Tag: pine nuts

Beef Liver Paté with Pistachios


| © 2018 |


| © 2018 |

This is a delicious way to get more nutrient-dense liver into your diet and a great addition to any party. Perfect for feeding a crowd with some crackers, or toasted French bread and seasonal fruit on the side. This recipe is gluten-free, low-carbs, and keto-friendly. If you want to make it dairy-free, just replace ghee with olive oil or coconut oil, and heavy cream with coconut cream.

Paté Topping
  • 500 g Beef liver, sliced
  • 50 g Ghee or butter
  • 2-3 Shallots, diced
  • 30 g Ginger, peeled and thinly sliced
  • 1 tbsp Brandy, optional
  • 1 tsp Pink sea salt
  • 1 tsp Mixed peppers (green, white, black and pink)
  • Large pinch of nutmeg
  • 5-6 Sage leaves
  • 100 ml Heavy cream
  • 4 tbsp Ghee or butter
  • 1 tsp Pink peppercorns
  • 2 tbsp Pinenuts
  • 1 tsp Hemp seeds
  1. Gently rinse liver under cold water. Slice and place them in a large bowl, barely cover with water and add the juice of a lemon. Soak for an hour before cooking, drain and pat dry.
  2. Heat a large non-stick skillet over medium heat. Add ghee and cook shallots and ginger for 5 minutes until aromatic.
  3. Add liver slices and cook until no longer pink inside, about 7 minutes. Stir in brandy if using. Remove from heat and cool for a few minutes, then transfer to a food processor. Add salt, peppers, nutmeg, sage, and heavy cream. Blend until smooth.
  4. Pack into small serving dishes, then cover and refrigerate for 15 minutes.
  5. Melt ghee or butter for the topping. Cool slightly and pour over pate. Top with pink peppercorns and pine nuts or hemp seeds.
  6. Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge.

| © 2018 |

| © 2018 |

| © 2018 |

Eat,Drink And Be Merry!

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Whole Wheat Skillet Focaccia with Pine Nuts

If you have a fear of working with yeast, you’ve just found your ideal first project.  Consider it the training wheels of bread making, it really doesn’t get any easier than this.  There’s nothing fancy about it, just a good hearty, quick bread to go with soups, stews, or pastas, and there is almost no work involved.  I use my stand mixer, but since you don’t knead this dough, and it’s super soft, you can use a wooden spoon if you want to.

Normally I spread my focaccia dough out on a baking sheet in one big rectangle, but today I divided it into two skillets.  The nuts brown up in the oven, and if you aren’t familiar with toasted pine nuts, you’re in for a treat.  The only other flavor is the fruity extra virgin olive oil and sea salt.

The distinguishing characteristic of focaccia bread is its dimpled surface, made by dipping your fingers in olive oil and poking them all over the surface of the risen dough.  The oil pools in the dimples and bakes into the bread.  Whole wheat gives this particular focaccia a little more chewy whole grain texture.  It’s best eaten warm right from the oven.

Whole Wheat Skillet Focaccia with Pine Nuts

What You Will Need

  • 2 cups warm water (110F)
  • 2 tsp dry yeast
  • 2 tsp salt
  • 2 cups all purpose flour
  • 2 cup whole wheat flour
  • olive oil
  • 1 cup pine nuts

Instructions

  1. Set oven to 400F
  2. Pour the warm water in the bowl of a stand mixer fitted with the paddle attachment, or a regular bowl if you want to beat it yourself. Add the yeast, salt and two cups of all purpose flour. Mix until a sticky dough forms.
  3. Add the whole wheat flour and mix until the dough comes together. It will still be sticky.
  4. Cover with plastic wrap and set the dough in a warm place for 45 minutes.
  5. Coat two cast iron skillets liberally with olive oil, including the sides. Take half the dough and press out into each pan, nudging the dough with your fingers to fit the surface of the pan.
  6. Dip your fingers in olive oil and dot the entire surface with oil. Be generous.
  7. Sprinkle with pine nuts, and then with sea salt.
  8. Bake for about 20 minutes until risen and lightly browned. Watch carefully towards the end so the pine nuts don’t burn.
  9. Cut in the pan or lift out for cutting.

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http://theviewfromgreatisland.com/2013/11/whole-wheat-skillet-focaccia-with-pine-nuts.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

Tips for success ~

  1. Your water must be between 110-115F or the yeast will not become active and the bread will not rise.  Use an instant read thermometer.
  2. Liberally oil your skillet before putting the dough in.  Don’t forget the sides.
  3. Don’t be shy with the olive oil.  Dip your fingers in the oil and then poke lots of little holes all over the dough and let the oil pool in the dimples.  The oil will give the finished bread lots of flavor.
  4. Make sure your oven is at temperature before baking.
  5. Watch carefully toward the end of baking to make sure the pine nuts don’t burn.  They can go from golden brown to burnt in a short time.

Enjoy the weekend!

Pine Nut and Cilantro Hummus

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We’re back from Hawaii! Photos soon =) Today was unpacking/cleaning day, so I was in a snacking mood and made this yummy pine nut and cilantro hummus!

Last time I went home to visit my family, my mom and I experimented with different hummus recipes. We made this delicious cilantro and jalapeño hummus, which was gone before the day was over! Recently, I tried a storebought flavor of hummus with pine nuts. It was really delicious, and since I prefer making my own homemade hummus, I thought I would give it a try. This pine nut and cilantro hummus is really flavorful, and goes very well with vegetables or pita chips!

Pine Nut and Cilantro Hummus
 
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Prep time
10 mins
Total
10 mins
 
Type: Appetizer
Serves: 2
Ingredients
  • 1 can (15 oz) garbanzo beans, rinsed
  • 2 tbsp tahini
  • ½ lemon, juiced
  • 1 clove minced garlic
  • 2 tbsp olive oil
  • ⅓ cup toasted pine nuts (more for garnish)
  • ¼ tsp cumin
  • ¼ tsp salt (or more to taste)
  • 1 tbsp fresh chopped cilantro (more for garnish)
Instructions
  1. Add all ingredients to a food processor or blender and run on “high” for 1 minute.
  2. Scrape the sides with a spatula and run on “high” again for 1 minute.
  3. Taste and add additional salt, cumin or lemon juice if desired.
  4. Top with fresh cilantro, chopped pine nuts and olive oil.
  5. Keep refrigerated for up to 3 days.
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