Zucchini Bread with Fennel Seeds and Pistachios Recipe

This delicious Zucchini bread features chopped Pistachios, two types of Squash, three types of flours, and fennel seeds to make it yummy. You can have it for snacking and also for nice breakfast.

INGREDIENTS

• 1/4 cup raw chopped Pistachios
• 2 tablespoons ground flax seeds
• 6 tablespoons hot water
• 1 pound zucchini and yellow summer squash, (about 2 medium, or 3 small)
• 2 teaspoon fennel seeds
• 1/2 cup almond flour
• 1/4 cup plain non-dairy yogurt
• 1 cup quinoa flour
• 3/4 cup brown rice flour
• 1 tablespoon apple cider vinegar
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons coconut oil
• 1/4 cup tapioca starch

INSTRUCTIONS

1. Heat the oven to 350degree. Oil and flour the bottom and sides of a 8 1/2 by 4 1/2-inch loaf pan.
2. Shred the mixture of Zucchini and yellow squash on the large holes of a box grater and then transfer to a fine-mesh strainer set over a bowl. Allow to drain for 20-30 minutes.
3. Meanwhile, mix the ground flax seeds with the hot water in a small dish and set aside to form a thick slurry.
4. In a medium bowl, whisk the flours, baking powder, baking soda, salt, cinnamon, allspice, fennel seeds, half the pistachios, and 1/2 cup sugar together. Set aside.
5. After the zucchini has drained, squeeze it dry between several layers of paper towels. Mix the dried zucchini with the yogurt and apple cider vinegar in a small bowl. Set aside.
6. Beat the remaining 1/2 cup sugar and coconut oil with a whisk in a large bowl until light and fluffy. Add the flax slurry and incorporate well. Add half the flour mixture and half the zucchini mixture and mix until just incorporated. Add the remaining flour and zucchini and mix once more until the mixture just comes together.
7. Srape the batter into the prepared loaf pan and sprinkle the top with the remaining pistachios. Bake until the loaf is golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes. Cool the bread in the pan for 10-15 minutes, then transfer the loaf to a wire rack. Serve warm or at room temperature - or once cool, slide into the fridge for a day or two, as the flavors really develop overnight.

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Delicious Sweet Potato Coconut Curry with Cranberries and Pistachio Recipe

With Pistachio and Cranberries, i always say its a sweet and delicious curry recipe. But its so yummy that i didn't want anyone to consider not eating it all year round.

INGREDIENTS

• 3 tbsp rapeseed oil

For the Curry Paste:

• 3 cloves garlic
• 1 tbsp tomato puree
• 1 tsp chilli powder
• 1 tsp fenugreek
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp ground clove
• 1/4 tsp ground cardamom
• 2 large onions, thinly sliced

For the Curry:

• 500g white Potatoes, peeled and chopped into 1.5cm cubes
• 1kg sweet Potatoes, peeled and chopped into 1.5cm cubes
• 100ml cold water
• 250g chestnut mushrooms, cleaned and halved
• 1 tin coconut milk
• 3 tbsp dried cranberries
• 2 tbsp Pistachio Nuts

INSTRUCTIONS

1. Heat 1 tbsp of oil in a large non-stick pan over a medium-high heat and add all of the spices, garlic and tomato puree. Fry for around a minute, stirring continuously, to create a curry paste. Remove the pan from the heat, transfer the paste into a separate bowl and set aside.
2. Return the pan to the heat (without washing), place the remaining oil and the onion in the pan. Stir well and cook for a few minutes until they have begun to soften.
3. Add the potato cubes into the pan and saute for around four minutes, stirring frequently. Add the sweet potato cubes and continue to cook for a further four minutes, still stirring frequently.
4. Now add a couple of tablespoons of the water, stirring until it has evaporated, then add the mushrooms. Continue cooking for a few minutes then add the remainder of the water and the curry paste to the pan. Mix well, cover and simmer for around ten minutes until both the potato and sweet potato have begun to soften. As the curry cooks stir occasionally - if it begins to stick then add a little extra water as necessary.
5. Stir in the cranberries, recover and cook for a further three minutes. Now add the coconut milk, mix well and simmer for around five minutes, stirring regularly until all of the vegetables have cooked through and sauce is think and creamy.
6. Divide into portions, sprinkle over and Pistachios and serve!

