Tag Archives: pistachios

Toasted Spiced Muesli – Video Blog

29 Mar

A delicious way to start the day and use up ingredients in the pantry.

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Chilli & Cinnamon Chocolate – Video Blog

24 Mar

A recipe for rich chocolate that will not only satisfy your cravings but you need never feel naughty about eating!

Is it breakfast or dessert? Spelt Tart with Pistachio, Chia Yoghurt Filling

6 Mar

Following my muesli recipe, I had some spelt left over to experiment with. 

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Wholegrain Rolled Spelt, enough for 2 cups when finely blended

1/2 cup extra virgin coconut oil

1/2 teaspoon of himalayan pink salt

3 tablespoons of chilled water

Put the rolled spelt into a blender and continue to process to the finest texture you can get. It will still be quite rough and chunky compared to flour.

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Add the salt to the blended spelt and mix the coconut oil through the dry ingredients using a knife until it forms crumbs. Add the water and stir. Press the mixture together into a ball and put in the fridge while you prepare the filling.

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1 cup thick natural yoghurt

1 tablespoon orange blossom water

1/2 teaspoon rosewater

1 tablespoon pistachio paste

1 tablespoon chia seeds

Plums, finely sliced

Blackberries

Crushed pistachios

Mix the pistachio paste with the orange blossom and rose water until it forms a runnier consistency and all the lumps are gone.

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Stir this into the yoghurt with the chia seeds and put in the fridge for at least 1 hour. The chia seeds will thicken the yoghurt if you leave it for long enough.

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Pre heat an oven to 180°c

Take the spelt mixture out of the fridge and use enough to evenly press into small tart tins (with removable bases) like you do with a biscuit base for a cheesecake. I wouldn’t call this a pastry – it’s far too crumbly and textural. Put the tart tins in the fridge for at least 30 minutes to allow the coconut oil to harden.

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Put the cold tart shells straight into the hot oven and bake for 30 minutes. Check after 15 minutes to make sure they don’t burn. Remove from the oven and allow to cool completely.

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Fill the cooled tart shells with the thickened yoghurt mixture, top with sliced plums, whole blackberries and crushed pistachios.

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This recipe is sugar free but you can add honey to the yoghurt mixture or drizzle it on top of the finished tart to suit your taste. This will also make an extravagant yet healthy breakfast to serve guests with a cheeky twist. Looks can be deceiving and it’s not the rich pastry it appears to be…

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Blood Orange Infused Toasted Spelt Muesli

5 Mar

I love it when I can cook without a recipe and use my senses and this is a perfect example. I visited a favourite wholesaler on Friday and stocked up on ingredients to make a batch of muesli for the week.

Organic Wholegrain Rolled Spelt

Extra Virgin Coconut Oil

Sesame Seeds, white, hulled

Hazelnuts

Pistachios

Walnuts

Flaked Almonds

Coconut Flakes

Honey

Blood Orange Infused Extra Virgin Olive Oil

Turmeric Powder

Cinnamon Powder

Cocoa Nibs

Himalayan Pink Salt

Pre heat an oven to 180° c

Pour the rolled spelt into a baking tray and add the desired amount of nuts, sesame seeds and coconut flakes. Sprinkle over some salt, turmeric and cinnamon powder and crumble the cocoa nibs into small chunks.

If the coconut oil is too solid to pour, warm it just enough so it becomes liquid and pour generously over the muesli mixture. Drizzle with the olive oil and honey and stir well so all the ingredients are coated and evenly distributed.

Toast in the oven and stir regularly so the top layer doesn’t burn. When the muesli is golden brown, remove from the oven and allow it to cool to room temperature. Serve with your favourite milk, yoghurt, fresh or poached fruit. YUM!

This muesli is fragrant, full of texture and packed with ingredients that each boast their own list of health benefits. I’ve been enjoying it with this pistachio yoghurt and poached peaches. There’s another spelt recipe to follow and you won’t believe how good it is because it looks seriously naughty!

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Grilled Peaches with Pistachio and Orange Blossom Yoghurt

25 Feb

I’m having dinner with a friend this week and I volunteered to make the dessert. I came up with this recipe after an indulgent weekend. I had an absolutely delicious and fun feast but I can’t face sugar for a few days.

4 large yellow peaches

blood orange infused extra virgin olive oil

40g pistachios, shelled

a handful of shredded coconut, toasted

4 heaped tablespoons of natural yoghurt

1 cap full of orange blossom water

Wash the peaches, cut them in half length ways and remove the seeds. Place the peaches in a baking dish, drizzle lightly with the infused oil and rub it evenly over the fruit with your fingers. Put the peaches under the grill for 10 minutes turning them over after 5 minutes so they warm through evenly.

Put the pistachios into a blender and grind to a fine dust. Reserve a few teaspoons of the ground pistachios and continue to blend the rest until it comes together to form a paste.

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Mix a dessert spoon of the paste in with the yoghurt. You’ll need to push the paste against the side of the bowl to smooth it out and mix it through the yoghurt and you will be left with some lumps. This adds to the texture and creates concentrated bursts of flavour through the yoghurt. Add the orange blossom water and stir through the yoghurt. It should be very subtle so you can still taste the pistachio flavour.

