Walnut Chocolate Macaron Pops

Ingredients:
FOR THE WALNUT MACARONS:

  • 260 g California walnuts
  • 260 g  sugar, powdered
  • 170 g egg whites, divided
  • 250 g sugar, granulated
  • 1/4 cup water, filtered

FOR THE WALNUT PRALINE PASTE:

  • 230 g sugar, granulated
  • 1/4 cup water, filtered
  • 250 g California walnuts
  • 20 g butter, unsalted

FOR THE WALNUT GANACHE:

  • 2 tablespoons sugar, inverted*
  • 2/3 cup milk, whole
  • 370 g 46% milk chocolate
  • 1/4 cup Walnut Praline Paste
  • 1/4 cup walnut liqueur
*Inverted sugar is sweeter and helps products retain moisture and be less prone to crystallization. Inverted sugar may be made by mixing two parts granulated sucrose and one part water, and simmering for 5 to 7 minutes.

Preparation:
FOR THE WALNUT MACARONS:

  1. Preheat the oven at 180°C. Grind walnuts in food processor into fine powder. Sift the powdered sugar and walnut powder. Add 85 g of egg whites into flour mixture and beat until incorporated.
  2. Combine granulated sugar and water in a pot over medium-high heat to make a sugar syrup. In a standing mixer on high speed, whip 85 g of egg whites to stiff peaks. When sugar syrup mixture reaches 120°C, slowly pour it to the beaten egg whites. Reduce speed to medium after 1 to 2 minutes until the meringue is cooled.
  3. Fold the meringue into the flour mixture. Scoop the mixture into a pastry bag and pipe the batter in 1.5-inch circles onto a silicone baking mat. Leave them to dry at room temperature for 15 minutes, then move them into the oven and bake for 12 minutes.

FOR THE WALNUT PRALINE PASTE:

  1. Combine sugar and water in a saucepan and heat to 120°C. Add walnuts and cook, stirring continuously, until sugar begins to turn a light brown caramel colour.
  2. Remove from heat and add butter. Spread the mixture on a sheet tray to cool to room temperature.
  3. Place cooled walnuts in a food processor and process until they form a paste consistency. Use ¼ cup of this paste in the Walnut Ganache.

FOR THE WALNUT GANACHE:

  1. In a medium saucepan, heat milk and inverted sugar to 60°C.
  2. In the top of a double boiler, melt the chocolate. Add the milk mixture and blend until smooth with an immersion blender.
  3. Add Walnut Praline Paste and walnut liqueur. Stir to combine and cook until mixture reaches 35°C. Remove from heat and let cool.
  4. To assemble, sandwich ganache between 2 macarons.


Paneer Bhurji with California Walnuts

Ingredients:

  • 100 g onions, chopped
  • 100 g tomatoes, chopped
  • 150 g paneer, grated
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 2 green chillies, chopped
  • 6-7pods of garlic, finely chopped
  • ¼ teaspoon coriander powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon turmeric
  • ½ teaspoon parsi sambhar masala
  • 1tablespoon butter
  • 10 g roasted walnuts, chopped
  • 2 tablespoons fresh coriander

Served with:

  • Thick toast & butter
  • Garnish with herbs and greens

Preparation:

  1. In a pan, heat oil and butter. Then sauté garlic and green chilli.
  2. Add the onions and brown them well. Add all the spices.
  3. Once the spices are cooked, add tomatoes and cook until they turn soft.
  4. Add coriander and stir well.
  5. Lastly add the grated paneer and walnuts and mix well.
  6. Once ready, add salt and garnish with desired herbs and greens.
  7. Plate on hot buttered toast or serve it on the side.


Hot Jaggery And California Walnut Roti

Ingredients:

  • 1 cup plain flour
  • ¼ teaspoon salt
  • 2 eggs, beaten
  • 1 tablespoon melted butter
  • Oil or butter for greasing

For the sauce:

  • 1 ¼ cup milk
  • ½ cup jaggery
  • 1 cup milk
  • ½ cup walnuts, halves

Garnish:

  • Honey to drizzle
  • Edible flowers

Preparation:

  1. In a bowl, add all the ingredients and mix well.
  2. Heat a non stick pan and add a few drops of oil or butter.
  3. Take a ladle and pour out into the pan to make a pancake.
  4. Cook on both sides. Take out and cool.
  5. In a separate pan, melt jaggery and milk to make the sauce.
  6. Pour the sauce onto the pancakes in a pan and mix in the walnuts.
  7. Garnish with more walnut halves, honey, edible flowers and serve.


