1 cup pesto dressing (see end note) 50 g shelled
unsalted pistachio nuts, coarsely chopped 150 g feta cheese, crumbled 1 handful raisins
Not exact matches
Ingredients for the Meringue: 2 t
unsalted butter for the parchment paper / 1 C
unsalted shelled whole
pistachios (skip the
nuts if you prefer) / 1 T cornstarch / 1 1/2 c superfine sugar / 6 large egg whites (3/4 C) at room temperature / 1/4 t cream of tartar.
2 t
unsalted butter for the parchment paper 1 C
unsalted shelled whole
pistachios (skip the
nuts if you'd prefer) 1 T cornstarch 1 1/2 c superfine sugar 1 T fresh lavender buds, separated and left whole, or 1 1/2 t dried buds, coarsely chopped 6 large egg whites (3/4 C) at room temperature 1/4 t cream of tartar
The good news is that you can use any shelled,
unsalted pistachios to make aillade, or use another
nut, such as hazelnuts or walnuts.
50g
unsalted butter, softened 150g natural golden caster sugar 2 large organic free - range eggs 225g TOTAL Greek 0 % Yoghurt 80g ground almonds zest of 1 lemon 150g self - raising flour 1 tsp baking powder pinch of salt
Pistachio nuts to decorate 7 ″ round baking tin, bottom line with baking paper and oil
2 cups mixed
unsalted, roasted
nuts (such as pecans, hazelnuts, peanuts,
pistachios, and / or sliced almonds)
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
Almonds, brazil
nuts, cashews, chestnuts, coconut, hazelnuts / filberts, macadamia
nuts, pecans, pine
nuts,
pistachios (
unsalted), walnuts