1459 Pine Nuts

Hello Sano,

Here's a quick, simple and tasty recipe for pine nut soup:

PINE NUT SOUP
1/4 C pine nuts
2 Egg yolks
1 C chicken stock
1 C Cream
Salt and pepper to taste

Purée a mixture of the pine nuts and the egg yolks in the food processor until you have a fine, smooth paste. Put this in a saucepan and add the one cup of chicken stock and one cup of cream (add a little of the chicken stock at the food processor stage if you have difficulties in obtaining a smooth paste). Add salt and pepper to taste and heat over a low fire (do not bring to a boil) constantly stirring until mixture thickens. Serve at room temperature.

I've noticed pine nuts are used for hundreds of things ...one notably is the making of Pesto.

I tried this the other day ...delicious :

STUFFED PEPPER ROLLS

6 large green , red or yellow peppers
4 heaped tablespoons of breadcrumbs
4 or 5 anchovy fillets (washed if preserved in salt)
1 tablespoon of capers
2 tablespoons of golden raisins chopped
2 tablespoons of pine nuts , roasted
4 tablespoons of chopped parsley
salt and pepper
3 tablespoons or more of olive oil

Wash and dry peppers and put hem whole on a baking sheet in an oven set at the highest possible setting for about 25 minutes, or until they are soft and the skins are brown and blistered, turning them once to brown evenly.
Put them in a heavy duty plastic bag ,close it and leave for 10 mins.( this loosens the skin and makes them easier to peel.)
Peel pepper while still hot but cool enough to handle.
Cut in half lengthwise and remove stem and seeds, but keep any juice.
Mix breadcrumbs with rest of ingredients, adding just enough oil and somne of pepper juice to bind.
Put a tablespoon of filling on each half pepper and roll up.
Arrange side by side in serving dish and serve cold.
To serve hot , put rolls in a lightly oiled baking dish and bake at 375 degrees for 15-20 minutes.

I didn't have any raisins , so left them out ...and served them hot.....still absolutely delicious...gonna do some for party ( but they will be cold !!!!! )

Won't make much of a whole in your 5 kgs !!!( wish you was coming to the party...I could have commisioned you to make a load of things ...I love the flavour and smell of pine nuts ...especially roasted )

Thanks Greatscott and Alex & Lyn for those recipes - will give both a go in the coming week. I have found my recipe for pine nut tart - still not sure if I like the idea or not (it is sweet) but will give it a go - depending on the outcome will post the recipe up here.

hello sano.i have recently come across a simple way to use pine nuts,courtesy of elizabeth david.she recommends gently heating 4 tablespoons of them in butter before adding the eggs etc to the same pan to make an omelette.she describes this as-an odd dish but not without charm-a little like you really.sorry,i could not resist that!

[QUOTE=red tulip]hello sano.i have recently come across a simple way to use pine nuts,courtesy of elizabeth david.she recommends gently heating 4 tablespoons of them in butter before adding the eggs etc to the same pan to make an omelette.she describes this as-an odd dish but not without charm-a little like you really.sorry,i could not resist that![/QUOTE]

Thanks for the suggestion - I was thinking of tossing a handful into a quiche to see how that worked out, this might be easier though.

first time anyone has ever called me a dish...

Hi Sano,

As I was looking for a lemon gelato recipe I ran across this, and I thought about you and your pine nuts. Sounds interesting.

MASCARPONE GELATO WITH TOASTED PINE NUTS

MAKES 1 1/2 QUARTS

2 cups, whole milk
2 cups, heavy cream
2/3 cup, sugar
1 vanilla bean - split lengthwise
2 cups (16 ounces) mascarpone cheese - at room temperature
1 teaspoon, grated lemon zest
2/3 cup, toasted (then cooled) pine nuts

In a medium saucepan, combine the milk, cream and sugar. Cook, over medium heat, stirring constantly, until the sugar is dissolved, then continue to cook until bubbles form around the edges of the pan. Remove from heat. Add the split vanilla bean, scraping the seeds from its interior into the milk (gently use the sharp tip of a knife for scraping). Allow the mixture to stand for 30 minutes to infuse flavors, then cover and refrigerate for at least 2 hours or until thoroughly chilled.

Remove the vanilla pod from the chilled mixture. Stir in the mascarpone to incorporate smoothly, then stir in the lemon zest and toasted pine nuts. Transfer the mixture to an ice cream or gelato maker and freeze according to manufacturer’s instructions.

well, pine nuts are an important ingredient for pesto, so if you have a good quantity of basil leaves, garlic parmesan cheese, olive oil you can blend the lot into pesto.

If you have green cabbage you can slice it very thinly and then stir fry it with pinenuts and raisins. Any sort of green big leaves will do for this recipe!

the pinolata is a fantastic cake....

[B]Pinolata[/B]
tempo: 1 ora 15 minuti
persone: 8
ingredienti: 170 g di farina; 150 g di burro; 1 uovo intero + 4 tuorli; 150 g di zucchero; mezza bustina di lievito in polvere; 100 g di pinoli; per la crema: 6 tuorli d'uovo; 150 g di zucchero; mezzo litro di latte; 40 g di farina; 1 bustina di vanillina; la buccia di 1 limone.

preparare la crema pasticciera: lavorare i tuorli d'uovo con lo zucchero fino ad ottenere un composto omogeneo ed aggiungere la farina e la vanillina setacciate
in un tegame portare ad ebollizione il latte con la buccia di limone, unirlo al composto preparato passandolo per un colino; versare in un tegame sul fuoco, portare ad ebollizione mescolando e far cuocere per 8 minuti a fuoco moderato
lavorare l'uovo ed i tuorli con lo zucchero, aggiungere la farina setacciata ed il lievito, il burro fuso ed i pinoli tritati; distribuire in una tortiera imburrata ed infarinata (diametro 26 cm) metà del composto, stendendolo in modo uniforme
stendervi sopra la crema pasticciera fino a 1 cm dal bordo; ricoprire col composto rimasto, cospargere sopra i pinoli e far cuocere la pinolata in forno a 180° per 35 minuti.

or just a normal sponge cake with plenty of pinoly on the top will be a special treat!!

Paola