Homestyle Spaghetti With California Walnuts, Sausage And Egg

Ingredients:

  • 1 packet spaghetti
  • 4 chicken sausages, chopped
  • 1 egg
  • A handful of California walnuts, crushed
  • 1 tablespoon Italian spices
  • ½ teaspoon red chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 5-6 garlic pods
  • 50 g tomato purée
  • 2 fresh tomatoes
  • 1 onion
  • 3-4 bay leaves
  • 2 tablespoons oil

Preparation:

  1. In a pot, bring water to boil. Add a few drops of oil and a little salt and add the pasta to it. Boil till al dente, remove and strain. Let it cool.
  2. In another pan, add oil, let it heat and add bay leaves, then add garlic and sauté till golden brown.
  3. In the mixer- grinder, grind the tomatoes and onion. Add the mix to the pan, and cook for five minutes.
  4. Add spices, crushed California walnuts, salt, and pepper and let the sauce bubble.
  5. In a pan add a tablespoon of oil and sauté the chopped sausages till they are golden brown.
  6. Add the sausages and spaghetti to the sauce and mix well.
  7. Lastly, in the same pan used for the sausages, add a little oil and fry an egg.
  8. Place cooked spaghetti in a plate and top with the fried egg. Garnish with some spring onions and a dash of chili powder on the egg and serve hot!


Khatti Meethi California Walnut Arhar Dal And Rice

Ingredients:

  • ½ cup soaked Arhar dal (Yellow Pigeon Pea)
  • ½ tomato
  • 5 dried kokum
  • ¼ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala
  • 1 green chili, slit
  • ½ teaspoon ginger paste
  • Salt to taste
  • 1teaspoon jaggery
  • ½ cup California walnuts, chopped
  • 3 cups of water

For the Seasoning:

  • 2 tablespoons oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin
  • ¼ teaspoon fenugreek
  • 1 cinnamon stick
  • 2 dried red chilies
  • 5-10 curry leaves

Preparation:

  1. Wash the dal and put in a pressure cooker with all the other ingredients for the dal.
  2. Fill half the pressure cooker with water, close the lid and let it boil until three whistles. Turn off the heat.
  3. Wait till the air is released from the cooker and then open it.
  4. Take a blender stick or an old school dal grinder and mash the dal.
  5. In another pan, heat the oil and add all the spices under seasoning, fry until they turn aromatic then add curry leaves.
  6. Pour it over the hot dal and cook until the dal gets a little thick.
  7. Serve with steaming hot rice and a fresh salad!


California Walnut Pav Bhaji

Ingredients:

For the bhaji:

  • 1 tablespoon butter
  • 1 tablespoon oil
  • 3 tomatoes, finely chopped
  • ¼ cup peas
  • ½ capsicum
  • 2 potatoes, boiled
  • 2 teaspoon red chili powder
  • 2 ½ teaspoons pav bhaji masala
  • 2 teaspoons coriander powder
  • 1 onion, finely chopped
  • 100 g California walnut halves
  • Finely chopped onions, for garnish
  • Salt
  • Water
  • Lemon, butter and green chili, for garnish

For the pav:

  • 3 fresh pav
  • 50 g butter for toasting

Preparation:

  1. In a pan, heat oil and butter, and then add the onions. Sauté well.
  2. Add all the dry masalas and cook by adding a little bit of water, if required, to ensure the mixture doesn’t burn.
  3. Add tomatoes and cook for another 10 minutes.
  4. Then add the peas and capsicum, and cook for another 10 minutes.
  5. Add boiled potatoes and mash well.
  6. Once it’s a homogenous mixture and all the veggies are cooked, taste for salt and spice. If you like it spicy, add more masala or salt accordingly. Add the walnuts and a little bit of water and let it cook. Add coriander before finishing the bhaji.
  7. Garnish with butter, onions, lemon slice and chili.
  8. For the pav, add butter in a pan and let it heat. Slice the pavs and toast on both sides. Serve hot with the bhaji.