A rich and creamy curry with Cranberries and Pistachio Nuts is now Ready to serve.

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Chocolate Chunk Pistachio Cookie Recipes

Christmas season is all about the cookies. They are Santa's favorite treat, after all. These cookies are chewy, soft in the center, Chocolate, Oatmeal and Pistachio. They are also super easy and fast to whip up.

Chocolate Chunk Pistachio Cookie Recipes

INGREDIENTS

• 3/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/2 cup (1 stick) unsalted butter, softened at room temperature
• 1/2 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 egg yolk at room temperature
• 1/2 teaspoon vanilla extract
• 3/s cup old-fashioned rolled oats
• 1/2 cup roughly chopped dark chocolate
• 1/2 cup salted shelled pistachios, lightly chopped

INSTRUCTIONS

1. In a medium bowl whisk together flour, baking soda and salt then set aside
2. In the bowl of an electric mixer, beat butter and sugar on high speed until light and fluffy
3. Add egg yolk and vanilla and mix on medium speed until combined; scrape sides of the bowl with a spatula as needed
4. Reduce speed to low and slowly add flour mixture; add the rolled oats and mix on low just until combined
5. Stir in Chocolate and pistachios just until combined
6. Refrigerate dough for one hour before baking
7. Pre-heat oven to 350° and line baking sheets with parchment paper
8. When oven is hot, scoop cookie dough using a medium cookie dough scoop or tablespoon (about 2 tablespoons each) onto baking sheets leaving at least 1 1/2 inches between each scoop
9. Bake cookies in oven for 9-11 minutes or until they appear firm around the edges and on the tops; do not overbake 

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Mouth-Watering Roasted Pistachio Ice-Cream Recipe

Using roasted, salted Pistachios-and lots of them-makes this Roasted Pistachio Ice Cream irresistible.

Yummy Roasted Pistachio Ice Cream

INGREDIENTS

• 1/2 teaspoon almond extract
• 2 cups whole milk
• 2/3 cups sugar
• 1 - 1/2 ounces (3 tablespoons) cream cheese
• 1 - 1/4 cups heavy cream
• 2 tablespoons light corn syrup
• 1/2 cup shelled unsalted Pistachio (plus 1/4 - 1/2 cup more if you want to mix in whole or chopped pistachios with your ice cream)
• 1 tablespoon cornstarch
• 1/2 teaspoon fine sea salt

INSTRUCTIONS

1. Pre-heat your oven to 350°F. Spread the 1/2 cup Pistachios out on a small baking sheet and toast in the oven for 10-12 minutes until fragrant and just starting to brown.
2. Remove from the oven and pulverize in a food processor until the Pictachios become a smooth paste. This may take a while depending on how powerful your processor is.
3. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry and set aside.
4. In a medium bowl, whisk together the cream cheese, pistachio paste, and salt until smooth.
5. Fill a large bowl with ice and water and set aside.
6. In a 4 quart saucepan, combine the remaining milk, the cream, sugar, and corn syrup. Bring to a rolling boil over medium-high heat, and allow to boil for 4 minutes. Remove from heat and gradually min in the cornstarch slurry.
7. Bring the mixture back to a boil over medium heat and cook, stirring with a hear proof spatula, until slightly thickened (about 1 minute).
8. Gradually whisk the hot milk mixture into the pistachio cream cheese mixture. Whisk until smooth.
9. Pour the mixture into a 1 gallon ziploc freezer bag. Submerge the freezer bag in the ice bath. Let stand, adding more ice if necessary, until cold (about 30 minutes). Alternatively, you can place your mixture in a bowl and place in an ice bath.
10. Pour the ice cream base into the frozen canister and turn on the machine. If you don't have a stand alone electric ice cream maker, an ice cream Kitchen Aid attachment works really well. Churn on the lowest speed for 30 minutes.
11. Pour the almond extract into the opening at the top of the machine, and continue to spin until the ice cream is thick and creamy.
12. Pack the ice cream into a storage container, layering it with pistachios (if using) as you go. Press a sheet of parchment directly against surface, and seal with an airtight lid. Place in the coldest part of your freezer, and freeze for at least 4 hour

