Recipes Tagged ‘pine nuts’
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
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- 60g salted butter
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- 60g caster sugar
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- 20g pine nuts, toasted
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- 3 Tbsp of Calvados (apple brandy)
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- 1 Tbsp ground cinnamon
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- 30g golden raisins
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- juice of ½ lemon
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calvados jelly
- 60ml calvados
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- 60ml honey
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- 80ml water
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- 440 ml apple juice
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- 4g gelatin
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crumble
- 70g butter; soft
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- 30g brown sugar
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- 100g biscuits; coarsely crumbled
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directions
- In a sauce pan add all the ingredients of jelly, except gelatin. Once the whole mixture is warm add the gelatin, whisk until dissolved.
- Fill 1/2 of every shooter with jelly. Then refrigerate for at least 2 hours.
- 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.
- Increase the heat and brown the apples; deglaze them with lemon juice and flambé with calvados. Let cool to room temperature.
- 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.
- Remove shooters from refrigerator, add the cooled apples over the jelly and cover with crumble.
reference
Tags: apple, biscuit, brandy, calvados, cinnamon, crumble, gelatin, jelly, lemon, pine nuts, raisin
Posted in various shooters | No Comments »
Thursday, February 18th, 2010 | 1 Comment
preparation: 20min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 4 persons
ingredients
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- 1 large handful washed basil
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- 1 clove garlic
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- 30g pine nuts
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- 60g parmesan, grated
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- 1 cup extra virgin olive oil
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- salt to taste
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directions
- Using the food processor chop basil, garlic and pine nuts.
- Move this mixture to a bowl; Add the Parmesan and salt.
- Shorten the mixture by pouring the oil gradually and stirring carefully until you get a cream.
tips
- Best accompanied with pasta.
- This sauce also works well with chicken, fish filet and sandwich spread.
- Preparing previous batches of pesto sauce and keeping it in the fridge will allow you to prepare a last minute meal
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- You can use double portion of the Parmesan if Pecorino is not available.
reference
- Translated from “La Sante sur la Table”.
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Tags: basil, extra virgin olive oil, garlic, parmesan, pine nuts
Posted in provisions (mouné) | 1 Comment »
Monday, January 11th, 2010 | 4 Comments
preparation: 20min | cooking: 20min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 6 shooters
ingredients
tangy tomato sauce
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- 1 box of bolognese sauce
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- 1/2 tsp balsamic vinegar
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- 1 fresh coriander
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- salt
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finishing
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- 6 tsp pine nuts, roasted
- 6 Tbsp mashed potatoes
- 6 tsp. olive oil
- sesame seeds, roasted
directions
- Mix the tomato bolognaise sauce with balsamic vinegar, 2 pinches of salt and coriander branch coarsely chopped.
- In a vodka glass, pour 1 Tbsp tangy tomato sauce; 1/2 tsp pine nuts; then 1 Tbsp mashed potatoes.
- Finishing with 1 tsp olive oil, 1 pinch of salt, 1 pinch of sesame seeds and pine nuts.
reference
Tags: balsamic vinegar, bolognese sauce, fresh coriander, mashed potatoes, olive oil, pine nuts, salt, sesame seeds, tangy tomato sauce
Posted in various shooters | 4 Comments »
