Traditional recipes

Pistachio Crumbed Chicken with Raspberry Sauce recipe

Pistachio Crumbed Chicken with Raspberry Sauce recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Roast chicken breasts

Tender chicken breasts encrusted in pistachios are served with a raspberry sauce. Simple and delicious.

5 people made this

IngredientsServes: 4

  • Pistachio Chicken
  • 2 large skinless, chicken breast fillets
  • 140g pistachios, chopped
  • 55g breadcrumbs
  • 2 tablespoons wholegrain mustard
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • salt and pepper to taste
  • Raspberry Sauce
  • 85g raspberry jam
  • 2 tablespoons orange juice
  • 2 tablespoons balsamic vinegar

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat oven to 260 C / Gas 10.
  2. Mix together pistachios and breadcrumbs in a shallow bowl.
  3. In a separate bowl, stir together mustard, olive oil, honey, salt and pepper (and any other herbs you are using) until smooth.
  4. Dip chicken into mustard mixture to coat, then coat with breadcrumbs.
  5. Place into preheated oven and turn the oven down to 190 C / Gas 5.
  6. Bake for 20 minutes (until the chicken is no longer pink and the pistachio coating is golden brown).
  7. In a pan, combine raspberry jam, orange juice and vinegar.
  8. Bring to the boil and cook for 2 to 3 minutes, until sauce is reduced to desired consistency. (The sauce will thicken as it cools).

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (3)

by ttocs210

This was an awesome dish. Very easy to prepare and cook, and very very tasty. The flavours were a compliment to one another, and the raspberry sauce can be used in many other recipes.For some reason i cant give it a star rating, but def 5 star!!-13 Jun 2009(Review from this site AU | NZ)

by leon

Now THIS is good. Im not usually one for sweet with meat but the vinegar toned the raspberry down so it was a flavour - not a sweetener if you know what I mean. I added chopped oregano to the breadcrumb/pistachio mix.-13 Nov 2008(Review from this site AU | NZ)

10 Sauces to Dress Up Chicken Breasts

Tired of the same old roasted, grilled or baked chicken breasts? Transform your dinner from ho-hum to high-flavor with these 10 easy toppers for any occasion.

Claire's five-ingredient barbecue sauce is simple to make: just dump, stir and simmer until it's thick and tangy. Brush it on chicken before baking or grilling. You can refrigerate this sauce for a week or freeze it up to six months.

Add Italian flair to your chicken dinner with this basic pesto sauce: basil, Pecorino cheese, pine nuts, garlic and olive oil. Drizzle the rich sauce over chicken, pasta or veggies.

Horseradish Cream Sauce

The sour cream in Alton's sauce balances with the spicy kick of the horseradish and the tart flavor of the white wine vinegar and Dijon mustard. Serve it with breaded chicken or chicken fingers, and store it in the fridge up to three weeks.

Lend chicken breasts some exotic flavor with this nutty sauce, flavored with spicy red curry paste and rich coconut cream. Drizzle the sauce over chicken, or serve it over lettuce or shredded cabbage for an Asian-inspired salad.

Pistachio-Crusted Chicken Breasts w/Raspberry Sauce

Whenever I’m with my dad and my sister (together )I constantly feel the intensity of the loss of my mom. This weekend I was with my dad and my sister so, Mom’s absence followed me everywhere. But, I’m still determined to fill that overwhelming void with memories enhanced by her food.

As luck would have it, my sister suggested we recreate one of Mom’s celebrated recipes that her family apparently adores. I was dumbfounded. I had neither indexed it in my archives nor had I any memories of the dish from my youth. Yet, when I saw the look of excitement and heard the cheers from my niece and nephew, I knew I had to partake in the meal prep!

And so, for the late afternoon activity, my sis and I set our culinary course in the direction of Mom’s Pistachio-Crusted Chicken with Raspberry Soy Dipping Sauce.

Sounds quite interesting, right?