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Delightful Italian Pistachio Gelato Ice-cream Recipe

Ask your elders what their preferred ice-cream is, and if they've spent a little time in Italy or even visited an Italian Gelateria, then pistachio ice cream is most probably to be in their most favorite list.

Tasty Italian Pistachio Gelato Ice-Cream

INGREDIENTS

• 2 cups milk
• 3/4 tbsp kosher salt
• 3/4 cup sugar
• 6 tbsp pure pistachio paste (not pistachio cream)
• 1 cup heavy cream
• 4 large egg yolks

INSTRUCTIONS

1. In a heavy-bottomed saucepan, whisk the egg yolks and sugar until well combined. Whisk in the milk, cream, and salt until combined.
2. Set the saucepan over medium heat and cook, whisking frequently, until a thermometer inserted into the mixture reads 170°. Remove from the heat and whisk in the pistachio paste until well combined.
3. Set a fine strainer over an airtight container and pour the mixture through. Cover and refrigerate overnight or up to 3 days (this helps cooked custard bases achieve a stable consistency).
4. In the bowl of an ice cream maker, churn the mixture according to the manufacturer's directions until it's firm and billowy, and a spoon dragged across the top leaves a lasting impression, about 30 minutes. Transfer to an airtight container and freeze until hardened, at least 4-5 hours. Later on, if it's too firm, thaw it in the refrigerator for 10-15 minutes before scooping and serving. For best results, eat within 2 days of freezing.

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Delicious Cranberry, White Chocolate, Pistachio Cookies

Cranberry, Chocolate, Pistachio cookies, three traditional Christmas colors wrapped into one incredibly delicious bite!

White Chocolate, Cranberry, Pistachio Cookies

INGREDIENTS 

• 1 1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 egg
• 1/4 teaspoon salt
• 1/2 cup white sugar
• 1/2 cup unsalted butter, softened at room temperature
• 1 cup white chocolate chips
• 1 teaspoon quality pure vanilla extract
• 1/2 cup chopped shelled pistachio nuts
• 1/2 teaspoon baking soda
• 1 cup dried cranberries or dried cherries

INSTRUCTIONS 

1. Preheat oven to 375° F. Grease a cookie sheet.
2. In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugar until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.
3. In a separate bowl, combine the flour and baking soda. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cranberries and pistachio nuts.
4. Drop heap spoonfuls of the butter onto the greased cookie sheet.
5. Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

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Pistachio Dark Chocolate and Sea Salt Cookie Recipe

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Amazing Pistachio Dark Chocolate and Sea Salt Cookies Recipes

Pistachio Sea Salt and Dark Chocolate Chunk cookies are always an amazing idea!

INGREDIENTS 

• 1 1/2 cups all-purpose flour 
• 1/2 teaspoon sea salt 
• 3/4 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/2 cup unsalted butter at room temperature 
• 1/4 cup granulated sugar 
• 3/4 cup light brown sugar 
• 1 large egg 
• 1 teaspoon vanilla extract 
• 3/4 cup chopped pistachios shells removed 
• 1 cup chopped dark chocolate 
• Sea salt for sprinkling on cookies 

INSTRUCTIONS 

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside. 
2. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside. 
3. Using a mixer, cream butter and sugars together until light and fluffy, about 3 minutes. And the egg and vanilla and beat for an additional 2 minutes. 
4. With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated. 
5. Stir in the pistachios and chocolate chucks. Using a spoon or cookie scoop, form tablespoons size balls of cookie dough balls with sea salt. Bake cookies for 12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.

 

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