- 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
- 2 cup of cream
- 1 cup of milk
- 2 cups pistachio butter (see previous recipe under preserves)
- 100g sugar
- 4 egg yolks
- 3 drops of almond essence (optional)
- 200g 70% cocoa chocolate
- 200g chocolate sponge, bought or home made (recipe below)
3) for chocolate sponge:
- 125g butter
- 125 sugar
- 125 SR flour
- 2 eggs
- 2 tablespoons milk
- 1 tablespoon cocoa powder
Step 1: 1) for Pistachio Ice Cream:
Place milk & cream in a pan over a very low heat and bring to a simmer. Whisk egg yolks and sugar in a bowl till combined. Whisk hot milk & cream into yolk mixture. Return to a clean saucepan over a very low heat and stir constantly with a wooden spoon to prevent mixture from ‘catching’ on base of pan. Cook gently until the mixture thickens and coats the back of the spoon. Transfer to a bowl and allow the custard to chill in fridge completely before putting into ice cream maker. Mix together pistachio butter & custard mix. Taste and add almond essence ,if you prefer a stronger nut flavour but add one drop at a time then taste in between each till you get the right flavour. Put mixture into prepared ice cream maker as per instructions for that appliance.
Step 2: Line 4-6 small bowls/moulds with cling film and scoop ice cream from maker into the bowls. Cut circles with a cookie cutter from the chocolate sponge and place on one on top of each bowl of ice cream and press down lightly, this forms the base of the bombe. Freeze until set and then remove from bowl by pulling the cling film. If the ice cream doesn’t come out, run hot water briefly around outside of bowl to release the ice cream.
Step 3: There are two ways of covering the bombe, you can either melt the chocolate and pour it over each bombe directly. Or you can line the bowls again with cling film, spoon melted chocolate into each one and spread chocolate up the sides of the cling film. Allow to set in the fridge for a few minutes and then insert the ice cream bombe into the chocolate case. Refreeze until ready to serve. You can hold the dessert like this for a week or two before using it.
Step 4: 3) for chocolate sponge:
Preheat oven to 180 degrees centigrade. Line an 8 inch cake tin with greaseproof paper. Remove cinnamon stick and star anis and pour remaining juice over plums. Place butter & sugar into a bowl and beat with an electric whisk or good old fashioned wooded spoon until light and fluffy.
Step 5: Add one egg at a time and whisk in between both additions. Sift in flour and cocoa into butter mixture and fold in with a metal spoon. Add milk and fold together ingredients.
Step 6: Bake in oven for 20 minutes or until an inserted knife comes out of the sponge clean.
- 125 g sugar
- 300 ml low fat milk
- 200 ml liquid cream
- 1 tea spoon ground cardamom
- Crushed pistachios & almonds
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).
- Pistachios (ground), 100g
- Butter, 75g
- Icing sugar, 80g
- Flour, 30g
- Egg white, 3
- Strawberries, 20
Step 1: Melt the butter in a saucepan until it’s slightly brown. Set aside and keep it warm. Grind pistachio until fine, almost like powder.
Step 2: In a bowl, put in ground pistachio, almond powder, flour, icing sugar. Mix well. Then, put in the melted butter and give it a good mix.
Step 3: Now, put in the egg white. At this point, you need to use electric mixer/whisk to mix all the ingredients until double their volume. Cover and put the mixture in the fridge to chill for 2 to 4 hours.
Step 4: Preheat the oven at 180°C.
Step 5: Use mini muffin mould (with 3cm diameter) or the classic rectangular mould. Spoon the mixture into the mould.
Step 6: Slice or quarter the strawberries. Put it and push it slightly into the mixture. Meanwhile, roughly crush the pistachios and sprinkle on top of the mixture.
Step 7: Put the mould in the oven, and bake for about 20 minutes or until the financiers rise and golden brown. Remove from mould sprinkle a little bit of icing sugar.
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/
3/4 cup sugar
2 tbsp- corn starch
1/2 tsp baking soda
1/4 tsp salt
1 tbsp- dried or fresh orange zest
6 tbsp melted butter
2 tbsp vegetable oil
1/2 tsp vanilla essence
1 tsp saffron essence
few strands saffron
few chopped pistachios from Bronte- for ganish
1. Pre-heat your oven to 350 degrees F. Lightly grease a baking sheet.
2. In a bowl, cream together butter and sugar. Add in the vanilla and saffron essence.
3. In a bigger bowl, add all the dry ingredients and mix well.
4. Add the liquid ingredients to the dry ingredients and mix gently making a soft dough.
5. Make small balls and flatten them a bit in-between your palms. Arrange on the baking try keeping some distance in between balls.
