Tag Archives: pistachio nuts

easter blondies anyone?

easter blondies anyone?

Blondie

Watch me making this by clicking here.

Bon Appetit magazine listed the “Blondie” as one of the food trends of 2013 and I can only concur. This is decadence with a capital D. For too long chocolate brownies ruled the dessert roost – in all shapes and sizes … yet I dare to re-introduce the Cinderella cousin … the Blondie!

– Bon Appetit Magazine | Blond(ie) is the New Brown(ie)
For dessert snobs, blondies have always been a pale imitation of their darker inspiration. But now the fairer-hued bar is coming into its own. In New York, Stellina sells a Dirty Blondie with peanut butter and toffee. And in San Francisco,Black Jet Baking Co. adds brown butter and Maldon sea salt to set a new standard for what the classic un-brownie should be.

She is so sexy, sassy and delicious. I added all my favourite stuff … like white chocolate (you can give me white chocolate anyday and anytime – just LOVE it) + pistachio nuts + because I am in an Easter mood I added some marshmallow Easter eggs. This is my most adorable sweety thing at the moment – try it. She is a real treat!

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blondies
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 Eggs
  • 175g Demarera sugar (or you can replace this with Muscovado sugar)
  • 1t Vanilla essence
  • 100g Butter – melted
  • 100g Flour
  • ½t Baking powder
  • 50g Pistachio nuts
  • 100g White chocolate – cut into very small pieces
  • 3-4 Marshmallow Easter eggs – cut into small blocks
  • Sprinkle of Maldon salt
  • To serve
  • Raspberries
  • Crème Fraiche
Instructions
  1. Preheat the oven to 180°C.
  2. Beat the eggs till foamy. Add the sugar bit by bit. Beat for about 2-3 minutes.
  3. Add the vanilla essence and then add melted butter, a little by little while beating.
  4. Mix the flour and baking powder and add to egg mixture. Fold in with spoon – don’t overwork the mixture.
  5. Add the Pistachio nuts, white chocolate, marshmallow eggs.
  6. Line a baking tray 20cm x 20cm with baking paper – add the dough and sprinkle with a bit of Maldon salt - bake for 35 minutes at 180°C.
  7. Let it cool down and serve with fresh raspberries and a dash of crème fraiche.

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semolina halwa with peach puree = easy indian dessert

semolina halwa with peach puree = easy indian dessert

Semolina Halwa with Peach Puree

Indian desserts remain for me a somewhat tricky and challenging thing – I find them extremely sweet and I struggle to actually fall in love with the flavours. So I decided to experiment with a very well know Indian dessert – Semolina Halwa. This is an easy dessert to make. In this instance though I decided to use a lot less sugar and added sultanas and raisins and served this together with a peach puree. What is also great about this recipe is that you do not need to use an oven for this dessert – just a warm plate. Live a bit beyond the ordinary and give this one a sample….

 

semolina halwa with peach puree = easy indian dessert
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ½ Cup semolina
  • 3T Ghee
  • 25g Sultanas (small handful)
  • 25g Raisins (small handful)
  • 2 Cinnamon sticks
  • 2 Cardamom seeds (shelled)
  • 1 Cup boiling water
  • ½ Cup sugar
  • ½ - 1 Cup cream
  • Pinch of salt
  • Puree
  • 100g Drained tinned peaches
  • 1t Sugar
  • For serving
  • 30 g Pistachio nuts crushed
  • 30g Almonds flakes
Instructions
  1. Melt the ghee over medium heat and add the semolina, sultanas, raisins, cinnamon stick and cardamom seeds.
  2. Let it cook to a point where the fruit is nicely swollen and the semolina turns somewhat of a pinkish colour.
  3. Add the water and let it simmer until the semolina is cooked. Remember to stir.
  4. Add the sugar and allow it to cook for a minute or two.
  5. Add the cream and salt and cook over low heat for a few minutes.
  6. Blend the peach and sugar together for the puree.
  7. To serve - Make two quenelles per person.
  8. Put some of the peach puree on the side of the quenelles and sprinkle with almond and pistachio nuts.
  9. Serve luke warm or cold.