Friday, January 31, 2014

Coffee Crunch Ice cream

Coffee Crunch Ice cream

  • Evaporated milk 1tin
  • Condensed milk ½ tin
  • Cream whipped 1 ½ cup
  • Coffee 1 tbsp
  • Praline for decoration
Ingredients to make praline
  • Sugar 1 cup
  • Almonds ½ cup
  • Firstly to make praline heat sugar in a saucepan on low flame until it melts.Add almonds and cook for another 1 minute, pour on a well greased tray.Allow to cool and crush praline.Now beat chilled evaporated milk till double in volume. 
  • Add in chilled condensed milk with dissolved coffee and whipped cream.Put it in an air tight container till half set. Remove and fold in the prepared praline.
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Keema chops masala

Keema chops masala

  • Mutton chops ½ kg
  • Mutton mince ½ kg
  • Oil ½ cup
  • Onion chopped 2 cups
  • Cinnamon 2 sticks
  • Black cardamom 2
  • Cloves 6
  • Black pepper 10
  • Ginger garlic paste 1 tbsp heaped
  • Tomatoes finely chopped 4
  • Yogurt 1 cup
  • Salt 1 ½ tsp heaped
  • Chili powder 2 tsp heaped
  • Coriander powder 2 tsp heaped
  • Oil spice 1 tsp
  • Coriander leaves 2 tbsp
  • Green chilies 3 chopped
  • Heat oil in a pan fry onion until golden brown, add whole spices with ginger garlic paste, fry for 2 minutes add chopped tomatoes, fry till oil comes on top, add chops and mince, fry well until brown, add yogurt and all the seasonings, fry well add 1 ½ cup water, cover and simmer until chops and mince get tender, lastly add allspice, chopped green chilies and coriander leaves, serve hot.
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Peach Upside Down Cake

This year I didnt go for a traditional birthday cake. With all the lovely fresh peaches around, it seemed like time for Peach Upside-Down Cake, and very yummy it was too. I thought this was even better on the second day, so it can and probably should be made a day before you want to eat it. However, with the fresh peach topping it wont last long so keep that in mind too.

I used a 9" springform pan for this and that... didnt exactly work. It was fine until I got it into the oven and then the butter topping started leaking out.  So dont do that. I did put a tray under it, and it didnt leak horribly, but still, no springform pans.

8 to 12 servings
1 hour 30 minutes - 30 minutes prep time

Peach Upside-Down Cake

1 1/2 cups soft unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
6 medium peaches
1/3 cup unsalted butter
2/3 cup Sucanat OR dark brown sugar
3 large eggs
2 teaspoons vanilla extract
2 tablespoons rum
3 tablespoons melted butter
4 tablespoons Sucanat OR dark brown sugar
1/4 cup buttermilk OR thin yogurt

Butter a 9" round, deep cake pan, and line the bottom with parchment paper. Preheat the oven to 325°F.

Put a pot of water on to boil, to which at least 3 of the peaches can be added and have the water cover them. Measure the flour and mix in the baking powder and salt; set this aside in a small mixing bowl if you need the measuring cup to continue, or leave it in the cup if not. When the water boils, blanch the peaches for 1 minute, in one or two batches depending on the size of the pot. Rinse them in cold water at once to cool them, and peel them. Set them aside.

Cream the butter in a larger mixing bowl, and work in the sugar until soft and well amalgamated. Beat in the eggs one at a time. Mix in the vanilla extract and the rum.

Melt the butter and put it into the prepared pan, spreading it evenly over the bottom by tilting and turning the pan, or use a pastry brush if preferred. Sprinkle the remaining 4 tablespoons of Sucanat evenly over the butter. Cut the peeled peaches in half, discarding the pit. Place them cut side down evenly over the prepared butter and sugar.

Mix the flour into the butter and egg mixture alternately with the buttermilk or yogurt. Scrape this evenly over the peaches in the prepared pan. Bake for 50 minutes to 1 hour, until the cake tests done with a toothpick inserted in the middle.

