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| 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.
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| Wales 2012 |
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.
http://www.amazon.co.uk/Made-Sicily-Giorgio-Locatelli/dp/0007433697
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.
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| Salted Pistachios |
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| Shelled pistachios |
TORTA
AI PISTACCHI
OR
PISTACHIO TART
Serves
8
Preparation
time 15- 20 minutes
Cooking
time 30 minutes
Cooling
time 1 hour plus
INGREDIENTS:
For
the paste:
300 g shelled pistachios
75g caster sugar
Zest of 1 orange
1 egg
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| Pistachio base |
For
the filling:
400g fresh ricotta
100g caster sugar
Zest of lemon
75g dark chocolate grated
2 eggs medium
To
decorate:
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.
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| Pistachio Tart |
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
in 2013.
HAPPY
NEW YEAR
xx
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