Walnut Mutton Marag

Ingredients

  • 300g mutton
  • 5 teaspoons ghee
  • Whole spices (black pepper, bay leaf, whole black cardamom, green cardamom, star anise and cinnamon stick)
  • 2 medium onions, sliced
  • 2 teaspoons walnut paste
  • 4 teaspoons curd
  • 1 cup milk
  • Cream to finish
  • 1 teaspoon coriander powder
  • Mint and coriander leaves
  • 1 teaspoon  chilli powder
  • 1/2 teaspoon garam masala

Preparation:

  1. In a pan, heat 5 teaspoons of ghee, add whole spices to it and stir until the ghee turns aromatic.
  2. Now, add sliced onions, green chilli, salt, ginger-garlic paste and sauté until the onions turn golden brown.
  3. Add mutton and continuously stir till the mutton changes colour, then add chopped coriander powder, chilli powder, garam masala, mint and coriander leaves and mix.
  4. Now add curd, walnut paste, milk and water, stir until it is all combined.
  5. Cover the pan with the lid and bring the mutton to a boil until it’s cooked thoroughly. Garnish with cream and fresh coriander leaves.

by admin

Stone Fruit With Whipped Walnut-Lemon Honey

Ingredients

  • Nonstick spray
  • 1/2 cup light-colored honey
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fine lemon zest
  • 1 teaspoon coarse lemon zest / chopped lemon peel
  • 1/3 cup minced California walnuts, lightly toasted
  • 1Kg fresh summer stone fruit – any combination of peaches, nectarines, plums, apricots, pluots, cherries, etc.
  • Lovely mint leaves, for garnish

Preparation:

  1. In a small bowl combine the lemon juice, zest, honey and peel, and beat for a minute or two, until combined. Stir in the California walnuts.
  2. Pit and slice the fruit, and arrange it on a platter or on individual dessert plates. Spoon some sauce over or next to the fruit, then garnish with mint leaves. Serve right away.

by admin

Walnut Ice Cream

Ingredients

  • 1 cup California walnuts, soaked for 2 hours or overnight in water
  • 2 1/2 cups walnut milk
  • 1/4 cup brown sugar
  • 2 tablespoons maple syrup
  • 4 teaspoons instant coffee
  • 1 tablespoon MCT oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • Garnish with chopped California walnuts

Preparation:

  1. Drain the walnuts and place in a blender with walnut milk, brown sugar, maple syrup, instant coffee, oil, vanilla, and salt. Blend until very smooth. Cover and refrigerate until well-chilled.
  2. Place into the bowl of an ice cream maker and freeze until firm.
  3. Transfer it to a 1-quart container and store in the freezer.
  4. Scoop into the bowls and garnish with chopped California walnuts.

by admin

Three-Grain Bread With Walnuts

Ingredients

  • For 2 loaves of bread (each 800g)

For The Soaker:

  • 60g raisins
  • 60ml water

For The Poolish:

  • 300g wheat flour
  • 3g yeast
  • 300ml water

For The Sourdough:

  • 50g rye flour
  • 5g active starter
  • 50ml water

For The Main Dough:

  • 100g roasted wheat flour
  • 500g wheat flour
  • 50g oatmeal
  • 50g breadcrumbs
  • 6g yeast
  • 22g salt
  • 150g roasted California walnuts
  • 400ml water

Preparation:
For The Soaker

  1. Put the raisins in the bowl, soak them in warm water overnight in the covered bowl. Finely blend raisins together with soaking water the following day.

For The Poolish

  1. Put raisin purée, flour and yeast and 300 ml of water together in a bowl, stir thoroughly, then put the bowl in the fridge overnight.

For The Sourdough

  1. Put flour, active starter in a bowl and mix well with 50ml of warm water. Cover sourdough and set aside at a warm place for at least 16-24 hours.

For The Main Dough

  1. Roast the California walnuts in a pan without fat at medium heat until they start to disseminate their scent. Afterwards roast 100g wheat flour in a pan without fat at medium heat until the flour attains a light brown color, then let it cool off.
  2. On the following day, put polish, roasted and unroasted flour, breadcrumbs and yeast in a mixing bowl of the food processor with 400 ml of water and mix with a dough hook, first at a slow speed for around 5 minutes, then knead it for approximately 3 minutes at a faster speed. Add salt and knead again first at slow speed for 1 minute, then fast for 3-4 minutes until you have a dough which passes the “windowpane test”. The ideal dough temperature would be 24°C. Then mix in the roasted California walnuts.
  3. Let the prepared dough rest in a covered, slightly oiled bowl for at least 3 hours. After 1 hour, stretch and fold the dough.