Last year at this time I made Fresh Corn "Polenta".
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Celery Root à la Turque Zeytinyağlı Kereviz

Who likes celery root? Its a complicated issue. People who think it has a very strong smell can handle celery stalks. And there are also people like me who cannot have even a single bite from celery stalk because of its smell, but love celery root. So you have to try to see if you like it or not. As if having one strong smelling plant is not enough, this recipe requires another one: dill, the odor of which, to some, is less agreeable than many other herbs like fennel or cilantro. Although some fictitious characters like Beavis and Butt-Head use "dillweed" as an insult, the term "dill" comes from an Anglo-Saxon word, dylee, that means to lull or soothe. Strong smells of celery root and dill create a perfect harmony. Celery roots usually look like this when they are not cooked:

1 medium size celery root, peeled and diced
1 big onion, diced
2 carrots, cut in quarter-rounds
1 potato, peeled and diced
1/3 cup olive oil
1 can of green peas (15 oz- 400 gr.) or frozen peas
1 tsp sugar
1 bunch dill, chopped

-Pick a strong knife to peel and chop celery root; its a little bit hard. And make sure among all the ingredients its the last thing to chop. Peeled celery root darkens pretty fast.
-Put everything except for dill in a broad pot. Add water to barely cover the ingredients.
-Cook on low for 25-30 minutes. To see if its cooked taste the carrots.
-Let it cool down. Garnish with dill.

This recipe of celery root is an olive oil recipe, and it is best when its served cold. However, its good when its warm, too.

This is another dill recipe for Weekend Herb Blogging created by Kalyn and hosted by Haalo of Cook (almost) Anything at Least Once . Just like fava beans, to serve celery root without dill would be a crime.
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Thursday, January 30, 2014

Will this Great Broccoli Salad Become Your New Favorite Summer Side Dish Probably Not

I never make cold broccoli salad, so when I decided to film a recipe for one, I didnt have a ton of previous experience to draw from.

I remember having a great one next to a piece of grilled salmon in Monterey years ago, but all I remembered was it was very cold, very lemony, and kind of spicy.

The only other cold broccoli salad taste memory I have is from the annual post-Passport, Sunday night dinner that Bill Frick hosts for the family after the event. Bill makes a super simple, but perfectly delicious version that really shines next to a platter of grilled chicken.

Using both these salads as inspiration, I proceeded with the blanching and the whisking, and what was produced far exceeded my expectations. This is a great tasting, very refreshing, and believe it or not, interesting salad.

Will this become your favorite summer sid
e dish? I doubt it. Its really very good, but how can you complete with such iconic picnic table fixtures as potato and macaroni salad? Lets face it, its still broccoli after all.

Nevertheless, you can never have enough vegetable side dish recipe ideas, so I hope you give this tasty, easy-to-make salad a try. Enjoy!

1 1/2 pounds broccoli
3 cloves garlic, mashed
2 tbsp lemon juice
2 tbsp rice vinegar
1/2 tsp Dijon mustard
1/3 cup olive oil
red pepper flakes to taste
salt and pepper to taste
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Gluten Free Sweet Potato Fries

Baked sweet potto fried, shoestring style
Easy, tasty gluten-free sweet potato fries baked with spices.

Like my pal Kalyn I'm a big fan of sweet potatoes. And sweet potato fries. Kalyn's recipe has a different spice blend than mine but our recipes are quite similar. Check out hers if you don't happen to care for my particular spices. Or get down-and-dirty personal and make up your own signature concoction.

Cooking is all about making recipes your own. Developing your own tastes. Your likes and dislikes. Cooking is flexible. And highly personal. It's not precise like, say, brain surgery. Unless you're baking something fussy. Baking folks swear by precision. But I've never actually been that kind of cook. I'm intuitive. I fly by the seat of my jeans. I look at a glistening picture of pasta and vegetables and I feel inspired. I open my pantry and get juiced to play the What If? Game. 

What if I take this ingredient and add it to that ingredient? I wonder. What would that taste like? Then the fun begins.

How do you cook? 

Do you wing it like Chet Baker? Or do you prefer a road map, with precise direction?

Read more + get the recipe >>
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Cauliflower cheese bake – Bakað blómkál með osti

My aunt often serves this as a side dish with Sunday roast, but it is also a good main dish for vegetarians who eat dairy products.

To serve 6 as a side dish or 2 as a main dish with bread and a salad.

1 medium head of cauliflower
½ cup breadcrumbs
2 tbsp Parmesan cheese
100 g mild cheese (I like Gouda), grated

Remove all the greens from the cauliflower and cook (in one piece) in lightly salted water for 10-15 minutes. Heat the oven to 200°C. Remove cauliflower from the water, drain and put in an oven-proof dish. Mix together breadcrumbs and Parmesan and sprinkle on top of the cauliflower and top with grated cheese. Bake until the cheese is melted and beginning to brown. Serve warm.
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Wednesday, January 29, 2014

Update from Alex

Hello everyone --

Late Wednesday night my mother- Karina- fell and broke her hip, fracturing the neck of the femur above the proximal line. Since then, she has been through surgery to repair the damage and is recovering well. With any luck, she and Steve will be making the transition back to the casita to continue her recovery in the comforts of home, and will be back to posting on her blog in a few days. I know she is looking forward to getting in touch with all of her friends, fans and fellow bloggers.

