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by michelle

Posts Tagged ‘pistachios

pistachio and lemon bundt cake

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This lovely moist cake is full of of flavour and good-looking to boot!

Preheat your oven to 180ºC (350ºF)  and generously grease a bundt pan. In a bowl combine 3 cups of flour with ½ a teaspoon of kosher salt. In a food processor pulse 2 cups of shelled and roasted pistachios until they are very fine and stick together when pinched. Now beat 290g (11oz) of butter with 1½ cups of sugar until light and fluffy. Mix in the pistachios, 1 tablespoon of lemon zest and 1 teaspoon of pure vanilla extract then add 4 large eggs, incorporating them one at a time. Finally, mix in the flour and salt alternately with ¼ of a cup of white rum until just combined. Transfer the batter to the prepared tin and bake until the cake tests clean. This might take 60 minutes or more. Cool in the pan for 20 minutes and then finish cooling on a wire rack. In a small saucepan combine ¾ of a cup of sugar, 2 tablespoons of fresh lemon juice, 2 tablespoons of water and a pinch of salt. Simmer over medium heat for a few minutes until the sugar is dissolved then add ½ a teaspoon of pure vanilla extract. Allow to cool a little before brushing onto the cooled cake. 

adapted from this recipe

 

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Written by michelle picker

March 20, 2019 at 12:23 am

Posted in cakes & desserts

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yoghurt, honey and pistachio cheesecake with oranges in cardamom syrup

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For the finale of our Summer Solstice feast Deborah made this cake from Crazy Water, Pickled Lemons by Diana Henry. With classic Middle Eastern flavours it was a perfect way to end the meal.  

For the biscuit base, bash 150g (5 ½oz) of sweet biscuits and 55g (2oz) blanched almonds together in a plastic bag using a rolling pin. You should end up with quite a textured mixture. Melt 75g (2¾oz) of butter and mix it with the ground nuts and biscuits. Lightly grease a 22cm (8½”) spring-form tin and line it with baking paper. Press the biscuit and butter mixture into this and put it in the fridge to firm up for an hour or so. Meanwhile, in a bowl, mix together 500g (1lb 2oz) of Greek Yoghourt, 500ml (18 fl oz) of crème fraiche, 120ml (8 tablespoons) of honey (orange blossom honey would be ideal), 2 teaspoons of orange flower water and the grated rind of 1 orange. Juice the orange into a small saucepan and sprinkle over 1 sachet of powdered gelatine. Allow it to bloom for 5 minutes then melt it over very low heat. Pour it onto the yoghurt mixture and quickly stir it through. Now pour the entire mixture on top of the biscuit base and refrigerate until set (allow at least 5 hours, preferably a day or two). For the oranges in syrup, heat 175ml (6 fl oz) of orange juice, the juice of 1 lime, 100ml (3½ fl oz) of water, 120ml (4¼ fl oz) of runny honey and the crushed seeds of 8 cardamom pods. Bring to the boil, stirring from time to time, and cook for about 5 minutes until the mixture is quite syrupy. Set aside to cool. Remove the peel and as much pith as possible from 4 oranges, and either segment or finely slice them, placing them in a shallow serving dish. Pour the cooled honey syrup over the top. To serve the cake, remove from the tin and scatter with 60g (2¼ oz) of chopped pistachios. Serve with the oranges.

Written by michelle picker

January 16, 2019 at 12:12 am

mint chocolate and pistachio cake + fresh mint ice cream

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A wonderful combination of dark mint chocolate, crumbly biscuit and crunchy pistachios takes this hedgehog-style cake to the next level. And fresh mint ice cream is the perfect addition. Thanks to Yotam Ottolenghi for the cake recipe and to Deborah for making it! The ice cream recipe is from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer.

