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.

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.

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.

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.

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)

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

autore:thehealthyirishman

Step 1: Mix the egg yolks and sugar in a bowl. In a pot, bring the milk, cream, cardamom and vanilla to boil.

Step 2: Pour the boiling milk mixture over the cold mixture (eggs + sugar) while stirring.

Step 3: Return to heat and continue to stir until the cream starts to thicken.

Step 4: This stage of cooking is known as nappe which is achieved between 82-85C.

Step 5: If the cream is not heated sufficiently, the ice-cream will be thin and watery. Remove the pot from the heat and stop the cooking process by place it in cold water mixed with ice cubes.

Step 6: Pass the mixture though a strainer and transfer to your ice-cream machine.

Step 7: Add the crushed pistachios and almonds before churning. Follow manufacturers instructions. Half way through the churning, add the honey (while ice-cream is still churning).

Step 1: In a medium bowl, combine flour, baking powder, baking soda, oatmeal, and salt. Whisk together to combine and aerate, then set aside.

Melt 16 tablespoons (2 sticks) of butter and allow to cool slightly. Add butter, vegetable oil, and both sugars to a large bowl or the bowl of a stand mixer. Mix on low to medium speed until well combined.

Add eggs one at a time, mixing well after each addition. Add vanilla and mix again.

Incorporate the flour mixture a little at a time on low speed until well mixed in.

Add in dates, chocolate, and pistachios. Mix by hand or on low with the mixer until the add-ins are well combined and mixed through the dough.

Chill the dough for one hour.

Step 2: When ready to bake, preheat the oven to 350F.

Place golf ball sized dough on a parchment lined cookie sheet, spacing them out to about 6 to a sheet since the cookies will spread. Bake for approximately 10-13 minutes.

Remove from the oven and allow to cool for a moment on the sheet before removing to a cooling rack. Allow to cool for another 5-7 minutes.

*Don't want to make a whole batch of cookies? Freeze golf sized balls on a tray until frozen then transfer the a freezer safe bag. Anytime you want a cookie, place balls on a cookie sheet and follow cook time instructions.

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.