California Walnut Pot Pie

Ingredients

Spicy Italian Sausage Crumble

  • 1 cup California walnuts
  • 1 cup cooked chickpeas
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fennel seeds
  • 1 teaspoon red chili flakes
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt

Pot Pie

  • 2 tablespoons vegetable oil
  • 125g sweet potato, medium diced
  • 110g Brussels sprouts, quartered
  • 140g Spanish onion, medium diced
  • 7g garlic clove, minced
  • 140g button mushroom, quartered
  • 7g sage, chopped
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons all-purpose flour
  • 3 cups chicken or vegetable stock
  • 1 tablespoon Worcestershire
  • 1/2 cup walnut cream
  • 1 teaspoon cracked black pepper 1/2 teaspoon kosher salt
  • 4 puff pastry discs (70g each) Egg wash or melted butter (optional)

Preparation:

  1. To prepare sausage crumble, preheat the oven to 220°C and line a baking sheet with parchment paper. Place all ingredients into a food processor and puree.
  2. Spoon out nickel-sized, randomly shaped pieces and place on a baking sheet. Bake for 10 minutes or until dried and sausage like in texture.
  3. Heat oil in a medium-sized pot over medium-high heat. Add sweet potato, Brussels sprouts and onion and cook for 3 to 4 minutes, stirring occasionally. Add garlic and cook for 1 minute more. Stir in mushrooms and sage and cook for 3 to 4 minutes.
  4. Add olive oil to the pan, then add flour. Cook and stir for 2 minutes, then add stock and Worcestershire sauce. Continue to stir as stock thickens. Add walnut cream, pepper and salt.
  5. Preheat the oven to 200°C.
  6. Place equal amounts of filling and sausage crumble into four oven safe dishes. Place puff pastry disks on top and pinch around the sides to seal in filling. Brush pastry with egg wash or melted butter, if desired.
  7. Place ramekins onto a sheet pan and bake for 20 to 25 minutes until pastry is golden brown and cooked through.

by admin

Walnut Chocolate Peppermint Bundt Cake

Ingredients

Cake

  • 1 cup water
  • 1 cup butter
  • 1/2 cup unsweetened cocoa powder
  • 2 1/4 cups sugar
  • 1 teaspoon peppermint extract
  • 3 eggs
  • 2 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 cup California walnut halves and pieces

Chocolate Peppermint Truffle Glaze

  • 1/3 cup dark chocolate chips
  • 3 tablespoons butter
  • 2 tablespoons milk
  • 1/2 teaspoon peppermint extract

Toppings

  • 1/2 cup coarsely chopped California walnuts
  • 1/2 cup crushed peppermint candy

Preparation:

  1. Preheat the oven to 180°C. Lightly butter a bundt pan then dust with flour or cocoa powder. Turn pan, tapping as you turn, to coat the pan on all sides; tap out excess.
  2. Melt together butter, water and cocoa powder in a small saucepan, over low heat, whisking until smooth; let cool.
  3. Transfer to the bowl of a mixer and lightly beat in sugar, extract and eggs.
  4. Mix together flour, baking powder, salt and baking soda in a medium bowl. Add about 1/3 of the dry ingredients to the chocolate mixture and beat on low speed to combine. Add half the buttermilk and beat again. Repeat steps ending with the flour mixture, mixing only until combined. Fold in walnuts.
  5. Spread in a prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let cool, then invert onto a serving plate or platter.
  6. While cake bakes, melt chocolate, butter, milk and extract together until smooth. Let cool slightly to thicken, then drizzle over the cake. Immediately sprinkle with walnuts and peppermint candies.

