Pistachio for Men

These little tasty pistachios are one of the oldest and healthiest nuts has recommended for men. Pistachio contains specific nutrients that makes it unique among other nuts. It offers carbohydrates, proteins, vitamins, and minerals which are beneficial for body.

Pistachio Improves Sexual Health in Men

Studies show eating pistachios have positive effect on men’s sexual health. The results show, men who are between 38 and 59 years old and suffering from erectile dysfunction, after consuming pistachio get a better erectile function. Eating only 100 gram of pistachios every day help to recover about 50% in erectile function.

It’s interesting to know, the patients didn’t have any change in their lifestyle or dietary changes and physical activities. Nutritional values of pistachio, increases blood flowing in penis and rises the serum lipid level.

Pistachio is rich in nonessential amino acid arginine and it boosts nitric oxide in the body and so the blood vessels take rest and keeps arteries flexible and open.

In addition, pistachio basically is rich in an antioxidant called lutein which are found in leafy and green vegetables.

Men can choose pistachio as a healthy snack and substitute it with unhealthy snacks that have many complications for them.

Nutritional Value of Pistachio

Pistachio is a good source of antioxidants that are vital for body health. antioxidants prevent cell damage and reduces the risk of disease, such as cancer.

Pistachio is high in protein and low in calories and are among lowest calorie nuts.

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Chili Roasted Pistachio

The Tasty Chili Roasted Pistachio

To all spicy food lovers, here is a great chili roasted pistachio recipe for you that you can make and enjoy.

The roasted chili pistachio recipe basically come from the curry house at Darlington. To add more to the taste of the chili roasted pistachios, you can add a bit honey to the sweetness of it as well.

You can try the roasted chili pistachio at home, and all it takes is pistachios and the required ingredients that we will tell you about.

Chili Roasted Pistachios

Some people love rainy seasons, and they like to sit at home and enjoy spicy nuts and pistachios. Chili roasted pistachios are a great option as snacks along with tea and can be a great gift option to friends and family members during Ramadan. For preparing the chili roasted pistachios:

Things You Need

  • Pistachios 2 cups
  • Fresh lime ½ cup
  • Olive or coconut oil 1 tbsp.
  • Red chili powder 1 tbsp.
  • Onion powder ½ tbsp.
  • Salt 1 tsp

How to Make

  • Keep the oven preheated to 275 degrees F.
  • Whisk the ingredients together apart from pistachios.
  • Stir in the pistachios to get them coated evenly.
  • Over the baking tray, spread the pistachios.
  • Roast the pistachios on the middle rack for 30 minutes till the spice is mixed and dried on the pistachio shells.
  • As soon as it is roasted, remove the tray from the oven.
  • Do not worry, and the pistachios will be crispier as soon as they get cool.

Chili Roasted Pistachio with Lime

The Ingredients Required

  • 1 ½ cups of shelled or unshelled pistachios
  • 2 tbsp. olive oil
  • Lime juice to taste
  • 1 tsp of chili powder
  • Salt and pepper

How to Make

  • Preheat your oven
  • Whisk the olive oil, lime juice, chili powder as well as salt and pepper together.
  • Taste while mixing to see if you need to add ingredients further to the pistachios.
  • Add the pistachios and mix them till the mixture is mixed with pistachios evenly.
  • Spread the entire mixture in a flat tray and keep it in the oven for 25 minutes.
  • Once it is done, let it cool and then enjoy having this healthy snack.

As pistachios are considered a healthy and great snack, adding a different flavour is also a great choice. Some love spicy pistachios, and some love sweet. In the case of sweet pistachios, you can add honey to the mixture, or if you are simply a spicy lover, try these methods and enjoy.

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Pistachio ice cream

The Taste of Pistachio Ice Cream

Pistachio ice creams are now enjoyed to a great height even today due to the warm summer and the pistachio taste. People love pistachio, and as a result of this fact, pistachio ice cream has gained popularity.

You can buy pistachio ice creams from an ice cream shop, and you can also prepare them at home following easy steps. Follow the steps and show your creativity in making the pistachio ice cream at home.

Pistachio Ice Cream

For the preparation of pistachio ice cream, you need the following ingredients and method to be followed.

