Rosewater and pistachio cupcakes
- 120 g Plain flour
- 140 g Caster Sugar
- 1 1/2 teaspoons Baking powder
- Pinch Salt
- 40 g Unsalted butter
- 120 ml Whole milk
- 1 Egg
- 1/4 teaspoon Vanilla Extract
- 2 tablespoons Rosewater
- Makes 12 cupcakes
- 250 g Icing sugar
- 80 g Unsalted Butter
- 25 ml Whole milk
- 2 drops Vanilla Extract
- 1 teaspoon Rosewater
- Pink food colouring
- 1/4 cup Pistachios
Step 1: Preheat the oven to 170c. Fill a 12-hole muffin tin with paper cases. Put the flour, sugar, baking powder, salt and butter in a medium size bowl and beat with an electric mixer on slow speed until you get a sandy consistency, and everything is combined.
Step 2: Gradually pour in half the milk and beat until the milk is just incorportated. Whisk the egg, vanilla extract, remaining milk and rosewater together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Step 3: Spoon the mixture into the paper cases until two-thirds full and bake for 20-25 minutes or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack.
Step 4: Beat the icing sugar and butter together with an electric mixer on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Combine the milk, vanilla extract and rosewater in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.
Fonte autore:http://thecakemistress.com/blog The Cake Mistress
Cardamom, pistachio, almond & honey ice-cream
- 4 eggs yolks
- 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).
Fonte autore:http://swirlandscramble.blogspot.it/ MariannaF
Passover almond-pistaccio cake
- 1 1/4 cups sugar
- 2 1/4 cups ground almonds
- 3/4 cup ground pistachios
- 1/4 cup sifted matzoh meal
- 5 eggs separated
- pinch of salt
- Zest of 1 lemon
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- 2 tablespoons crushed pistachios
- 4 ozs confectioners sugar
- 1 teaspoon lemon juice
- 4 tablespoons warm water
Step 1: Whisk egg yolks and gradually incorporate 1 cup of the sugar. Continue until the batter is bright and fluffy. In a separate bowl mix the nuts , matzo meal, oil and then incorporate vanilla and lemon zest.
Step 2: In a separate bowl whisk the egg whites with the salt first, and then gradually whisk in the rest of the sugar until stiff peaks are formed. Fold the egg whites into the nuts mixture gently only until combined.
Step 3: Grease an 8 inch round baking pan.Pour the batter into the pan. Insert into a 350 degree preheated oven , and bake for 40 minutes, or until a toothpick inserted in the cake comes out dry.
Step 4: Remove from the oven and allow to cool completely. Prepare the frosting by whisking the lemon juice, confectionery sugar and warm water well. Spread evenly on the cake and sprinkle the crushed Pistachios.
Fonte autore:https://kosherscene.wordpress.com/ The Kosher Scene
Nut, seed & raisin biscotti...preciously jewelled cookies!
- 1 cup plain flour
- 1/3 cup oatmeal flour
- 2 cups mixed nuts,raisins etc (almonds, pistachio nuts, pumpkins seeds, green & black raisins)
- 1/2 teaspoon fine grain sea salt
- 2 large eggs
- 2/3 cup light brown sugar, fine grain
Step 1: Preheat oven to 150C. Lightly butter or oil a 1-pound loaf pan and line with parchment paper.
Step 2: Combine the flour, nuts and salt in a medium bowl and set aside. In a separate large bowl whisk together eggs and sugar.
Step 3: Add the flour-nut mixture to the egg mixture and stir until combined.
The dough will be quite thick. Scoop into the prepared pan and press the dough into place using damp fingertips.
Step 4: Make sure everything is nice and compact, level on top, with no air bubbles.
Bake for 45-50 minutes - or until the loaf tests done.
Step 5: Remove loaf from the oven, and turn the oven up to 220C. Immediately run a sharp knife around the perimeter of the loaf, remove it from pan, and set the loaf upside down on a cutting board.
Step 6: Using a thin serrated knife (or the thinnest, sharpest knife you have), slice the loaf into 1/4-inch thick slices.
Step 7: Place the slices on a baking sheet. brush tops with a bit of olive oil and bake for 3-4 minutes or until the bottoms are a touch golden and toasty.
Pull them out of the oven, flip each one, and brush the other side with olive oil. Bake for another 4-5 minutes or until nice and crisp. Let cool.
Fonte autore:http://passionateaboutbaking.blogspot.it/ vindee