Carrot Top Pesto
Simple, easy, earthy, and sustainable, this delicious Carrot Top Pesto is a versatile dish that can be used as a sauce, dip, or a topping.
Continue reading “Carrot Top Pesto”
Tag: Pistachios
Pistachio Pudding Bundt Cake
A simple bundt cake that is moist, light, fluffy, and a little crunchy. Fresh ground pistachios in the cake with some more drizzled over the top of a beautiful sugar glaze, this Pistachio Pudding Bundt Cake is beautiful to look at and divine to eat.
Continue reading “Pistachio Pudding Bundt Cake”
Persian Love Cupcakes
These Persian Love Cupcakes will enchant you with their looks and flavor. With a hint of halva flavor, salted pistachios on the top, and rose in the flavor, shape, and to garnish on top, these beautiful cupcakes are every bit as tasty in each bite as they are to make.
Continue reading “Persian Love Cupcakes”
Fig and Pistachio Tartlets
Sweet, flaky, melt in your mouth delicious, and best of all, perfect to make in a pinch or for a simple dessert that looks as if you spent hours making it!
Figs are one of my favorite fruits and every year, I look forward to seeing them at the Farmer’s Market. I saw the most delicious looking figs at the market last week and knew I had to get them. I’ve been eating them with my chia pudding parfait, and just snacking on them throughout the day but wanted to jazz them up a little more.
These Fig and Pistachio Tartlets are so perfect to elevate the figs without completely losing them in a myriad of ingredients. They are extremely easy and quick to make too! I used store bought puff pastry squares (though a large sheet cut into squares works just as well), added a little butter and brown sugar to help caramelize the base, some ground pistachios to give it a nutty flavor and balance the earthiness of the figs, layered on the sliced figs and finally topped it off with some honey. Yep, I’m drooling thinking about them again!
What if Figs are not available anymore?
Yes, I dread when the Farmer’s Market doesn’t have anymore figs because they have such a short season that I try to get my figs in as much as I can during that time. But no worries! Here are a few more fruits you can use:
- Stone fruits such as peaches, nectarines, plums, and apricots are in season now also. Try one of those!
- Apples, pears, and even berries would work well!
- Instead of pistachios, try using ground almonds or walnuts
How do I serve the Tartlets?
Warm and fresh out of the oven is the best way to eat these. I’ve found that if I let them sit for too long, the puff pastry can get a bit chewy. Also, don’t forget the vanilla ice cream to go with these babies.
From my kitchen to yours, I hope you enjoy eating this delicious Fig and Pistachio Tartlets!
Fig and Pistachio Tartlets
July 10, 2021
Category
Dessert
Persons
6
Serving Size
1 Tartlet
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 6 fresh figs, sliced lengthwise
- 12 squares store-bought frozen puff pastry defrosted but chilled (or use 1 large sheet and divide into 12 squares)
- 2 Tbsp unsalted butter, melted
- 3 tsp brown sugar
- 2 Tbsp pistachios, ground
- 3 Tbsp honey
- Vanilla Ice Cream to serve
Instructions
- Preheat oven to 400ºF.
- Line a baking sheet with parchment paper or silicone mat.
- Using the back of a butter knife, mark a square about 1/2 inch from the edge. Make sure you don't slice through the puff pastry. This will help the edges rise while keeping your filling in the center.
- Brush melted butter over each pastry square.
- In each inner square, sprinkle brown sugar first then the ground pistachios.
- Arrange fig slices overlapping on the pastry.
- Drizzle honey over the figs.
- Bake for 15-18 minutes until pastry it puffed and browned and figs are softened
- Serve warm with vanilla ice cream.
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
If you want to check out more desserts, here are some of my favorites:
Mango Coconut Panna Cotta Tart
Vegan Amaretti Cookies
Thandai Infused Rainbow Crème Brûlée (Vegan)
Rose Pistachio Ice Cream
How to make a Nutty Granola
Homemade granola is the best! It’s healthy, you know exactly what ingredients are going into it, and there is so much room to play around with it!
Can you tell I made this one all about the nuts? I added chopped almonds and pistachios to this granola and it tastes so delicious! Crunchy and scrumptious, and the girls an I couldn’t stop eating it.
My favorite part of this granola recipe…. it takes 5 minutes to toss the ingredients together and only 20 minutes in the oven! Yep. Granola in less than 30 minutes. It’s possible people!
If you like this granola recipe, check out my “Date” with Granola recipe. That is a huge hit in our family too!
What to use in a Nutty Granola?
