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Roast pistachios

Roast pistachios

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Fry the muscle in oil on all sides, add salt, pepper, whole garlic to the bowl, enough water to cover it and let it simmer covered for 1-2 hours. After the meat is cooked, take it out on a plate, cover it and leave it warm.

In another pan melt the butter, add the flour, after it has gathered, dissolve it with the coconut milk, add the pistachios, after a few minutes turn off the heat, put everything in the blender, add the thyme, match the taste, then serve the sliced ​​meat on the plate. sauce on top.

"Raspberry" cake with pistachio, raspberry and whipped cream

Cooking time 40 minutes

Total time 1 hour 40 minutes


For Daquoise with pistachios

  • 5 egg whites
  • 30 g old cough
  • 150 g powdered sugar
  • 150 g ground pistachio kernels
  • 50 g flour
  • 1 teaspoon lemon salt
  • 1 unsalted pistachio salt powder

For raspberry cream

  • 5 egg yolks
  • 135 g sugar
  • 500 ml of milk
  • 80 g starch
  • 100 ml raspberry juice (or sauce below)
  • 1 teaspoon lemon peel

For raspberry sauce

For other layers


PREPARATION Cake & # 8220Raspberry & # 8221 with pistachio, raspberry and whipped cream
1. I lined the 45 x 38 cm tray with baking paper. I peeled the pistachio. If it is not fried, you will fry it lightly without smoking the pan. I dared to use fried pistachios with salt on the shell, no salt was left, possibly left on the cores. I crushed the pistachio kernels with the caster sugar as small as possible on the robot (propeller knives). I preheated the oven to 180 degrees.
2. With the mixer I beat the egg whites together with the lemon salt. After they hardened, I added 150 g powdered sugar in 3 tranches until I got a firm meringue.
3. In a bowl, mix the pistachios and flour. I spilled them over the meringue. I homogenized with a pear tel (with a spatula) with movements from bottom to top so as not to lose much air.
4. I turned it over in the tray and leveled it with the spatula. Baking takes 20 minutes for modern electric ovens and 30 & # 8211 35 minutes for gas ovens (it is ready when browned on the edge). I took it out on a grill to cool. After cooling, I removed the paper.

I took the butter out of the fridge 1 hour before to take the room temperature.
You can use as a syrup the juice drained from the raspberry if it is frozen, otherwise prepare a syrup from a handful of raspberries with 30 g of sugar heated on low heat until it leaves the juice. 100 ml or about 10 tablespoons of raspberry sauce is put in the cream.
1. I mixed the yolks with 50 g of sugar until they lightened in color and grew.
2. I dissolved the starch with milk, I added the remaining 85 g of sugar and I put them on a moderate heat to boil in a non-stick pan. When it got the consistency of pudding, I added the composition with the yolks and I boiled it 2 times so as not to make the omelet.
3. I added the raspberry sauce, blended and turned off the heat. If you want a very high consistency to the cream, it is safest to add gelatin foils or 1 sachet, but in this case the cake will be mounted when the cream is warm and then you will put it in the fridge. It will harden in a few hours. In this case, I put the pot to cool with the bottom in cold water.

4. I rubbed the butter with the mixer in a large bowl. I added the cooled cream in 3 tranches and mixed. The cream is covered on its surface with food foil so as not to make the pojghita cold. Store in the refrigerator, preferably overnight, to harden the butter.

1. The next day I cut the countertop in two, not on the height, attention, I divided it into two pieces that will be superimposed.
Top layer
1/2 raspberry cream
Dip 150 g of raspberries in the cream, or sprinkle if thawed.
And 1/2 wheat
The remaining 1/2 cream
Stick 150 g of raspberries in the cream from place to place, or sprinkle if it is thawed and put the plate in the fridge.
2. I beat the cream for 2-3 minutes with the powerful mixer until it almost hardened. I added 25 g powdered sugar, mixed for about 1/2 minute and stopped so that it doesn't turn into butter. If your mixer is not strong it may take a little longer to harden.
I stored the whipped cream in a pos with two stars and before serving, I cut the cake cubes and applied them individually in a whipped cream spiral and garnished them with raspberries. You can also sprinkle ground pistachios.
Liv (e) it

Another fabulous pistachio recipe is HERE

I also recommend the delicious & # 8220Snowweeper & # 8221 & gt & gt & gt recipe

or layers of chocolate with ganache and matcha tea & gt & gt & gt recipe

Pistachio bowl

Ingredient: 600 g minced pork, 600 g ham, 250 g thin slices of bacon, two white onions, 2-3 cloves of garlic, 25 g butter, 3 tablespoons olive oil, 150 ml white wine, two tablespoons of brandy, salt, pepper, coriander seeds, grated nutmeg, two eggs, 50 g raw peeled pistachios.

