Skyr with orange and pistachios
~10 minno cookingFusionVegetarianGluten-free
311kcal
28 gprotein
30 gcarbs
8 gfat
5 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 453 | 37 g |
| Emmagetting lean | 27% | 250 | 27 g |
| Jackgrowing | 24% | 219 | 20 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Skyr200 g
- Oranges1
- Unsalted pistachios15 g
- Maple syrup8 g
- Skyr400 g
- Oranges2
- Unsalted pistachios30 g
- Maple syrup15 g
- Skyr800 g
- Oranges4
- Unsalted pistachios60 g
- Maple syrup30 g
From your store cupboard
Ground cinnamon
If you can’t get it
- Unsalted pistachios → almonds
- Maple syrup → honey, agave syrup or a teaspoon of sugar dissolved in a little water
Method
- Peel the orange with a knife, not your hands: cut off the top and bottom, stand it on the board and cut the skin away from top to bottom with the white pith. The pith is bitter and you’ll notice it in skyr at once.
- Cut the segments out from between the membranes and catch the juice that runs out in a bowl — it goes into the skyr instead of more syrup.
- Roughly chop the pistachios. Leave the pieces big; ground to a powder they’re lost in the skyr and add nothing.
- Toast them 2 minutes in a dry pan, until fragrant, and tip them straight onto a cold plate. On the hot pan they would keep cooking and turn bitter.
- Stir the skyr smooth with the maple syrup, 1/4 teaspoon of cinnamon and the orange juice you caught.
- Leave it 5 minutes in the fridge, so the cinnamon disperses and doesn’t stay in grains.
- Arrange the orange segments on top and scatter over the pistachios at the last moment — in damp skyr they soften within minutes.
- Peel the orange with a knife, not your hands: cut off the top and bottom, stand it on the board and cut the skin away from top to bottom with the white pith. The pith is bitter and you’ll notice it in skyr at once.
- Cut the segments out from between the membranes and catch the juice that runs out in a bowl — it goes into the skyr instead of more syrup.
- Roughly chop the pistachios. Leave the pieces big; ground to a powder they’re lost in the skyr and add nothing.
- Toast them 2 minutes in a dry pan, until fragrant, and tip them straight onto a cold plate. On the hot pan they would keep cooking and turn bitter.
- Stir the skyr smooth with the maple syrup, 1/4 teaspoon of cinnamon and the orange juice you caught.
- Leave it 5 minutes in the fridge, so the cinnamon disperses and doesn’t stay in grains.
- Arrange the orange segments on top and scatter over the pistachios at the last moment — in damp skyr they soften within minutes.
- Peel the orange with a knife, not your hands: cut off the top and bottom, stand it on the board and cut the skin away from top to bottom with the white pith. The pith is bitter and you’ll notice it in skyr at once.
- Cut the segments out from between the membranes and catch the juice that runs out in a bowl — it goes into the skyr instead of more syrup.
- Roughly chop the pistachios. Leave the pieces big; ground to a powder they’re lost in the skyr and add nothing.
- Toast them 2 minutes in a dry pan, until fragrant, and tip them straight onto a cold plate. On the hot pan they would keep cooking and turn bitter.
- Stir the skyr smooth with the maple syrup, 1/4 teaspoon of cinnamon and the orange juice you caught.
- Leave it 5 minutes in the fridge, so the cinnamon disperses and doesn’t stay in grains.
- Arrange the orange segments on top and scatter over the pistachios at the last moment — in damp skyr they soften within minutes.
Allergens: Lactose, Milk (7), Tree nuts (8)