I was intrigued to say the least.

And, I was a bit relieved to not have the pressure, as the hostess, to lead this particular culinary expedition. I willingly let my sister take the helm as I quickly slipped into that old familiar territory as her sous chef.

Knowing now how amazing this chicken dish tastes, I can’t believe how simple it is to prepare. Just one bite of the pistachio-crusted breast and you’d mistakenly think it’d taken hours of preparation. Not so! Not so!

Ever breaded a chicken cutlet before? That’s essentially what you do to your chicken breasts but, instead of coating them with breadcrumbs, you’re covering them with ground pistachio nuts.

Whole Pistachios

Crushed Pistachios

The crushed pistachio nut layer renders the chicken breasts like unique fossils with bright green fragments.

And, once cooking and sizzling atop the ¼ “ of olive oil in the skillet pan, I knew I’d like this dish.

When the chicken was more than halfway cooked in the skillet, we stuck it in the oven to bake to completion. At the same time, I witnessed my sister concocting the raspberry/horseradish/soy sauce in much the same manner I remember my mother cooking- like a mad scientist—no recipe for guidance, just a supreme sense of confidence and a knack for combining the most random ingredients for the most tasty results.

A couple tablespoonfuls of horseradish here, a bunch of squirts of soy sauce there, and two 10 oz. jars of raspberry jelly blobbed on top. That’s apparently all that was needed to create a sweet yet salty jelly-like glaze for the chicken.

I still can’t decide which version of the chicken reigned supreme – with or without the sauce- because, honestly, it’s-just-that-good!

I’m not lying when I admit that I’ve eaten the chicken for the past three meals in the last two days. It’s-just-that-good.

So, the next time you’re struggling to put a spin on your tried-and-true chicken routine, start by using crushed pistachios.

And, if you really want to WOW the crowd, top off your chicken with homemade raspberry, soy and horseradish sauce. The confluence of these two tastes is unbelievable.

If Mom were here, she’d be so thrilled knowing her daughters not only cooked together but, continued to satiate the hungry masses.

Recipe Summary

  • 1 (12 ounce) jar apricot preserves
  • ¼ cup prepared Dijon-style mustard
  • 1 teaspoon curry powder
  • 4 skinless, boneless chicken breast halves
  • 1 cup coarsely chopped cashews

Preheat oven to 375 degrees F (190 degrees C).

Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.

Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.

Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

Recipe Summary

  • ¼ cup crushed pistachios
  • 2 tablespoons panko bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon butter, melted
  • 4 (6 ounce) fillets salmon with skin, center cut
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 4 lemon wedges

Preheat the oven to 375 degrees F (190 degrees C).

Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl stir with a fork until evenly combined.

Lightly season salmon fillets with salt and pepper on both sides.

Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.

Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

Pistachio Crumbed Chicken with Raspberry Sauce recipe - Recipes

Tender pieces of crumbed chicken are topped with homemade tomato sauce and grated cheese, and then oven baked until the cheese is golden and melted. The tomato sauce and crumbed, uncooked chicken can be prepared in advance but it is best to cook the chicken and assemble the dish just before it goes into the oven.

Tomato Sauce

20ml (1 tablespoon) oil
1/2 medium onion, peeled and finely chopped
2 large garlic cloves, peeled and crushed
400g can crushed/diced tomatoes
1/2 teaspoon dried basil
1 1/2 teaspoons brown sugar, firmly packed
Salt and pepper

Crumbed Chicken
400g skinless chicken breast fillets or tenderloins
2 eggs
20ml (1 tablespoon) milk
50g (1/3 cup) plain flour
About 150g (about 1 1/3 cups) packaged breadcrumbs
About 125ml (1/2 cup) oil, for frying

Cheese Topping
140g (1 1/3 cups, firmly packed) grated mozzarella cheese
40g (1/2 cup, lightly packed) grated tasty cheddar cheese
22g (1/4 cup) grated parmesan cheese

Heat oil in a heavy-based medium saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for about 5 minutes, until onion has softened but not browned. Add tomatoes, basil and brown sugar, increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 35-40 minutes, stirring occasionally, until sauce has reached the desired consistency. Add salt and pepper to taste. Set aside for 10 minutes, and then puree sauce in a blender or food processor.

