pistachio

All posts tagged pistachio

The Oh-My-It’s-Mother’s-Day Pie: Pistachio, Date and Mascarpone Pie

Published May 11, 2013 by The Feminist

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In celebration of Mother’s Day I wanted to bake something truly extraordinary to honor an even more extraordinary woman: my mother. Throughout the years, all my ups and downs, highs and lows and a lot of exam freak-out moments, my mother has always been there no matter what. She is one of my biggest supporters, cheering me on every time I need to jump another hurdle, and is always happy to impart a few words of wisdom.
To show her how grateful and appreciative I am, I decided it was about time to turn the tables and pamper her with a delicious home-made jewel of a pie. This Oh-My-It’s-Mother’s-Day pie is the perfect representation of my mother’s personality: bright, sweet and beautiful.
The pistachio pie crust is not only incredibly pretty with its very seducing green hue, but has the most enchanting flavour imaginable. The smooth mascarpone filling was flavoured with orange zest and amaretto and decorated with lusciously plumb dates and sharp dried cranberries. It is perfect in every possible way…
If you would like to bake this wonderful pie for your wonderful mother – or for someone else you love – here is the recipe:

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Mascarpone- orange- date pie with pistachio crust
Ingredients:
For the pistachio pie crust:
• 150gr ground pistachios
• 50gr caster sugar
• ¼ tsp baking powder
• 50gr butter
• 1 egg yolk
For the filling:
• 300gr mascarpone
• 1,6 dl double cream
• 4 eggs
• Zest of one orange
• 5 dried dates, quartered
• Handful of dried cranberries
• 1 tbsp corn flour
• 1 tbsp amaretto
• 4 tbsp caster sugar

 
Method:
1. Preheat the oven to 150°C and line a 23cm loose-bottomed cake tin with baking parchment.
2. For the pie crust, put the ground pistachio, baking powder, sugar and butter in a bowl and beat until you get a sandy consistency. Add the egg yolk and mix through.
3. Press this mixture into the base of the prepared cake tin. Use a tablespoon to flatten and press the mixture down to form a dense base.
4. Bake into the oven for 20 minutes, or until golden brown.
5. For the mascarpone filling, mix together the eggs, sugar, corn flour, cream, mascarpone, amaretto and orange zest until you get a smooth and runny mixture. Pour the mixture onto the baked pistachio crust. Scatter the dried dates and cranberries into the batter (some will sink to the bottom, others while stay on the surface)
6. Bake into the oven for 30-35 minutes. Remove the pie from the oven and leave to cool slightly before refrigerating for at least one hour.

Have your macaroon and wear it too: pretty pastels

Published January 18, 2013 by The Feminist

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Belgium may be covered in snow, somehow I still believe it is high time to start getting ready for warm weather. In my mind, spring has already begun! Pale hues were spotted in practically every designer’s spring-summer 2013 collection, and I simply swooned over all those sorbet coloured shades! Needless to say that this spring will be all about ultra-feminine candy-sweet colours.

To all the tough girls out there: there is indeed a risk of looking like a bridesmaid/ wannabe prom queen/ cupcake shop waitress. However, anyone with a bit of fashion sense can pull this off. (and we’ve got tons of style, ladies!) You just have to believe in yourself! So don’t be afraid to go for a head-to-toe sugary outfit! Too girly? Let me ask you something: what could be more ballsy than opting for a colourblock pastel outfit and totally rocking it? …

Ha! I thought so! 😉 (Being a tough girl isn’t about what you wear, but how you feel!)

Go for pale orange, framboise pink, mint, creamy pistachio, lavender or baby blue. Or mix them all together. Or combine it with nude colours to accentuate the delicate femininity of the outfit.

Spring will be super sweet this year, trust me!

Here’s Elie Saab’s baby blue:

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Leighton Meester in mint:

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Pale orange and framboise pink for Jemma Baines in Marie Claire:

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Things that make your taste buds sing: Lemon, cranberry and pistachio drizzle cake.

Published January 5, 2013 by The Feminist

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This scrummy cake, studded with ruby red cranberries and opal green pistachios and drizzled with a tangy lemon syrup, makes for the perfect accompaniment to a hot cup of coffee. The rich and buttery lemon flavour in combination with the beautiful cranberry and pistachio jewels, turn this cake into a feast for the taste-buds and the eyes! One bite of this and you will be lost in nostalgic bliss…

This shows yet again that you don’t have to spend hours and hours in your kitchen to bake something spectacular. With just a few tricks and tweaks you can turn an ordinary looking and tasting loaf into something mouthwateringly delicious! Believe me when I say that this is by far the best thing about baking: the magical feeling of creating something truly extraordinary without having to work your butt off.
Don’t you agree? 😉