ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1 egg beaten with 1 teaspoon water 3 tablespoons of sugar 2
tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving
Not exact matches
1 17 - oz package of puff pastry, thawed 6
tablespoons better, melted 2 cups heavy cream 3 cups milk (I used whole) 1/2 cup sugar 1 1/2 cups
chopped nuts (
pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dusting
For the topping I roasted in a skillet about 1/2 cup
chopped pistachios and 1/4 cup
chopped mint with about 1 - 2
tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve.
Directions for Meringue: Preheat oven to 350 degrees /
Chop 3/4 C of
pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1
tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the
pistachio cornstarch mixture.
1-1/2 cups all - purpose flour 1/2 cup plus 2
tablespoons confectioners» sugar 1/2 teaspoon salt 3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1 / 2 - inch cubes 1-1/4 cups unsalted
pistachios, roughly
chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly
chopped
Top each peach half with about 1 1/2
tablespoons of the mascarpone mixture and sprinkle all the peaches with the
chopped pistachios.
Homemade Balushahi Recipe Recipe: Nadia Natasha, Image: Nadia Natasha, Time: 1.30 Minutes Ingredients: Refined flour 1 1/2 cups Soda bicarbonate 1/4 teaspoon Ghee 4
tablespoons Yogurt whisked 6
tablespoons Sugar 2 cups Milk 2
tablespoons Pistachios finely
chopped 4 - 5 Directions: Sift together the flour and soda bicarbonate into a large bowl, add -LSB-...]
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
1 3/4 cups all - purpose flour 1 cup sugar 1/2 cup old - fashioned oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 large eggs 3
tablespoons canola oil 1
tablespoon orange zest 2 teaspoons lemon zest 1 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup dried cherries, roughly
chopped 1 cup unsalted, shelled
pistachios
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut into small slices / sections 3 - 5 radishes, sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots, sliced 3
tablespoons pistachios, toasted and
chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional
Strawberry Topping - 10 - 12 fresh strawberries - 2
tablespoons honey - 1
tablespoon lemon juice -
Chopped pistachios for garnish
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2
tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional)
chopped pistachios / other nuts — for garnish (optional)
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2
tablespoons lemon juice, fresh preferred 1
tablespoon soy sauce 2
tablespoons dry sherry 1 cup finely
chopped onion 3
tablespoons finely
chopped parsley 1
tablespoon finely
chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2
tablespoons water 3
tablespoons blanched almonds 3
tablespoons pistachio nuts 2
tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
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
Top the oats with few fresh sliced strawberries, about a
tablespoon of toasted coconut, hemp seeds,
chopped pistachios and a drizzle of coconut milk and maple syrup or honey.
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.
For serving 1 scallion, thinly sliced 1
tablespoon minced chives 1/4 cup pomegranate seeds 1/4 cup roughly
chopped salted
pistachios
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2
tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts,
pistachios, walnuts, pecans) SEEDY THINGS - 1
tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
to assemble: 2
tablespoons lemon syrup, reserved powdered sugar, as desired blackberries
chopped pistachios edible flowers, as desired
For goat cheese 1 egg 1
tablespoon water 1 cup finely
chopped shelled unsalted
pistachios 1 - 8 ounce log goat cheese, sliced crosswise in 1 / 4 - inch thick rounds
Holiday
Pistachio Dessert YIELD: 15 Ingredients: 1-1/4 cups Bisquick ® mix 1/2 cup
chopped walnuts 1
tablespoon brown sugar 3 tabl...
1/4 cup shelled
pistachios, coarsely
chopped 2
tablespoons chopped dill French Feta, for serving Crackers, for serving
Package of Cooking Dates 1 / 2 Cup Coconut Sugar 1
Tablespoon Water 1 Teaspoon Coconut Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup
Chopped Pecans (
Pistachios are amazing as well) 1/2 Cup
Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc)
Chop dates and put them in a frying pan with water and coconut sugar and coconut oil.
In a large saucepan, toast the
chopped pistachios in the 2
tablespoons of olive oil for 5 to 7 minutes until the nuts begin to turn golden.
