
- 1/4 cup light corn syrup
2) Dark Ganache Glaze:
- 1 pound extra bittersweet chocolate
- 1 1/4 cups heavy cream
Step 1: Preheat the oven to 180C (350F. Butter three 8 inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper. Spread out the pistachios in a baking tray and toast in the oven for 7 to 10 minutes, until lightly coloured. Transfer to a dish and let cool completely. Finely chop the pistachios and set 1/4 cup aside for decoration.
Step 2: Put the remaining 1/2 cup pistachios in a food processor. Add the sugar and pulse just enough to grind them finely. Pour into a large mixing bowl and add the flour, baking powder and salt. Blend with the mixer on low for 30 seconds.
Step 3: Add the butter, milk and vanilla and wit the mixer on low, beat until completely incorporated. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Add the beaten eggs in 2 or 3 additions, scraping down the sides of the bowl well and mixing only long enough to blend after each addition. Divide the batter among the 3 prepared pans. Bake for about 25 minutes or until a cake tester or wooden toothpick inserted in the centre comes out clean. Allow the layers to cool in the pans for 10 minutes. Turn out onto wire racks, carefully peel off the paper liners and let cool completely.
Step 4: 1) Marzipan:
Crumble the almond paste into a large mixing bowl. Use an electric mixer on low speed to soften the almond paste. Add the confectioners sugar and corn syrup and beat until smooth. Wrap well in plastic so it doesn?t fry out and allow to rest at room temperature for 1 to 2 hours before rolling.
Step 5: 2) Dark Ganache Glaze:
Chop the chocolate coarsely and out it in a heatproof bowl. Bring the cream to a bare simmer. Pour immediately over the chocolate and let stand for 5 minutes. Whisk until smooth and use the glaze soon after making before it starts to set. Allow to cool and thicken slightly before use.
Step 6: To Assemble:
Roll out a third of the marzipan on a work surface dusted with a little confectioners sugar to about 1/8th inch thick. Set one of the cake pans upside down on the marzipan and trim around it with a small knife to make an 8 inch round. Repeat twice more with the remaining marzipan. Save your scraps to make roses for decoration if desired. Place one cake layer on a cake board, flat side up. Spread 1/4 cup of the apricot preserves evenly over the top, leaving a 1/4 inch margin all round to allow for spreading. Place one marzipan round on top of the preserves and spread 1/3 cup ganache glaze over the top of the marzipan so that it is completely covered. Repeat with the second cake layer, adding more preserves, marzipan and glaze.
Step 7: Add the final cake layer and top with preserves and marzipan as before. Place the whole cake on a wire rack set over a baking pan. Pour the remaining dark ganache glaze over the cake, spreading it as evenly as possible over the top and sides of the cake. Allow the ganache to set before transferring to a plate. It should be smooth and glossy.
Fonte autore http://sugareverythingnice.blogspot.it/
- Condensed milk- 400 g
- Salt -a pinch
- Butter 1 tablespoon
- Pistachio 150 gms (lightly roasted and pounded)
Step 1: Take a heavy bottom pan, in it put all the ingredients. Put it on a low flame and let the chocolate melt.
Step 2: At no point during the entire process of cooking the chocolate should boil.
Step 3: Keep mixing and cooking on low flame till the mixture thickens.
Step 4: The condensed milk helps give the dish a fudge like texture.
Step 5: Pour the mixture into an aluminium foil tray, as it's easy to remove from it.
Step 6: Let it chill for 2 hours and then cut into pieces.
- 140g castor sugar
- 1 egg yolk, lightly beaten
- 2 tea spoon vanilla extract
- 225g plain flour
- 55g ground almonds
- 55g pistachio nuts, finely chopped
- 1/2 tea spoon salt
Step 1: Put the butter and sugar into a bpwl and mix well with a wooden spoon. Then beat in the egg yolk and extract.
Step 2: Sift the flour and salt into the mixture. Add the ground almonds and stir until thoroughly combined. Halve the dough, shape into balls, wrap in clingfilm and chill in the refrigerator for about 40 minutes.
Step 3: Preheat the oven to 190C. Line 2 baking sheets with baking parchment.
Step 4: Unwrap the dough. Pinch some dough, about 1 tablespoon, and roll into a balls. Put on the baking sheet, spaced well part. Flattened each ball slightly with your palm.
Step 5: Bake for 10 - 12 minutes. Levre to cool on the baking sheets for 5 - 10 minutes, then using a palette knife, carefully transfer the cookies to wire rack to cool completely.
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, room temp.
- 1 cup sugar
- 3 large eggs
- grated zest of 1 orange
- 1/2 teaspoon orange oil
- 1 cup shelled pistachios
- 1 cup dried cranberries
Step 1: Preheat oven to 325 degrees(F.) Line 2 cookie sheets with parchment. In a medium bowl, whisk the dry ingredients.
Step 2: In the bowl of an electric mixer, beat the butter and sugar at medium speed until light and fluffy. Beat in the eggs, one at a time, then beat in the orange zest and orange oil.
Step 3: With mixer on low speed, gradually stir in the flour mixture until smooth, then stir in the pistachios and cranberries.
Step 4: Divide the dough into thirds. Shape each piece into a 12 inch log. Place two logs on one sheet(apart) and the other in the middle of the other cookie sheet.
Bake for 30 minutes, until the logs turn a light golden color and are somewhat firm to the touch. Remove from the oven to a cooling rack and reduce oven to 300 degrees.
Step 5: Let cool about 15 minutes, then using a serrated knife(careful Annie!) slice diagonally into 1/2 inch slices. Place upright on cookie sheets and bake for about 20 minutes, until dry and lightly golden. Let cool on rack, enjoy!
- 60 g icing sugar, sifted
- 125 g plain flour, sifted
- 60 g corn flour, sifted
- 3/4 cup ground pistachios
Step 1: Cream butter & icing sugar for 1 minute. Add flour in 3 batches and beat till light & fluffy for another 3 minutes.
Step 2: Using a spatula, fold in pistachios until evenly mixed. Chill dough in fridge for 3 hrs.Shape dough into small balls.
Step 3: Flatten slightly with back of a fork. Sprinkle extra chopped pistachios on top.
Step 4: Bake in preheated oven at 180 degrees celsius for 15-20 minutes.(the cookie is soft but will harden upon cooling)