Preparation: saute chopped onion in butter and oil. Add the wine and leave it on the right heat until the onion becomes translucent, then add the crushed garlic. Leave for another 30 seconds, then set the pan aside to cool. In a bowl, combine diced ham and minced meat with chopped onion and garlic.

Add the beaten eggs, spices (coriander seeds should be crushed a little in the mortar) and brandy. Mix well, using your hands, and add more salt and pepper, if necessary. The pistachio is also incorporated. Grease a cake / cake form with a little oil and cover with slices of bacon. Pour the meat and pistachio mixture, level and cover with bacon.

The tray is then covered with aluminum foil and put in the oven in another tray, in which water is poured up to half the shape of the terrine. Hold for 40-50 minutes at 180 degrees Celsius, then remove the aluminum foil, drain the water from the mold (if the terrine has left water) and let it brown for another 20-25 minutes. Let cool for at least 3 hours before serving, but it is best to stay a day. For the artistic impression, you can decorate it with cranberries before serving.

Baked salmon with pistachios

I prepared this salmon in the oven with the thought of flavors in the first place. I quickly prepared a pistachio sauce and olive oil with arugula, parsley, mint and grated lime peel, which I "sealed" between two halves of salmon well caught with string for cooking. What came out, you can guess for yourself. Or you can try.

Pistachio and raspberry cream tart

Mix all the ingredients in a food processor until it reaches the consistency of a dough. Spread a 0.5 cm sheet and place it in the tart pan, pressing it firmly to the bottom of the tray. Drill the dough from place to place with a fork and bake for 30 minutes in the preheated oven at 180 degrees (electric oven) or step 2-3 (gas oven), as follows: 15 minutes with baking paper and weights (rice , beans, etc.), and the remaining 15 minutes without.

Electric oven 180 ° C

recipe.preparation.gas 180 ° C

Groove / Height: central

Baking time: 30 minutes


Put the raspberries and sugar in a bowl over medium heat, stirring and passing the raspberries. Bring to the boil for about 10 minutes. During this time, the gelatin will be hydrated with 50 ml of water. After 10 minutes, put the gelatin in a bain-marie and stir constantly, until the granules melt and the liquid becomes transparent. Take everything off the heat, strain the raspberry puree, add the gelatin and mix. When the liquid has cooled, add it over the counter and transfer it to the fridge until the jelly hardens completely.


Finely chop the chocolate. Heat the cream over low heat and keep it until it almost boils. Be careful, however, not to boil! When the cream is close to boiling point, pour over the chocolate and leave for 5 minutes, without stirring. After 5 minutes, the cream and chocolate are incorporated with a whisk, stirring slowly. Add the pistachios and mix. The cream can be strained for a fine ganache, or it can be left as it is, keeping the crunchy texture given by the pistachio. Pour the cream over the raspberry jelly on the counter and let it cool until the cream hardens completely. It is recommended to leave it to cool for at least a few hours, ideally overnight.
When the chocolate ganache has completely hardened, decorate the tart with crushed pistachios and edible rose buds.

Pistachio butter, healthy and tasty

Making pistachio butter, healthy and tasty is a breeze, you only need 3 Ingredients, and the result is magnificent. All you need is a powerful blender.

I noticed that lately we are consuming more and more vegetable butter or pray from seeds, cashews, coconut, pistachios and almost any oilseed.

I honestly didn't quite understand this trend, because they can't be or rather are not indicated to be consumed in considerable quantities or to completely replace our breakfast.

But as vegetarian recipes have appeared with ingredients that are healthier or better for the human body, more recently cakes are made, it is even cooked with these butters.

The ingredients are not very accessible, due to the fact that they are not grown in our country, so I recommend them as truffles and occasionally consumed. We humans are made to chew because with the chewing all the organs start to move, after a night in which they have reduced their activity.

Stay tuned for the list of ingredients, but also for the simple way of preparation.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.


  • 500 g raw peeled pistachios
  • 100 ml vegetable oil
  • 2 tablespoons honey
  • 1 teaspoon salt

Method of preparation:

Preheat the oven to 180 degrees Celsius.

Put the pistachios in a pan and put it in the oven for 5 minutes, do not let it darken anymore and it will burn. Pay close attention to this step.

Let the pistachio cool and put it in a blender with salt, honey and half the amount of oil.

Mix until you get a creamy paste, and add the rest of the oil gradually, only if necessary. Do not put more than required because the butter will become oily and nauseous.

That's about it, a simple, quick, but delicious and healthy recipe. It can be stored in the refrigerator for up to 2 months. Get to work and be healthy!