-- Alex
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Chicken Shorba

Chicken Shorba

  • Wheat (soaked overnight) ½ kg
  • Chicken boneless ½ kg
  • Turmeric ½ tsp
  • Ginger garlic 2 tbsp
  • Green chilies grinded 1 tbsp
  • Black pepper 1 tsp
  • Salt 1 tbsp
  • Tomatoes blended 3
For baghar
  • Oil ½ cup
  • Mint chopped 1 bunch
  • Ginger finely sliced 2 tbsp
  • Green chilies chopped 6
  • Brown onion ¼ cup
  • All spice 1 tsp heaped
  • Soak ½ kg wheat over night, boiled in 12 cups of water and ½ tsp of turmeric till tender, cool and blend, boil ½ kg boneless chicken with 2 tbsp of ginger garlic paste, 1 tsp black pepper, 1 tbsp salt, 1 tbsp grinded green chilies and 4 cups of water till chicken tender, then chopperize chicken, in your blended wheat add the chopperize chicken with blended and sieved tomato mixture, mix all well and cook till boiling, lastly heat ½ cup oil and add to the shorba with 1 bunch chopped mint leaves, 1 tsp all spice, 2 tbsp ginger Julian, 6 chopped green chilies and salt to taste, mix well and serve hot.
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Luscious Lemon Bars

First new recipe from Pittsburgh! If you didnt know, we moved across the country a few weeks ago, and are finally settled and really loving it here. I made these delicious lemon bars the other night when we went over to someones house for dinner. They were a hit! I had a recipe that I altered quite a bit, and Im glad I did. They turned out really tasty. The crust was crisp and the filling was soft, tart, and sweet - but not too sweet. Enjoy!

Lemon Bars

1 c. soft butter (2 cubes)
1/2 c. powdered sugar
2 c. flour
1/8 tsp. salt (pinch)


6 T. lemon juice (about 2 lemons)
zest from 1 lemon
4 eggs, beaten
1 2/3 c. sugar
1/4 c. flour

Preheat oven to 350 degrees. For the crust, cream the butter and sugar, then add the flour and salt and beat until combined and it forms a dough. Press into a greased 9x13 pan. Bake for 15-20 minutes until the edges start to brown and the top starts to turn golden.

Let the crust cool for about 20-30 minutes. For the filling, combine the sugar and flour in a medium bowl. Combine the eggs, lemon juice, and zest until well combined. Add to the flour/sugar mixture and combine well. Pour onto the slightly cooled crust. Bake for an additional 25 minutes, until the filling is set (shake it - it shouldnt jiggle anymore).

Remove from the oven and sprinkle with powdered sugar (or sprinkle right before you serve them). The easiest way for me is to take a fine mesh strainer, put powdered sugar in it, and shake it or tap the side so it falls evenly over the bars. Then cut into squares and enjoy!

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Man Fish Love

Im a TED Head. Im sure Im not the first one to coin that phrase, but for me its an accurate moniker. I could watch these lectures all day. This one features Chef Dan Barber in "How I fell in love with a fish," where he shares his discovery of an incredibly unique fish farm in Spain. I hope you find this as fascinating as I did. Enjoy!

Chef John Needs Your Vote!

Have you heard? Food Wishes has been nominated in the video category for the Saveur Magazine 1st Annual Best Food Blog Awards! Help us turn the honor of being nominated into the reality of a glorious win! Please follow this link to cast your vote now. Thanks!
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Tuesday, January 28, 2014

Warm Coleslaw with Chili Lime Dressing

Warm winter coleslaw with chili lime dressing
Warm winter coleslaw recipe kicked up with chili sauce, lime and mint.

Need a little kick to warm your chilled winter bones? How about a warm and slightly spicy coleslaw with crunchy cabbage, chili, lime and ginger? It's a healthy vegan side dish your body will love. And the best part is, it's easy to throw together. You can do it in no time flat. Which is why I always keep a cabbage in the fridge (don't you, Darling?). You never know when hunger pangs will strike, what with all this detoxing and sugar shunning and working out with Jane Fonda's Prime Time DVD -- which I must confess, I love to pieces. Jane is gentle and warm and encouraging (I don't respond well to bullying and drill sergeant meanies, do you?).

