paste

Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts.

Homemade Pistachio Paste Recipe

orange flower water,

roasted pistachio oil,

water, optional (1/4 cup; 55 grams)

In the bowl of a food processor, grind the blanched pistachios to form a smooth but slightly oily mass. The timing of this step can vary depending on the type, freshness, and moisture content of the pistachios, along with the size and power of the food processor. Fresher, wetter pistachios may only require 5 minutes of processing, while older, drier, or toasted pistachios may require 10 minutes or more. 

Once a smooth, oily paste has formed, add the powdered sugar, salt, and orange flower water and continue processing until smooth and thick. With the machine still running, drizzle in the oil and process until silky and pale. At this stage, the pistachio paste can be seasoned with additional salt to taste, if needed.

While warm, the pistachio paste will be creamy and soft, but it will thicken into a sliceable, dough-like mass when cooled to room temperature. This is the ideal consistency to use as a stand in for almond paste or marzipan. However,  if a more spreadable consistency is desired, along the lines of peanut butter, continue running the food processor and drizzle in 2 ounces (1/4 cup; 55g) water. 

In a non-reactive, airtight container, the pistachio paste can be stored at room temperature for a week, or held in the refrigerator for one month. If using as a stand-in for commercial almond paste, bring to room temperature before use. When freshly made, the pistachio paste will have a relatively light green color, but will naturally darken to a deep olive shade over time.

<p>Translating literally as &ldquo;a thousand leaves&rdquo;, this world-famous French dessert consists of three components: puff pastry, pastry cream or whipped cream, and a glaze or a fondant. The delicate puff pastry is first rolled and trimmed to fit the desired shape, and once baked, both sides of the pastry are lightly dusted with powdered sugar and quickly caramelized&nbsp;under a broiler for extra crunch. The finished&nbsp;pastry is then cut into three strips, which are layered with either pastry cream or&nbsp;whipped cream, and sometimes fruit may be added as well. The top of the assembled cake can be sprinkled with powdered sugar or glazed with a signature icing consisting of alternating white and brown stripes.</p>

Mille feuilles

puff pastry

sugar,

milk

salt

vanilla bean

eggs

cornstarch

granulated sugar

glucose (or 130

fondant

dark chocolate (chopped)

Here's what you need: flour, salt, sugar, baking powder, shortening, cold water, onion, bell pepper, celery, garlic, salt, pepper, dried oregano, dried parsley, dried thyme, tomato paste, scotch bonnet pepper, lean ground beef, oil

Virgin Islands Pates Recipe by Tasty

flour

sugar

baking powder

½ cup shortening, cold

water,

onion, chopped

bell pepper, chopped

celery,

garlic,

salt,

pepper,

oregano

parsley

thyme

tomato paste

½ scotch bonnet pepper, minced

lb beef

oil,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large bowl, mix together the flour, salt, baking powder, and sugar.

Add the cold shortening and water, and mix until evenly incorporated, but still crumbly.

Transfer the dough onto a work surface and knead until the dough just comes together, about 1 minute.

Wrap the dough in plastic wrap, and let it rest for an hour at room temperature.

Heat a skillet on medium high with 2 tablespoons of olive oil.

Add the onion, bell peppers, celery, garlic, salt, pepper, dried oregano, dried parsley, dried thyme, and the scotch bonnet pepper, and cook until all the vegetables are soft and slightly caramelized, about 10 minutes.

Add the tomato paste and cook until aromatic and slightly caramelized, about 5 minutes.

Add the ground beef. Cook until the meat is browned, about 15 minutes. Remove from the heat and set aside.

Unwrap the rested dough and roll it out on a work surface until ⅛ of an inch (3 mm) in thickness. Using an inverted 6-inch (15-cm) wide bowl, cut out circles of the dough to set aside. Remove the excess and re-roll it to cut out more dough circles.

Take a dough circle and place ½ cup (110 G) of filling into the center of the circle, leaving about 1½ inches (3-cm) of room around the edges.

Dip your finger in water and brush the edge of the dough. Fold the dough over the filling to meet the opposite end and press the dough ends together to form a half-moon shape. Firmly press down the two edges to become one, and decorate the new crust with the prongs of a fork. Make sure the pastry is completely sealed.

Preheat fryer oil in a large pot on high heat to 350°F (180°C).

Place the pates into the heated deep fryer, one at a time, for about 5 minutes or until they puff up and the outside turns golden brown. Remove from the fryer and let them drain on a wire rack or paper towel-lined plate.

https://vid.tasty.co/output/80090/landscape_480/1519172614

<p>Turkish lahmacun is made by rolling a ball of sturdy semolina dough into a thin disc, which is spread with a thin layer of ground meat and baked briefly in a super-hot, preferably wood-fired oven. The meat can be either lamb or beef, and it is traditionally ground into to a chunky paste with minced vegetables and herbs including chili peppers, onions, tomatoes, parsley, and seasonings like&nbsp;cayenne pepper, paprika, cumin, and cinnamon.</p>

Lahmacun

(240 grams) bread flour, flour

½ tsp instant yeast

light brown sugar

tsp salt

(120 ml) whole milk

onion,

tomatoes

tbsp chopped parsley, or cilantro

tbsp chopped mint

tbsp ground sumac

tsp Aleppo chili flakes,

paprika

tsp allspice

tsp cumin

tsp ground cinnamon

tsp black pepper

5.3 oz (150 grams) fatty ground lamb, or beef

Greg has always been fond of Thai cuisine, but found a real love for it after gigging there, especially for Thai green curry. Now, the base of any good curry is the paste, so it’s worth the effort to hunt out all the ingredients. Just remember, a little goes a long way, so make a big batch and freeze it in portions for future use.

