|Pistachios and orange|
As Teen V sits in the other room shelling pistachios and watching Lord of The Rings, I take a moment before I start to bake.
I can’t believe it’s nearly a year since I started Not Just For Rabbits.
I started tentatively not knowing if anyone would actually read it, other than my family, and a few close friends, but little by little it has grown, the hits gone up massively, ok not quite on the scale of the girl who posted photo’s of her school dinners, but people are coming to the site from all round the world.
It’s a fantastic compliment, thank you.
It seemed fitting that it’s New Year’s Eve and this is my 60th post.
There have been so many highlights to this year it is hard to choose just a few.
2012 started in Wales on the beach with friends and finishes snuggled up at home with the rain lashing outside.
As I look back over these pages I appreciate all the new experiences and tastes we have had, from the sweetness of Sicily, to the adventure of fishing for our supper in North Usit. Catching lobster and scallops on my birthday!
Not to mention the simple pleasures of picking one’s own beans, baking fresh bread and meeting other bloggers at the Mums Net Blog Fest. Then there was catching up with old friends in Paris, the lazy lunches and tasty breakfasts- that fig and nut bread was amazing!!Thank you S. The suppers with friends locally and so much more..
It has been hard with Teen V still recovering slowly from glandular fever, trying to help her appreciate the small progress she makes when everyone around her continues life at twice the pace. Her life will be very different this year as she keeps off the treadmill of school and exams for a while longer. Time for new things, exciting opportunities as she gets her strength back.
In the past at New Year I have made the French Galette du Roi, the traditional epiphany cake. It reminds me of another life, a long time ago, with its delicate frangipane and puff pastry. This year, inspired by my discovery of all things Sicilian I decided to try something new. Torta ai pistacchi or pistachio tart inspired by the recipe by
Giorgio Locatelli in his Made in Sicily cook book.. a real must have book.
It combines nuts, with ricotta and a hint of citrus and looks amazing. Hence Teen V is sitting shelling piles of pistachios for me as I type.
TORTA AI PISTACCHI
Preparation time 15- 20 minutes
Cooking time 30 minutes
Cooling time 1 hour plus
For the paste:
300 g shelled pistachios
75g caster sugar
Zest of 1 orange
For the filling:
400g fresh ricotta
100g caster sugar
Zest of lemon
75g dark chocolate grated
2 eggs medium
100g of pistachios and candid pistachios and a tbsp of sieved icing sugar.
Preheat the oven to 170 degrees c
WHAT TO DO:
1. Mix all the ingredients of the paste together and then line the base and sides of a loose bottomed baking tin or lined pie/flan dish.
2. Put in fridge to cool and mix together all the filling ingredients.
3. Spoon into the lined base and then bake for about 20 minutes. Remove from the oven cool in the tin/dish before taking out.
4. Decorate with lines of pistachios and candid pistachios if you have them.
It is very simple to make, especially if you buy pre shelled pistachios or have a willing helper.
To you all, where ever you are and whatever you are doing
THANK YOU for reading.
I look forward to sharing more recipes and snippets of life with you all
HAPPY NEW YEAR