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California Walnut, Spinach and Feta Baklava
160 g spring onions, finely sliced
1 tablespoon olive oil
900 g washed spinach leaves, wilted and chopped
5 banana shallots, finely sliced
A pinch of salt
1 teaspoon caster sugar
150 g California walnuts, toasted
20 g fresh dill, finely chopped
1 teaspoon dried mint
½ teaspoon grated nutmeg
2 eggs, whisked
Ground black pepper
60 g melted butter
9 sheets of filo pastry
300 g feta cheese, crumbled
1 tablespoon honey
Preheat the oven to 180°C. Sauté the spring onions with a teaspoon of oil until soft, then add spinach and sauté for another minute. Leave aside to cool in a large bowl.
Place the shallots into a medium-sized frying pan with the remaining olive oil, salt, and sugar; sauté over a gentle heat until slightly caramelised.
Place the toasted California walnuts into a food processor and blitz until coarsely chopped.
Add chopped dill, dried mint, nutmeg and eggs into a large bowl with the sautéed spinach, season with ground black pepper and stir to combine.
Brush a 20 cm x 30 cm baking tray with butter and line with three layers of filo, brushing with butter in between each of the layers. Spread over half the caramelised shallots, followed by half the spinach mixture, half the feta and one third of California walnuts.
Repeat the layers using the remaining fillings, reserving a third of the California walnuts.
Finish with a final third layer of buttered filo, trimming the final layer to fit the dish. Brush the top with butter and sprinkle a little water over it.
Place it in the oven and bake for 25-30 minutes, or until golden brown and crispy. Sprinkle with the remaining California walnuts and drizzle with honey to serve.
California Walnut Granola Pizza
2 tablespoons of rapeseed oil
60 ml brown rice syrup
60 g California walnuts, roughly chopped (plus extra to decorate)
3 tablespoons of ground flaxseed
2 tablespoons of pumpkin seeds
120 g oats
300 g Greek yoghurt
150 g blueberries
70 g blackberries
2 tablespoons of honey
Preheat the oven to 170°C and add parchment paper to the base of a 23 cm spring form cake tin.
Mix together the rapeseed oil and brown rice syrup.
In a mixing bowl, stir together the California walnuts, flaxseed, pumpkin seeds and oats. Stir the brown rice syrup mixture into the oat mixture to evenly coat. Pour the mixture into your prepared tin and flatten down using the back of a metal spoon into an even layer.
Bake in the oven for 25-30 minutes or until tinged golden brown around the edges.
Leave the granola base to cool completely before removing from the tin. Top with the yoghurt, followed by the berries, a final sprinkling of California walnuts and drizzle with honey to finish.
Souk Spiced Aubergines with California Walnuts, Pomegranate and Tahini Yoghurt
2 teaspoons of lightly toasted cumin seeds
1 teaspoon cinnamon
2 teaspoons of ground coriander
1 teaspoon garlic granules
1 teaspoon paprika
1 teaspoon turmeric
3 aubergines, cut into wedges
A pinch of salt and pepper
6 tablespoons of yoghurt
2 tablespoons of tahini
A squeeze of lemon
60 g California walnuts, toasted and roughly chopped
2 tablespoons of pomegranate molasses
Small bunch of flat leaf parsley, roughly chopped
Seeds of half a pomegranate
Preheat the oven to 200°C.
Mix all the spices together and put to one side. Brush the sliced aubergine with olive oil, place on a baking tray and sprinkle the spice mix over them; season with salt and pepper.
Place the tray in an oven for 25-30 minutes, turning over halfway, until the aubergines are tinged golden brown around the edges.
Mix the yoghurt with the tahini adding a squeeze of lemon, then dilute with a splash of water to create a good drizzling consistency.
Drizzle the aubergines with the tahini yogurt and pomegranate molasses. Sprinkle pomegranate seeds, chopped California walnuts and flat leaf parsley over it to serve.
Smoky Rosemary and Chilli California Walnuts
200 g California walnuts
30 g pumpkin seeds
2 tablespoons of maple syrup
¼ teaspoon smoked paprika
2 teaspoons of Tamari soy sauce
1 sprig of rosemary, finely chopped
A pinch of smoked sea salt
A pinch of chilli flakes
Preheat the oven to 180°C.
Line a flat baking tray with parchment paper, place the California walnuts and pumpkin seeds on the tray and roast in the oven for 3 minutes.
Whisk together the maple syrup, paprika, Tamari soy sauce, rosemary, salt and chilli flakes in a small bowl and drizzle over the California walnuts and seeds, tossing to coat.
Place it back in the oven and roast for 5-6 minutes or until toasted and fragrant and store in an airtight container.
California Walnut and Sour Cherry Rocky Road
180 g dark chocolate, roughly chopped
120 g California walnuts, roughly chopped
40 g banana chips
50 g puffed brown rice
20 g chia seeds
45 g dried sour cherries
A little vegetable oil
Melt the chocolate in a mixing bowl over a pan of barely simmering water; make sure that the base of the bowl doesn’t come in contact with the water.
Mix together the California walnuts, banana chips, puffed rice, chia seeds and sour cherries in a large mixing bowl. Pour over the melted chocolate and stir to evenly coat.
