Cooking with…Pistachio

1. Pistachio Crusted Salmon

pistacio crusted salmon- simplehealthykitchen.com

Pistachio Crusted Salmon is a light and healthy meal option you can have on the table in under 30 min. Fresh buttery, rich tasting salmon is topped with a sweet and spicy honey mustard sauce and finished off with a crunchy topping of panko and chopped pistachios. Only a few ingredients and so easy to make, this just may become your new “go-to” favorite salmon recipe.

Ingredients
  • 2 salmon fillets (approx. 6 oz. each ,skin on) (wild King or your favorite variety)
  • Salt and pepper to taste
  • ½ lemon, juiced
  • 1 Tbsp course grain mustard (or Dijon)
  • 1 Tbsp honey
  • ¼ cup pistachio nuts, shelled
  • 2 Tbsp panko bread crumbs
  • 1 Tbsp canola oil
Instructions
  1. Preheat oven
  2. Rinse salmon and pat dry with paper towel. Arrange salmon on a foil (or parchment paper) lined baking sheet, skin side down. Sprinkle salt and pepper to taste.
  3. In a small bowl, combine lemon juice, lemon zest, mustard and honey. Spoon mixture and spread evenly over top of each salmon fillet.
  4. Coarsely chop pistachios in a food processor (or coffee grinder) and combine with panko and canola oil. Spread pistachio mixture on top of salmon, pressing lightly to adhere.
  5. Bake until salmon is cooked through to your liking and pistachios are golden, approx. 15-20 min. Let salmon rest 5 min.(outside of oven) before serving (Salmon will continue to cook during this time so keep this in mind when removing salmon from oven) .

2. Goat Cheese with Honey, Fig & Pistachios

goat cheese withhoney fig  pistacios

fig spread

Ingredients
  • 1 medium log fresh goat cheese ( approx. 11 oz.)
  • ¼ cup roasted pistachios,chopped
  • 2 tablespoons honey
  • 1 tablespoon fig spread
  • crackers or bread,for serving
Instructions
  1. On a small plate, spread out the chopped pistachios, Roll goat cheese on the pistachios to coat top and sides. Transfer to a serving tray.
  2. Drizzle honey over cheese log
  3. In a microwave safe dish, add the fig spread (similar to jelly), heat in microwave for 10 seconds. Drizzle over cheese log. Serve with crackers or bread.

3. Parmesan and Pistachio Orecchiette

Orecchiete with Parmesan and Pistachios

Ingredients
  • 1 pound dry orecchiette
  • 2 tablespoons sea salt
  • 1-1/2 cups salted pistachios, roughly chopped (Tip: buy them already shelled!)
  • 1 clove garlic, minced
  • 4 green onions, chopped
  • 3 tablespoons freshly chopped mint
  • ½ cup grated Parmesan & Romano cheeses
  • ½ cup extra virgin olive oil
  • ½ cup reserved pasta water
Instructions
  1. Fill a large pot with water, add the salt and then bring it to a boil.
  2. Add the orechiette and cook until it’s al dente, about 11 minutes, then drain it. Don’t forget to save ½ cup of pasta water before draining the orecchiette! Add the pasta back to the pot and reduce the heat to low.
  3. Combine the olive oil, garlic, mint, cheese and pistachios in a mixing bowl, then add the mixture to the orecchiette along with the pasta water. Keep stirring until it’s mixed well and a creamy sauce starts to develop.
  4. Fold in the onions, and then serve the pasta warm with extra cheese and mint for garnish.

Brownies Cupcakes

Brownies Cupcakes (looking like ice cream) Recipe, cream cheese frosting, συνταγή, μπράουνις, σοκολάτα, κρέμα τυρί, cucpcakes, παγωτό, Γαβριήλ Νικολαΐδης, cool artisan

Η σημερινή συνταγή είναι super καλοκαιρινή και σχετικά απλή, αν και το αποτέλεσμα φαίνεται σύνθετο! Πρόκειται για brownies που ψήνονται μέσα σε χωνάκι παγωτού και γαρνίρονται με κρέμα τυριού! Τόσο απλό… Μοιάζει με παγωτό αλλά είναι cupcake! Κάνουμε δυο παρασκευές: μία για τη γέμιση brownies και μια για την κρέμα! H συνταγή βγάζει περίπου 25 κώνους.