Things You Need

  • Unsalted shelled pistachio 1 cup
  • Sugar ¾ of a cup
  • Milk 2 cups
  • Almond extract ½ cups
  • Egg yolks 4
  • Whipping cream 1 cup
  • Unsalted pistachio ¾ cup. It can be toasted and coarsely chopped

Method of Preparation

  • First, grind one cup of pistachio as well as ¼ cups of sugar in a processor.
  • Get the mixture of the milk and pistachios to boil in a saucepan.
  • Mix the mixture of the almond to it.
  • Whisk the egg yolk as well as the remaining ½ cup sugar in a bowl.
  • Whisk again in the hot milk mixture and then return the custard to the pan again.
  • Cook on low heat till the custard is thick. Stir for 10 minutes.
  • Leave it to cool for 2 hours after stirring.
  • Now you can stir 1 cup of whipping cream as well as chopped pistachios into the prepared custard.
  • The mixture should be processed in the ice cream maker according to the instructions and then transferred to the container to freeze.

Pistachio Ice Cream Recipe 2

This ice cream recipe relies on two ingredients that are unexpected such as corn starch as well as cream cheese.

Things You Need

  • 2 cups of whole milk
  • 1 tbsp. plus 1 tsp of cornstarch
  • 1 ½ ounce cream cheese in a soft condition
  • One ¼ cups of heavy cream
  • 2/3 cup of sugar
  • 1 ½ tbsp. of light corn syrup
  • ½ cup toasted pistachio in a finely ground condition
  • ¼ tsp of pure extract of almond
  • ¼ tsp of kosher salt

Method of Preparation

  • First, fill the bowl with ice water and in a smaller bowl, mix two tablespoons of milk with the cornstarch.
  • Take another bowl and whisk the cream cheese till you get a smooth mixture.
  • Combine the remaining milk along with heavy cream, sugar as well as corn syrup. Get the milk mixture to boil, and then cook on moderate heat till the sugar dissolves totally.
  • Take it off the heat and whisk the cornstarch mixture and return to boil, and cook again till the mixture is thickened.
  • Whisk the hot mixture of the milk into a bowl along with the cream cheese until you get a smooth mixture, and whisk the pistachios, almond, and salt.
  • Strain the ice cream base into an ice cream maker and push pistachios with the back of the spoon to extract the flavour of the pistachios.
  • Freeze it according to the instructions of the manufacturers.
  • Pack the ice cream in plastic containers.
  • Cover the surface of the ice cream with a sheet of plastic and then close the lid of the container.
  • Finally, freeze the pistachio until it is firm for four hours, then enjoy the ice cream.
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Different Types of Pistachio Milk Cakes

Pistachio milk cakes are an excellent choice for all pistachio lovers. It is the Mexican version that is loved by all today. In the recipes provided, pistachios are basically added to the cake and even in the milk. Course pistachios are later spread on the cake. Do try at home, and you will be in love with the great taste of the pistachio milk cakes.

Pistachio Milk Cake Recipe

The yummy pistachio milk cake can be made easily at home with the help of the following ingredients and the easy method of preparation.

Things you Need
  • You need plain flour
  • Baking soda
  • Cardamom
  • Salt
  • Eggs
  • Evaporated milk
  • Milk
  • Double cream
  • Condensed milk
  • Sugar
  • And finally, pistachios grounded and course
Method of Preparation
  • The oven should be preheated to 180 C, and make sure to butter a tray or dish to avoid sticking.
  • Roast the pistachios in a pan till they are fragrant.
  • Mix all the dry ingredients in the bowl.
  • Take another bowl and beat the egg whites before adding the sugar. Continue the process for 2 minutes till you get a soft peak stage.
  • Take another bowl and mix the egg yolk along with the sugar till it gets a pale color.
  • Combine the mixture of the egg white and egg yolk.
  • Add the flour mixture to the eggs.
  • Bake the mixture for 30 minutes in the oven.
  • While the mixture is in the oven baking, you can prepare the milk mixture.
  • Mix the evaporated milk, condensed milk as well as double cream and add pistachio to it along with cardamom in a bowl and slowly whisk all.
  • Once the cake is ready, let it cool down and pierce the surface of the cake with a fork and pour the mixture of the milk on it to penetrate in.
  • Leave it aside and beat the cream, and spread it on the surface of the cake once it is ready.
  • For decoration, you can sprinkle pistachios on the surface.
  • Bonne appetite.
Pistachio Milk Cake Recipe 2

As pistachio milk cakes are loved by all, there have been many recipes in the preparation of the pistachio milk cake. Try them and see which one you like more.