2 blood oranges, peeled, pith and ends removed and cut width-wise into 1/4 — inch slices 1 large navel orange, pith and ends removed and cut width-wise into 1/4 — inch slices 2
tablespoons chopped red onion 1 ounce goat's milk chevre cheese, crumbled 2
tablespoons raw
pistachios 12 fresh mint leaves, julienned, plus a few extra for garnishing extra sea salt and fresh cracked pepper, to taste
for the decorations: 1 blood orange 1
tablespoon maple sugar
chopped pistachios sugar - free chocolate, if desired
1 teaspoon, 5 - 7g fennel seeds * 3/4 glass almond milk (or any milk of choice) * 2 dates * 4
tablespoons oats * 1
tablespoon chia * 1
tablespoon maple syrup (or honey) * handful
chopped pistachios and blueberries for garnishing
INGREDIENTS for the labneh: 1 cup of 2 % pain greek yogurt 1
tablespoon of honey 1/2 teaspoon of maldon sea salt or kosher salt for the crust: 1 cup of all - purpose white flour (plus a couple of
tablespoons to roll out the dough) 1/2 cup of buckwheat flour 1/2 teaspoon of sea salt 1/2 cup (typically one stick) of very cold sliced butter 1/2 cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2
tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1
tablespoon of
pistachios, roughly
chopped 5 - 6 sage leaves, roughly
chopped
Topping: 1 small ripe banana, peeled and sliced 6 - 10 fresh blueberries 2
tablespoons granola 1
tablespoon finely
chopped pistachios 1
tablespoon goji berries 1 teaspoon bee pollen (not suitable for those with bee allergies) 1 teaspoon hemp seeds (optional)
1 celery rib, thinly sliced into half moons 1/4 cup shaved Manchego cheese 3
tablespoons coarsely
chopped pistachios For the dressing: 1 small shallot 6 fresh basil leaves 1 garlic clove 2
tablespoons red wine vinegar 2
tablespoons extra-virgin olive oil 1/2 teaspoon honey Kosher salt Freshly ground black pepper
3 cups cooked freekeh, whole or cracked grain (cooled after cooking) 1 cup diced cucumber 1/2 cup
pistachios, toasted 1/4 cup sultana or golden raisins 2 - 3 scallions, thinly sliced 3
tablespoons chopped fresh mint 1/4 cup extra virgin olive oil 1 1/2
tablespoons lemon juice 1
tablespoon pomegranate molasses (if you don't have it, make your own) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup fat - free or reduced fat feta cheese (optional; omit for vegan version)-RRB-
The Filling: 3/4 cup
chopped dates 3/4 cup ground
pistachio nuts 2
Tablespoons hot water Pastry dough (see recipe) 1/2 cup vegetable oil Powdered sugar
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
2 cups cooked rice 1 1/4 cups milk 1/8 teaspoon salt 1/2 cup brown sugar 1
Tablespoon butter or margarine 1 teaspoon vanilla 2 eggs, beaten 1/2 cup raisins
chopped pistachios for garnish
for the salad: * 1 cup
chopped red pepper * 1 cup
chopped romaine lettuce * 1 tomato, seeded and diced * 1/3 cup
chopped herbs (I used a combination of basil, cilantro, and mint) * 1/2 -1 ripe avocado,
chopped * 1 Cara Cara orange, peeled and
chopped * 1 carrot,
chopped * 2
tablespoons chopped scallion or red onion * 2
tablespoons raisins * 2
tablespoons pistachios (or other nuts / seeds)
2 cups Basmati rice 3 cups filtered water 1/2 teaspoon salt 1 teaspoon saffron threads 2
Tablespoons warm water 3
Tablespoons olive oil 2 leeks (green part removed),
chopped 1/2 cup minced red onion 2 teaspoons fresh lime zest 1 cup minced flat - leaf parsley 1 cup
chopped fresh cilantro 1/2 cup minced fresh dill 1 cup raisins or currants 1 cup shelled,
chopped, and toasted
pistachios or walnuts
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
Ingredients: 1 package Setton Farms
Pistachio Chewy Bites (6 pieces) 1/4 cup almond milk 1/2 cup non-dairy dark chocolate chips Dash sea salt 1 tablespoon dried cranberries 6 - 8 pistachio kernels, finel
Pistachio Chewy Bites (6 pieces) 1/4 cup almond milk 1/2 cup non-dairy dark chocolate chips Dash sea salt 1
tablespoon dried cranberries 6 - 8
pistachio kernels, finel
pistachio kernels, finely
chopped
3 (12 - ounce) bottles wheat beer 2 cups white wine 2 cups sugar, divided One quarter fresh lemon 4 cinnamon sticks 6 Bosc pears, peeled 1/2 cup heavy cream 2
tablespoons Cabot Unsalted Butter 3 ounces Cabot Seriously Sharp Cheddar, grated (about 3/4 cup) 1/2 cup shelled and skinned
pistachio nuts,
chopped Vanilla ice cream or Cabot Whipped Cream
I added in a heaping
tablespoon of cinnamon, little pinch of fresh grated nutmeg and
chopped dried apricots to the dough and I rolled the chilled dough in
chopped pistachios before slicing.
1 3/4 cup all purpose flour 1/2 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 tea bags blended chai tea, opened 1 cup buttermilk 1/4 cup melted butter 1 1/2 teaspoon vanilla extract, divided 1 large egg cooking spray (or oil) 1/3 cup shelled dry - roasted
pistachios,
chopped 1/2 cup powdered sugar 1
Tablespoon water
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2
tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts,
pistachios, walnuts, pecans) SEEDY THINGS - 1
tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
Salad Ingredients: 3 cups of mixed greens 2 blood oranges, peeled, pith removed, and sliced into wedges 3 medium sized beets, cooked and cubed 2 oz goat cheese, crumbled 3
tablespoons of
chopped pistachios
3
tablespoons extra-virgin olive oil, plus additional for brushing baking dish 6 medium ripe vine tomatoes, tops sliced off and seeds removed Sea salt 1 medium onion, very thinly sliced 2 garlic cloves, minced 1/2 pound asparagus, trimmed and grated 1/2 pound zucchini, trimmed and grated 3
tablespoons finely
chopped cilantro 1/3 teaspoon chile flakes, or to taste 3
tablespoons toasted shelled
pistachios.