Trim any fat from chicken. If using chicken breasts, cut them in half horizontally. Cover chicken with a freezer bag and lightly pound with the flat side of meat mallet to flatten. ©

Whisk eggs and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg and milk mixture ensuring that all of the flour is moistened.

Then coat the chicken in breadcrumbs, pressing firmly to ensure crumbs adhere. Repeat with remaining pieces of chicken.

To fry chicken, heat some of the oil in a heavy-based frying pan over medium-high heat. We cook the chicken in two batches using 1/4 cup of oil for each batch (the number of batches will be determined by the size of your frying pan and you'll need to divide the oil evenly between each batch). Fry the chicken in a single layer, without overcrowding the pan, until golden brown and cooked through.

Wipe the pan out with paper towels between each batch of chicken to remove any crumbs. This prevents the overcooked loose crumbs adhering to the next batch of chicken.

Drain cooked chicken on paper towels.

Place cooked chicken in a large baking dish and spread with sauce. Sprinkle with combined cheeses.

Bake at 200 degrees Celsius (180 degrees fan-forced) for about 15-20 minutes, or until cheese is melted and golden. We sprinkle the chicken parmigiana with chopped parsley before serving. ©

posted by Amanda and Debbie at 7:26 pm


this sounds delicious, cant wate to try it out

this meal was great,
would you have any suggestion on how to make the tomato sauce topping a little more flavoursom.

If you would like the tomato sauce to have a stronger flavour, you could increase the simmering time so that the sauce is quite concentrated and thick. Or you could try increasing the amount of garlic and basil.

My husband loved this dish. Thanks for the recipe. I have added fresh thyme and a bay leaf to the tomato sauce which is delicious, or some chilli flakes to give it a little zing. Jamie Oliver recommends adding a tablespoon each of extra virgin olive oil and red wine vinegar to the sauce right at the end, which also makes it more flavoursome. Great gastroblog - love all the recipes. Thanks again.

it work with abit of bacon

thank you for this recipe i can smell it cooking and it smells beautiful i added some dried mixed herbs caynene peper and sweet chilli sauce it beautiful i can wait to eat it on my chicken!!

I made this for mothers day - there was a moment of panic when I couldn’t get the chicken to stop sticking to the frying pan (remedied by using a lot more oil) but it ended up looking and tasting great! thankyou.

i made this at school for home ec and i got an A, teacher loved it too and so did my family, i added a couple of bacon rashers under the sauce and it was brilliant. thanks guys

I cook this for my partner and I usually put a few thin slices of triple smoked ham on top of the sauce, then the cheese and then I add a little chopped parsley and paprika to decorate it. Bloody brilliant.

I cooked this dish for my pregnant wife, and even our unborn child wriggled with excitment at the taste!! I've been looking for a parmigiana recipe for a while and this is it!! Don't change a thing it tastes Amazing as it is!!

Great dish!! I added a 4 tablespoons of tomato paste to thicken the sauce and add flavour. worked a treat! A little diced red capisican doesn't hurt either.

If you add a little bit of worcester sauce to the tomatoe sauce it really boosts the flavour!! YUM

hey guys, i know the answer to this question might be blatently obvious but i don't cook much so i'm going to have to ask it - in the part of the recipe where it says "Drain on paper towel", what exactly does this mean?

any help would be much appreciated!

Fried foods are often briefly drained on paper towel to absorb excess cooking oil (so that the food isn't too greasy).