OATS: always a basic ingredient, I use the old fashioned as these are the best to bind. I don’t recommend using the quick oats as they are thinner and (as the name suggests) cook faster which can lead to other ingredients in the granola being partially cooked.
NUTS: any of your favorites will do. Cashews, pecans, and walnuts taste great too! Lately I’ve been on a pistachio and almond craze hence that’s what I used in this one
SWEETENER: traditionally honey or maple syrup is used. In this recipe, I changed it to agave. Any of the three sweeteners work, just substitute it out for a 1:1 ratio.
What can I eat my granola with?
Make a YOGURT PARFAIT with it
Sprinkle it on some vanilla ICE CREAM
Eat it as CEREAL for breakfast with some milk
Indulge in a little bit as an AFTERNOON SNACK
What do I need to make this granola?
Besides the ingredients, all you need is a mixing bowl, spatula, and a baking sheet. So simple!
If you like how simple and delicious this granola is, try out some of my other easy recipes:
A “Date” with Granola
Spicy Garlic Hummus
Berry Bake
Breakfast Oat Muffins
How to make a Nutty Granola
August 5, 2020
Category
Breakfast
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Ingredients
- 3 c old fashioned oats
- 1/2 c roughly chopped almonds
- 1/2 c roughly chopped pistachios
- 1/2 c unsweetened coconut chips
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 c agave or honey
- 1/2 c avocado oil
- 2 tsp vanilla extract
- 1 c dried cranberries
Instructions
- Preheat oven to 325ºF and line a baking sheet with parchment paper.
- Combine the oats, nuts, cinnamon and salt in a large bowl. Mix well.
- Mix together agave, oil, and vanilla extract. Add to the oats and combine well.
- Pour granola over parchment paper and pat down to spread evenly over the baking sheet.
- Bake for 10 minutes. Remove from oven and sprinkle coconut chips on top. Do not mix in, just let it sit on top of the granola.
- Bake for an additional 10 minutes.
- Remove from oven and let cool for about 5-10 minutes. Sprinkle the cranberries over the top and let it rest for 2-3 minutes.
- Break into chunks and store in an airtight container.
© 2023 Copyright A Li\'l Bit of Spice
Pear Halwa Cake
The amazing taste of ground nuts, just a hint of sweet, and the nostalgic flavor of halwa that any Indian can recognize. This Pear Halwa Cake has become so popular in my household, I’ve actually been making it almost on a weekly basis. Continue reading “Pear Halwa Cake”
Fresco Carpaccio
So, traditionally, a carpaccio is an appetizer made of thinly sliced meat. I decided to take the technique and make my own summer version of that. The sharp tang of lemon, the fresh fruit, and the crunch of toasted pistachios on top are an amazing combination. This Fresco Carpaccio is great as an appetizer for any dinner or party you are hosting, or just follow what I did and make a plate for yourself, and enjoy it in the sun!
Yum
I really didn’t want to stop eating it! Hubby and I finished it within minutes and this has become another of our favorite summer recipe.
The best part, this is so healthy for you with not too many calories or fat, there’s no cooking involved, and it takes 10 minutes to make (I’m not counting how long you have to wait for it to marinate).
Notes:
I highly recommend marinating this as the flavor of the dressing will be sharper and will help breakdown the raw taste of the zucchini since you are not cooking it.
I used a mandolin for this but if you don’t have one, no worries. Use a potato peeler and make thin ribbons of the zucchini and cucumbers.
What fruits and veggies will you use? Share your pictures!
From my kitchen to yours, enjoy this carpaccio as much as we did!
Ingredients:
1 zucchini
1 cucumber
1 avocado
1 lemon, zested and juiced
¼ c Avocado Oil
2 Tbsp pistachios
Salt to taste
Pepper to taste
Directions:
1. In a large bowl, mix together lemon zest and lemon juice. Whisk to mix well.
2. Add in oil and whisk 2-3 minutes until oil and lemon juice have emulsified.
3. Add in salt and pepper and whisk one last time to mix. Set aside.
4. Trim the ends of the zucchini and cucumber. Using slicer or peeler, make very thin ribbons.
5. Add zucchini and cucumber ribbons to dressing and toss to coat each ribbon equally.
6. Cover bowl and marinate in fridge for 30 minutes.
7. Meanwhile, on a med flame, heat up a small skillet. Add in the pistachios and toast 3-5 minutes until they are nice and crunchy.
8. Give the toasted pistachios a rough chop and set aside.
9. Pull zucchini and cucumber out of fridge.
10. Thinly slice avocado.
11. In a plate, line up each fruit with one slightly on top of the previous one. If you have any dressing left, drizzle a little on top. Garnish with toasted pistachios.
Enjoy!