Nutty Friday – Pistachio edition

It’s nutty Friday time and today’s nut of choice is pistachio!

“Sugared dates, sugared dates and figs, sugared dates and pistachhhiiiooooossss” random market stall holder in Disney’s Aladin.

 Pistachios_amends

Who doesn’t love a good handful of pistachios? If you don’t, you can give me yours. The thing I love about pistachios is that there is the option to have them shelled. It really does slow down your ability to eat them so you can enjoy them for longer. I swear, I could eat cups and cups of them if they were in a bowl in front of me.

 

Today’s idea is a strange one for me, considering I usually don’t like fish. I am getting bwpid-20140623_170442.jpgetter, helped along by the notion that I actually never reach my omega 3 requirements. Like ever. Let me say though, this recipe made me like my most hated fish, and that is salmon. To the point where I don’t think I can even say that I don’t like it anymore. Anyways, here is the recipe. Have a go, it was surprisingly awesome.

 

Pistachio crusted atlantic salmon.

Pre-heat your oven to about 180 degrees.

Put into a blender (or stick mixer chopping apparatus) a handful of pistachios, 2 garlic cloves, a squeeze of lemon juice, some salt and pepper and a handful of herbs (chives and parsley were going well the day I made this). Blitz until they are a crumb-like consistency.

Spray a foil covered tray with oil, and lay out your salmon skin side down.

Use your hands to press the crumb into the fish.

Bake in the oven for about 10-15 minutes, obviously depending on your oven. Watch it like a hawk because it can overcook easily.

I have watched enough cooking shows to know that you are looking for the fish to be just a little bit translucent in the middle.

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Hope you enjoyed your nutty Friday. How do you eat your pistachios?

 

The Dietitian Mummy

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Nutty Friday – Almond edition

Okay folks, todays nutty Friday is about almonds.

Almonds 

I freaking love almonds. I eat them pretty much all day, snacking, on breakfast (porridge or yoghurt), in my muesli, in all sweet baked goods… you get the drift!

 

By earliest memory of almonds is going to my nana and pops house. The always had a huge container of dry roasted almonds on their bench care of a friend with almond trees. You were always allowed to grab a few sneaky handfuls when we were there.

 

Today though, I thought I’d do something different and feature them in a savoury dish. There’s no recipe because this comes straight from Save With Jamie and was a delightful addition to the usual cauli/broccoli gratin that we make. Do it now, while the weather is freezing, and enjoy!
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Nutty Friday – Walnut edition

It’s that time again, time for me to nut on about nuts!

 

Today’s nut is the walnut. I put walnuts in so many baked goods that I make, just a handful chopped in cakes, biscuits, muffins and most importantly today, loaves.

Walnuts_amends

When we were kids, mum used to make this nut loaf all the time. We used to eat it warm, fresh and delicious or a few days old with lashings of margarine. I re-created her recipe the other day in honour of this delish nut.

 

Mum's 1970's nut loaf tin

Mum’s 1970’s nut loaf tin

Mum’s old nut loaf

¾ cup chopped walnuts

1 cup plain flour

30g olive margarine

½ cup honey

½ cup chopped dates

1 egg

1 tsp baking powder

¼ cup milk

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Method

Soften the dates by soaking in boiling water for a few minutes. Drain well.

Mix the honey into the butter and add the drained dates and chopped walnuts.

Crack in the egg and give it a good old beat.

Sift the flour and baking powder on top and add the milk.

Grease a nut loaf tin (cylinder tins with a lid for the top and bottom), and pour the mixture into the tin.

Bake in a moderate oven (180 degrees) vertically (standing up) for about 45 minutes.

wpid-20140606_152535.jpgVisit http://www.nutsforlife.com.au for more nutty info!

 

Happy nutty Friday,

 

The Dietitian Mummy