How To make Pistachio Olive Bread
1 1/2 c Flour
1 tb Sugar, (Optional)
2 1/2 ts Baking Powder
1/2 ts Salt
3/4 c Milk
1/4 c Olive Oil
2 Eggs
1/3 c Pistachios, Chopped
3 tb Greek Olives, Pitted,
Chopped
Makes 1 medium loaf Preheat oven to 350?F. Grease and flour an 81/2" loaf pan. In a medium sized bowl stir and toss together the flour, sugar (if used), baking powder and salt. Set aside. In a sm,all bowl whisk together the milk, oil and eggs until smooth. Stir in the pistachios and olives. Add to the combined dry ingredients and stir just until blended. Spread evenly in the prepared pan. Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, about 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Source: Williams-Sonoma Kitchen Library, Muffines & Quick Breads
How To make Pistachio Olive Bread's Videos
Quick & Easy Raspberry Pistachio Bread Loaf Recipe | with raspberry glaze
CLICK BELOW FOR RECIPE! ????????????
The most delicious raspberry bread loaf recipe! Easy raspberry pistachio bread with a raspberry glaze – moist, tender bread dotted with berries and crunchy bits of salted pistachios! The glaze is made with freeze-dried raspberries, which add tons of fruity flavor. I love to enjoy a slice of this bread in the morning with a cup of coffee or tea for breakfast. Make a double batch because this raspberry bread will be gone in no time!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:49 Recipe Prep
01:11 Mixing Wet Ingredients
01:55 Adding Dry Ingredients
02:47 About the Fillings
03:43 Assembling the Loaf
04:38 Baking Instructions
05:05 Easy Raspberry Glaze
06:01 Slicing the Bread
06:51 Taste Test
#raspberry #pistachio #bread #easyrecipe #dessert #baking #tatyanaseverydayfood #loaf
Make this Moist Cake!! Pistachio & Lemon Cake
Print the recipe here:
Ingredients
For the Cake: The Dry Ingredients:
1 and 3/4 cups (240g) all-purpose flour
1/4 cup (32g) cornstarch
1 cup (135g) pistachios, ground
1 and 1/2 teaspoon baking powder
zest of a large lemon or 2 small lemons (1 tablespoon total)
For the Cake: The Wet Ingredients:
4 oz ((112g) unsalted butter, softened
1/4 cup (60ml) light olive oil
3 eggs at room temperature
1 and 1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup fresh lemon juice
1/2 cup plain yogurt
Garnish:
Ground pistachios
optional: raspberries
The Frosting:
8 oz (226g) mascarpone cheese or cream cheese, at room temperature
1/2 -1 cup confectioner's sugar (to taste)
1-2 tablespoons heavy whipping cream
1 teaspoon pure vanilla extract
zest of a lemon
Instructions
Preheat the oven to 350 °F, 180 °C. Grease a 9-inch (23 cm) round springform pan.
Combine all of the dry ingredients in a bowl and whisk them together.
In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the butter, sugar, vanilla, and oil. Beat together until fluffy. About 3 minutes on high speed.
Add the eggs one at a time and beat until incorporated.
Add the yogurt and lemon juice and beat until incorporated. The mixture will appear broken. It will come together once the flour has been added.
Add the flour in 2-3 batches. When the final batch of flour is left, add the ground piustachios to it and toss them until coated. Add the mixture to the batter and whisk together until just incorporated.
Using a spatula, mix the batter to release anything that is stuck to the sides and bottom of the bowl.
Pour the batter into the prepared pan and smooth out the top.
Bake on the center rack of the preheated oven for about 55-65 minutes. The cake is ready when a toothpick that has been inserted into the center of the cake comes out with some moist crumbs attached.
Allow the cake to cool completely and then transfer it to a serving platter or cake pedestal.
Make the Frosting:
Combine all of the frosting ingredients in a mixing bowl and whip them until thick and fluffy.
Transfer the frosting to a piping bag that has been fitted with a large star tip and pipe stars on top of the completely cooled cake.
Sprinkle the top of the frosting with some ground pistachios and serve with Greek coffee. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
MOIST & RICH Pistachio Pound Cake Recipe | Impress Your Guests W/This One | SL From Home
While many pound cake recipes begin by creaming together butter and sugar, this pound cake follows a different method to make a pound cake that is more interesting with different textures and delicate flavors. Make the cake in advance without glazing it, and you can wrap it in plastic wrap to store in the fridge for several days. The ultimate Southern sweet to have on hand or the ideal gift to give to a friend or neighbor, our Pistachio Pound Cake will leave you with plenty of requests for the recipe.
INGREDIENTS:
CAKE
• 1 cup plus 1 Tbsp. granulated sugar, divided
• 1 ½ cups plus 3 Tbsp. raw hulled pistachios, divided
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¼ teaspoon baking soda
• Zest of 2 lemons, divided
• 1 cup sour cream
• 2 eggs
• 1 stick unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
GLAZE
• 2 cups powdered sugar
• 2 ½ tablespoons milk
• ½ teaspoon vanilla extract
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#PoundCake #HowtoBake #Desserts
Armenian Olive Bread Recipe - Armenian Food - Heghineh Cooking Show
Armenian Olive Bread Recipe - Armenian Food - Heghineh Cooking Show
Recipe
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Pistachio-Lemon Olive Oil Cake | Savory by GIANT
Make this stunning cake, rich with citrus and nuts, your next holiday masterpiece. Get the full recipe at
Visit our website or social channels for more recipes, videos and tips:
savoryonline.com
Pistachio Sandwich (La Paradiso)
Popular in Florence and known for its generous layers of mortadella packed into focaccia-like bread with a pistachio and stracciatella spread, and extra pistachios sprinkled on top.
???? Recipe Here
❂ Ingredients:
Hot Schiacciata or Foccacia bread
Mortadella sliced
Stracciatella
Pistachio
For pistachio sauce:
40g. Pistachios
80g. Fresh Arugula
1 Glove of garlic
60g. Olive oil
40g. Parmesan cheese
Salt to taste
❂ Cooking Process:
⁃ Blend all ingredients for sauce.
⁃ Cut the hot bread and spread it with pistachio sauce.
⁃ Then add thinly sliced mortadella
⁃ Place straccitella on top and sprinkle with chopped pistachios and cover with the second part of the bread. Godere!????????
#sandwich #sandwiches #toast #bruschetta #italianfood #food #foodporn #recipes #easyrecipe #foodie #foodart #nutribullet #cooking #foodblogger #pistachio #streetfood