What are the benefits of pistachios?

Pistachio is a type of nut, very nutritious. Contain proteins, fiber and antioxidants. People consume it occasionally because it is very expensive. It can be served as such, or added to salads, ice cream, cakes and many other dishes.

30 grams of pistachios (49 grains raw pistachios) contain:

& # 8211 159 de calories
& # 8211 5.72 g de proteins
& # 8211 12.85 g de FATS
& # 8211 7.70 g de carbohydrates
& # 8211 3 g de fiber
& # 8211 2.17 g de sugars
& # 8211 34 mg de magnesium
& # 8211 291 mg de potassium
& # 8211 139 g de phosphorus
& # 8211 37% of the recommended daily dose of vitamin B6

As you can see, pistachios are much lower in calories than other types of nuts. In pistachio are found a number of antioxidants strong, which in other nuts are in smaller quantities:

& # 8211 Y-tocopherol
& # 8211 Phytosterols
& # 8211 Xanthophyllous carotenoids

These compounds also have anti-inflammatory effects, reduce cancer and fight chronic diseases. At the same time, a study showed that those who consumed 1-2 servings of pistachios within a month had a increase in lutein levels, alpha-carotene and beta-carotenecompared to non-pistachio consumers.

Consumed regularly, pistachios have the following BENEFITS:

• decreases cholesterol

• reduces risk eye diseases (cataract)

• increase the level good bacteria in the gut

• improves digestion, prevents constipation

reduces body mass index and the risk of weight gain

• decreases blood blood

• protects heart, reduce mortality cardiovascular

• helps to lowering blood sugar

• reduces markers of obesity and inflammation

• decreases the risk of colon cancer

Pistachios should be consumed in small amounts of 30-50 g per day.

Pistachio paste - recipe


• 100 g of raw pistachios
• 1 tomato
• 4 cloves of garlic
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 2 teaspoons of basil
• ½ teaspoon of salt
• optional: 1 tablespoon of inactive yeast flakes

Method of preparation

To get the finest paste, you need to use a high speed blender (over 750W).

Put all the ingredients in the blender jar: pistachios, tomatoes, finely chopped garlic, olive oil, salt, freshly squeezed lemon juice, basil and yeast flakes (if you have any).

Mix for 1-2 minutes, or until a homogeneous composition, like a cream. If it is too hard and the blender cannot finely grind the ingredients, add a little more oil or lemon juice.

Pistachio paste can be served on slices of toast, on dry biscuits / crackers or even on slices / strips / pieces of raw vegetables (cucumbers, zucchini, bunches of cauliflower, carrots, kapia peppers). It goes just as well on green leaves (lettuce, spinach, endive).

1. Jayne Leonard, Natalie Olsen, What are the benefits of pistachios, Medical News Today:
2. Naturalia Medical Center, Pistachio Paste, Integral Concept. Recipes, Christiana Publishing House, Bucharest, 2915, p. 48

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

  • 6 egg whites
  • 140 g sugar
  • 120 g flour
  • 3 tablespoons oil
  • 1 esenta de rom
  • 30 g chocolate chips
  • 30 g crushed pistachios
  • 1 teaspoon grated baking powder
  • a pinch of salt
  • 50 g dark chocolate + 5 tablespoons milk for decoration

Serve and serve cold. Simple, right? Good appetite!

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Cream soup with broccoli and pistachios for diabetics

Cream soup with broccoli and pistachios for diabetics is certainly unique, but also delicious. You have no way of knowing until you taste it, so we invite you to try our new cream broccoli and pistachio soup prepared especially for diabetics.

Recipes for diabetics will present below the necessary ingredients, how to prepare and the nutritional values ​​for the cream soup recipe with broccoli and pistachios for diabetics.

Preparation time: five minutes.

Cooking time: ten minutes.

Total time: 15 minutes.

Servings: three.

Ingredients for the broccoli and pistachio cream soup recipe for diabetics:

  • 300 grams of green broccoli
  • 600 ml water
  • a small chopped onion
  • 30 grams of peeled pistachios
  • a teaspoon of olive oil
  • a well-crushed garlic clove
  • liquid cream for decoration
  • salt and pepper to taste.

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Dessert: Pistachio ice cream

1. Separate the eggs. Rub the walnuts with sugar and a pinch of salt. Add the warm milk and boil on a steam bath until thickened, then set aside to cool.
2. Separately, beat the egg whites with the vanilla sugar and add the cooled egg yolk composition. Put the pistachio essence and the browned pistachio, then the whipped cream. Incorporate and pour into bowls, then put in the freezer.
3. Serve garnished with fresh almond flakes and strawberries.

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