b>pine nuts on the top of each mound so they adhere. Bake cookies
owdered sugar and press the pine nuts in a decorative pattern on
s smooth.
Place the pine nuts in a shallow dish. Using
s smooth.
Spread the pine nuts out on a plate.
edium heat. Cook and stir pine nuts in the hot skillet until
n a food processor. Add pine nuts, pulse until coarsely ground.
Heat oil in an 8 inch nonstick frying pan. Toast pine nuts for 2 mins, stirring, until golden. Drain on paper towels.
Whisk together eggs, milk, 1 tbsp herbs and grated Parmesan. Season. Add to pan and cook over medium heat for 2-3 mins, until golden and just set. Carefully flip omelette over and cook for 1 min, until set.
Flip omelette back over and sprinkle with remaining herbs and most of the pine nuts and Parmesan shavings. Fold in half then slide onto a plate. Top with remaining pine nuts and Parmesan. Serve with salad.
Place sugar and eggs in the top of a double boiler.
Over hot but not boiling water, beat until mixture is lukewarm.
Remove from over hot water and continue beating until mixture is foaming and cold.
Slowly add lemon rind and flour, and blend in gently.
Drop mixture by teaspoons full onto a buttered and floured baking sheet, leaving a space of 1 inch between them.
Sprinkle with confectioner's sugar and pine nuts.
Let cookies stand for 10 minutes.
Bake in a preheated 375\u00b0F oven for 15 minutes.
ell chilled.
Cook the pine nuts in a nonstick skillet, stirring
Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
Set aside to cool.
In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
Remove from heat and let stand 5 minutes. Fluff with fork.
Put in serving bowl and sprinkle with toasted pine nuts.
Toast the pine nuts over medium heat in a
Cook cauliflower in boiling salted water until just tender. Drain and pat dry.
Heat oil in a large skillet on low heat. Add garlic, pine nuts and chili peppers, Cook, stirring, until fragrant and pine nuts are lightly browned. Add cauliflower; cook, stirring, until well blended. Stir in parsley.
Toast the pine nuts in a small dry skillet,
ver medium heat, toast the pine nuts until golden brown (be careful
Slice beef 1/4 inch thick, then into 1 x 1/2 inch pieces. Place in soy sauce, sesame oil, egg yolk and starch. Set aside.
Mix stock, wine and ginger. Set aside.
Remove beef and stirfry until lightly browned, about 20 seconds. Add soy sauce mix, onion and pine nuts. Cook until pine nuts are slighly darkened.
Mix in hosin sauce and stock mix. Bring to a boil, cook 1 minute.
Scrape onto serving plate, garnish with chopped green onion.
serving platter.
Sautee pine nuts in a small skillet over
ver medium high heat, add pine nuts; saute 2-3 minutes until
Cook broccoli and cauliflower just until tender (about 5-7 minutes after it comes to a rolling boil), and drain.
Meanwhile soak raisins in very hot water to plump them up a bit.
Heat oil over medium high heat, and sautee garlic just until slightly golden, then add pine nuts and sautee another minute.
Pour garlic/pine nut oil over broccoli and cauliflower and toss with drained raisins and bacon.
Salt and pepper to taste.
br>Meanwhile, spread almonds and pine nuts on a baking tray. Toast
Cook pasta in a saucepan of boiling salted water according to package directions.
Heat oil in a large skillet on high heat. Saute squash in batches for 2-3 mins, until lightly browned. Remove and set aside. Add pine nuts, garlic and chili pepper to pan and cook 1-2 mins, until nuts are just golden.
Drain pasta. Add to pan with squash and arugula. Toss to combine and season to taste. Serve sprinkled with feta.