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Pistachio chestnut chocolate opera style cake
Recipe type: Other
Number of serving: 4 servings
Preparation: 15 min
Cook time:20 min
Ready in:35 min
Saffron almond pistachio cupcakes
All purpose flour: 1 cup
Sugar: 1/2 cup
Baking Powder: 1tsp
Baking Soda: 1/2 tsp
Orange zest : 1 tsp
Butter: 1/4 cup or Margarine
Milk: 1/2 cup
Saffron: 1 tsp, dissolved in milk and few strands for garnishing
Break fast smoothie with hemp and sicilian pistachio cookies
BREAKFAST SMOOTHIE WITH HEMP:
any fruit ( I used 1 altafou mango)
any berries (I used 6 big straw berries)
any milk or yogurt or juice (I used 1.5 cup regular milk)
2 tbsp hulled hemp seeds( Increase the amount if using juice)
4 green cardamoms ( shells discarded)
Ingredients for Sicilian Pistachio cookies:
Chocolate chip cookies with cranberry & pistachios
- Plain flour 255 g
- Salt 5 g
- Baking soda 5 g
- Unsalted butter 150 g
- Brown sugar 100 g
- Sugar 55 g
- Corn syrup 3 1/4 tbsp
- Milk 2tbsp
- Vanilla essense 3/4 tbsp
- Bittersweet chocolate chips 200 g
- Pistachio nuts 100 g
- Dried cranberries 85 g
Almond-pistachio cardamom n' saffron cookies
- 1/2 cup almond milk powder
- 1/2 cup plain flour
- 1/2 tsp baking soda
- Handful of chopped pistachios
- 1 tbsp butter/oil
- 1-2 tbsp water to bind
- 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.