The dirt is made from chocolate cookie crumbs and the moss
from chopped pistachios.
Not exact matches
Remove the baklava
from the oven and immediately drench with the syrup and sprinkle each slice with a few
chopped pistachios.
Remove cheese ball
from wrapper and roll in
chopped pistachios, pressing lightly to make sure it sticks.
Plum burnt - butter
pistachio cakes
from Australian Gourmet Traveller 3 tablespoons (42g) unsalted butter, coarsely
chopped 2 large eggs 2/3 cup (133g) caster (superfine) sugar 3/4 cup + 2 tablespoons (125g) all purpose flour 75g finely ground
pistachios 6 plums, halved and stones removed Preheat the oven to 180 °C / 350 °F.
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (
from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup
chopped pistachios whipped cream, either dairy cream or coconut cream
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted
pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (
from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves —
chopped sea salt to taste
Chocolate,
pistachio and orange - blossom truffles slightly changed
from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely
chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g)
pistachio kernels, lightly toasted and coarsely
chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g
pistachios.
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts,
chopped (75 g) 1/2 cup
chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest
from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
Styled after an Israeli hummusiya, the menu is limited to plates of Solomonov's superlative, tahini - rich chickpea spread and a rotating array of seasonal toppings — posted to Instagram each morning — ranging
from spiced
chopped lamb with
pistachios to roasted carrots, cilantro, and a seedy sprinkle of dukkah.
Remove the fruit
from the freezer and dip each fruit in the melted chocolate, drizzle with
chopped pistachio and place on wax paper to set.
Falafel (Adapted
from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons olive oil 1 teaspoon sea salt 1 cup raw
pistachios 3/4 cup raw almonds 3/4 cup sunflower seeds — soaked for at least 30 minutes 1/4 cup
chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon juice freshly ground black pepper 1/2 cup ground flax seeds 1/4 cup sesame seeds
The crust is made
from blended
pistachios, pumpkin seeds, nutritional yeast and sundried tomatoes, and the filling could be anything that you would like, but I used thinly sliced zucchini and heirloom tomatoes mixed with a generous amount of
chopped basil and minced garlic.
70 per cent cocoa solids), finely
chopped for the cake: 1 1/2 cups all - purpose flour 1 1/2 tsp baking soda 1/2 tsp fine sea salt 1 1/2 tsp instant espresso powder 3/4 cup unsweetened cocoa powder 1 1/2 cups dark brown sugar 1 1/2 cups hot water,
from a recently boiled kettle 6 tbsp coconut oil 1 1/2 tsp apple cider vinegar or white wine vinegar 1 tbsp edible rose petals 1 tbsp
chopped pistachios 1 x 8 - inch round springform cake pan
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup
pistachios —
chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water
from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon
For the salad: * 3 blood oranges (can substitute regular oranges) * 1/2 cup
chopped pitted dates, preferably Deglet Noor * 1 tablespoon sherry vinegar or freshly squeezed lemon juice * 3/4 teaspoon fine sea salt * 1/2 teaspoon freshly ground black pepper * 1/4 cup extra virgin olive oil * 1/4 cup plus 2 tablespoons finely
chopped fresh flat - leaf parsley * 2/3 cup pomegranate seeds (
from 1 medium pomegranate) * 1/4 cup lightly toasted
chopped pistachios for garnish
The crust is made
from blended
pistachios, pumpkin seeds, nutritional yeast and sundried tomatoes, and the filling could be anything that you would like, but I used thinly sliced zucchini and heirloom tomatoes mixed with a generous amount of
chopped basil and minced garlic.