6. Now garnish by adding pistachio and saffron strands to the center of each flattened balls.
7. Bake for 12 minutes in the pre-heated oven. Let cookies cool for a 3-4 minutes before removing from the tray and let cool completely on a wire rack.
- 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.
½ sprouted buckwheat flour or buckies blended till fine
½ cup active almonds
½ cup freshly shelled pistachios
3 tbs agave
2 tbs coconut butter
1 tbs fresh lemon zest
Equal amounts of fresh lemon juice and agave mixed together
In a food processor grind nuts and buckwheat if you need to until very fine. Add the agave and coconut butter and blend until it is sticky and will hold together well. Turn out and shape into individual round mini cakes.
Crush some extra pistachios and sprinkle over cakes. Add some lemon zest to present.
Place the syrup in a small pouring cup and pour over cake just before eating or leave it up to the individual to pour their own.
1 package phyllo dough (400 g)
250 g unsalted butter
For the Filling:
2 cups walnuts, chopped
Zest of one lemon
For the Syrup:
1 kg sugar
800 ml water
1 tablespoon pure Vanilla extract
½ cup dried cranberries coarsely ground
½ cup pistachios, finely chopped
Preheat oven to 300 F (about 200 C).
Divide filo into two equal parts.
Spread the bottom of a middle sized baking pan with 3-4 sheets of filo, leaving about 5-6 cm edges of the sheets to stick out of the pan.
Crumple slightly one by one the remaining sheets of filo from the first half and spread along the bottom of the pan, one by one.
After spreading all sheets from the first half of filo - sprinkle the first cup of walnuts, the lemon zest and then the second cup of walnuts.
Leave 2 sheets of filo from the second half to cover the baklava.
Crumple slightly and spread over the nuts - one by one the remaining sheets of filo from the second half of dough.
Fold gently the sticking out edges of filo sheets inside ove the spread sheets and cover with the 2 remaining sheets from the second half of filo, without crumpling them, the whole baklava, by folding carefully their ends inside.
After finishing with arranging the filo sheets, cut with a sharp knife the baklava, trying to make a "star " - first cut into 4 equal parts, afterwords into 4 more, and afterwords cut eight rhombuses - from the center outwards.
Melt the butter into a heat proof bowl over a pan of simmering water (or into a microwave, without letting it bring into a boil) and pour it evenly all over the baklava.
Bake into preheated to 300 F (about 150 C) oven for about 1 hour or until golden,as after the first 20 minutes cover with baking paper or cooking foil, so the baklava would not burn.
Remove and leave to cool completely.
After the baklava is already cooled, make the syrup.
Bring 800 ml of water to a boil, add 1 kilogram of sugar and stir well.
Lower the heat and let it boil on medium-high heat for 15-20 minutes or until about 1/3 of the syrup evaporates. The syrup shall be slightly yellow and semi thick - a drop on the thumb nail should not spill (but be careful with the drop :) as the syrup is very hot!). Add vanilla, stir well and remove.
Pour the hot syrup over the chilled baklava evenly.
Sprinkle the rhombuses with the coarsely ground dried cranberries and the rest of the pieces with the finely chopped pistachio.
Leave baklava to absorb the syrup at least one night (1 day would be best) without covering it for the first 1-2 hours.
After baklava chills enough, cover with baking paper or if the pan is high enough - with a cotton cloth.
Serve at room temperature with a glass of water or strong coffee
Besan or Chickpea Flour: 2 tsp
Semolina: 2 tsp
Butter: 3/4 stick (softened at room temperature)
Sugar: 1/4 cup or add more to taste
Cardamom Powder: 1/2 tsp
Baking Powder: 1/2 tsp
Pistachios: few for garnishing
Let the butter soften at room temperature. Whip it with a spatula and add sugar.
Sift all purpose flour, chickpea flour and semolina together. Add baking powder and sift again.
Mix freshly crushed cardamom powder for aromatic flavor.
Add butter and sugar mix in the flour mix. Knead to make a dough.
Can add little more butter if required to make the dough.
Put the dough in ziplock and let it rest for 10-15 minutes.
In the mean time, pre heat the oven to 300 F and line the cookie tray with parchment paper or silpat mat.
Take out the dough, give it a knead again.
Make small ball around 1 inch for small cookies and a litter bigger dough, if you like big cookies.
Keep ample distance between the balls as they spread upon baking.
Add crushed pistachios on the top and press it gently on the balls.
Bake it for 15-18 minutes at 300 Deg F till done.