OLIVE OIL GRANOLA WITH DRIED APRICOTS AND PISTACHIOS
The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite. Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg. But double the batch. You won't want to run out.
Provided by Melissa Clark
Categories breakfast, main course
Time 45m
Yield About 9 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
- Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 111 milligrams, Sugar 18 grams, TransFat 0 grams
PISTACHIO-APRICOT GRANOLA
Making your own granola means you can pick the mix-ins. You can change up the nuts, fruits, and flavorings however you like, but we love the pairing of pistachios and apricots with cardamom.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. In a large bowl, combine oats and pistachios. In a small saucepan, combine butter, honey, cardamom, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in apricots.
ISRAELI COUSCOUS WITH PISTACHIOS AND APRICOTS
This recipe was adapted from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon. Thank you Citruholic and LA Kate for your helpful reviews! Use Veggie broth if you prefer.
Provided by WiGal
Categories Turkish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a large heavy bottomed skillet over medium-low heat.
- Place the garlic and oil in the pan and saute for 1 minute.
- Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
- Add broth and lime zest.
- Raise the heat and bring to a boil.
- Once the mixture is boiling, lower the heat again to as low as possible and cover.
- In about 10 minutes, most of broth should have been absorbed.
- Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
- Stir, cover again, and cook for 5 more minutes.
- At this point, the broth should be thoroughly absorbed.
- Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.
CHEWY APRICOT CARDAMOM COOKIES
I had a lot of apricots on hand and even though we have no problems eating them plain, I decided to get creative today and I am delightfully surprised. :-) This cookie is what I came up with. They are a little soft in the middle, but have a chewy texture. They are sweet and if you love apricots, you will love these. They...
Provided by Sea Sun
Categories Other Snacks
Time 25m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Sift together first four ingredients and set aside.
- 3. Cream butter and sugars until light and fluffy. Add eggs and extracts until blended.
- 4. Incorporate flour mixture until mixed. Fold in apricots and walnuts (optional).
- 5. Drop by rounded tablespoon or cookie scoop onto greased cookie sheet, or use parchment paper.
- 6. Bake for 12-14 minutes until cookies are well set and lightly browned. Do not be tempted to take them out too early or they will be too soft.
- 7. Let cool for 5 minutes on cookie sheet and then transfer to cooling rack to cool completely.
APRICOT-PISTACHIO ICE CREAM
This is a wonderful, summery, intensely flavored fruit ice cream, perfect for serving after a Mediterranean meal. Prep time includes steeping and chilling time. From 'The Perfect Scoop' by David Lebovitz.
Provided by Sass Smith
Categories Frozen Desserts
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Quarter the apricots, then warm them with the wine in a small saucepan.
- Simmer five minutes, then cover, remove from the heat and let stand for one hour.
- Coarsely chop the pistachios.
- Puree the apricots, wine, sugar, half and half, and lemon juice in a blender.
- Chill thoroughly in the refrigerator -- this will take at least 3 hours -- then freeze in your ice cream maker according to the manufacturer's instructions.
- Add the psitachio nuts in the last five minutes of churning.
APRICOT-PISTACHIO ICE CREAM
I came across this recipe recently while looking for apricot recipes. Although I haven't made it yet it sounds delicious combining two of my favorite things (apricots and pistachios). Processing time is included with cooking time, but cooling time and freezing time is not included (allow overnight freezing and an additional 2-4 hours cooling/refrigeration time). Recipe source: Bon Appetit (July 1982)
Provided by ellie_
Categories Frozen Desserts
Time 50m
Yield 1 1/2 quarts ice cream
Number Of Ingredients 7
Steps:
- Combine water and sugar in medium saucepan over medium-low heat, stirring constantly until sugar dissolves. Increase heat and bring to a boil. Remove from heat.
- Beat yolks in a large bowl until thick and forms a ribbon when beaters are lifted.
- Whisk in sugar/water mixture.