Read more + get the recipe >>
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Brain fry Moollai poriyal

Very easy to cook item. Children will love this. Similar to egg. So cooked along with egg to increase the quantity. Little bit sweet in taste. So those who want it to be hot can add chili powder to the recipe. This is made just like scrambled egg.

Goat brain-1
Chopped onions-handful
Green chili -3 or chili powder-1 teaspoon
Pepper powder-1 teaspoon
Chop the onions and the chili. Break the eggs and beat it a little. Add the brain into the egg and mix it well. I always use my hand to smash the brain and mix it nicely into the egg so that it gets mixed well. Add the pepper powder also into this. In a kadai in one teaspoon of oil sauté the onions and the chili and once it is sauted, add the egg brain mix and stir continuously. The whole thing will turn like egg scramble. Those who want the fry to be hot can add little bit chili powder into the egg brain mix. Brain will get cooked fast. So the cooking time will just be 5 to 6 minutes in low fire.
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Vanilla ice cream Vanillurjómaís

Because it’s warm(-ish) and sunny outside, here is a lovely and fattening recipe for home-made ice-cream. My mother makes this for special occasions, like Christmas and easter. It is very rich and creamy, and absolutely delicious!

1/2 litre heavy cream or whipping cream
5 egg yolks (use the whites to make meringue drops
75 g sugar
vanilla essence to taste

Mix egg yolks, sugar and vanilla essence* and stir until the sugar has dissolved. Whip the cream until it is quite stiff and fold into yolk/sugar mixture. Pour into a mould and freeze, or use an ice-cream maker. Use the egg whites to make meringue tops to serve with the ice-cream.

*Note on vanilla use: A little goes a long way. The vanilla taste is stronger once the custard has been frozen. You can also use vanilla sugar or a vanilla bean (soak it in the milk).

Variations: Experiment with different flavourings and extras: chocolate chips, small pieces of preserved fruit, liqueurs, flavour essences.

Goes well with Crème de Menthe and Mint Chocolate liqueurs, chocolate sauce, Mars sauce (melt a large Mars bar in cream and mix well), hot fudge, hot caramel sauce, meringue drops, preserved fruit in syrup or fresh fruit, especially strawberries.
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Monday, January 27, 2014

Olive and Sundried Tomato Palmiers

If you are in need of a quick appetizer try this one!  There are only four ingredients (okay, 5 if you count the egg wash) but they are packed with flavor! Change up the fillings to suit your taste but remember this is supposed to be a quick and asy recipe so dont make it too complex.

If you are a frequenter of  Trader Joes, be sure to pick up a jar of their Olive Tapenade.  You all know how much I love my olives and therefore try different brands of tapenade often.  This is by far my favorite. 

Olive and Sundried Tomato Palmiers


1 sheet of puff pastry
1/2 jar olive tapenade
Approx 1/2 cup sundried tomatoes packed in oil, sliced
1 cup shredded mozzarella

Egg wash - 1 egg plus 1 tbsp water, beaten


Defrost puff pastry according to package directions.  Roll out pastry into approx a 14 x 11 inch rectangle.  Spread the tapenade over pastry, scatter the sundried tomatoes over the tapenade and then top with shredded mozzarella.  Starting with the short side, fold both sides of the pastry to the center.  Gently press both sides together so they stick.  Brush with egg mixture and slice into 1/2 inch slices.  Place cut slices on baking sheet and brush with egg mixture.  Bake at 350 degrees for about 15 minutes or until golden brown.

Click here for a Printable Version of Olive and Sundried Tomato Palmiers.

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BBQ Mutton Leg

BBQ Mutton Leg

  • Mutton leg 1
  • Papaya paste 3 tbsp
  • Vinegar 4 tbsp
  • Lemon juice 1 tbsp
  • Lemon skin ½ tsp
  • Oil 3 tbsp
  • Mint leaves ¼ bunch
  • Ginger garlic paste 2 tbsp
  • Brown sugar 1 tbsp
  • Salt to taste
  • Black pepper powder ½ tsp
  • Chili powder 1 tbsp
  • Worchester sauce 2 tbsp
  • Debone the whole chicken leg piece, do not remove the bone completely and remain it attached with the meat.Open the whole piece into book form. Marinate mutton leg piece with 2 tbsp ginger garlic paste and 3 tbsp papaya paste.Now rub mutton with salt, black pepper, lemon juice, lemon skin, Worchester sauce, fruit vinegar and oil.Lastly sprinkle with mint leaves, chili powder and brown sugar. Rub all the marinade very well.Now wrap mutton with aluminum foil, fit in a grilling stand and cook over burning charcoal from both sides.
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Fresh green peas parathas