Once the peaches have cooled down to a bit above room temperature, spoon some yoghurt into the cavity where the seed once sat and top with toasted coconut and the reserved ground pistachios.

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Grilling the peaches gets the natural juices flowing and intensifies the sweet, tangy flesh. This is such a simple dessert without any added sugar and it’s also perfect for breakfast. The leftover pistachio paste can be used as you wish. I’m going to be experimenting with mine so look out for more recipes.

 

Prawns with Dukkah, Lemon & Extra Virgin Olive Oil

28 Oct

The fish markets are the best place to get fresh seafood in Sydney (besides having a generous friend who likes to fish) and I rarely buy it anywhere else.

I bought some beautiful large prawns to have as entree for our family barbecue a few Sundays ago and they didn’t last long.

I have a bulk supply of pistachios on hand that I use for rolling my chocolate truffles in so I made some dukkah to go with the prawns.

1kg of prawns, peeled, deveined and tails left on
Extra virgin olive oil
Fresh lemons

1/4 cup of freshly ground, roasted pistachios
2 tablespoons of golden sesame seeds (these are un-hulled and have more flavour than white sesame seeds)
1 teaspoon of cumin powder
1 teaspoon of coriander powder
A sprinkle of salt (I used Portuguese sea salt)
A sprinkle of chilli flakes

Natural yoghurt
Freshly chopped coriander, roots and leaves

Pan fry the prawns on high heat in some olive oil on both sides until they curl up, turn white and start to brown. They won’t take long to cook. Squeeze over a generous amount of lemon juice and transfer to a serving plate.

Sprinkle the hot prawns with salt and generously dust with the dukkah. Drizzle with good quality extra virgin olive oil and garnish with lots of fresh coriander. To serve, mix some fresh coriander through the yoghurt and place the bowl in the centre of the platter for dipping. Best eaten with your fingers.

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Sunday Porridge

5 Aug

The sun was glorious this morning so I made breakfast to eat outside in the garden. This gave me energy for a jog around Centennial Park in preparation for City 2 Surf next Sunday!

1 cup of oats
1 pear peeled, cored and diced into cubes
Water
Turmeric powder
Cinnamon powder
Chia seeds
Sesame seeds
Walnuts
Extra virgin coconut oil
Himalayan pink salt

Put the oats in a small saucepan and cover with water. I use my own judgement with this and add more water during cooking if needed. Sprinkle in some turmeric, cinnamon and salt.

Bring to the boil and reduce the heat to a simmer. Add the pear cubes and continue cooking. Stir to make sure it doesn’t stick to the bottom of the saucepan.

When the oats are cooked (I test by tasting it) serve into a bowl, mix through the desired amount of coconut oil (I use 1 teaspoon per serve) while the porridge is hot. Sprinkle with the nuts and seeds to suit your taste.

The pear adds just the right amount of natural sweetness.

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Moroccan Spiced Lamb Shanks with Fragrant Turmeric Couscous

20 May

This recipe is incredibly easy to make yet it bursts with flavour and is a delight to the senses, visually and texturally. The deep, rich, spicy melt-in-your-mouth lamb is a perfect match with the slightly sweet, refreshingly tangy and occasionally crunchy, fragrant couscous. Try to pack all the elements into one mouthful and you’ll see what I mean when the pomegranate seeds pop!

My tastebuds are on an amazing journey as I eat my way through the David Bitton range of gourmet products. For more recipes and inspiration, don’t forget to bid on the David Bitton A French Inspired Cafe Cookbook gift pack to help raise money for OzHarvest!

4 lamb shanks

1 medium onion diced

David Bitton Moroccan Spice

Extra virgin olive oil

Water

Natural yoghurt

Fry the lamb shanks on high heat in a deep saucepan with some olive oil until they become golden brown on all sides. Add the onion and fry until golden, stir through 3 heaped tablespoons of David Bitton Moroccan Spice and fry until fragrant.

Add enough water to loosen the paste so that it coats the lamb shanks. Stir well, turn down the heat and allow to simmer for 2 hours with the lid on. Check occasionally, stir to prevent the paste sticking to the saucepan and add more water as needed. Serve with a dollop of natural yoghurt and couscous.

Pomegranate seeds

Fresh mint leaves

Sultanas

Pistachios

1/2 a heaped teaspoon of turmeric powder

1 cup of couscous

1 cup of water

1/2 a teaspoon of salt

Extra virgin olive oil

Pour the water into a saucepan, add the salt and turmeric and bring to the boil. Remove from the heat, stir through the couscous and sultanas, cover with a lid and leave for 2 minutes or until the water is absorbed. Fluff up with a fork, add a splash of olive oil and more water if needed and return to a low heat. Stir with a fork to separate the grains.

Serve topped with pomegranate seeds, fresh mint leaves and pistachios.

Ladies Who Lunch

9 Mar

My mum’s friend came to visit today and I prepared a pretty lunch and decadent dessert to make it special for the ladies. I used the heirloom carrots, beetroots and figs that I picked up at Sydney Markets on Monday and shared in my post ‘The Grower, The Baker & The Fresh Juice Maker‘.

