Wednesday, January 20, 2016


HOMEMADE PISTACHIO SPREAD

Four days ago I got a wonderful present from friends who visited Sicily. Seven fresh lemons picked right form the tree, a sweet tomato jam and a pistachio spread. Marvellous! But I wanted to enhance the pisatchio taste of the spread and further more I wanted it to taste less sweet.

Thought. Done. I went to a turkish market in Kreuzberg and bought 400 grammes of first class unpeeled pistachio. It took me a long time to pull the nuts out of their peel, I nearly fell into a kind of peeling meditaion.-) From another friend of mine I lately got a very nice pistachio oil and these two ingredients were my basis for the spread.

Then I thought about a few little natural enhancers to turn my pistachio spread into something harmonic though inspiring and well flavoured result. I decided to add a bit of my home-dried orange peel and roughly chopped organic deep dark chocolate (90% should be the best).


You need

400 grams of first class pistachio with peel
3 soup spoons of pistachio oil
1 tea spoon of agave nectar, more if you like it sweeter
1 tea spoon of brown sugar
1 soup spoon of homemade orange peel, choppend into very, very tiny pieces
1 glimpse of fresh vanilla to enhance everything
40 grams of roughly chopped dark chocolate (90%)




How to do it

Put the peeled pistachio with the oil into a blender and mix it until you get a smooth cream. Add the orange peel, the brown sugar, the agave nectar and mix it again for 5 minutes.
In the end you add the chocolate – bit do no use the blender again! Stir it with a spoon. Best is to let it rest for one night. Afterwards eat it as fresh as possible and do not keep it for a long time. But according to my experience that should not be a problem:-)




dolce vita ahoi! 
monika ebert • mobile minds





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gaumenperlen - a label by mobile minds, monika ebert::: gaumenperlen is a diary about affairs of the heart. I´m addicted to delicious food, unique and extraordinary places as well as valuable things, fine arts, design, music, tango argentino and interesting people. The focus of this diary is food. Delicious food is much more than nutrition, health or prestige. it is the basis of your body& soul, it is at the core of your way to think, to live and act, it is your attitude towards nature. For me cooking is a wild, joyful, creative process with the objective to share the result in the end. This process is surrounded by a bunch of exciting encounters - nevertheless where I am:: at the markets, talking to producers, at the book stores, in restaurants, in my kitchen. That´s why I love cooking and travelling.