Thing You Need
  • Four eggs
  • 120 grams of caster sugar
  • 120 grams of self-rising flour
  • 1 tsp of vanilla, either the powder or the extract
  • Green food coloring and is optional
For The Preparation of the Milk
  • 300 ml condensed milk
  • 300 ml evaporated milk
  • 250 ml full-fat milk
  • 80 grams of pistachios
  • 284 ml double cream to be whipped for the topping.
  • ¼ cup of powdered sugar
Method of Preparation
  • You can start with preheating the oven to 180 C.
  • Beat the egg whites separately till you get a shiny foam-like structure.
  • Add half of the caster sugar, about 60 grams. Make sure you do it slowly to keep the structure of the egg whites.
  • Add the green color and mix till you get the desired color.
  • In another bowl, beat the egg yolks and add the remaining sugar along with the vanilla extract.
  • Fold the egg yolk along with the egg whites.
  • Add the flour and mix slowly till you see everything is combined nicely.
  • Pour the batter into a dish that is battered to avoid stickiness.
  • Bake the batter for about 25 minutes.
  • In a jug or a deep bowl, add the mixture of the three types of milk along with a pinch of color and ground pistachios.
  • Once the cake is made, take it off till it cools down.
  • Pour 550 ml of milk mixture over the cake and then cover the cake with cling film and leave it in the fridge for 1 hour.
  • Whip the cream and gently add in the powdered sugar to add a sweet taste to it.
  • Remove the cake from the fridge and decorate the cake with cream and pistachios on the surface.
  • Enjoy.
Pistachio Milk Cake Recipe 3

Things You Need

  • Five eggs
  • ¾ cup sugar
  • Vanilla extract
  • All purposed flour
  • 1 tsp. baking powder
  • A pinch of salt

For the Milk Mixture

  • Evaporated milk, condensed milk 1 cup each
  • Heavy cream ½ cup
  • Full-fat milk ¾ cups
  • 150 grams of pistachios

Method of Preparation

  • Start with preheating the oven.
  • Butter the ceramic dish to avoid sticking. You can even use flour and grease for it.
  • Separate egg whites from their yolk.
  • With the use of the stand mixer or a hand, whisk the egg yolks along with the vanilla extract and the sugar till you get a smooth mixture.
  • Transfer the mixture to a separate bowl.
  • Time to sift the mixture to the whipped egg yolk and gently mix but do not over mix.
  • Fold the entire mixture in the bowl of the whipped egg yolk.
  • Pour a single drop of vinegar into the bowl and then spread along with a kitchen towel.
  • With the use of the whisk, whisk the eggs.
  • Pour the batter into the pan and then bake 18-20 minutes till you notice a golden color on top.
  • Let cool, and then it is time for the milk mixture and topping.
  • Grind the pistachios and for 5 minutes.
  • Make the paste and then start icing the cake with the cream and then decorate with pistachios.
  • Refrigerate and have it cold to add more to the pleasure.
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Nowruz, Persian New Year

Iranians celebrating the beginning of the New Year and they call it Nowruz. Nowruz is an ancient festival which Iranians celebrate springtime; in Iran March 20 is the first day of spring. It also known as Persian New Year, has been marked for more than 3000 years.

Haft Seen Table of Nowruz

Haft Seen or Haft-Sin is a traditional custom in the New Year holiday of Iranians. In fact it’s a table putting 7 symbolic different objects whose names start with S. These 7 objects together creating Haft Seen. The items are Sabzeh, Samanu, Serkeh, Seeb, Seer and Somaq. The Haft Seen will remain in Iranians houses until the last day of the New Year’s holidays which ends 13 days.

In addition to these elements, Iranians put other things on the Haft Seen table such as candles, bowl of water, mirror, goldfish, coins, sweets and popular pastries. One of the most important items on the Haft Seen table is nuts.

Iranians prepare nuts for the Haft Seen; nuts are the mixture of dried fruits, pistachio, hazelnut, peanuts, almond, pumpkin seeds and Walnut. Nuts are one the main components of Nowruz holidays which are eaten in holiday visits. Nuts have high nutritional values and of course tasty ones.

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Come preparare un torrone italiano?

Torrone è un dolce arricchito di frutta secca e racchiuso tra due cialde di ostie: è il torrone, uno dei dolci più famosi in Italia.

Il torrone si produce in molte regioni d’Italia; secondo la tradizione, questa ricetta del torrone si mangia soprattutto nei giorni di festa come dessert di un altro dessert che si serve dopo i dolci tradizionali.

