Showing Tag: "pistachios" (Show all posts)

Ginny's craisin and pistachio nougat

Posted by Bake Club on Friday, January 20, 2012, In : sweets

This recipe is from the Mindfood website... I tried it, I would make it differently if I did it again. Notably, it has a strong honey flavour, so I would use less honey or perhaps a really mild one (I used white rata) and perhaps increase the amount of rosewater.... I also made it without that rice paper, but used icing sugar/cornflour to combat the slight tackiness of the crust... it's incredibly sticky. Would be hard without a stand cake-mixer!
http://www.mindfood.com/at-recipe-craisi...
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Ginny's Persian rice cookies

Posted by Bake Club on Friday, December 9, 2011, In : cookies

Ginny made these to accompany her Iranian slide show, mixing two of her favourite flavours - rose water and cardamom. They have a strange dryish texture but surprisingly moreish, and good with tea. Also easily breakable because of the rice flour.

1/3 cup canola oil

2/3 cup ...

Frances does Jamie’s honey and pistachio semolina cake

Posted by Frances Chan on Saturday, May 21, 2011, In : big cakes

I quite enjoyed Jamie Oliver's TV series travelling to different cities. In Athens he whipped us this cake and I recreated it with success using homemade yoghurt.
5 eggs
225g yoghurt
225g caster sugar
75g ground almonds
zest of lemon and orange
150g plain flour
200g polenta or semolina
2 tsp baking powder
200ml olive oil

Syrup:
100ml honey
juice of lemon and orange
150g toasted, chopped pistachios

Mix all the ingreds and pour into 20-22cm cake tin greased and floured. ...

Frances's new chocolate moulds

Posted by Bake Club on Thursday, February 10, 2011, In : sweets

I bought two fantastic chocolate moulds in Venice - rose shapes and leaf shapes. No baking involved, but I thought I'd include my first batch to show you how easy it is.
Just melt dark and white chocolate. Filled the moulds halfway then added a toasted hazelnut or pistachio, and topped with more chocolate. For the leaves I mixed in chopped pistachios and dried cranberries.
Lately I've also made some batches of Annabel Langbein's espresso hazelnut chocolate ripple - pouring dark and white choc...
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