Chickpea & Walnut Salad Sandwiches

Ingredients:

  • 1/3 cup mayonnaise
  • 1/4 cup lemon juice
  • 2 teaspoons pure maple syrup
  • 420g boiled chickpeas
  • 2/3 cup celery, diced
  • 1/2 cup walnuts, toasted
  • 1/2 cup dried cranberries
  • 1/2 cup Italian parsley, chopped
  • 1/4 cup red onion, minced
  • Salt and freshly ground pepper to taste
  • 16 slices bread
  • 8 large lettuce leaves
  • 2 firm but ripe avocados, peeled, pitted and sliced

Preparation:

  1. Whisk together mayonnaise, lemon juice and syrup in a medium bowl.
  2. Place chickpeas in a food processor and pulse to chop.
  3. Add to a bowl with dressing and stir in celery, walnuts, cranberries, parsley and onion and season with salt and pepper.
  4. Serve between bread slices with lettuce and avocado, or serve as a filling for a lettuce wrap.


Goat Cheese, Griddled Cherry and Gremolata Toast

Ingredients:

  • Small bunch flat leaf parsley, roughly chopped
  • Zest of 1 orange
  • 1 small clove of garlic, minced
  • 2 tablespoons extra virgin olive oil
  • A pinch of salt and pepper
  • 100g cherries, cut in half and destoned
  • 8 slices of sourdough bread
  • 120g soft goats’ cheese
  • 60g California walnuts, toasted and roughly chopped 

Preparation:

  1. To make the gremolata, mix together the parsley, orange zest, garlic and extra virgin olive oil, and season to taste.
  2. Heat a griddle pan until searing hot, then place the cherries in the cut side down. Sear for two minutes.
  3. Lightly toast the bread until golden brown and spread each slice with the goats’ cheese. Top each toast with the cherries and gremolata and finish with a sprinkle of walnuts to serve.


Cottage Cheese-Walnut Caprese Toast

Ingredients:

  • 1/2 cup chopped walnuts
  • 4 slices whole-grain bread, toasted
  • 1 1/3 cups cottage cheese
  • 1 cup multi-colored cherry tomatoes, halved
  • 1 tablespoon thinly sliced fresh basil
  • Freshly ground black pepper to taste
  • 1 tablespoon balsamic syrup

Preparation:

  1. Preheat the oven to 180°C and arrange walnuts evenly on a small baking sheet. Bake 8-10 minutes, checking frequently, until toasted.
  2. Spread cottage cheese evenly over each slice of toasted bread—layer with tomatoes, toasted walnuts, fresh basil, black pepper, and a drizzle of balsamic syrup.


Instant Pickled Walnuts

Ingredients:

  • 1 cup California walnuts, halves
  • 1 sprig curry leaves
  • 3 tablespoons mustard oil

Pickling Spice

  • 1 teaspoon salt
  • 2 tablespoons white vinegar
  • 1 tablespoon red chilly powder
  • 1 teaspoon red chilly flakes
  • 1/2 teaspoon coriander seeds powder
  • 1 teaspoon yellow mustard powder
  • 1/2 teaspoon black pepper powder
  • 1/8 teaspoon fenugreek powder
  • 1/2 teaspoon fennel powder

Preparation:

  1. Mix all the picking spices in a dry bowl and keep aside.
  2. In a pan, heat mustard oil till it begins to smoke.
  3. While it is cooling down, stir in curry leaves when the oil is relatively warmer.
  4. Cool it down to room temperature.
  5. In a clean and dry mixing bowl, take the walnut halves and stir in the pickling spices.
  6. Pour cooled oil and stir well. Bottle it up and serve!


California Walnuts Kuliye Ki Chaat

Ingredients:

  • 1 cup seasonal fruits, cut into squares
  • 1 cup seasonal vegetables cut into squares
  • 1/4 cup black eyed peas, boiled
  • 1/2 cup California walnuts, chopped roughly
  • 2 tablespoons fresh pomegranate seeds
  • Salt to taste
  • 1 tablespoon chaat masala
  • 1/2 teaspoon red chilli powder
  • 1 tablespoon lemon juice

Preparation:

  1. Place all the fruits and vegetables on a serving plate. Squeeze the lemon juice and sprinkle salt, red chilli powder and chaat masala.
  2. Add back eyed peas, pomegranate seeds, chopped California walnuts and mix.
  3. Serve immediately.