1) Stack a couple of sheets of paper towel on a plate.
2) As you remove the cooked chicken from the pan, place a few pieces of chicken on the towel in a single layer.
3) Cover the chicken with some paper towel and add another layer of chicken pieces.
4) Repeat procedure with any remaining chicken.

thanx very much amanda & debbie, worked like a charm :D

i recently tried your chicken kiev recipe and it was so easy to make and tasted fantastic i had to come back and try another one. looks like i'm eating well tonight, thanks for the great recipes, the comment help alot too, cheers.

Whilst I feel somewhat blasphemous suggesting this, we find that making the tomato sauce can be a bit tedious and have switched to Salsa (i.e Dorito's Salsa). I prefer it to the napoli style sauce as it gives it a bit of a tang. (Don't hate me for suggesting this!)

love all recipes you have here.. very easy and yummy. our 4 year old and 29 yrs old love chicken parmasiana so much, they didnt stop eating, on the night i made chicken parmasiana..
More recipes please..

hey i'm cooking this at school, i was just wondering what could i serve it with.

You could serve the chicken parmigiana with a green salad, or steamed green vegetables such as beans, broccoli or zucchini.

what about serving it with hotchips and a salad. i'm not a big fan of beans, broccoli or zucchini.

i tryed it before i was just wondering if its Italian

We would say this is an Italian-style dish (not authentic).

Great recipe! would definately make this again.

hey, I'm only 13 and plan to make it for my family. I think that if you were to serve it with hot chips, then maybe the chips could be seasoned with somethig other than just salt. a tiny bit of paprika maybe?

I serve this with mash potato and mixed baby lettuce leaves and rocket. In winter it works well with some boiled baby potatoes, broccoli and zucchini wedges. Also, I add some chopped herbs and grated parmesan to the bread crumb mixture. My chicken schnitzels are to die for (or so I've been told)light and super crunchy. Always use olive oil for frying.

I was thinking of making this but without crumbing the chicken, just the chicken breast with the sauce and cheese, how do you think this would go?

Use panko breadcrumbs from the asian section of your supermarket. They are the absolute best.

Plain pan-fried or grilled chicken could be used instead of the crumbed chicken. The dish will be quicker and easier to prepare, and lower in fat, but we would miss the flavour and texture of the fried breadcrumb coating!

Fantastic dish, my whole family enjoyed it thoroughly. Will use it regularly now for family meals, adds another string to me bow.

hi this question may seem silly, but what if you don't have a meat mallet? do you have to pound the chicken?

You could also use a rolling pin.

yuuuu uuuuummmy fabulous dish!!
some smoked ham under the souce works great!!
and the sauce is really nice with a bit of tamato paste.
otherwise luved it!!

Absolutely delicious recipe! Had it with the ham (great idea might I add), Served with veges and a fresh green salad.

I made this last night and it was so good. I used chicken snitzels from the butcher to save time and cooked the sauce for longer so it would thicken up. Would recomend to anyone!

mixing it up with a little shaved ham is divine!

Hi there,
I'm 15, and I want to make this for my family. My Step-Mum has a condition which limits her salt intake. Is there anything I can use to replace the cheese on top?

Is your stepmum able to eat ricotta cheese? Ricotta usually contains less salt than parmesan, cheddar or mozzarella (check the nutrition panel to be safe). If you live in Australia, this website about low sodium foods may be helpful when you are cooking for your stepmum.

I loved this recipe guys. I was taught by an old Italian lady to do Chicken schnitzel. The only difference between hers and yours is the mixture.. hers was
Eggs, Parmesan cheese, garlic, onion and milk.

Someone asked about how to get some more flavour into the tomato sauce. I'd suggest that when you fry the onion and garlic, throw in one or two anchovies, along with a crumbled dried red chilli. The anchovies will disolve and give a nice flavour which is quite un-anchovy like! The chilli just gives it some zing. That's my tip!

Could you mix a little parmesan cheese into the breadcrumbs to add a more parmy flavour? Or would the cheese melt and the breadcrumb coating fall off, or stick to the pan?