- Return mixture to saucepan over low heat, whisking constantly until mixture is thick enough to coat back of spoon. DO NOT BOIL.
- Transfer mixture to bowl which is set over ice water. Cool, stirring occasionally.
- Fold whipped cream into cooled egg mixture using a rubber spatula. Fold in apricot puree and pistachios.
- Refrigerate until chilled (at least 1 hour or per manufacturer's directions).
- Transfer mixture to ice cream maker and process per manufacturer's directions.
- Turn into plastic container and freeze.
Nutrition Facts : Calories 822.4, Fat 44.7, SaturatedFat 12.4, Cholesterol 533.9, Sodium 75.4, Carbohydrate 92.9, Fiber 8.9, Sugar 75.6, Protein 21.3
More about "apricot cardamom pistachio ice lollies food"
PISTACHIO KULFI ICE LOLLIES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Total Time 2 hrs 35 minsCategory Cheesecake RecipesCalories 198 per serving
- Put the milk in a heavy-based saucepan or frying pan on the widest hob, then slowly bring to a simmer. Very gently bubble to reduce by just over half – it will take around 2 hours and you’ll need to stir it every 5 minutes or so to make sure it doesn’t catch.
- Once it has reached this volume, stir in the caster sugar, salt and cardamom, then cook for another 5-10 minutes, stirring, until the sugar has dissolved. Transfer to a mixing bowl and allow to cool completely, then strain through a sieve, pushing the mixture through – discard what’s left in the sieve.
- Grease the lolly moulds lightly with the oil. Stir the pistachios into the kulfi (they’ll slowly float to the top), then pour the mix into the moulds. Put them in the freezer. If you’re using wooden lolly sticks, freeze the lollies for 1 hour, then push the sticks into the centre of each mould. Freeze for at least 8 hours, or up to 1 month.
- To serve, remove the moulds from the freezer and pull the lollies out – if they stick, dip the moulds briefly into hot water or leave at room temperature for 10-15 minutes.
KULFI LOLLIES | ICE-CREAM RECIPES | SBS FOOD
From sbs.com.au
2.6/5 (73)Servings 16Cuisine IndianCategory Dessert
MANGO AND PISTACHIO KULFI LOLLIES - WAITROSE
From waitrose.com
APRICOT AND PISTACHIO CARDAMOM CAKE - HONEST COOKING
From honestcooking.com
CARDAMOM-PISTACHIO CARROT CAKE RECIPE | BON APPéTIT
From bonappetit.com
APRICOTS | FOODLAND ONTARIO
From ontario.ca
DARK CHOCOLATE, PISTACHIO AND CARDAMOM COOKIES - EATING BIRD FOOD
From eatingbirdfood.com
APRICOT-PISTACHIO LAYERED ICEBOX COOKIES - MARTHA STEWART
From marthastewart.com
PISTACHIO, ORANGE AND CARDAMOM TART - GREAT BRITISH CHEFS
From greatbritishchefs.com
PISTACHIO-APRICOT BIRYANI RECIPE - SUVIR SARAN - FOOD & WINE
From foodandwine.com
APRICOT, CARDAMOM & PISTACHIO ICE LOLLIES | RECIPE | BBC …
From pinterest.com
APRICOT, DATE AND PISTACHIO FLAPJACKS RECIPE - BBC FOOD
From bbc.co.uk
DRIED APRICOTS IN CARDAMOM SYRUP WITH PISTACHIO ICE-CREAM
From foodtolove.co.nz
APRICOT-PISTACHIO TART | WILLIAMS SONOMA
From williams-sonoma.com
SALTED PISTACHIO CRUMBLES WITH BERRIES AND ICE CREAM
From bonappetit.com
APRICOT AND PISTACHIO SLICE - 9KITCHEN - NINE
From kitchen.nine.com.au
EN.JULSKITCHEN.COM
From en.julskitchen.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love