STRAWBERRY AND APRICOT CRISP WITH PINE-NUT CRUMBLE
In this crisp, the apricots hold their shape. The strawberries, in contrast, become saucelike. A 9 1/2-inch shallow round baking dish or pie plate gives this crisp the ideal ratio of fruit filling to crumble topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Number Of Ingredients 14
Steps:
- Combine all crumble ingredients in a medium bowl and massage together with your fingers until butter is incorporated and mixture forms small clumps. Refrigerate until mixture is cold, at least 30 minutes and up to overnight.
- Preheat oven to 350 degrees. Butter a 9 1/2-inch shallow round baking dish or pie plate. Combine all filling ingredients in another medium bowl. Transfer to baking dish and top with crumble. Bake until bubbling in center and crumble is browned, about 40 minutes. Let cool at least 20 minutes. Serve warm or at room temperature with ice cream.
ROASTED PEPPERS WITH PINE NUTS AND PARSLEY
This recipe is so delicious and easy. I enjoy it cold but it can be eaten immediately as well. I hope you enjoy this recipe!
Provided by TheChef2010
Categories Salad Vegetable Salad Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
- Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
- Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.
Nutrition Facts : Calories 159.5 calories, Carbohydrate 8.4 g, Fat 13.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 4.3 mg, Sugar 5 g
ALMOND, PINE NUT, APRICOT CRUMB CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
- Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.
- In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.
STUFFED BAKED COURGETTES WITH GARLIC & HERB CRUMBS & PINE NUTS
Enjoy these stuffed baked courgettes on their own with a dressed salad for lunch, or as a side to grilled salmon, roast chicken or lamb
Provided by Charlotte Pike
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Carefully scoop out and discard the watery core from the courgettes using a teaspoon, leaving a 1cm border. This should give you a 'boat' shape for the filling.
- Put the garlic, breadcrumbs, lemon zest, olive oil, oregano, thyme and a pinch of sea salt in a medium bowl and stir to combine.
- Carefully spoon the filling into the hollowed-out courgettes. Sprinkle the pine nuts on top and bake for 18-25 mins until the courgettes are tender and the crumbs golden.
Nutrition Facts : Calories 223 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
ROAST VEGETABLES WITH PINE NUT CRUMBLE
Make and share this Roast Vegetables With Pine Nut Crumble recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200c.
- cCt potatoes, sweet potatoes and pumpkin into 5cm (2 inch) pieces.
- Place all vegetables in a roasting dish in a single layer, drizzle with olive oil and season with salt and pepper, Toss to coat.
- Roast for 45 minutes or until golden and just tender.
- Place bread and pine nuts in a food processor and pulse until crumbs form.
- Transfer to a bowl and add the parmesan, parsley, garlic and butter. Season with salt and pepper. Mix well.
- Remove vegetables from the oven, sprinkle the crum mix over them then return to the oven and roast a further 10 minutes or until golden.
Nutrition Facts : Calories 552.3, Fat 21.9, SaturatedFat 6.8, Cholesterol 22.6, Sodium 376.9, Carbohydrate 79.2, Fiber 8.9, Sugar 7.1, Protein 14.1
PINE NUT CRUMBLES
I love how Italians use nuts in desserts, from almond cake to pine nut tarts. Here, those same pine nuts transform the humble cookie into something truly special. Crumbly, yes, but not too sweet-just delicate and fabulous. For a variation, try filling the thumbprints with homemade jam. Rhubarb would be delicious, making each cookie taste a little like PB&J.
Yield makes about 2 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 325°F.
- Place the pine nuts in a food processor fitted with the metal blade and process until coarsely ground. Remove half of the nuts to a bowl and reserve. Add the cinnamon and sugar to the remaining nuts in the bowl of the processor and continue to process until finely ground, about the texture of cornmeal. Add the flour and process until combined. Add the mixture to the reserved pine nuts and toss to combine.
- Melt the butter in a small saucepan over low heat. Pour the hot butter over the pine nut mixture and work in with a spatula. Sprinkle the salt over and work in. Pinch off pieces about the size of 2 tablespoons, roll into balls, then flatten slightly. Put a cute dimple in the top of each with your thumb. Place 1/2 inch apart on a parchment-lined baking sheet.
- Bake on the center rack of the oven for 45 minutes to 1 hour, or until firm and lightly browned. Transfer to a wire rack to cool.
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- Put the butter in a light-bottomed saucepan over medium-low heat (light-bottom is key so that you can see the butter turn brown). Let it melt completely and begin to crackle and foam. Once the foam becomes abundant, start to stir the butter until the foam subsides and you see the butter separate (i.e. particles of milk fat fall to the bottom of the pan). Continue stirring with brief periods of rest until the milk fats turn from white to light brown (this entire process should take about 10-12 minutes). Once the bits of milk fat turn light brown, immediately pull the pan from the heat.
- Bring a large, rimmed baking sheet up to temp in a 425° oven. Put 2 tablespoons of the brown butter in a large bowl (reserve remaining) and whisk in 1 tablespoon olive oil. Add the halved Brussels sprouts to the bowl and toss with your hand to coat. Sprinkle 3/4 teaspoon kosher salt over top (reserve remaining salt) and toss again. When ready to roast, pull the hot baking sheet from the oven and pour the Brussels sprouts and brown butter-olive oil coating onto the pan. Quickly distribute the Brussels sprouts across the baking sheet with the halved (flat)-side down. Return the baking sheet to the bottom rack of the 425° oven and let the sprouts roast for 20-25 minutes or until lightly charred on top and bottom.
- Meanwhile, transfer the remaining 2 tablespoons brown butter (including any darkened milk fat bits) to a medium sauté pan over medium heat. Add the sliced leek and cook down for 2-3 minutes. Then add the pine nuts, bread crumbs, currants, black pepper, and remaining 1/4 teaspoon salt. Cook (stirring frequently) until the bread crumbs and pine nuts appear lightly toasted (approximately 5-6 minutes). Then turn off the heat and stir in the chopped fresh mint.
- Transfer the roasted Brussels sprouts to a large serving platter or bowl and top with the warm pine nut crumble. Add the crumbled feta over top and serve.
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- Place the currants in a small microwavable bowl; cover with 2 tablespoons of water. Microwave on high for 1 minute, then drain. Transfer the currants to a mini food processor, add the pine nuts and anchovy and pulse to a paste.
- In a large skillet, melt 2 tablespoons of butter. Add the cauliflower and cook over moderate heat, stirring once, until golden in spots, about 7 minutes. Add the stock and season with salt and pepper. Cover and cook until the cauliflower is nearly tender, about 3 minutes. Uncover and cook until the liquid is nearly evaporated and the cauliflower is tender, about 2 minutes longer.
- Meanwhile, in a small skillet, heat 1 tablespoon of the butter. Add the bread crumbs and toast, stirring frequently, until golden, about 2 minutes. Transfer to a plate. Melt the remaining 2 tablespoons of the butter in the same skillet. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the wine. Stir in the currant paste and transfer to a bowl.
- Transfer the cauliflower to a bowl. Stir the bread crumbs into the currant mixture, spoon over the cauliflower and serve at once.
STRAWBERRY AND APRICOT CRISP WITH PINE NUT CRUMBLE RECIPE
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- Combine all the crumble ingredients in a medium bowl and massage together with your fingers until the butter is incorporated and the mixture forms small clumps.
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