I don't like to fry as my house ends up smelling like a take away shop for a week. Is there a way I can cook this in the oven and still get a delicious chicken parmigiana?

To the person who asked about adding parmesan cheese to the breadcrumbs: Yes, you could add some finely grated parmesan cheese to the breadcrumbs. If you do, we recommend pan-frying the chicken in a non-stick pan.

To the person who asked about baking rather than pan-frying the chicken: We haven't tried cooking the crumbed chicken in the oven, but you could try using the method described here. We would spray both sides of the crumbed chicken with oil before baking.

I Myself Have Been Using Parmesan Cheese For A Couple Years Into The Breadcrumb Mixture, Try Adding Mixed Herbs And Rosemary As A Little Taste Kick Into It. Also With The Sauce I Blend It With A Couple Rashers Of Bacon And Tomato Paste I Found This Very Satisfying And Would Recommend To Anyone:)

Excellent. Absolutely delicious! I also put a slice of ham on top under the cheese which was a really good additive!

my mum always said to fry your crummed chicken in butter instead of oil, it give it a really brown crisp coat. chicken parmi will always be a family favourite :) happy eating

Hi, I'm making this recipe today for lunch, but the only difference being that once I have layered my crumbed chicken in its baking dish, I then put slices of pre-cooked eggplant, then my sauce, and then the cheese. I thought this is what a true Parmigiana was. You might like to try it this way - its delicious and healthy because you are adding a vegetable option!!

I made this for my fiance for Valentines day and it was absolutely amazing!
we used (premade) schnitzel with cheese to save time and it did the trick.
loved it so much i'm making it tomorrow night for dinner!

this was a great dish.
thanks very much :)my boyfriend loved itttt. and so do I.

Best Parma Recipe ever.
Does take a while, but is sure worth the effort, plus add a few more herbs for flavour. Plus we just use whatever cheese we have, not motzzeralla

Yum my husband and I love chicken parmigiana cant wait to make it tonight should be good! My tip for this yummy dish is add extra herbs and spices to your tomato sauce such as basil, rosemary, oregano, garlic salt, pepper etc
and trust me it will be a dish to die for. Try making it for ur loved one on a special occasion served with a yummy garden or greek salad and some chips on the side! Enjoy. :)

made this for dinner last night and everyone was impressed! delicious!! i wish there was some left over for lunch today.

this sounds like the best chicken parmigiana recipe i've ever seen! i can't wait to try it tonight, it sound sso easy and yummy to make! thanks for the recipe! :D

Great recipe - parmigiana's are always fantastic. In our house we add some Cayenne Pepper to the breadcrumb mix to add some extra spice.

I add sliced mushroom, capsicum and a dash of cream to the sauce. It makes a more balanced meal.
I serve this dish with oven baked chips. Definitely a family favourite.

Made this last night using a low fat pizza cheese mix (which had all the cheeses mentioned in the recipe) and it was delicious! Have tried out several of your recipes now (the roasted pumpkin soup & the parmesan crusted chicken, as well as this one) and I think this one turned out the best of the three.

I accompanied mine with a few chips and some steamed veggies (broccoli, carrots, zucchini), but you could do salad as well. Even my brother wants to nick this recipe from me - he loved the tomato sauce!

Another wonderful recipe. I'm loving your site and all the delicious and practical recipes you have on here. Well done!

Very easy and you deserve this comment, and more.

When you say can of crushed/diced tomatoes in ingredients, are you just referring to general cans of chopped tomatoes. I never see them called anything else. Thanks

I just wondered that when you mention cans of crushed or diced tomatoes in the ingredients, are you just referring to regular tins of chopped tomatoes that you buy in supermarkets? Thanks

Yes, that's right. The brand we are currently using contains just tomatoes and tomato juice.

I made it last night, it was fantastic! Next time, I will add some dry chilly as we love spicy food! Thank you for your great recipe!