Beetroot Stack with Avocado Puree, Broad Bean Pesto, Heirloom Carrots & Target Beetroot

Serves 4

3 large beetroots

Extra virgin olive oil

Salt

Lemon

Peel and slice the beetroot into 1cm thick rounds. Place in a baking tray, drizzle generously with extra virgin olive oil, squeeze over the juice of half a lemon and sprinkle with salt. Coat the beetroot in the dressing, cover and roast in a 200ºc oven for 45 – 60 mins until the beetroot is just cooked but still holds it’s shape. Place the beetroot into another tray when cooked and leave in the freezer for a few minutes to cool down. The beetroot needs to be at room temperature to assemble the stack.

Avocado Puree

1 1/2 avocado

Lemon

Salt

Place the avocado flesh, a squeeze of lemon juice and a pinch of salt in a food processor and blend until smooth.

Broad Bean Pesto

300g frozen broad beans

1/4 of a teaspoon of freshly ground black pepper

2 large cloves of garlic

I lemon

25g of basil and lemon basil leaves

50g fine parmesan

50ml extra virgin olive oil

Teaspoon of pinenuts

Pour boiling water over the broad beans, drain after 1 minute and the skins should be loose enough to peel off. Reserve 12 whole broad beans for the garnish. Put the peeled broad beans, roughly chopped garlic, parmesan, basil, salt, pepper, zest of half a lemon and juice of 1 lemon in a food processor and blend until it forms a paste. Add the olive oil and pine nuts and blend again.

Garnish

3 heirloom carrots (1 yellow, 1 purple, 1 white)

Baby basil leaves

12 broad beans

2 small target beetroot

Extra virgin olive oil

Salt

12 pistachios

Juice reserved from roasting beetroots

Slice the carrots into rounds the thickness of a 5 cent coin and thinly slice the target beetroot into rounds.Toss the carrots, target beetroot and reserved broad beans in olive oil and a pinch of salt.

To assemble:

Smear some broad bean pesto across a plate and place a round of roasted beetroot in the centre. Spread some avocado puree over the beetroot and place another slice of beetroot on top. Gently press down to help the avocado puree spread between the layers. Continue this process 6 times or until you use up the beetroot.

Dot some broad bean pesto around the plate and press stacks of heirloom carrots on top. Put some broad bean pesto on top of the beetroot stack and garnish with a pistachio. Place the broad beans and target beetroot slices around the plate. Decorate with baby basil leaves, pistachios and drizzles of the juice reserved from roasting the beetroots.

The crunch of the raw carrots, target beetroot and pistachios add the perfect contrast to the soft roasted beetroot, broad bean pesto and avocado puree.

Individual Fig & Frangipane Shortcrust Pastry Tarts

1 sheet of ready to use shortcrust pastry

Pure cocoa powder

Icing sugar for dusting

4 fresh figs

Double cream

Frangipane

125g almond meal

125g butter

125g icing sugar

2 1/2 eggs

25ml Frangelico

Put the icing sugar and butter in a bowl and blend until creamy using an electric beater. Add 1 egg and beat through, add the second egg and continue to beat, add the remaining 1/2 an egg and beat until combined. Pour in the almond meal and Frangelico and combine. Put the mixture in the fridge.

Cut the sheet of pastry into 4 even squares and dust with a mixture of pure cocoa powder and icing sugar. Spread some of the frangipane mixture over the pastry leaving a centimetre border around the edges. Bake for 10 mins at 200ºc and remove from oven. Slice figs lengthways into four pieces and lay on the pastry base. Sprinkle lightly with icing sugar and return to the oven for 8 – 10 mins at 180ºc.

If the frangipane mixture has cooked over the edges of the pastry, simply cut around it to form a square. Serve warm with a dollop of double cream.

Happy belated International Women’s Day! xx

Baked Cocoa-nut Muesli Recipe

16 Feb

I love crunchy toasted muesli but sometimes I really don’t feel like working my jaw so hard first thing in the morning. Here’s my recipe for a yummy and healthy muesli that softens once you add milk but still has a nice crunch thanks to the nuts and cocoa beans.

2 cups of rolled oats

4 tablespoons of whole, raw and unsalted almonds

1 tablespoon of whole, raw and unsalted pistachios

4 cocoa beans crushed into chunks

4 heaped tablespoons of dessicated coconut

1 teaspoon of cinnamon powder

1 tablespoon of organic coconut sugar

1 tablespoon of pure cocoa powder

A drizzle of honey (or more to suit your taste)

A pinch of salt

Combine all the ingredients in a baking tray and drizzle the honey over the top. Stir well and bake in the oven @ 200°c for 20 mins. Allow the muesli to cool before serving and store the rest in an airtight container or jar.

If you add milk to the muesli it will mix with the cocoa powder and become chocolatey.

You can also serve the muesli with natural yoghurt and fruit.

You could also use this recipe mixed with butter and flour to sprinkle on top of a fruit crumble. Not so healthy but still delicious!

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