Makes: 20 Prep: 20 mins Cooking: 8 mins Ingredients 110g (⅔ cup) pistachio kernels 3 tbs sesame seeds 90g (½ cup) raw almonds 2 tbs crunchy peanut butter 4 Weet-Bix 200g (12) fresh medjool dates, pitted 1 large ripe Cavendish banana, cut into pieces Method 1. Preheat oven to 180°C fan forced. Scatter the pistachio kernels onto a … [Read more...]
Spiced Lamb Rack with Table of Plenty Pistachio Dukkah
Kate Weiss founded Table of Plenty to bring the flavours of different cultures to supermarket shelves and into the homes of many. Her passion for food and flavours has been a hands on experience across the world and now she chooses to share this exploration with Table of Plenty customers. Dukkah is an Egyptian side dish containing herbs, spices and nuts. It is often served … [Read more...]
Angel Hair Kataifi
The creative chefs at San Remo have been at it again! This creamy custard cake is based on the Greek Dessert and uses Angel Hair pasta for it's base. A great dessert to top off a dinner party or family gathering, it's probably a little large for your regular family dessert. The custard needs to set in the fridge overnight so this is a desert you need to plan rather than … [Read more...]
Recipe: Lamb Backstrap with Pistachio and Brazil Nut Crust
Coeliac disease is becoming increasingly common, and sufferers have a permanent intestinal intolerance to gluten. Did you know? Tree nuts (almonds, Brazil nuts, cashews, chestnuts, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts) are naturally gluten free. This Lamb Backstrap with Pistachio and Brazil Nut Crust is gluten free, but will be enjoyed by … [Read more...]
Pumpkin and Pistachio Salad
When entertaining this summer, whip up this Pumpkin and Pistachio Salad. Set to be a hit with your guests as it is delicious and much easier than it looks! Why not add it to your table to compliment the traditional green salad. You Need: 700g peeled and seeded pumpkin Salt and cracked black pepper 100g baby spinach leaves 75g pistachio kernels 1 … [Read more...]
Recent Comments