This recipe was absolutely delicious. I used fresh basil instead of dry, it was much more flavoursome. I didnt simmer my sauce for 35-40 minutes eaither and it worked absolutely fine. Thanks for the GREAT recipe.

nice dish thanks for the recipe, i overfried the chicken a little but overall pretty nice

This was amazing! Thanks so much! Great directions, and I have used that crumbing technique for other recipes.

This Parmigiana was the best ive ever made.. the sauce was absolutely beautiful full of flavour and the crispy chicken was delicious.. so awesome i will be making this all the time i also had sauce left over.. so i froze it and froze the uncooked left over crumbed chicken breast so it will be easier next time for a hassle free meal.. all i have to do is put the cheese on top and ready to go.. lovely

I made this a few nights ago and it was a big success - my partner loved it!! I used pancho breadcrumbs (from the Asian section of the supermarket) and I highly recommend using these - slightly more expensive but so light and tasty. I added some chopped red capsicum to the tomato sauce and didn't bother blending it. I also added some shaved ham on top of the sauce below the cheese before cooking in the oven. Very tasty!! Thanks.

this was better than any chicken parmi i had ever tasted - i didn't have to add a thing! we used the left over tomato paste for pasta sauce the next night.

using a red onion makes the tomato paste that little bit sweeter and i used a heap of fresh basil.

I added some bacon to the sauce. Delicious!

loved this dish, had some friends over and took no time to make. for those in a rush, pre-made chicken schnitzel can be used (store bought also). Thanks for the recipe.

Great recipe! Only thing I changed (because I don't like packet breadcrumbs), used fresh breadcrumbs made in the food processor with 2 day old bread.

I also use ham under the sauce. but my boyfriend also adds thinly sliced pineapple on top of the ham- kinda like a Hawaiian pizza flavour going on.

great loved it, but instead of tomato sause i used bolognaise sauce and it turned out great, added a side of mashed potatoes and steamed vegies and the whole family loved it :)

This dish is delicious. As a side i recommend vegetable chips! Slice carrot, sweet potato, potato, fresh beetroot, asparagus and any others you like, into chip sized pieces and steam them. Then coat in rice flour and dip in a soda water plain flour mix. Fry in hot oil. It's beautiful and very different.

i am a really bad cook but this was so easy to make and turned out DELICIOUS, i made it for my sister and her family and they loved it!

wow this was so great. I rubbed the chicken breasts generously with seasoned salt before dredging them with flour and it added a lot more flavour. Thanks for another treat.

Have made these a few times and been a hit each time, I slightly amended the tommy sauce by adding 100 grams of bacon and 2tsps of garlic to give a bit of a richer taste, thanks again girls!

hi guys. we are having a sort of master chef competition in my year 9 food class and i was wondering if i should make this recipe. We have 50 minutes to make the food i was wondering how long it takes to make this recipe including the sauce and chicken. Does it take less than 50 minutes to make?!

If you wanted to make this dish in 50 minutes or less, you would need to make changes to the recipe (e.g. cook the sauce on a higher heat so it reaches a suitable consistency in less than 35 minutes, finish the dish under the grill rather than in the oven etc.).

This is so simple to make and very tasty. thankyou

We had this (again) tonight - a hit every time!!

Hi Amanda and Debbie.
I am going to make this dish for my boyfriend this week - he loves a good parmy - and was wondering how long you would allow to prepare it?

great meal and we loved it. I served with mash and carrots and beans. Also did it without the crumbs and a bolognaise sauce. Yumbo
Thank you

hi there just tried the Chicken Parmigiana Recipe and it is delicious, what other meat could you use instead of Chicken? Love this web site.

i have this all the time and it is always a hit! thank you :)

Instead of using breadcrumbs I used "Panko" is great.

i dont have any tomoatos and im dying for parmy is there anyway i could swap out the diced tomatos for tomato paste and add some herbs and seasoning

Pistachio and Raspberry Crumb Cake

A light and tender pistachio and raspberry crumb cake that is just the thing to get you out of bed in the morning.