Tis the season of fresh green peas and while I always have on hand large packet of frozen peas, the taste of fresh green peas is something else.
There is an extremely simple recipe - which my friend had shared with me last season, where if you buy large quantities of peas, say 2 kilos or so, you shell them and grind with chillies, ginger and salt, then on a slow flame with a tadka of some cumin, saute this paste with some amchoor powder till quite dry. Store in freezer in small containers and use as a stuffing for parathas to make instant lunches or dinners when required. My version is a slight modification on this as I had just a cup of shelled peas on hand, so I ground them, sauteed and mixed in the flours directly to make these green parathas. These are lovely for a hearty weekend breakfast or your kiddies lunch box.

Recipe for Green Peas Parathas
Makes 4
Under 30 minutes

1 cup fresh shelled peas
3 green chillies
1 largish knob of ginger
1 tsp or so salt
2 tsp oil
1 tsp cumin seeds
pinch of asafoetida (hing)
1 tsp amchoor powder (dried mango powder)
1/2 cup atta
1/2 cup makkai atta (corn meal) [you can use just 1 cup atta instead of a mix of atta and makkai atta]
some flour for dusting

  • In a mixer, grind the first four ingredients to a coarse paste.
  • Take the oil in a non-stick kadai (preferably), heat on medium flame, splutter the cumin seeds, add a pinch of asafoetida to this.
  • Transfer the pea paste to the oil and saute on medium flame with the amchoor powder till nearly dry. The amchoor not only adds a tangy taste but also helps in drying out the mixture faster - due to its astringent quality. For this quantity, the process will take 7-10 minutes.
For preparing large quantity of peas-masala to freeze, the procedure is same up to this stage. Just add more chillies, ginger and adjust spices / seasonings.

  • Transfer the ready masala to a bowl. Add the flours and some salt if required and knead to a dough sprinkling some water if needed to bind ( I had to use just a tsp of water of so).
  • Make four balls and roll out gently into thick parathas, using some flour for dusting.
  • Heat a skillet, cook the parathas on both sides on medium flame till golden spots appear, brush with butter or ghee if you like once the sides are cooked.
If youd like the masala as a stuffing, then use whole wheat atta for the outer cover and prepare like you would any other stuffed paratha.

Serve hot with a chilled raita and pickle of your choice.

I love these chunky parathas which have equal quantities of peas and flour, so its a cross between a hara-bhara patties and a paratha. You could substitute other shelled veggies like fresh green tuvar or fresh green garbanzo instead of peas.
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This is a Tex-Mex version using
some of their unique spices,
which adds to this a very
hearty and robust chili...

I found that my photo and recipe are featured @
Servings: (6)
Prep: 10 Mins. |
Cook: 50 Mins.

Posted: by Sandra at


4 bacon strips, cut into 1/2 " slices
1 lb. lean venison burger
½ spanish onion, chopped
2 cloves of garlic, minced
1 (14.5 oz. can) stewed tomatoes
1 (14.5 oz. can) tomato sauce
2 tablespoons tomato paste
1 (16 oz. can) chili beans, undrained
2 tablespoons red wine vinegar
2 teaspoons worcestershire sauce
1 carrot, shredded
½ cup celery, chopped
½ red bell pepper, chopped
1 tablespoon chili powder
¼ teaspoon cayenne pepper (Or more if you like it spicier)
1 teaspoon ground cumin
½ teaspoon unsweetened Hershey’s Cocoa Powder
½ tablespoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
2 tablespoons fresh cilantro, chopped

***Toppings (Optional):
--Cheddar Cheese, shredded
--Jarred and sliced pickled jalapeno peppers


Heat a dutch oven, or large heavy-bottom pot, to medium-high heat, and brown the bacon until crisp, and set aside, while reserving drippings. Add the venison burger and brown in drippings, and when it’s about ¾ the way cooked through, add the onions and saute just until translucent. Add the garlic and sauté for 30 seconds. Add the remaining ingredients, except the bacon and fresh cilantro, and bring to a boil, then reduce the heat to a simmer, and cook, covered, while occasionally stirring for 50 minutes.

Premium Cornbread

Meanwhile, begin preparing the Premium Cornbread Muffins about 20 minutes before Venison Tex-Mex Chili is scheduled to be done, if making...(as they take about 15 minutes to bake).

