One ingredient five ways: Pistachio

Whether in pies, cakes, fish fillets or in smoothies, the presence of pistachios add zing to an ordinary dish. These healthy green nuts can also be an ideal snack when eaten raw.

Pistachio Pie
Take one packet of pistachio pudding in a bowl. On it add a can of crushed pineapple, 1/2 cup walnuts, and 1/2 cup grated coconut. Mix the ingredients well. Fold in container of cool whip and add 2 cups of pie crust. Refrigerate for a few hours and serve with a topping of whipped cream.

Pistachio Cake
Take a box of yellow cake mix and to it add 1/2 cup oil, 2 packets of pistachio pudding, 4 eggs, and 1 cup sour cream. Separately mix 1 teaspoon cinnamon powder, 1/2 cup brown sugar, and 1/2 cup walnuts for filling. Put 1/2 of the cake mixture in a well-greased pan and sprinkle half of the filling. Top it with the balance cake mix batter and pout the remaining filling. Bake at 180 degrees C for 45 minutes.

Pistachio Fish
Take 1/4 cup of butter and spread on a shallow baking dish. Sprinkle 1/4 cup shredded cheese and place fish fillets, almost a kilogram on it. Sprinkle some shredded cheese and chopped pistachio nuts on the top and bake at 200 degrees C for about 10 minutes. Baste until the nuts are brown. Sprinkle salt and garnish with lemon wedges.

Pistachio Shake
Mix 1 litre ice cream and 1/2 kilo mango pulp. Add 5 tablespoons ground pistachio and a cup of milk to the ice cream mixture, and blend well. Serve it with crushed ice on top, and sprinkle some chopped pistachio pieces.

Pistachio Salad
Sauté 2-4 chicken breast pieces cut into strips till brown in 2 tablespoons butter. Add 1 tablespoon of any salad dressing and simmer for 1 minute. Add 8-10 strawberries and simmer for another 10 seconds. Pour mixture over 2 cups of freshly chopped spinach. Sprinkle 3 tablespoons of chopped pistachio nuts and refrigerate it. Serve chilled.