After Letting The Dough Rest

  1. Cut the dough in half, carefully fold each piece together and shape it into a slightly elongated form. Cover the dough, let it rest for approximately 20 minutes, afterwards process each dough piece to an elongated bread, lay on a floured kitchen cloth and fold the dough. Let the bread loafs rest at room temperature for at least 30 minutes, then put them in the fridge for 1 hour.
  2. Preheat the oven along with the baking stone to 260°C. Place dough pieces on a floured wooden slider and cut in lengthwise slightly off-center. Shove the breads directly onto the baking stone in the preheated oven with steam and bake for 35-40 minutes. Depending on the kind of oven, reduce the temperature after approximately 10 minutes to 220°C.
  3. Pull the finished breads out of the oven and allow them to cool on a cooling rack.

by admin

BBQ Walnut ‘Meat’ Pizza

Ingredients

Pizza Dough

  • 420g strong white bread flour
  • 2 teaspoons fast-action dried yeast
  • 1 teaspoon salt
  • 250ml tepid water
  • 2 tablespoons olive oil, plus extra for greasing and topping

Topping

  • 140g pizza sauce (store-bought or see below for our homemade version)
  • 200g vegan cheese, grated
  • 1/2 yellow pepper, sliced
  • 1/2 red pepper, sliced
  • 1/2 red onion, sliced
  • 100g marinated artichokes in oil, quartered (fresh or jarred)
  • 2 pinches of chilli flakes
  • 1 small handful of fresh basil

Walnut Meat

  • 120g California walnuts
  • 2 tablespoons bbq sauce
  • 2 teaspoons soy sauce

Simple Pizza Sauce

  • 1 tablespoon olive oil
  • 1 garlic cloves, peeled and diced
  • 400g tin of chopped tomatoes
  • 1/2 teaspoon dried oregano
  • Salt and pepper

Preparation:

  1. Add the flour, yeast and salt to a large mixing bowl. Stir to combine and make a well in the middle. Pour in the water and olive oil and stir to combine, then empty the dough onto a clean work surface.
  2. Bring the dough together with your hands and knead for 10 minutes until you can stretch the dough without it tearing (note: you shouldn’t have to flour the work surface – this might make the dough too dry).
  3. When you’re ready, lightly oil the mixing bowl you used earlier, add the dough and cover with a slightly damp tea towel. Leave somewhere warm to prove for 45 minutes to an hour or until it has doubled in size.
  4. Preheat the oven to 240°C. Lightly punch the air out of the dough and divide it into two pieces. Place one piece underneath the damp tea towel or freeze it for another time. Then drop the other piece of dough in a cast-iron pan (we use a 26cm pan). Use your hands to gently push the dough to the edges of the pan. Then add half of the pizza sauce, using the back of a ladle or spoon to push the sauce to the edges of the base.
  5. Sprinkle over half of the cheese, followed by half of the yellow pepper, red pepper, red onion and artichokes. Bake for 17 minutes.
  6. Meanwhile, add the walnut meat ingredients to a food processor and blend into a mince-like texture, then leave to one side.
  7. Take the pizza out of the oven, scatter half of the walnut meat mixture on top and place the pizza back in the oven for 2-3 minutes.
  8. When the pizza is ready, sprinkle over a pinch of chilli flakes, add half a dozen or so fresh basil leaves and drizzle over some olive oil. Slice and serve, then start building the remaining pizza if you’re still hungry!

For Simple Pizza Sauce

  1. Add the olive oil to a saucepan on a low-medium heat. As soon as the oil is hot, add the garlic and fry for a minute or two, or until the garlic begins to turn golden. Then add the chopped tomatoes, dried oregano and pinches of salt and pepper.
  2. Simmer for 20 minutes, then remove from the heat. Use straight away or store the sauce in the fridge in an airtight container for up to 5 days.

by admin

Turkish Croissant With Walnut

Ingredients

  • 2 eggs (one of the yolks for later)
  • 1 cup of California walnuts
  • 1/2 glass of cream
  • 100g butter
  • 1 tablespoon of baking powder
  • 1 teaspoon of dry yeast
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 4-5 glasses of flour

For Filling

  • 1 glass of California walnuts
  • 200g cheese
  • Parsley
  • Salt and pepper

For The Top

  • 1 tablespoon of sesame
  • 1/2 glass of California walnuts

Preparation:

  1. Take one of the eggs plus only the white of the other in a bowl and whisk them. Add the butter and cream into the egg and stir them together. Then stir baking powder, dry yeast, salt and sugar into the mixture and start kneading it by adding flour gradually. Lastly, add a few grinded walnuts to the dough.
  2. For the filling ingredient, take the cheese in a bowl and mix grinded walnuts, chopped parsley, salt, and pepper into the cheese. Cut the dough into walnut-sized pieces, add cheese mixture and roll each piece into a ball. Brush the top of them with the yolk you set apart before and garnish with walnut. Bake them in a 190°C oven for 35 – 40 minutes.

by admin

Walnut Rice Porridge

Ingredients

  • 1 cup California walnuts
  • 1 cup rice, soaked in water
  • 7 cups water
  • 1/8 teaspoon salt

Preparation:

  1. In a blender, grind walnuts, drained rice, and 2 cups of water.
  2. Pour the blended mixture into a medium saucepan and add the remaining water.
  3. Cook, stirring constantly until mixture boils. Add salt and stir.
  4. Serve in bowls garnished with California walnuts.

by admin

Fig Salad With Toasted Walnuts And Lemon Maple Vinaigrette

Ingredients

Vinaigrette

  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra olive oil
  • 2 small garlic cloves, minced
  • 2 teaspoons pure maple syrup
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Salad

  • 4 cups baby salad greens
  • 2 cups cooked couscous
  • 2 cups quartered virgin figs
  • 1/2 cup California walnuts, toasted and chopped
  • 1/2 cup basil leaves, loosely packed then torn
  • 1/4 cup mint leaves, loosely packed then torn
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preparation:

Vinaigrette

  1.  In a small jar with a lid, add lemon juice, olive oil, garlic, and maple syrup. Screw the lid on the jar tightly, then shake to combine. Add salt and pepper. Set aside.

Salad

  1. Preheat the oven to 160°C.
  2. Place California walnuts in a single layer on a baking sheet. Toast for 8 – 10 minutes or until lightly browned. Stir the pan every few minutes during toasting to prevent burning.
  3. In a large bowl, gently toss the salad greens, couscous, figs, walnuts, basil, and mint. Pour the vinaigrette over the salad and toss to coat. Season with salt and pepper.

by admin

Dry Curry Rice With Vegetables, Soybeans, And Walnuts

Ingredients

  • 50g California walnuts
  • 120g soybean (in spring water)
  • 1 tomato
  • 1/2 onion
  • 1/3 carrot
  • 2 shiitake mushroom
  • 1/3 eggplant
  • 80g pumpkin
  • 1/8 bell pepper
  • 3 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 cup kelp broth
  • 1 tablespoon mirin
  • 2 tablespoons soy sauce
  • Salt & pepper to taste
  • Rice as needed
  • Italian parsley as needed

Preparation:

  1. Bake the walnuts in a toaster oven for a few minutes and then chop them.
  2. Rinse off soybeans and drain in a colander.
  3. Cook tomato over direct heat and peel. Remove seed and cut coarsely.
  4. Chop onions, carrots, Shiitake mushrooms, and cut eggplant, pumpkin, and bell pepper into dice.
  5. Sauté eggplant and pumpkin in a frying pan with 2 tablespoons of olive oil.
  6. Sauté pumpkin until lightly browned and eggplant until soft. Add the bell pepper and a pinch of salt to sauté. Put the veggies on a plate.
  7. Put the rest of the olive oil in the frying pan and sauté onion and carrot for 3 minutes over medium flame.
  8. Add shiitake mushroom after the onion and carrot are cooked.
  9. Mash the tomato lightly with a spatula. After the tomato is cooked, add 1 tablespoon of mirin and 2 tablespoons of soya sauce and simmer.
  10. When the veggies are cooked, add the toasted walnuts and sauté.
  11. Add carrot and sauté. Season with salt and black pepper to finish.
  12. Put curry powder on hot rice and decorate with Italian parsley.

by admin

Brownie Batter Walnut Dip

Ingredients

  • 1 cup California walnuts
  • 1/2 cup pure maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 3 to 4 tablespoons water
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon (optional)
  • 1 can black beans, rinsed and drained

Preparation:

  1. Place all ingredients and process for 2 minutes or until very smooth, scraping down the sides of the bowl as needed.
  2. Serve with sliced bananas, pears, strawberries, apples or graham crackers.

by admin