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I love my job

I love my job

  As I write this, I am in the midst of packing my bags to go on a food and wine research trip through Sicily. I hope to discover some new recipes to bring back to my businesses, be inspired by local markets and Italian innovation and will be on the lookout for new products to add to the Kitchen Angel range. Yes, it is a tough job sometimes.    Some of the things I’m looking forward to  most are:   the endless options of antipasto       swimming in the beaches of Sicily     visiting the Donnafugata winery, which I will also have the pleasure of hosting an evening for at Restaurant Marca later this year     granita and brioche for breakfast. every day.   visiting some local honey producers     wandering through the local markets     trying the local specialty in every patisserie I visit.   all in the name of research of course.       visiting the home of one of the best pistachio cultivations, Bronte     Arriverderci,       Mario        

Pistachio Butter

Pistachio Butter

  A little while back I mentioned a no fuss scone recipe in one of my blogs that I served with homemade pistachio butter.  Well to be honest, I kind of forgot to give you the recipe.  But as I made another batch of my dairy, gluten and preservative free spread today, my memory came back and here it is – pistachio butter made with love!       Love, your Angel,     Cat    

Pistachio Butter

Pistachio Butter

– recipe courtesy of www.101cookbooks.com   Ingredients 1 cup pistachios 1 cup blanched almonds 3/4 cup granulated sugar or honey 1/2 cup or so of hot water 1-2 pinches of salt   Method Blanch the pistachios by dropping them in a pot of boiling water for a minute or two.  Drain the pistachios and (patiently) remove the skins.   I found it easiest to pinch the skin to help coax it off. Place the blanched almonds, pistachios, your choice of sweetener and salt into a food processor.  Add about 1/2 the water and blitz.  Add the rest of the water, a little at a time, to thin the butter out – it really depends on your preferred spread consistency.   Place the spread into a clean, airtight container and refrigerate.  I often have a jar of pistachio butter in my fridge as a diary free spread, gluten free and preservative free option. Bottle this spread up in a jar with a pretty label and it makes a great gift.  Keep it in the fridge for when you are craving something sweet and it’s sure to hit the spot.  Pistachio butter also makes a healthy choice for the kiddies to munch on with their morning or afternoon snack.       Tea and scones anyone?