Archive

Pine Nut and Avocado Pesto with Toasted Pita Chips

Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)

Ingredients

  • 4 tablespoons pine nuts
  • 2 cups fresh basil leaves
  • 1 large avocado
  • 1/4 cup lemon juice
  • 2 tablespoons water
  • 1/4 cup grated parmesan
  • Salt and pepper, to taste
  • 2 pita bread and pine nuts, to serve

Instructions

  1. Combine pine nuts, basil leaves, avocado, garlic and lemon juice in a food processor and pulse for 30 seconds or until combined. Add water and process until smooth.
  2. Transfer pesto to a small bowl and stir in parmesan, season with salt and pepper.
  3. Lightly coat 2 pita breads in olive oil and roast on an oven tray at 350°F until crisp and crunchy. Break up pita bread into bite size pieces.
  4. Serve dip with pita pieces and additional pine nuts to top the dip.

Tip: Store in an airtight container or jar and keep in the refrigerator. Best used within five days.

Tomato, Goat’s Cheese and Pine Nut Frittata

Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)

Ingredients

  • 7 eggs
  • 2 tablespoons self-rising flour, sifted
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 2 1/2 ounces raw pine nuts
  • 2 1/2 ounces goat’s cheese, roughly crumbled
  • Cracked black pepper, to taste
  • 3 1/2 ounces cherry tomatoes, quartered
  • 2 tablespoons chopped chives

Instructions

  1. Preheat oven to 350°F. Spray six (¾ cup capacity) ramekins lightly with oil spray.
  2. Place the eggs in a bowl and whisk lightly. Add flour, herbs, pine nuts, goat’s cheese and pepper. Stir until just combined.
  3. Divide mixture between the ramekins. Place a few cherry tomato pieces in each ramekin.
  4. Bake for 20 minutes or until golden and set.
  5. Remove from oven, stand for 5 minutes then serve warm or refrigerate until ready to serve.

Pine Nut and Zucchini Fritters

Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)

Ingredients

  • 2 large zucchini, grated
  • ¼ cup pine nuts
  • ¼ cup reduced fat feta cheese
  • 2 green onions, finely chopped
  • ½ cup whole wheat flour
  • ¾ cup buttermilk
  • 1 medium egg, lightly beaten
  • 1 tablespoon chopped flat leaf parsley
  • 2 tablespoons sweet chili sauce, to serve
  • 1 lemon cut into 4 wedges, to serve

Instructions

  1. Place the zucchini in a bowl with the rest of the ingredients and stir to fully combine. Set aside for 10 minutes.
  2. Heat a large non-stick frying pan over medium heat and spray with olive oil spray.
  3. Place tablespoonfuls of mixture in the pan and cook for 2 minutes each side until golden and cooked through. Remove from the pan and keep warm as you repeat with remaining mixture.
  4. Serve with 2 teaspoons of sweet chilli sauce and a wedge of lemon for each serve.

Lamb and Pine Nut Pastries

DESCRIPTION

A traditional Middle Eastern Pastry, often made in smaller sizes as appetizers. Pine nuts are likely one of the most commonly used nuts in all kinds of Middle Eastern and Greek and Italian cooking – whether with lamb, pesto, over salads on in some of their sweet treats. Their flavor and texture is unique.

INGREDIENTS

  • 1 pound ground lamb
  • 1 shallot, finely diced
  • 1 small onion, finely chopped
  • ½ teaspoon cumin seeds (or ground)
  • ½ teaspoon coriander seeds (or ground)
  • ½ teaspoon all spice
  • ½ teaspoon cinnamon
  • 3 tablespoons tomato paste
  • ½ cup roughly chopped Italian parsley
  • 1 sprig mint, leaves chopped
  • ½ cup pine nuts
  • 4 sprigs fresh tarragon, chopped
  • 12 sheets filo pastry
  • Melted butter or olive oil for brushing

INSTRUCTIONS

  1. Place the lamb in a frying pan over medium high heat, and cook, stirring until browned, about 4-5 minutes. 
  2. Add the shallot, onion, spices and tomato paste and cook 15 minutes, adding a bit of water if mix becomes too dry, but you are aiming for a fairy dry mixture.
  3. Remove from heat, add parsley, mint and half of the pine nuts and allow to cool slightly.
  4. Preheat oven to 400F.
  5. Chop and lightly toast the remaining pine nuts and toss with the tarragon.
  6. On a clean, dry surface, lay down one sheet of filo pastry, brush with butter and top with another sheet. Brush again, and scatter a little of the pine nuts mix down half and fold in half horizontally.
  7. Place 1/6 of the lamb mixture on one end of the pastry. Fold in edges and roll up like a cigar. Brush with butter and scatter over a little more pine nut mix.
  8. Repeat with remaining mixture and pastry.
  9. Lay on a lined baking tray and bake for 10-12 minutes or until golden brown.
  10. Enjoy right away. Delicious with a cucumber yogurt sauce or tomato salsa and glass of Syrah.