Fig, Orange, Cranberry and California Walnut Raw Flapjacks

Ingredients:

  • 100g dried figs
  • 120g California walnuts, plus 16 whole walnuts to garnish
  • 150g oats
  • Zest of 1 orange
  • 50g flaxseed
  • 100g medjool dates
  • 40ml maple syrup
  • 60ml melted coconut oil
  • 60g dried cranberries

Preparation:

  1. Grease a small, square, deep sided baking tray with a little coconut oil and line with baking parchment.
  2. Place the figs in a small bowl, pour over enough hot water to cover them and leave to soak for 20 minutes, then drain.
  3. Meanwhile, place the 120g of walnuts and half the oats into a food processor and blitz until they are the texture of course sand.
  4. Add the orange zest, flaxseed, medjool dates, maple syrup, coconut oil and drained soaked figs to the food processor. Process until the mixture comes together into one lump.
  5. Tip the mixture into a mixing bowl and add in the remaining oats and cranberries, kneading them in with your hands.
  6. Tip the mixture into your prepared tray and smooth down with the back of a spoon, pushing the mixture into the corners.
  7. Place into the fridge to set for around 1 hour, or until firm to the touch.
  8. Cut into 16 squares using a sharp knife and place a walnut on top of each square to serve.


Ginger Walnut Cookies

Ingredients:

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup finely chopped California walnuts
  • 1/2 cup finely chopped crystallized ginger
  • Cinnamon Glaze (recipe follows)

For the Cinnamon Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon cinnamon

Preparation:

  1. Beat butter and sugar together in a large bowl until fluffy; stir in eggs and vanilla.
  2. Stir together flour, cinnamon, baking soda, and salt; add to butter mixture, mixing until thoroughly combined. Stir in walnuts and ginger. Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours, or until firm. (May be prepared up to a week ahead.)
  3. Preheat oven to 200°C and line 2 baking sheets with parchment paper. Using a portion of the dough, roll out 1/4-inch thick on a lightly floured board and cut into stars or other desired shapes.
  4. Place on prepared baking sheets and bake for 8 to 10 minutes, or until lightly browned around the edges.
  5. Transfer cookies to a baking rack to cool before coating with a thin layer of Cinnamon Glaze. Store cookies in an airtight container.

For The Cinnamon Glaze:

  • Stir together 2 cups powdered sugar, 2 tablespoons milk and 1/2 teaspoon cinnamon in a small bowl until smooth.


Indian Style Poached Eggs With Spicy Avocado And Walnuts

Ingredients:

  • 3 avocados
  • 1 onion
  • 1 tomato
  • 2-3 green chillis
  • 2 tablespoons coriander leaves, chopped
  • Salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 egg
  • 20g California walnuts, crushed

Preparation:

  1. Scoop out the avocado flesh in a bowl.
  2. Add chopped onion, tomato, green chillies, coriander, olive oil, crushed walnuts, lemon juice and salt and pepper.
  3. Mix it all together with a fork or a whisk. Keep in the fridge to chill.
  4. In a pot, add water and get to simmering.
  5. Meanwhile, crack an egg in a small steel bowl greased with a little butter.  Season it with salt and pepper and put the bowl in the water.
  6. Cover it with a lid and let it cool for 3 minutes.
  7. For plating, put a large scoop of avocado-walnut mixture on the toast. Gently, place the egg over it and season with red chilli if you like.


California Walnut Cream Alfredo Sauce

Ingredients:

  • 1 cup pasta water, plus additional if necessary for thinning sauce
  • 1 cup California walnuts
  • 1/3 cup chopped onion
  • 1 tablespoon lemon juice
  • 2 teaspoons nutritional yeast
  • 1/2 teaspoon of salt
  • 1/4 teaspoon fresh cracked pepper
  • 2 cloves garlic
  • Hot cooked pasta
  • Chopped California walnuts, toasted
  • Snipped or chopped fresh basil and finely grated lemon zest for garnish

Preparation:

  1. Place walnuts, reserved pasta water, onion, lemon juice, nutritional yeast, salt, pepper and garlic in a blender and puree until smooth.
  2. Transfer to a sauté pan add desired pasta, tossing to coat and adding additional pasta water if needed to thin sauce.
  3. Recipe Tip: This pasta sauce is very versatile and may also be served stirred into rice or mashed potatoes. Plate pasta and garnish with walnuts, basil and lemon.