ith the melted butter and roast in the upper third of
ussels open.
For the pine nut crumble, heat oil in large
For pine nut brittle, caramelize 1/2 cup
edium sized bowl, mix the pine nuts, Parmesan, basil, garlic, and
Dressing-Put pine nut in a food processor add whole egg,shallots, and lemon juice,Puree.
Slowly add oil in a stream alternate with vinegar till all is incorporated.
Season with salt and pepper to taste.
Salad-- On 8 plates arrange 2 1/2 ounces of spinach leaves and 12 basil leaves.
Divide dressing over the salads.
Top with 1 tablespoon of cheese and 1 tablespoon of pine nuts.
Combine pine nuts and Parmesan. Season. Coat veal escalopes in flour, shaking off excess. Dip in egg then pine nut mixture. Place on a baking tray and chill for 15 mins.
Heat oil and butter in a frying pan over medium heat until butter foams. Cook veal for 3 mins per side, or until golden brown and cooked to your liking. Drain on paper towels and season.
Serve veal with lemon wedges, mashed potatoes and steamed green beans.
mix well.
Divide the pine nut mixture among the mushrooms. Mound
Using a blender or food processor, finely blend 1 cup pine nuts, rice and 2 cups of water.
Pour blended pine nut mixture into a thick bottomed saucepan and add 4 cups of water. Bring to a boil, stirring frequently. Once boiling, reduce heat to low and let cook for 10 minutes, or until heated through. While it is heating through be sure to keep stirring so it does not burn.
Prior to serving, garish with pine nuts and diced dates, and season with sugar and salt.
egg in a second plate, pine nut and parmigiano in a third
n a food processor. Add pine nuts, pulse until coarsely ground
Melt butter in a large pan over medium heat, till it is light golden in colour.
(make sure you don't overdue this and burn the butter) Add lemon juice and pine nuts and saute for 1 minute.
Add fish to pan and cook for 2 minutes on each side, or till it is cooked to your liking.
Serve fish on steamed greens with the brown pine nut butter as a sauce.
Serve with a lemon wedge.
owl along with breadcrumbs, herbs, pine nuts, Parmesan, lemon zest and
vernight.
When ready to roast the lamb, drain the currants
rumbs, butter, 1/2 cup pine nuts, garlic and thyme in
ith 1 tbsp oil. Season. Roast for 1 hour, basting occasionally
ofu, eggs, butter, basil, walnuts, pine and cashew nuts and mushrooms
epper, Toss to coat.
Roast for 45 minutes or until
lace the pine nuts onto a baking tray and roast for approx
ecessary to fit everything on. Roast all the veg until lightly
bsp of the oil. Season. Roast for 20 mins, until golden