-- Premium Cornbread Muffins - For recipe, click here: Sandras Premium Cornbread Muffins)

After the Venison Tex-Mex Chili has cooked for 50 minutes, stir in the fresh cilantro, and crispy bacon.

To serve, ladle the Venison Tex-Mex Chili into soup mugs placed in the center of a plate, and place Premium Cornbread Muffins around parameter. (Top the Venison Tex-Mex Chili with shredded cheddar cheese and sliced pickled jalapenos, if using). - Enjoy!


Tip:  This is just as fantastic using any other type of lean ground meat or poultry as well!

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Sunday, January 26, 2014

Surprise Curry Ripe Mango Curry

Please do not make faces after reading the title!!! What you are reading is exactly the one that I made. You have to believe me this is the real wonderful curry that I never know before, and I regret for not knowing it before. Once you taste this curry, you are not going to leave it. You will make it again and again. :):):):)All curries are tested on my hubby & myself and they are presented to you all through this blog. They are 100% safe :):):):). now jokes apart and here is the recipe.

Ripe mango or partially ripe mango-1
Onion-chopped 1 cup divided
Grated coconut-1/4cup
Fenu greek seeds-1/4tbsp
Cumin seeds-1 tbsp divided
green chili-1
red chili-1
salt to taste
Garlic-1 pod
For tempering:
2tbsp of oil
mustard seeds-1/4tbsp
cumin seeds-1/4tbsp
red chili 2
curry leaves few

Peal and deseed mango. Cut into pieces and add 1cup of water and cook for about 10min under medium to high flame by adding 1/4tbsp of salt. Mean while dry roast the cumin and fenugreek(methi) seeds together and add to mixie jar. To the jar also add grated coconut, green chili, red chili, garlic and 1/4cup onion and grind it to a smooth paste by adding little water if required. When the mango is ready mash it if you do not wish to have them as it is. After mashing cook this on slow flame and add grinded mixture to it and cook it till the raw flavor of onion vanishes. Then take yogurt in a bowl and bet it well, then add 2tbsp of water to it and mix well. add this to the mango curry. Check for salt add if required. Now prepare the tempering for the curry, Heat 2tbsp of oil in a pan and add mustard seeds, cumin seeds, curry leaves and red chili.when they are done pour this on to the mango curry and mix well. Here is your ripe mango kadai ready. You can have this with kichidi, roti or rice.

Hope you like my recipe
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Pistachio Nut Biscuits Recipe

If you like pistachio nuts you will love this pistachio biscuit recipe.

These pistachio nut biscuits are melt in the mouth lovely, they taste so very delicious that you have to be careful not to eat them all up at once.

In this recipe Chef cooks flat pistachio biscuits and pistachio nut balls.

French Sunflower Honey is used for this recipe which is lovely and bright yellow in colour and a little buttery in taste.

For the real buttery taste in this recipe you need to use butter rather than margarine.

These pistachio nut biscuits are easy to make, there is no rolling pin needed or special biscuit cutters, just your ingredients and your hands.

Ingredients for pistachio biscuits

4oz Butter (at room temperature)
1oz Light Brown Sugar
2 Tbsp Honey
1/2 Cup Unsalted Pistachio Nuts
6oz Plain Flour
Handful Unsalted Pistachio Nuts

How to make pistachio biscuits

Take the shells of the pistachio nuts and discard the shells safely into the bin.

Grind the 1/2 cup nuts using a blender into a course powder.

Now take your handful of pistachio nuts and coarsely grind them, put these to the side in a separate dish.

In a bowl mix the butter well, add the honey and light brown sugar, mix well.

Add the ground 1/2 cup powdered nuts to the butter mixture and stir very well.

Add a large pinch of the coarsely ground nuts, stir well.

Sieve the flour into the pistachio mixture, keep stiring well until it forms a pastry dough ball.

On a greased and floured baking tray roll the pistachio nut biscuit dough into little balls.

Take little pinches of the coarsely ground nuts and gently push them onto the top of the balls.

Grease and flour another baking tray.

Take smaller pieces of the pistachio nut mixture and make them into little flats in your hands.

Place onto the tray and again gently drop pinches of the coarsely ground nuts onto the top of each one.

Place both trays into a pre-heated oven at 160-170C for 15-20 minutes or until golden brown in colour.

There will be enough mixture to make a few trays full.

Once cooked use a spatula or flat knife to take them off the tray and put on a colling rack until fully cooled down.

Enjoy Chefs simple and tasty pistachio nut biscuits recipe.

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