oat all the chicken--the recipe amounts are general (I kept
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.
Toast the pine nuts in a small dry skillet, stirring often, for 2-3
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.
arge baking sheet and roast for about 40 minutes or until
ell chilled.
Cook the pine nuts in a nonstick skillet, stirring
epper. Toss to combine. Roast for 40-45 minutes until all
lat surface and knead dough for 10 minutes until smooth and
baking dish and roast for 45 mins, until tender and
nd cinnamon stick and saute for 5 minutes. Stir in the
b>for 2 minutes.
Add chopped rosemary, Italian parsley, and pine nuts.
Blanch peas in boiling salted water for 1 min. Add sugar snap peas and cook for another 1 min. Add snow peas and cook for another 20 seconds, or until bright green. Drain and immediately transfer to an ice bath until cool. Drain.
Transfer peas to a large serving bowl and toss with pea shoots. Top with feta, pine nuts and mint.
For the mint dressing, whisk together lemon zest, lemon juice, olive oil, mint and sugar. Season then drizzle over salad to serve.
For the dukkah, toast sesame seeds
Heat oil in a large frying pan over moderate heat. Cook onions, stirring, for 3 minutes or until just tender. Add garlic and carrots and cook for 3-4 mins, or until carrot softens.
Add cabbage and orange juice and cook for 3 mins, stirring. Add sour cream to coleslaw and season with salt and pepper. Cook for another 1 min. Stir pine nuts in, then serve at once.
Heat 2 tbsp oil in a saucepan and saute the onion and garlic. Add the tomatoes and cook for about 5 mins. Add the stock, carrots and tomato paste and simmer for about 15 mins. Meanwhile, heat the remaining oil in a pan and toast the bread cubes. Remove and drain on paper towels. Add the basil leaves and puree the soup with a hand blender. Add the paprika and season to taste. Serve the soup in bowls, sprinkled with croutons and pine nuts and garnished with basil.
Place the pine nuts (or hazelnuts) on non-stick
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.
Preheat oven to 425\u00b0F. Combine breadcrumbs and thyme. Set aside.
Combine goat cheese, olives, pine nuts and parsley. Season. Set aside.
Heat olive oil in a frying pan. Saute mushrooms for 5 mins, turning once. Place on a baking tray, stem-side up. Fill with goat cheese mixture. Sprinkle with breadcrumbs and bake for 5-6 mins. Garnish with parsley.
Blanch the asparagus and green beans in boiling water for about 1 min or until just tender. Drain and rinse under cold water.
Broil the pepper and eggplant on high for about 3 mins each side, or until lightly browned and tender. Cool to room temperature. Peel skin from pepper and slice into thick pieces.
Whisk oil, lemon juice, parsley, garlic and sambal oelek in a small bowl. Place the vegetables in large bowl. Add the dressing and toss gently. Sprinkle with pine nuts. Serve warm or at room temperature.
Plunge the tomatoes in boiling water and remove the skin. Puree the tomatoes, 1/2 of the peppers and the garlic. Add the vegetable stock, olive oil, vinegar and most of the oregano and season to taste. Chill for 4 hours. Serve the tomato soup garnished with avocado slices, pine nuts and remaining peppers and oregano.