Lightly oil and line a small square baking tray with parchment paper. Pour the mixture onto your prepared tray and press down with the back of a spoon to evenly spread.
Place into the fridge for about an hour, or until completely chilled and solid. Cut into 9 small squares and store in an airtight container.
Creamy Green California Walnut Shake
2/3 cup raw California walnuts
2 cups boiling water
A pinch of sea salt
1 heaping cup of kale (washed, ribs removed and chopped)
1 ripe juicy pear( peeled, cored and chilled)
2 ripe bananas (cut in pieces and frozen)
2/3 cup plain yogurt
1-2 tablespoons agave nectar or honey
1/4 cup ice (or as needed)
Place California walnuts in a container and pour boiling water over them, then add a pinch of salt. Let them rest for at least 2 hours or overnight.
In the morning, drain and blend the California walnuts with 2 cups of fresh filtered water for about 5 minutes or until smooth and frothy.
Strain through a cheesecloth, if required. Combine the California walnut cream with kale, pear, banana, yogurt and agave nectar/ honey and blend until completely smooth so that no large kale bits remain.
Add ice to the smoothie and blend. If required, you can add agave nectar and a splash of lemon to adjust the smoothie to your taste. Serve it chilled.
Five Ingredient California Walnut Energy Bars
100 g California walnuts (plus 16 California walnut halves for decorating)
200 g medjool dates
150 g dried cranberries
3 tablespoons of cocoa powder
1 heaped teaspoon beetroot powder
Place 100 g of the California walnuts into a food processor and pulse into a fine meal. Add the dates, cranberries and cocoa powder and process until the mixture is smooth and forms together into one lump.
Line a small square baking tray and pour the mixture onto it. With the back of a metal spoon, flatten the mixture into a smooth even layer. Place it in the fridge to chill for at least an hour or overnight.
Once chilled, dust the top with the beetroot powder, cut into 16 bars and top each with a walnut half. Store in an air tight container.
California Walnut, Fig and Berry Chia Pot
1 vanilla pod
25 g California walnuts, toasted and chopped
3 tablespoon chia seeds
2 tablespoon Greek yoghurt
1 tablespoon maple syrup
120 ml milk (of your choice)
1 fresh fig
100 g frozen mixed berries, defrosted
4 California walnut halves, toasted
A sprig of mint
Split the vanilla pod in half with a sharp knife and scrape out the seeds. Then mix together the vanilla seeds, chopped California walnuts, chia seeds, yogurt, maple syrup and milk. Leave aside for 15 minutes to allow the chia seeds to swell.
Cut the fig in half. Spoon a layer of the chia seeds mixture into the bottom of a jar. Then place the fig halves in the jar pressing the cut faces up against the edges of the glass and let it rest for an hour.
Place the berries into a small saucepan over medium heat and add a splash of water to loosen the mixture.
Heat the berries and smash them down a little with the back of a spoon to form a jam-like consistency.
Place the berry jam into the jar on top of the chia seed mixture. Decorate with the cherries, mint and California walnut halves to serve.
California Walnut Mushroom Lasagna Rolls
227 g sliced white mushrooms
1 teaspoon butter
1 teaspoon olive oil
1 garlic clove, smashed
¼ teaspoon salt
1/8 teaspoon red pepper flakes
8 lasagna noodles, cooked as package directs, drained
738 g jar marinara sauce
450 g container ricotta cheese
½ cup grated Parmesan cheese
1 egg, beaten
2 tablespoons chopped fresh parsley
1 cup chopped California walnuts, toasted (bake 8-10 minutes at 177°C)
1 cup cooked mushrooms
To prepare mushrooms, melt butter and oil in a large skillet, over medium heat, add mushrooms, garlic, salt and red pepper flakes. Stir occasionally, cook 10 -12 minutes, until mushrooms are softened and browned and set aside to cool.
Preheat oven to 177°C, add a spoon marinara sauce into 12 x 7-inch baking dish, reserving 1 cup sauce.
In medium bowl, stir together ricotta, parmesan, egg and parsley and Scoop a gallon-sized plastic bag clip off corner of bag.
Lay lasagna noodles out flat, and squeeze cheese mixture down center of each lasagna strip layer mushrooms over cheese and sprinkle walnuts over mushrooms.
Carefully roll up noodles and place seam-side down in baking dish.
Top with remaining sauce and bake for 35 minutes, until heated through.
Falafel with walnuts
250 g of dried chickpeas
30 g breadcrumbs
50 California walnuts halves
3 cloves of garlic
1 sprig of parsley
1 sprig of cilantro
1 teaspoon cumin
Mixed lettuce as a side
For the yogurt sauce
1 plain yogurt
2 tablespoons olive oil
A sprig of mint
Leave the chickpeas to soak in cold water throughout a night. Peel and chop the onion and garlic. Wash the parsley and cilantro, dry with paper towels and chop the leaves finely using a sharp knife.
Grind the drained chickpeas into a grinding with bread crumbs, onion, walnuts, garlic and herbs. Add the cumin, salt and pepper and let stand 30 minutes. Form balls of dough and fry in batches in a pan with hot oil until golden brown.
Prepare the yogurt sauce whisking all the ingredients. Serve the falafel with salad and yogurt sauce.