For the cake soak 100g (3½ oz) of sultanas in 2 tablespoons of rum for 30 minutes. Line a 28cm x 18cm (11″ x 7″) baking tray or glass dish with greaseproof paper. Set a large heat-proof bowl over a saucepan of gently simmering water and add 100g (3½ oz) of mint-flavoured dark chocolate, 200g (7 oz) of dark 70% cocoa solids chocolate (both roughly chopped into 3cm pieces), 100g (3½ oz) of golden syrup, 120g (4¼ oz) of unsalted butter cut into 2cm (¾”) cubes and ⅛ of a teaspoon of salt. Make sure the bowl isn’t touching the water or the mix will get too hot and split. Heat and stir for two to three minutes until melted and combined. Add the sultanas and their soaking liquid, 170g (6 oz) of roughly broken digestive biscuits and 75g (2½ oz) of roughly chopped pistachios and mix until everything is well coated. Transfer it into the lined tray and smooth the top. Sprinkle with an extra 25g (¾ oz) of crushed pistachios and set aside to cool for 10 minutes. Cover the tray and refrigerate for two to three hours. When set, cut into strips and store in an air-tight container in the fridge. Serve cold. For the mint ice cream measure 2 cups of milk. Take out 2 tablespoons of the milk and make a slurry with 6 teaspoons of cornflour (cornstarch). Heat the remainder of the milk in a saucepan with 1¼ cups of heavy cream, ⅔ of a cup of sugar and 2 tablespoons of glucose (in Australia I use this in place of light corn syrup). Bring to the boil and allow it to simmer for 4 minutes. Remove from the heat and pour in the cornflour slurry. Stir, return to the heat and allow to thicken. In another bowl whisk 3 tablespoons of softened cream cheese with ⅛ of a teaspoon of salt. Pour in the hot milk mixture and whisk until smooth. Now tear a bunch of fresh mint leaves into the hot mixture and cool the mixture down in an ice bath. When the mixture is cold strain out the mint leaves and freeze with an ice cream machine, sorbetiere or even over ice and salt. If you have flexible silicone moulds, transfer the nearly set ice cream into them for ready-to-serve portions.

Written by michelle picker

January 24, 2018 at 12:35 am

saffron poached pear with yoghurt and pistachios

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A deliciously fragrant dessert with amazing colour.

saffron-poached-pear-with-pistachios-and-yoghurt

Peel 6 – 8 pears leaving their stems intact, removing the hard core at the bottom and slicing a little off the bottom to help them sit straight. In a saucepan heat 2 cups of water, 2 cups of white wine, 1 cup of sugar and 1 teaspoon of vanilla paste until the sugar is dissolved. Add the pears to the liquid. Place ½ a teaspoon of saffron threads in a heat resistant tea infuser and add it to the pot. Cook over very low heat for 90 minutes turning the pears occasionally to make sure they are evenly coloured. Continue to turn them as they cool in the syrup. Serve with greek style yoghurt and roasted crushed pistachios.

Written by michelle picker

August 29, 2015 at 5:49 am

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pistachio and almond biscuits

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These simple biscuits (cookies) are a little crisp on the outside and wonderfully chewy in the centre.

pistachio-and-almond-biscuits

Combine ⅔ of a cup of almond meal, ½ a cup of pistachio butter (if you can’t find this you can make it by grinding shelled pistachios in a food processor until the oils comes out), ⅓ of a cup of sugar and 1 egg to make a sticky dough. Drop small spoonfuls onto a baking sheet and bake in a moderate oven for 20-25 minutes until just slightly colouring around the edges.

Written by michelle picker

July 28, 2014 at 6:02 am

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three piggy and pistachio terrine

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My first terrine but definitely worth repeating.

3-piggies-terrine

Over gentle heat fry 1 large finely diced onion, 2 minced cloves of garlic, 1 tablespoon of fresh thyme leaves and 2 finely crumbled bay leaves in 1 tablespoon of butter until translucent. Turn up the heat and add ¼ of a cup of white wine. Cook until the wine has evaporated then set aside to cool. In a food processor, mince 200g (7 oz) of ham with ½ a cup of fresh breadcrumbs, 1 large egg, and ½ a teaspoon of ground nutmeg. Remove to a bowl and add 1 kg (2.2 lbs) of minced pork, 50g (1¾ oz) of pistachios and the cooked onion. Season to taste with salt and freshly ground black pepper and mix well to combine. Cut any rinds off 8-10 bacon rashers and arrange them in a terrine or small loaf pan. They should lie across the bottom, line the sides and hang over the edges. Press the pork mixture into the terrine and cover with the ends of bacon, using extra rashers if they don’t reach. Cover with a lid or double foil, and bake in a water bath at 160C (320F) for 2 hours. Remove from the oven and press with a weight while cooling overnight. Serve with crusty bread and cornichons.

Written by michelle picker

January 22, 2013 at 10:29 am

flourless almond pistachio and yoghurt cake

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Here’s another wondefully moist and dense dessert-like cake.

In a food processor combine 85g (3 oz) butter, 100g (3½ oz) each of brown sugar and raw sugar, 250g (8¾ oz) of  almond meal  and 1 teaspoon of ground cardamom until it has the consistency of a fine crumb. Add 3 eggs, 250 ml (8½ fl oz) natural greek-style yoghurt, 100g (3½ oz) pistachio butter (or ground pistachios) and 1 teaspoon of baking powder and process until well blended. Transfer to a prepared round cake tin and bake in 160℃ (320℉) oven for an hour or until the cake tests clean. Allow to cool in the tin. Scatter with slivers of pistachio and serve with natural greek-style yoghurt.

Written by michelle picker

October 30, 2012 at 9:15 am