La ricetta del torrone


  1. 141 g nocciole
  2. 141 g mandorle
  3. 141 g noci
  4. 141 g acqua
  5. 255 g zucchero
  6. 141 g miele
  7. 2 albumi
  8. 1 baccello di vaniglia
  9. Ostie per la pasticceria


Prima di tutto, tostate tutta la frutta secca in una teglia da forno per 10 minuti a 300°F. Unite lo zucchero e l’acqua in un pentolino e mescolate prima di mettere sul fuoco. Scaldate lo sciroppo di zucchero fino a 286°F. In un altro pentolino, mettete il miele con vaniglia e scaldate fino a quando il miele non avrà raggiunto 250°F, poi spegnete. Montate gli albumi con le fruste elettriche, e versate il miele e lo zucchero scaldati sopra i bianchi d’uovo. Mescolate bene con un cucchiaio di legno e poi unite la frutta secca. Amalgamate il tutto mescolando. Foderate uno stampo da plum-cake con carta da forno e poi adagiatevi sul fondo le ostie tagliate a misura. Versate il composto sopra il primo strato delle ostie e copritelo con altre ostie, per uno spessore di poco più di 1/2 pollice. Ponete lo stampo in frigo a raffreddare per almeno 10 ore oppure una notte.


Nel caso di non usare ostie per pasticceria (carta di riso), potete spruzzare involucro di plastica con olio vegetale.

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Christmas holiday is the best time to eat pistachio cookies and enjoy your vacation

How to make Pistachio cookies?

In many parts of the world eating tasty snacks is a part of Christmas tradition and its influenced by popular culture. Cookies can be perfect afternoon treat. If you like Pistachio cookies, Christmas season is the best time for having different kinds of them; tasty and delicious ones that would be great with a glass of milk. Bake these easy cookies and enjoy your holiday.

1 – The first step is to chop Pistachios very well (they would be like very fine crumbs). if you have chopper, it makes your work easier. As you know Pistachios have different tastes; then depending on your preference you can use salted or unsalted Pistachios.

2 – In the second step stir the butter till it will be creamy and smooth.

3 – In the third step add sugar to other materials. Sugar makes the cookie sweet and delicious.

4 – Add almond and vanilla combine them and then add flour and Pistachio crumbs.

5 – let the dough rest for 30 minutes and then roll into balls.

6 – bake it for 10 minutes in a preheated oven. Consider cookies must be lightly browned.


1 cup of butter

½ cup brown sugar

2 cup of flour

¼ teaspoon almond extract

¼ teaspoon vanilla ½ cup shelled Pistachio

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Pistachio for Christmas

Pistachio for Christmas

Christmas holidays would be more interesting by eating nutritious nuts such as Pistachios. Actually nuts are great snacks for this season. Bowls of these five festive favorites on the table, are part of Christmas traditions in the parties. Then no wonder eating nuts and Pistachio for Christmas are enjoyable in homes for the vacation time.

As stated in history, from 18th century, nuts were used as decoration in homes next to the Christmas trees. Have a big bowl of nuts with a nutcracker on the table is a part of Christmas tradition. Europeans believe that it’s the Saint Nicholas brings nuts and oranges and other things for the fest feast day on December 5th or 6th.

Pistachio Gifts for Christmas

Pistachios, these beautiful small kernels from the cashew family, can be wonderful Christmas gifts. Green and slightly sweet seeds contain several essential nutrients and can help weight loss. Then if you are looking for an especial Christmas gift, pistachio baskets can be great option. You can order them in different flavors including: Salty, Lemon-Salt, Saffron, Honey, Pepper-Salt, Chilly.

Pistachios for Christmas

Nuts are one the most popular snacks all over the world. They are tasty and enjoyable and of course a great diet for kids. Nuts are seed kernels that despite being high in fat, they have a lot of health benefits. Among them pistachio is one of the healthiest one; it has high level of unsaturated fatty acids, bursting with minerals, fiber that can keep your blood sugar, blood pressure and cholesterol in check. Pistachios are great source of vitamin B, copper, manganese and different kind of minerals.

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pistachio macaron


Nutty, fancy little French macarons made with freshly chopped pistachios and filled with an homemade pistachio buttercream

Prep Time30 mins

Cook Time15 mins

Resting time30 mins

Total Time1 hr 15 mins

Servings: 20 macaron sandwich cookies



3.5 ounces powdered sugar

0.4 ounces pistachios shelled

2 ounces almond flour

2 ounces egg whites (about 2 large egg whites), room temperature

1 3/4 ounces granulated sugar

1 pinch cream of tartar (less than 1/8 teaspoon)

1 pinch yellow gel food coloring

1/2 pinch green gel food coloring

pistachio buttercream (recipe below)


1.6 ounces pistachios

1 cup powdered sugar

1/4 cup butter unsalted, softened

1 1/2 teaspoons heavy whipping cream

1/4 teaspoon almond extract



Prepare one baking sheet by placing two macaron templates on the sheet. You can print the templates here. Place parchment paper or silicone mats over the templates. Set baking sheet aside.

Place oven rack in the lower half of the oven, but not all the way to the bottom. Preheat oven to 300 degrees.

Add powdered sugar, pistachios, and almond flour to the bowl of a food processor. Process the ingredients for about 30 seconds so that the mixture is super fine. Sieve the flour and sugar mixture three times and discard leftover bits of pistachios. Set mixture aside.

In the bowl of a stand mixer with a whisk attachment, add egg whites and cream of tartar and begin to beat on medium-high until it begins to foam. Once it starts to get foamy, begin to slowly sprinkle the granulated sugar into the egg whites until it’s all been incorporated. Increase the speed to high to whip the meringue into stiff peaks. The meringue should have the consistency of shaving cream, NOT soft serve. Add food coloring and mix to combine. If you want a deeper color, add a little bit more coloring. But a little goes a long way.

Once the meringue is done, add one-third of the sifted flour mixture to the meringue and fold with a spatula. Do this step very carefully and slowly, cutting the mixture down the middle and swooping around. Once it’s incorporated, add a second-third and gently fold in. Then, add the final third. Mix just until it’s incorporated. Do not over mix. The consistency should be like slow-moving lava. To check for consistency, the batter should flow from your spatula like thick lava and hold a ribbon for a couple seconds. If it falls into clumps and doesn’t fall slowly, it is not mixed enough. Keep mixing slowly so that the batter deflates a bit and the proper consistency is reached.

Transfer batter to a piping bag fitted with a smooth, round 1/2 inch tip. Holding the bag in two hands directly over the parchment, pipe a small amount of batter into the first circle stencil. Stop pipping right as the batter reaches the edge of the circle. The batter will spread so don’t add too much. Move on to the other circles until all the batter is gone. When you get to the end of the batter, a lot of it will stick to the bag. To push it down, use the edge of a bench scrapper.

After you’ve pipped all the circles, smack the baking sheets on the counter a couple times to release air bubbles. Use a toothpick to pop all the air bubbles. If you don’t do this step, the air bubbles will release steam while baking and crack the shells.

Let them sit to dry out until the tops are smooth to the touch, about 30 minutes. They are done when you rub your finger over the top and your finger doesn’t stick.

Bake macarons in preheated oven for 14-16 minutes. Make sure to rotate the sheet halfway through, for even baking. Remove from oven and let them cool for 5 minutes before transferring parchment sheet to a wire rack to finish cooling.

While the macarons shells cool, make the pistachio buttercream. (see recipe below)

Lay half of the macarons flat side up on a baking sheet. Cut a little corner off the bag with the buttercream and pipe a small circle of buttercream in the center of one shell. Top with the other shell and gently press just enough to push the filling out to the edges. Do this for all the macaron shells until done.

Once filled, macarons can be refrigerated in an airtight container for up to five days. Or you can freeze for up to five months.


Add powdered sugar and pistachios to food processor. Process for 30 seconds so that the mixture is fine. 

In a mixing bowl with paddle attachment, beat the butter until fluffy. Add powdered sugar mixture, heavy cream, and almond extract and beat until well combined. Turn mixture to medium high and beat for 2 more minutes. 

Scrape buttercream into a plastic storage bag without a piping tip. Cut off a small corner off the bag and begin macaron assembly above.


Recipe for the pistachio buttercream adapted from Food Nouveau

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Easy Vegan Pistachio Milk


1 cup of Pistachios

4 Cups Filtered Water 


1-Soak your Dry Pistachios for six hours, or overnight. Optionally, you can then peel the pistachios for brighter green pistachio milk, or if you are in Hurry, you can Soak Dry Pistachios in Boiling water for 3-5 minutes – however, this isn’t necessary.

2-Add the soaked pistachios into a processor/blender and blend on high. You want to blend the nuts down into small pieces, without blending too much to become pistachio butter.

3-When the nuts are ready, then add the water and blend again for about 2 minutes.

4- Put the liquid in a bottle, you can keep it for 3-4 days. Whenever you want to drink some, give the bottle a good shake, and you’re ready to go.


If you wanted to peel your pistachios, you can dry out the skins and add them to porridge/smoothies for additional dietary fiber. 

Optional Homemade Pistachio Milk Add-Ins:

• For a natural sweetener, dates are wonderful you can add them in blender in 3rd Step.

• Add Vanilla extract to your pistachio milk for that dessert element. 

• You could combine this DIY pistachio milk with other middle-eastern dessert flavors including rose water, orange blossom water, cardamom, etc. 

• This homemade pistachio milk makes a wonderful base for Matcha recipes.

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