Pistachio Cake with Lemon Cream
Mor’s pistachio cake strikes again, this time with a wonderful and tangy lemon cream. With all the love I’ve got for the nutty version, I just had to try it out with pistachios. I even added a lemon cream, the one I’ve already used in lemon berry tartlets. The inspiration for the square shaped cake is from Cyril Lignac’s book La Pâtisserie, where he uses a similar lemon cream, but surprisingly with less butter and sugar.
Peanut Butter Mousse Cubes (In Other Words: Snickers)
What do you do when all the pistachios are gone? You start seeing other nuts. The first to catch my eye was the hazelnut. A round nut with an elegant sharp tip. I made delicious financier cookies out of it. My second date was with the peanut. It turned out a little square. To spice things up, I added chocolate and got a wonderful peanut butter mousse cube.
Lime Meringue Cookies
Yup, limes! I know, you can only find limes here in Jerusalem around the last two weeks of August. But somehow I was lucky enough to get the last limes of the season. Come to think of it, this season is pretty nuts. It’s the end of September and yet the weather is warmer than August. So maybe I shouldn’t be astonished that limes are still here. I squeezed the limes to the last drop and made myself these wonderful lime meringue cookies.
Hazelnut Cake with Coffee Chantilly
Finally I have gotten my hands on a recipe from the Denon culinary school in Tel Aviv. And what a recipe it is! The original version is laden with pistachios and a touch of berries. Mor, my fellow green lover, graciously sent me her own twist on this recipe after I went crazy for her version on her Instagram. Now that it’s in front of me, I’m even more in love.
Island Cake
If there’s one good thing to come out of this horrible year, it’s these cakes. The loneliness (more like the isolation) and the inability to travel and relax this summer gave birth to a dream destination cake: a tropical island in the middle of an ocean. I too gave in to this year’s trend. I recommend setting aside three days to make this island cake. Don’t worry, it’s not intense, except for the second day. At least it’s something to do in our new lockdown here.
Pistachio Succès with Pistachio Praliné
I know, another post dedicated entirely to pistachios. I know, there are other ingredients in the world, as Oren likes to say. But you know, I have another 3 kg of emerald Sicilian Bronte pistachios in the pantry and this pandemic lockdown calls for using them all. Last week I made an out of this world pistachio tart (thanks Mor!), which led me to make this pistachio version of the hazelnut succès that I made somewhere at the beginning of this blog.
Chocolate Custard in Kinder Chocolate Eggs
I was in love with Milky pudding long before the famous Sandy Bar Milky commercial in Israel. Every day before school, I would have one Milky waiting for me in the fridge to sweeten my day. I know, I know, not the healthiest breakfast, but this was my childhood.
Pistachio Ferrero Rocher
I know, it’s kinda late now, but this homemade Ferrero Rocher was perfect as a Valentine’s Day gift. In the spirit of the holiday, Natalie from Lil’ Cookie and I made this Ferrero Rocher with pistachios instead of hazelnuts. Natalie suggested this genius idea a day before our date to make my mom’s basbousa. We decided to try it out. To be honest, we didn’t expect it to turn out so well.
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