Latest news with #Pistachios
Telegraph
a day ago
- Health
- Telegraph
Vanilla roast strawberries with mascarpone cream
I must confess that I've been anti-cooked strawberries (except in jam) for years. I thought I would give them a whirl as it's such an easy dish. Don't cook them until they're too soft, though. The length of time you cook them for depends on their size, and remember they will continue to cook in the residual heat once they're out of the oven. Overview Prep time 20 mins Cook time 25 mins Serves 2 Ingredients For the strawberries 400g strawberries, hulled and halved if large 40g caster sugar 1 vanilla bean, split lengthways, seeds scraped out 1 tbsp Grand Marnier or Cognac 2 tbsp lemon juice For the caramelised pistachios 25g pistachios 1 tbsp caster sugar For the mascarpone cream 150ml double cream 125g mascarpone 2 tbsp icing sugar, sifted 1 tsp vanilla extract Method Step Preheat oven to 180C/170C fan/gas mark 4. Step Toss 400g strawberries (hulled and halved if large) into a small roasting tin with 40g caster sugar, 1 vanilla bean and pod (split lengthways, seeds scraped out), 1 tbsp Grand Marnier or Cognac, 2 tbsp lemon juice and 1 tbsp water. Toss to coat, then spread out evenly. Roast until the strawberries are just tender (about 15-20 minutes) but haven't collapsed. There should be plenty of juice. Leave to cool. Step To make the caramelised pistachios, put 25g pistachios in a small frying pan with 1 tbsp caster sugar. Cook over a medium heat, tossing around to coat. You'll be able to smell the caramelisation. Immediately transfer them to a board and roughly chop them so you can see the caramelisation against the green.
Telegraph
26-05-2025
- General
- Telegraph
Rhubarb with star anise, ginger, orange and labneh
Overview Prep time 10 mins Cook time 30 mins Serves 4 -6 Ingredients 700g rhubarb (get stalks that are roughly the same thickness) 65g granulated sugar 100g honey 200ml blood orange juice 2 broad strips of orange zest 2 slices of root ginger, about the thickness of a pound coin 1 star anise pistachios, to serve For the labneh 400g Greek yoghurt 1½ tbsp icing sugar pinch of cinnamon Method Step For the labneh, pour off the liquid sitting on top of 400g Greek yoghurt Step Mix in 1½ tbsp icing sugar and a pinch of cinnamon then tip the 400g Greek yoghurt into some muslin. Set this in a sieve, tie the muslin to form a bag and put it in the fridge. Leave for about 12 hours or so, squeezing the muslin bag every so often. Step Preheat the oven to 180C/160C fan/gas mark 4. Trim the bases and tops of 700g rhubarb stalks. Cut into 3cm lengths and put into a large ovenproof dish in which they can lie – more or less - in a single layer. Step Put the 65g granulated sugar, 100g honey, 200ml blood orange juice, 100ml water, 2 broad strips of orange zest, 2 slices of root ginger and 1 star anise into a saucepan and bring to a gentle boil, stirring to help the sugar dissolve – about 5 minutes. Step Pour over the rhubarb and cover the dish tightly with two layers of foil. Bake for 20 minutes for medium stalks; the cooking time depends very much on the thickness of the stalks, so check after 15 minutes and cook for longer if necessary. The rhubarb should be tender but not collapsing. Remove the rhubarb with a slotted spoon and put it on a flat dish. This will ensure that the rhubarb doesn't keep cooking.
News18
26-05-2025
- Health
- News18
This World Nutrition Day, Get to Know Why Pistachios Are the ‘It' Protein Snack
Last Updated: A good snack should work for you, not against you. This World Nutrition Day, upgrade your snacking game with Pistachios— a tiny nut that delivers big results. Snacking is second nature—we do it between meetings, during long drives, and while unwinding at home. But what if your snack could do more than just curb hunger? This World Nutrition Day, here's why California pistachios stand out as the 'It' protein snack. Catherine Sebastian, MS, RD, California Pistachios (LA) shares why pistachios are great: 1. Not Just a Snack—A Smart Fuel Source Most snacks satisfy hunger; few truly fuel the body. Pistachios do both. When you feel like you are in need of a boost, the high-quality protein found in pistachios is a good option and can help you power through your day. Some plant-based options may lack one or more essential amino acids, making them incomplete proteins. Pistachios, however, provide all nine essential amino acids the body can't produce on its own qualifying as a complete protein. 2. About As Much Protein as an Egg A handful (about 28 grams) of pistachios delivers 6 grams of protein, nearly as much as an egg. That's quality plant-based protein without compromise. Per 100 grams, pistachios pack 21g of protein, and this is more than cashews (15.3g), walnuts (15.2g), and other foods, including tofu, lentils, chickpeas and lentils. Pistachios are a smart choice for protein among snack nuts and plant-based protein sources. 3. No Added Sugar, Only Nutrition Pistachios contain just 2 grams of naturally occurring sugar per 28g serving and no added sugars. They also supply over 30 different vitamins, minerals, and nutrients, making them a balanced, nutritious choice. 5. Natural Portion Control with Shells In-shell pistachios may help you fool yourself full because the leftover shells can be a visual cue for portions, potentially helping to curb intake. This 'pistachio principal" is great for mindful snacking. A good snack should work for you, not against you. This World Nutrition Day, upgrade your snacking game with Pistachios— a tiny nut that delivers big results. First Published:
