Recipes Tagged ‘pine nuts’

apple crumble with jelly

Tuesday, January 25th, 2011 | No Comments

preparation: 20min | difficulty:

© 2011 Tony El Batal

© 2011 Tony El Batal

serving portion: 6 shooters

candied apples
  • 3 apples; peeled, cored and diced

  • 60g salted butter

  • 60g caster sugar

  • 20g pine nuts, toasted

  • 3 Tbsp of Calvados (apple brandy)

  • 1 Tbsp ground cinnamon

  • 30g golden raisins

  • juice of ½ lemon

calvados jelly
  • 60ml calvados

  • 60ml honey

  • 80ml water

  • 440 ml apple juice

  • 4g gelatin

  • 70g butter; soft

  • 30g brown sugar

  • 100g biscuits; coarsely crumbled


  1. In a sauce pan add all the ingredients of jelly, except gelatin. Once the whole mixture is warm add the gelatin, whisk until dissolved.

  2. Fill 1/2 of every shooter with jelly. Then refrigerate for at least 2 hours.

  3. For the candied apples: Melt the butter on a low heat. Then add the diced apples, sugar, pine nuts, golden raisins and cinnamon. Cook over medium heat for about 8 to 10 min.

  4. Increase the heat and brown the apples; deglaze them with lemon juice and flambé with calvados. Let cool to room temperature.

  5. For the crumble: Remove 70g butter in advance until soft. Knead the butter with 30g of brown sugar and 100g of coarsely crumbled biscuits. Heat your oven to 160 degrees. Make a pile with the crumble and flatten until 5mm thick. Bake the crumble for 15 to 20 min.

  6. Remove shooters from refrigerator, add the cooled apples over the jelly and cover with crumble.


pesto sauce

Thursday, February 18th, 2010 | 1 Comment

preparation: 20min | difficulty:

© 2010 Tony El Batal

serving portion: 4 persons


  • 1 large handful washed basil

  • 1 clove garlic

  • 30g pine nuts

  • 60g parmesan, grated

  • 1 cup extra virgin olive oil

  • salt to taste


  1. Using the food processor chop basil, garlic and pine nuts.

  2. Move this mixture to a bowl; Add the Parmesan and salt.

  3. Shorten the mixture by pouring the oil gradually and stirring carefully until you get a cream.


  1. Best accompanied with pasta.

  2. This sauce also works well with chicken, fish filet and sandwich spread.

  3. Preparing previous batches of pesto sauce and keeping it in the fridge will allow you to prepare a last minute meal ;).

  4. You can use double portion of the Parmesan if Pecorino is not available.


  • Translated from “La Sante sur la Table”.

mashed potato shooters

Monday, January 11th, 2010 | 4 Comments

preparation: 20min | cooking: 20min | difficulty:

© 2010 Tony El Batal

serving portion: 6 shooters


tangy tomato sauce

  • 1 box of bolognese sauce

  • 1/2 tsp balsamic vinegar

  • 1 fresh coriander

  • salt


  • 6 tsp pine nuts, roasted
  • 6 Tbsp mashed potatoes
  • 6 tsp. olive oil
  • sesame seeds, roasted


  1. Mix the tomato bolognaise sauce with balsamic vinegar, 2 pinches of salt and coriander branch coarsely chopped.

  2. In a vodka glass, pour 1 Tbsp tangy tomato sauce; 1/2 tsp pine nuts; then 1 Tbsp mashed potatoes.

  3. Finishing with 1 tsp olive oil, 1 pinch of salt, 1 pinch of sesame seeds and pine nuts.