Για τη γέμιση Brownies

Υλικά

  • 250 γραμμάρια ανάλατο βούτυρο
  • 200 γραμμάρια καλής ποιότητας σοκολάτα κουβερτούρα (70% κακάο)
  • 80 γραμμάρια σκόνη κακάο, κοσκινισμένο
  • 65 γραμμάρια αλεύρι, κοσκινισμένο
  • 1 κουταλάκι του γλυκού μπέικιν πάουντερ
  • 360 γραμμάρια ζάχαρη άχνη
  • 4 αυγά μεγάλα ελεύθερης βοσκής

Εκτέλεση

  • Προθερμαίνουμε το φούρνο σας στους 180 ° C.
  • Σε ένα μεγάλο μπολ πάνω από νερό που σιγοβράζει, λιώνουμε το βούτυρο και τη σοκολάτα και ανακατεύουμε μέχρι να έχουμε ένα λείο μείγμα.
  • Σε ένα ξεχωριστό μπολ, ανακατεύουμε τη σκόνη κακάο, το αλεύρι, το μπέικιν πάουντερκαι τη ζάχαρη και στη συνέχεια, προσθέτουμε το μίγμα σοκολάτας.
  • Ανακατεύουμε καλά.
  • Χτυπάμε τα αυγά μέχρι να έχουν μια μεταξένια υφή.
  • Μςεταφέρουμε το μείγμα brownies στους κώνους, και ψήνουμε στο φούρνο για περίπου 15 λεπτά.
  • Δεν θέλουμε να τα παραψήσουμε γιατί δεν θέλουμε να μοιάζει με κέικ αλλά να είναι ρευστό και βελούδινο. Πρέπει να είναι ρευστό στη μέση.
  • Αφήνουμε να κρυώσουν στο ταψί και στη συνέχεια τα μεταφέρουμε σε ένα δίσκο για να τα γαρνίρουμε. 

Brownies Cupcakes (looking like ice cream) Recipe, cream cheese frosting, συνταγή, μπράουνις, σοκολάτα, κρέμα τυρί, cucpcakes, παγωτό, Γαβριήλ Νικολαΐδης, cool artisan

Υλικά για την κρέμα τυριού

  • 125 γρ. βούτυρο σε θερμοκρασία δωματίου
  • 250 γρ. τυρί κρέμα
  • 50 γρ. ζάχαρη άχνη

Εκτέλεση

  • Βάζουμε όλα τα υλικά σε ένα μπολ και τα ανακατεύουμε με μια μαρίζ έως ότου έχουμε ένα ομοιογενές μείγμα.
  • Μεταφέρουμε το μείγμα σε ένα κορνέ και το αφήνουμε στο ψυγείο να δέσει για τουλάχιστον μια ώρα.
  • Γαρνίρουμε τους κώνους όπως κάνουμε και με τα cupcakes.

Brownies Cupcakes (looking like ice cream) Recipe, cream cheese frosting, συνταγή, μπράουνις, σοκολάτα, κρέμα τυρί, cucpcakes, παγωτό, Γαβριήλ Νικολαΐδης, cool artisan

For the Brownies Filling

Ingredients

  • 250 g unsalted butter
  • 200 g good-quality dark chocolate (70% cocoa solids), broken up
  • 80 g cocoa powder, sifted
  • 65 g plain flour, sifted
  • 1 teaspoon baking powder
  • 360 g caster sugar
  • 4 large free-range eggs

Directions

  • Preheat your oven to 180°C.
  • In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth.
  • In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate mixture.
  • Stir together well. Beat the eggs and mix in until you have a silky consistency.
  • Pour your brownie mix into the cones, and place in the oven for around 15 minutes.
  • You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean.
  • The brownies should be slightly springy on the outside but still gooey in the middle.
  • Allow to cool in the tray, then carefully transfer to a large board.

Ingredients for the cream cheese icing

  • 125 g. butter at room temperature
  • 250 g. cream cheese
  • 50 g. powdered sugar

Directions

  • Put all three ingredients in a bowl and mix with a spatula until you have a homogeneousmixture.
  • Transfer the mixture into a piping bag and leave in the fridge for at least one hour.
  • Garnish cones as you do with cupcakes.

Serve With Love

Watermelon Salad

Nothing says summer like watermelon! Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (5 pieces?), followed by a layer of finely chopped mint, basil (approx ¼ c each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind). Drizzle with a bit of olive oil and sea salt before serving. Enjoy with a fork and knife- a light yet filling salad! By Erin Gleeson for The Forest Feast

Nothing says summer like watermelon! Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (5 pieces?), followed by a layer of finely chopped mint, basil (approx ¼ c each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind). Drizzle with a bit of olive oil and sea salt before serving. Enjoy with a fork and knife- a light yet filling salad! By Erin Gleeson for The Forest Feast

Nothing says summer like watermelon! Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (5 pieces?), followed by a layer of finely chopped mint, basil (approx ¼ c each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind). Drizzle with a bit of olive oil and sea salt before serving. Enjoy with a fork and knife- a light yet filling salad! By Erin Gleeson for The Forest Feast

Nothing says summer like watermelon! Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (5 pieces?), followed by a layer of finely chopped mint, basil (approx ¼ c each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind). Drizzle with a bit of olive oil and sea salt before serving. Enjoy with a fork and knife- a light yet filling salad! By Erin Gleeson for The Forest Feast

Nothing says summer like watermelon! Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (5 pieces?), followed by a layer of finely chopped mint, basil (approx ¼ c each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind). Drizzle with a bit of olive oil and sea salt before serving. Enjoy with a fork and knife- a light yet filling salad!

Thanks TheForestFeast!