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
Pistachio Cardamom Loaf Recipe | Gluten Free
This is the third loaf I've baked in my short baking trajectory and I can say that it's the most delicious one I've made so far. It doesn't even matter that it's gluten free because you can't even tell. The flavors of the pistachio and cardamom are so present that they are just a joy to savor. I'm glad I tasted the original loaf from Ovenly and for Mirella Cheeseman's blog post on her interpretation.
Buy Me a Coffee ???? ☕️
Recipe Posts:
Instagram:
#Baking #Pistachio #Loaf #Cardamom
Original recipe:
♫Music By♫
●Avian Invasion - Choose Your Weapon [Bass Rebels Release]
●Song -
Olive Bread Taste of Provence – Bruno Albouze
Provence olive fougasse (Olive flatbread). A slow mixing process bread dough enhanced with 3 kind of olives (cured black, green and Kalamata) seasoned with herbs and lemon confit... An ideal flat bread for outdoor parties!..
To get the full recipe go to
Recipes / Shop / Gallery / Events / Blog / Food Reviews
@
Instagram@
Facebook@
Pinterest@
Twitter@
Lemon Pistachio Cake | how to make lemon pistachio loaf cake | step by step process
#lemonpistachiocake #lemoncake #pistacake #lemonpistachiodrizzlecake #limepistachiocake #limecake
This moist and flavorful lemon pistachio cake is about as good as it gets, especially in terms of taste and texture.
A lemon pistachio cake is something that makes for a great brunch item or even a sweet treat in a care package. There’s just so much good going on here that it’s too good not to share.
Lemon and pistachios are clearly the stars of the show here, and each is featured throughout the cake. We use lemon juice, lemon zest, and chopped pistachios in the batter and this trifecta of ingredients adds wonderful citrus flavor with a slightly sweet nuttiness from the pistachios.
Once the cake has cooled, we top it off with more crushed pistachios to add a little visual flair and reveal one of the recipe’s main ingredients.
We’re left with a beautiful cake that looks too good to eat – but we don’t let that stop us!
Ingredients :
_____________________
Maida (All Purpose Flour) - 1 1/2 cups
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Salt - 1 tsp
Butter - 1 cup
Sugar - 1 cup
Eggs - 4
Vanilla Essence - 2 tsp
Lemon Juice - 1 Tbs
Lemon Zest - 1 Tbs
Ground Pistachio - 2 Cups
Easy No Knead Olive Rosemar Focaccia With Pistachios
It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread tomorrow. This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew.
Easy No Knead Olive Rosemar Focaccia With Pistachios
The crux of it is a highly hydrated, no-knead, no-stretch dough. That's right. Zero kneading, zero stretching. It's just about the easiest bread you can imagine making. All it takes is a bit of time.
Easy No Knead Olive Rosemar Focaccia With Pistachios
Why this recipe works:
Easy No Knead Olive Rosemar Focaccia With Pistachios
An overnight rest at room temperature precludes the need for any kneading.
A high hydration dough spreads itself out into the pan before baking.
Extremely high oven temperatures lead to better internal structure and a crust that crisps while the interior crumb stays moist.
Easy No Knead Olive Rosemar Focaccia With Pistachios
For more information:
Thanks for watching :)
Beth's Pistachio Olive Oil Cake | ENTERTAINING WITH BETH
Learn how to make my Pistachio Olive Cake with orange zest and bittersweet chocolate. A great dessert idea for Easter Sunday or a spring time brunch!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
****SIGN UP FOR MY SUBSCRIPTION BOX***
(150 MORE SPACES ADDED!)
SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! (These links go to amazon where I am an affiliate partner)
SIGN UP FOR MY FREE NEWSLETTER!
WATCH MORE SPRING RECIPES!
Foolproof Madeleines
Quiche Cups
Lemon Pound Cake Recipe
Raspberry Cheesecake
Strawberry Shortcake Cupcakes
Carrot Cake Cupcakes
Key Lime Cups
Spring Lamb Stew
Blueberry Waffles
Foolproof French Macarons
Chocolate Pot de Creme
Strawberry Ice Cream Baskets
Creme Brulee
Elegant French Toast
Coffee Cake
Foolproof Crepes
BETH’S PISTACHIO OLIVE OIL CAKES
Makes 6 cakes in a 4” Mini Tart Pans
INGREDIENTS:
¾ cup (110 g) raw pistachios, shelled
1 cup (120 g) all-purpose flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
2 eggs
½ cup (120 ml) olive oil
½ cup (100 g) sugar
1/3 cup (80 ml) water
1 tbsp (15 ml) zest of orange
¼ cup (60 ml) fresh orange juice
GARNISH:
Vanilla Ice Cream
Orange Zest, 2 large peels created with a potato peeler, and sliced into thin strips
Dusting of Powdered Sugar
2 tbsp raw pistachios (shelled), roughly chopped
2 tbsp (30 ml) Bittersweet chocolate, chopped
METHOD:
Preheat oven 350F (175C).
Lightly spray tart tins with baking spray and set aside.
In a coffee grinder, or food processor grind the pistachios until a “flour” forms. Set aside.
Sift the pistachio flour with a fine meshed sieve, over a medium bowl. The large pieces of pistachio that remain can be re-ground into flour and then added to the mix.
Sift the flour, baking powder and salt over the pistachio flour. Whisk all the dry ingredients together until combined and set aside.
In a large bowl, add eggs, olive oil, sugar, water, orange zest and juice. Whisk to combine.
Slowly add the dry ingredients, to the wet ingredients, whisking gently until just combined.
Place tart tins on a baking sheet. Scoop out batter with an ice cream scoop filling each tin ¾ of the way full.
Bake for 15-17 mins until a toothpick comes out clean.
Allow cakes to cool. Keep at room temperature in the tins, covered loosely with foil until ready to serve.
To serve, remove cake from tin, remember to remove the bottom of the tin as well. Dust top of the cake with powdered sugar.
Peel off some orange zest with a potato peeler and slice into very thin strips, like a toothpick. Garnish cakes with 2-3 orange zest strips, a few chopped pistachios and a little chopped bittersweet chocolate. Serve with a scoop of vanilla ice cream. Enjoy!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!