Garlicky Fettucine with Pine Nuts
Heat the oil in a pan, add the chilies and gently infuse for 5 minutes. Return the pan to a low heat, add the garlic and cook for 1-2 minutes to soften. Serves 4 -- One for garlic-lovers, but beware, it could be anti-social! The amount of garlic ... [... more]
International Vegetarian Union |
Pesto
Bring a large pot of salted water to a boil. Add pasta and cook 10 minutes, or according to packet directions, until al dente; drain, reserving 1 cup of the cooking water. Meanwhile, blend basil, garlic, pine nuts and salt until coarsely chopped. ... [... more]
Australian Womens Weekly |
Angel Hair Pasta with Vegetables - LISA CURRY-KENNY
Cook pasta according to packet instructions in large saucepan of boiling salted water until al dente; drain. Meanwhile, heat oil in large non-stick frying pan. Cook mushrooms until lightly browned. Add remaining vegetables and pine nuts and toss ... [... more]
Australian Womens Weekly |
Lamb Pizza - SUSAN ANDERSON, TICK PROGRAM
Handful of pine nuts or pistachios, (optional for over fives) Heat a pan with a small amount of olive oil lightly season the lamb with pepper and a little garlic or lemon, seal it in a pan or on BBQ (about 30 seconds each side). Take it out of ... [... more]
Australian Womens Weekly |
Sun-Dried Tomato and Olive Pesto
In food processor, blend drained tomatoes, parsley, olives, pine nuts, shallots, and garlic with vinegar until finely chopped. Nice with polenta, baguette Place strainer over measuring cup. Pour tomatoes with their oil into strainer to ... [... more]
International Vegetarian Union |
Pesto and Sun-Dried Tomato Veal
To make pesto: Place basil, pine nuts, Parmesan, garlic, salt, pepper and half of olive oil in a food processor, and puree. With machine running, gradually pour in remaining oil in a thin stream. Pound veal with a meat mallet until thin, and lay ... [... more]
Australian Womens Weekly |
Orecchiette With Eggplant, Pinenuts And Capers
Sprinkle eggplant with salt and sit in a strainer for 20 minutes and allow to drain. Heat oil in a large pan. Fry onion and garlic until golden. Add eggplant and cook for 10 minutes or until tender. Stir in pine nuts, currants and capers. Add ... [... more]
Australian Womens Weekly |
KEBA
Preheat oven to 200°C. Lightly grease a 20cm x 30cm baking dish. Heat oil in a medium saucepan. Add onion and cook over medium heat until soft. Add pine nuts and cook stirring for 2 minutes until browned (be careful not to burn). Increase heat ... [... more]
Australian Womens Weekly |
Spinach Salad- RAELENE BOYLE
Combine olive oil, mustard and vinegar in a salad bowl. Toss through remaining ingredients and serve. Avocado, peeled and sliced 1 tablespoon tarragon vinegar 4 cups baby spinach leaves 2 tablespoons pine nuts, toasted [... more]
Australian Womens Weekly |
Tourte Aux Blettes
Tourte aux blettes dates back to the 14th century. It is a specialty of Nice. It sometimes contains apples or pine nuts. INGREDIENTS Sift flour, sugar and a pinch of salt onto the bench. Drizzle over olive oil. Make a well in the centre of the ... [... more]
Australian Womens Weekly |
Boneless Leg Of Lamb With Preserved Lemons Olives And ...
Preheat the oven to 200°C. Heat 1 tablespoon of the oil in a frying pan and brown the onion for 2-3 minutes. Add the garlic, pine nuts, olives and preserved lemon. Stir in the thyme and breadcrumbs and remove from the heat. Season well, and add ... [... more]
Australian Womens Weekly |
Zucchini Salad - DIANE SEED
Slice the courgettes into thin discs and fry quickly in heated olive oil. After a few minutes add the pine nuts and as they begin to turn colour stir in the raisins. Remove from the heat and season with minced garlic, finely-chopped mint, salt, ... [... more]
Australian Womens Weekly |