Let’s just call this Mother’s Day brunch goals, and by that I mean please hand me this cake, a fork, and lock me in the bathroom alone for the WHOLE DAY (and then, yeah, just throw away the key).

Can you even imagine a better Mother’s Day gift than that?

Husbands/children of the world, I hope you’re listening – cake and total silence. That’s all we need.

I’ll take mine raspberry-studded with a light and tender crumb and pistachio crumble topping.

Hello lover (/bathroom buddy).

This is SO worth hoarding your eggs and flour for!!

The cake is buttery and fluffy in the way that all coffee cakes should be with two raspberry filled layers that add the perfect amount of tart juiciness to the mix.

And we also have to talk about the crumbles. (. )

They are the absolute BEST PART. They’re made with pistachio flour and are basically like the best shortbread ever.

In an ultimate fit of laziness, I actually bought pistachio flour to make this but you can totally DIY it with shelled pistachios and a food processor or blender. I just really hate cleaning my food processor and apparently really like impulse buying random (expensive) nut flours.

We’ll just add that to the list of Mother’s Day things I plan on gifting myself because, let’s be real, that day of silence is never going to happen. At least we can still have cake.

Rie's Kitchen

In 2008 I launched a new venture "Rie's Kitchen" where I can indulge my passion of making jams, sauces and preserves and growing my own fruit and vegetables. Over a number of years, many friends and relatives have gladly taken home products of my larder, so now its time to share the passion with others. I have opened an online store attached to this website for all to enjoy! This blog will document this journey. Who knows where we will end up?

  • Get link
  • Facebook
  • Twitter
  • Pinterest
  • Email
  • Other Apps

Raspberry and Pistachio Friands Episode 3.3

These friands are so easy to make. They are unbelievable good warm, "just out of the oven" with a cuppa.
As a jam maker, I always have raspberries in the freezer. A few years ago my good friend Val Smith found some friand recipes in a magazine. She remembered me explaining to her that friands are often gluten free, or at least easy to convert. So Val gave me a bunch of friand recipes. I have to admit that having modified this one to be gluten free, and it being so good, I haven't ever tried any of the others. This one is just too hard to pass up!

As with ALL gluten free baking, it is essential that you allow the cooked friands to cool in the tray until the tray can be handled with your bare hands. Then, and only then, do you remove them and place on a wire rack to cool completely. This gives the friand ingredients time to solidify, and in this case enables you to get them out of the tray in one piece.

A friand is a small French cake, often mistaken for a muffin. The principal ingredients are usually almond meal, egg whites, butter and sugar. Typically they are baked in small oval molds or tin. If you don't have a friand tray, they work well as muffins too - use a 1/2 cup muffin tin. And of course you could use "ordinary" wheat based plain flour too ).

If you would like to watch my video on making these, click here to link to my YouTube channel. And don't forget to subscribe to keep up to date with all my recipes.

• 3/4 cup almond meal
• 1/4 cup finely ground pistachios
• 1 + 2/3 cup icing sugar sifted
• 3/4 cup GF plain flour
• 3/4 tsp xanthan gum
• 1/4 tsp GF baking powder
• 5 egg whites
• 125 g butter, melted
• 200 g raspberries (fresh/frozen - no need to defrost)
• 2 tbl finely chopped pistachios (extra)

Place the almond meal, ground pistachios, icing sugar, flour, xanthan gum, baking powder, egg whites and butter into a bowl. Whisk until just combined. Fold through the raspberries.

Spoon into a 12 x 1/2 cup lightly greased friand tray or muffin tin.
Sprinkle with the chopped pistachios and bake for 20-25 minutes or until golden and cooked through.

Allow to cool in the trays. Use a palette knife to gently remove the friands and place them onto a wire rack.