California Walnut Tropical Trail Mix

Ingredients:

  • 3/4 cup California walnuts
  • 1/4 cup crystallized ginger, diced
  • 1/2 cup dried pineapple, diced
  • 3/4 cup toasted coconut flakes
  • 3/4 cup banana chips
  • 1/2 cup semi-sweet chocolate chips

Preparation:

  1. Combine all ingredients in an airtight container. Shake the container to combine thoroughly.
  2. To serve, divide the trail mix between small airtight containers or bags. The mix will last a few weeks in an airtight container.


Sweet & Spicy California Walnuts

Ingredients:

  • 4 cups California walnuts, halves
  • 2 egg whites, lightly beaten
  • 1/2 cup granulated sugar
  • 2-3 teaspoons cayenne pepper

Preparation:

  1. Preheat the oven to 180°C.
  2. Toss walnuts with egg whites.
  3. Mix sugar with cayenne pepper and toss with the walnuts and egg whites.
  4. Spread walnuts on a baking sheet that has been sprayed with cooking oil.
  5. Bake for about 10 to 12 minutes or until walnuts are crisp and caramelized. Let it cool and enjoy.


Grilled Peaches with Ricotta, California Walnuts and Honey

Ingredients:

Peaches

  • 4 medium ripe peaches, halved, pit removed
  • 1 teaspoon vegetable oil

Assembly

  • 1/2 cup ricotta
  • 1/2 cup California walnuts
  • 1/4 cup honey
  • 4 fresh mint sprigs

Preparation:

  1. Preheat the oven to 180°C. Place walnuts on a baking sheet. Toast walnuts for 5 minutes. Remove from the oven. Roughly chop when cool.

Peaches

  1. Preheat the grill to medium high heat. Clean and lightly oil your grill. Brush each peach half with oil (or spray with cooking spray) on both sides.
  2. Grill peaches cut down for 4-5 minutes until grill marks form. Flip with tongs and grill another 1-2 minutes until peaches are slightly tender. Remove peaches from the grill and place on a large plate.

Assembly

  1. To serve, place two peach halves on a plate or in a small bowl. Top each half with ricotta and chopped toasted walnuts. Drizzle with honey and garnish with mint. Serve warm.


California Walnut Raspberry Chocolate Tartlets

Ingredients:

  • 1 cup coarsely chopped California walnuts, toasted
  • 1 cup puffed brown rice cereal
  • 120g dark chocolate, melted
  • 36 fresh raspberries
  • 6 sprigs of mint

Preparation:

  1. Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.
  2. In a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated.
  3. Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a “crust”.
  4. Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm. Garnish with a sprig of the mint.
  5. Refrigerate until firm, about 30 minutes.
  6. Remove from the paper liners and place on a serving platter or individual serving plates.
  7. Can be made ahead of time and stored in the refrigerator for up to 36 hours.


California Walnut Ice Cream With Caramel Sauce

Ingredients:

  • 125g California walnuts pieces
  • 600ml double cream
  • 400ml whole milk
  • 2 teaspoons vanilla paste
  • 6 medium egg yolks
  • 100g caster sugar
  • 200g salted caramel sauce

Preparation:

  1. Preheat the oven to 200°C, gas mark 6.
  2. Place the California walnuts on a baking tray and roast for 5-6 minutes, allow to cool.
  3. Meanwhile, place the cream, milk and vanilla in a large saucepan and heat to just below boiling point.
  4. Whisk the egg yolks with the sugar in a large bowl until pale and thickened. Gradually whisk in the hot milk mixture until combined and pour back into the saucepan.
  5. Cook the custard mixture on a medium-low heat, stirring continuously until it thickens slightly and coats the back of a spoon, about 8-10 minutes. Remove from the heat and allow to cool completely.
  6. Chop 25g roasted California walnuts and stir into the caramel sauce and set aside. Place half of the remaining walnuts in a small food processor and blitz until smooth, chop the rest and stir both into the cooled custard mixture.
  7. Transfer to a freezer proof container and freeze for 1 hour. Mash with a fork to mix and refreeze for a further hour and repeat until frozen.
  8. Warm the caramel sauce and serve with the ice cream.

**Cooks tip
You may need to remove the ice cream from the freezer 15-20 minutes before serving to soften slightly. Try pouring into an ice cream maker for speed