All posts tagged pine nuts

beetroot apple mille-feuille, cashew nuts, horseradish, cress, kumquats, avocado, pine nuts, side view

Beetroot Apple Mille-Feuille

This beetroot apple mille-feuille is inspired by a recipe from a new German vegetarian cooking magazine, and my Layered Beetroot Avocado Salad.


Beetroot Apple Mille-Feuille

(4 Servings) 

Cashew Horseradish Cream

  • ¼ cup cashews nuts
  • 1 tablespoon water
  • 1 tablespoon rice or soy cream
  • 2 tablespoons fresh horseradish, finely grinded
  • about ¼ teaspoon lemon juice
  • Salt
  • Black pepper


  • 2 tablespoons olive oil
  • 1 tablespoon agave syrup
  • Fleur de sel
  • Black pepper
  • ½ teaspoon coriander seeds, grinded
  • 1 tablespoon white balsamic vinegar
  • 2 small beetroots
  • 1 medium green apple (Granny Smith e.g.)
  • 1,5 cups cress or purslane salad, washed
  • 2 ripe hass avocado
  • 6 – 8 kumquats, sliced
  • 1,5 tablespoons pine nuts

How to

Cashew Horseradish Cream

Put the cashews for 2 hours in water. Drain the cashew nuts.

Blend cashews, water, rice cream, horseradish, lemon juice, salt and pepper till its creamy.

Set aside in the fridge.



Mix olive oil, vinegar, grinded coriander seeds, agave syrup and salt for the beetroot marinade.

Peel beetroot, cut in 2 mm slices and marinade for 1 hour. Drain the beetroot slices before arranging.

Cut the apple in 2 mm slices and cut in halves.

Peel and slice the avocados and season with black pepper and fleur de sel.

Put a beetroot slice on a plate. Put a teaspoon of cashew cream. The next layer is cress, with pine nuts and kumquats slices. Next is avocado slice. Finely topped with a apple slice. Repeat this ones more.

After the second apple layer make the last layers with cashew cream and top finely  with a smaller beetroot layer.

Garnish with 2-3 kumquats slices and cress.


marzipan chocolate cookies, apricot jam, marzipan, choclolate, pistachios, pine nuts, Christmas cookies, vegan

Marzipan Chocolate Cookies

These marzipan chocolate cookies are a perfect combination of cookie, jam, marzipan, chocolat and nuts. They're extremly delicious! The marzipan chocolate cookies are one of my best Christmas cookie recipes. Despite the cookies are extremely time-consuming, but the taste it's worse it. Trust me!

Marzipan Chocolate Cookies


  • 85 g flour
  • 40 g cornstarch
  • 35 g sugar
  • 1 tablespoon vanilla bean sugar
  • ½ teaspoon soy yoghurt
  • 80 g margarine

Filling and frostings:

  • 100g apricot jam
  • 100 g marzipan, diced
  • 75 g icing sugar
  • 100g chocolate coverture, semi bitter, melted
  • some pistachios, pine nuts, or almonds

Dust flour and cornstarch; add sugar, vanilla bean sugar, margarine, soy yoghurt and knead it to a dough.

Cover the dough with plastic wrap and rest in the fridge for one hour.

Preheat oven to 200 °C (ca. 400°F).

Dust your counter top and your rolling pin with flour and roll out the cold dough till it’s only 4 - 5 mm (ca. 0.16 – 0.20 inches) high.

Cut out cookies with a circle cutter. Put them on a baking sheet, with some space in between.

Put the baking plate in the second level from the bottom, bake for 10 minutes. Remove the baking plate and rest the cookies for about 5-8 minutes on it.

Then put them on a cooling rack to cool down completely.

Knead marzipan and icing sugar together and put it in the fridge for 1 hour.

Then roll out the marzipan dough between two plastic wraps, around 1-2 mm (ca. 0.8 inches) thick.

Stich out marzipan circles, you need the equal amount to the cookies.

Heat up the jam until it’s liquid and top the cookies with ½ teaspoon warm jam.

Put the marzipan circle layer above and set aside.

Melt the coverture and spread it over the marzipan layer.

Top it with pistachios, pine nuts or almonds.