From Essential Pépin

6) Chocolate Soufflè Cake With Raspberry Sauce

Fluffy and delicate, this light cake contains fewer egg yolks and less butter than is customary. Serve at room temperature, with or without the sauce.

7) Crab Cakes with Avocado Sauce

Delicate to handle, elegant and refined in taste, these crab cakes have just enough bread in them to hold together, with some mayonnaise added for moisture and flavor. Although nothing can replace real crabmeat, you can substitute surimi, the imitation crabmeat made of crab shells and fish such as pollack and cod. Surimi is widely available in markets.

8) Spinach, Ham, and Parmesan Soufflé

The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when prepared in a gratin dish, making it easier to serve at the table. It can also be made in a conventional soufflé dish. Leftover soufflé will reinflate when reheated in a 350-degree oven.

9) Lamb Navarin

A navarin is a classic lamb stew, and there are many variations. For a tasty peasant-like dish, I make mine the way my mother used to, with an unboned lamb breast. You can make the navarin ahead of time, up to the point of adding the peas, which should be stirred in at the last moment when the dish is reheated so they don’t lose their bright color.

10) Skillet Duck with Red Oak Salad

Easy and delicious, this duck is cooked in much the same way as Southern fried chicken — fried in its own fat in a covered pot so steam develops, making the meat very moist and tender and the skin crisp. Be sure to use a very large skillet or a saucepan with a lid. Some of the rendered duck fat, a bonus from this recipe, is used in the salad dressing, and the rest is delicious for sautéing potatoes or flavoring soup.

Major funding for Jacques Pépin: The Art of Craft is provided by Feast it Forward.

Major support for American Masters is provided by AARP. Additional funding is provided by the Corporation for Public Broadcasting, Rosalind P. Walter, The Philip and Janice Levin Foundation, Judith and Burton Resnick, Ellen and James S. Marcus, Vital Projects Fund, Lillian Goldman Programming Endowment, The Blanche & Irving Laurie Foundation, Cheryl and Philip Milstein Family, The André and Elizabeth Kertész Foundation, Michael & Helen Schaffer Foundation and public television viewers.

36 Easy Chicken Wing Recipes to Make for Super Bowl Sunday

You'll win big with any of these finger-lickin' good options.

When it comes to game day, there's one savory Super Bowl snack that will always reign supreme: the almighty chicken wing. Wings are messy but fun to eat (c'mon &mdash admit it!), and they're a reliable hit at your annual Super Bowl party. They're also remarkably versatile, so whether you're Team Baked, Deep-Fried, Spicy or Sweet, there are plenty of saucy chicken wing recipes out there for you.

Of course, as much as we love these ideas for game day (serve 'em up on Super Bowl Sunday, and you'll be the champion no matter which team takes the title), they're just as good for any weeknight dinner. So, even if your Super Bowl party will look a little less rowdy this year thanks to social distancing, you'll still have an unforgettable night. These chicken wing recipes score big time no matter the occasion &mdash so don't be afraid to cook up a big batch of buffalo, BBQ or baked wings right this minute.


From pasta tossed in a creamy pesto sauce to beef with a tangy balsamic glaze to vegetable stir fry made with the best olive oil, we believe extraordinary dishes can come from easy everyday recipes, you just have to start with the best ingredients.

Filter by Regional & Cultural Recipes

Filter by Meal Recipes

/>30 Mins or Less />Appetizers & Snacks />Beverages />Breakfast />Dessert />Dinner />Lunch />Salad Dressings & Marinades />Salads & Bowls />Sauces />Soups & Stews />Vegetables & Sides

Filter by Product Recipes

Filter by Product Recipes

Olive Oil Extra Virgin California Extra Light Delicato Organic Robusto 100% Italian Organic Classic Pesto Sun Dried Tomato Pesto Tomato & Ricotta Pesto Grilled Vegetable Pesto Spicy Tomato Pesto

Watch the video: Hel kylling stegt i stegeso. Römertopf - Slow cooking - Opskrift #41 (January 2022).