Pistachio nut butter is relatively low in calories and fat but high in protein. Spread it on toast, stir it into oatmeal porridge or mix it into a cookie batter. You will need a powerful food processor to process the nuts.
Choose the amount of nuts – I used 500ml Blanch the pistachios for two minutes, drain and spread them onto a tea towel. Rub the between the cloth to remove the skins. The more skin you remove, the greener the pistachio butter!
Now roast the nuts at 170℃ for 7 minutes. Add the pistachio to a food processor and blitz until creamy. Scoop the nut butter into a glass jar and store in the fridge.
Most cooks have a recipe for corn fritters but this is the one to keep AND it takes only 20 minutes to make, from start to finish!! Makes about 20 fritters, depending on the size of each fritter.
375ml flour 15ml baking powder 2,5ml salt 2 eggs 10ml butter, melted 1 can corn kernels, drained 1 can sweetcorn 125ml spring onion, finely sliced
Add the flour, baking powder and salt to a mixing bowl. Break the eggs in a small bowl and whisk together. Add to the flour. Melt the butter in the microwave oven and pour into the flour mixture. Now add the drained corn kernels, sweetcorn and sliced spring onion and mix everything together until you can not see any flour. Place a heavy bottomed frying pan onto medium-high heat and cover the bottom with sunflower oil. Scoop a spoonful of the corn mixture into the pan and flatten slightly so that it takes on a round shape. Fry a few corn fritters at a time without crowding the pan. Each fritter will need about two minutes cooking time per side before it is done. Keep the cooked fritters warm until you have utilised all of the corn mixture. Serve warm with sour cream or enjoy them plain.
This bread has a moist texture and is absolutely perfect for a topping of tomato, salad, cucumber and avocado. Easy to make and it will prettify your table!
Sprinkle the yeast onto the water and give it a good stir. Add the flour, salt, beetroot and oil to the bowl of a stand mixer fitted with the dough hook and mix on low speed for one minute. Add the yeast mixture and mix/knead for another 3 minutes. At this stage you want a dough that comes loose from the sides of the bowl. If the dough is too soft to come together in a ball, add a handful of flour and allow your machine to incorporate it. Keep adding small amounts of bread flour until the dough just comes together in a kneadable dough. Add a few drops of vegetable oil to a clean mixing bowl and cover the sides and bottom with a thin layer. Now add the dough to the bowl, cover with plastic wrap/a bag and put aside to rest for an hour. Preheat your oven to 210℃. Take the dough from the bowl, gently knock it back and shape it into a round. Place on a baking sheet lined with baking paper. Cover the bread with a clean tea towel and rest for another 20 minutes. Bake the bread for 30 minutes. Cool completely before cutting.
If you would like to “decorate” your bread as in the image below, follow the following guidelines: Once you have knocked back the dough, cut about a third of the dough from the rest. Shape the larger quantity dough into a ball and place it in a small, deep cake tin. Brush the surface with a small amount of water. Roll the rest of the dough to a 1cm thickness and cut into strips about three centimetres wide. Roll each strip into a coil and place onto the dough ball. Stand for 20 minutes before baking.
My Whisk and I 