Greg Davies' Thai green chicken curry

red chillies

600 g free-range chicken thighs

vegetable oil

x 400 g tins of light coconut milk

kaffir lime leaves

palm sugar

fish sauce

baby Thai aubergines

fresh Thai sweet basil (30 grams)

cumin seeds

coriander seeds

green Thai chillies (prik chee fah)

green Thai chillies (prik kee noo)

lemongrass

cm piece of galangal (or ginger)

Thai garlic

Thai shallots

½ a bunch of fresh coriander (15 grams)

kaffir limes

shrimp paste

white pepper

These healthy bites are a great lunch box filler, as well as an easy way to get a couple of extra vege serves into your kids.

Zucchini, ham and corn bites recipe

140 g zucchini

corn

g ham

vegetable stock paste

g arrowroot flour

tsp bicarbonate of soda

g coconut flour

This recipe makes a LOT! And that’s precisely why I love it – I can stock the freezer with tasty and nourishing dinners to defrost throughout winter and save myself the stress on weeknights.

Thermomix pumpkin curry recipe

brown onions (halved,peeled)

garlic

cm ginger (peeled)

red curry paste

coconut oil

coconut cream

vegetable stock

kg pumpkin (peeled, 3 cm diced)

kg potatoes (chopped, 2 cm cubes)

red capsicum (chopped, 2 cm cubes)

100 g baby spinach leaves

rice

roti bread

lime wedges

mint

Taco Mince recipe

kidney beans

500 g lean beef mince

onion

415 g canned crushed tomatoes

tbs taco seasoning

chilli finely chopped optional *to taste

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030942678001&=domain=br

5348771529001-6030942678001

Perfect footy food to feed the crowd on a chilly night. Can be served on a bun, or on a plate as a main with mashed potato and vegetables.

Slow-Cooked Shredded Beef recipe

onion large sliced

250 ml chicken stock (liquid)

ml red wine vinegar

brown sugar firmly packed

soy sauce

tbs dijon mustard

salt *to taste

kg beef bolar blade

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030939537001&=domain=br

5348771529001-6030939537001

Up your omega-3 fatty acids with these tasty Thai fishcakes. Packed with flavour and healthy as can be, these will soon become a family favourite.

Healthy Thai fish cakes recipe

dry rice vermicelli noodle

red capsicum (finely sliced)

coriander (chopped)

spinach (chopped)

tbs sesame oil

tbs fish sauce

tbs lime juice

tbs sugar

600 g firm white fish (finely sliced)

garlic (minced)

spring onion (chopped)

lime

tsp fresh ginger (grated)

tsp red curry paste

tbs wholemeal flour

olive oil spray

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6044211803001&=domain=kidspot

5348771529001-6044211803001

This cottage pie is made super healthy with lean turkey and sweet potato. It is healthy comfort food which means you can have your pie and eat it too.

Super healthy cottage pie recipe

oil spray

sweet potato, peeled

lean turkey mince

celery

garlic cloves, minced

peas

Worcestershire sauce

sage

(250 milliliters) Massel Vegetable Liquid Stock

(60 milliliters) skim milk, warmed

margarine

spring onion, finely chopped

Smoky baked beans

800 g Cherry tomatoes, chopped into large pieces

Red onion,

Garlic,

Tbsp organic cold pressed olive oil

Tbsp Red wine vinegar

butter

½ tsp Smoked paprika, (add more to taste)

Tbsp organic molasses

½ tsp Sea salt flakes

Use a large glass baking dish or alternatively line a baking tray with baking paper, place the tomatoes, capsicum, onion and garlic on the tray and drizzle with olive oil and red wine vinegar. Bake for 15-20 minutes until they are brown and starting to caramelise. Add the remaining ingredients, turn down the heat to 190C and cook for another10 minutes.

Remove from the heat and taste, adding additional smoked paprika and salt as needed. If you find anything needs more cooking, place everything in a medium-sized pot and cook on a low heat until ready.

Serve on toast or sourdough bread and top with fresh herbs like parsley or basil with a little fresh oregano.

Chicken and corn is already a marriage made in heaven, but adding leek to this dish will ensure you have a tasty pie that the whole family will love.

Top 40 paste recipes from across the web

The most viewed paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Pistachio Paste Recipe

Mille feuilles

Virgin Islands Pates Recipe by Tast...

Lahmacun

Greg Davies' Thai green chicken cur...

Zucchini, ham and corn bites recipe

Thermomix pumpkin curry recipe

Taco Mince recipe

Slow-Cooked Shredded Beef recipe

Healthy Thai fish cakes recipe

Super healthy cottage pie recipe

Smoky baked beans

Chicken, corn and leek pie recipe

Incredible gluten-free ANZAC biscui...

Harissa

Harissa

Harissa

Laksa paste for laksa lemak

Nuoc cham (North Vietnamese dipping...

Quick pumpkin and prawn laksa recip...

Red curry salmon linguine recipe

Curry paste

Green curry paste

Thai red curry paste

Slow Cooker Pork and Eggplant Pasta...

Mini Turkey Sausage Rolls Recipe

Homemade Oven Degreaser

Angela Casley's chicken thighs with...

Hemp and Tofu Burger recipe

Homemade Poké Bowl recipe

Egg Buddha Bowls Recipe

Red Wine Bolognese

Simple Curry Roasted Broccoli (Indi...

Thai green chicken curry

Sweet potato pizzas recipe

Party lamingtons

Winter Green Miso Paste

Homemade smoky baked beans recipe

Simple shepherd's pie recipe

Daifuku

The most viewed paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine