Fresh

Thanks to Beatrice Movies for the image

Have you gone to see The Incredible Hulk Yet? I hope it’s good ’cause I am going tonight to see it for the first time. Gotta have supper first though, so in preparation, we have sort of a green theme going on at our house tonight. I love green!

Thanks to Greedy Gourmet for this image and recipe

French Bean, Tomato and Pistachio Salad

Ingredients:

• 200g (7oz) fine French beans, trimmed
• 100g salad leaves, washed
• 200g cherry tomatoes, halved
• 80g (3 oz) pistachio nuts, roughly chopped
• 60ml (4 tbsp) extra virgin olive oil
• 60 ml (4 tbsp) balsamic vinegar
• salt and pepper

Method:

1. Bring a pan of salted water to the boil, add the beans and cook for 3-4 minutes until just tender but still crisp. Drain and refresh undercold water, then drain again and set aside.
2. For the dressing, whisk together the olive oil, balsamic vinegar and a little seasoning.
3. Tip the salad leaves into a bowl, then add the beans and tomatoes. Drizzle with the balsamic dressing, then scatter the pistachios over the salad and serve.

Thanks to Souvlaki for the Soul for this image and recipe

RECIPE FOR PARSLEY PESTO WITH WALNUTS
Ingredients:

• 1 cup of parsley leaves tightly packed or a big bunch with all the stems removed
• 1 cup of slightly toasted walnuts (shells removed of course!)
• 1/2 a cup of grated Parmigiano Reggiano cheese
• 1 clove of crushed garlic
• juice and zest of half a lemon
• 3/4 cup of extra virgin olive oil
• salt and pepper to taste

Directions:

Place all ingredients except for oil in a food processor or blender. Once the ingredients have been pulsed a few times proceed to add the olive oil in a thin stream. Scoop out the mixture and toss through some warm, freshly cooked pasta. Or smear it lavishly over flat bread or pita.

Thanks to Earthbound Farm Organics for this image and recipe

Pavlova with Kiwis, Sugared Pistachios and Raspberry Sauce
Serves 6

Meringues (You can purchase these meringue nests already made)

• 4 large egg whites at room temperature
• 1 cup sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon pure vanilla extract

Raspberry Sauce

• 2 cups fresh raspberries
• 1 tablespoon fresh lemon juice
• 1/2 cup confectioners’ sugar

Sugared Pistachios

• 1 tablespoon butter
• 1 cup unsalted, shelled pistachio nuts
• 2 tablespoons sugar

Whipped Cream

• 1 cup heavy (whipping) cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons sugar
• 5 ripe kiwis, peeled and sliced

Directions:

1. Position a rack in the lower third of the oven and preheat to 350 F. Line a rimmed baking sheet with Silpat or parchment paper and set aside.
2. Place the egg whites in the bowl of an electric mixer and beat on high speed until the whites form soft peaks. Gradually add the sugar and beat until the mixture is thick and very creamy, 3 to 5 minutes. Add the cornstarch and vanilla and beat another minute on medium speed.
3. Divide the meringue into 6 puffy rounds on the prepared baking sheet, spacing so they do not touch. Make a shallow well in the center of each meringue with a small ladle or soup spoon. Transfer the baking sheet to the oven and reduce the heat to 250 F. Bake until the meringues dry on the exterior but remain soft in the center, 40 to 50 minutes. Place the baking sheet on a wire rack and allow meringues to cool completely.
4. To make the raspberry sauce, combine the berries, lemon juice and sugar in a blender or food processor and puree until smooth. Pass the sauce through a fine-mesh sieve and strain into a bowl, discarding seeds. Taste and adjust to your liking with more sugar or lemon juice. Store the raspberry sauce in a covered container in the refrigerator for two days or freeze for 2 months.
5. Sugared Pistachios: Melt the butter in a large non-stick skillet. Add the pistachios and cook over medium heat until the nuts are hot and begin to turn golden brown, about 5 minutes. Raise the heat to medium high and sprinkle the nuts with the sugar. Stir until the sugar melts and the nuts appear shiny, 5 to 10 minutes. Watch carefully because the nuts can burn very quickly during this step. Spread the nuts on a piece of aluminum foil or Silpat and let them cool completely. Store in an airtight container for up to 2 weeks.
6. Place the cream in a cold bowl and whip until it starts to thicken. Add the vanilla and the sugar and continue beating until the cream is stiff.
7. To serve, place a meringue shell on each of 6 plates. Spoon a dollop of whipped cream in the indentation and top with some of the kiwi slices. Sprinkle with candied pistachios and drizzle the raspberry sauce around the base of the each shell. Serve immediately.

Posted on June 25th, 2008 by Ruth
Filed under: Fruit, Nuts, Pasta, Salad, Sweets, Vegetables