Recipe tips

  1. To keep the walnuts from sinking, coat with a little flour or cocoa powder.
  2. Cake will cook more quickly when baked in a dark-coated pan.

by admin

Apple Walnut Hand Pies

Ingredients

Filling

  • 2 tablespoons butter
  • 2 large apples, peeled, cored and chopped
  • 2/3 cup chopped California walnuts
  • 1/4 cup brown sugar
  • 3 tablespoons dried cranberries
  • 1 1/2 teaspoons cinnamon

Crust

  • 1 box refrigerated pie dough
  • 3 tablespoons finely chopped California walnuts
  • Nonstick cooking spray

Preparation:

For The Cream

  1. Fry the onion and garlic and add the potatoes and spinach too.
  2. Cover everything with the vegetable stock, add the walnuts and season it. Cook over a low heat for 30 minutes and mash until getting a cream texture.
  3. Serve the cream very hot with a couple of walnut and parmesan cookies.

For The Walnut-Parmesan Biscuit

  1. To prepare the filling, melt butter in a large nonstick skillet. Add apples and cook for 10 minutes or until soft. Add walnuts, brown sugar, cranberries and cinnamon and cook for a few minutes more. Set aside to cool.
  2. Unroll each pie dough on a very lightly floured board and sprinkle with walnuts. Gather into a ball and knead several times to incorporate walnuts into dough.
  3. Roll into an 11-inch circle and cut into circles about 4 1/2-inches in diameter. Re-roll scraps and repeat to make 10 circles. Using your fingertips, coat the outside of each circle with water.
  4. Place about 1 1/2 tablespoons of apple mixture into the center of each pastry circle . Bring up 2 edges and pinch the edges to seal in the filling. Crimp firmly with a fork and coat with cooking spray.
  5. Preheat an air fryer set to 180°C for 3 minutes. Cook for 10 minutes or until pies are a light golden brown.
  6. Replace apples with 1 1/2 cups peeled and diced ripe pears and prepare as directed above, melting the butter before adding to the pears.

by admin

Salted Honey & Walnut Milk Latte

Ingredients

  • 1 shot (55g) freshly brewed espresso
  • 1 tablespoon honey, plus more for garnish
  • Pinch of flakey sea salt
  • 3/4 cup steamed California walnut milk

Preparation:

  1. Place espresso, honey and sea salt in a latte mug; stir to combine.
  2. Heat walnut milk and pour into a mug.
  3. Garnish with additional honey and sea salt, if desired.

by admin

Zucchini Walnut Bread

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup chopped California walnuts
  • 1/2 cup vegetable oil
  • 1/2 cup packed light brown sugar
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • 1 egg
  • 1 cup coarsely shredded zucchini

Preparation:

  1. Preheat the oven to 180°C and grease an 8 1/2 X 4 1/2- inch loaf pan.
  2. Whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg in a large bowl until combined. Add walnuts and toss to coat.
  3. Whisk together oil, brown sugar, sugar, vanilla, lemon zest and egg in a medium bowl. Stir in zucchini.
  4. Fold wet ingredients into dry ingredients and stir just until combined, being careful not to over mix.
  5. Spread batter into prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack before removing from pan and slicing.

by admin

Pumpkin Walnut Bread

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 3/4 cup chopped California walnuts
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1/3 cup packed light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs
  • Top with 2 tablespoons granulated sugar

Preparation:

  1. Preheat the oven to 180°C, and grease a 9 x 5-inch loaf pan and coat with flour.
  2. Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat.
  3. Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.
  4. Fold wet ingredients into dry ingredients, stirring just until dry ingredients are moistened, being careful not to over mix.
  5. Spread batter in prepared pan and sprinkle sugar evenly over the top.
  6. Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow to cool completely on a wire rack before removing from pan and slicing.

by admin

Spinach Creamy Soup With Crispy Walnut-Parmesan Biscuits

Ingredients

For The Spinach Cream

  • 200g fresh spinach
  • 1 onion
  • 2 cloves of garlic
  • 2 potatoes
  • 1L vegetable stock
  • 50g California walnuts
  • Pinch of salt
  • Pinch of black pepper
  • 30g extra virgin olive oil

For The Walnut-Parmesan Biscuit

  • 100g shelled California walnuts
  • 100g grated parmesan cheese
  • Pinch sweet paprika
  • Aromatic herbs

Preparation:

For The Cream

  1. Fry the onion and garlic and add the potatoes and spinach too.
  2. Cover everything with the vegetable stock, add the walnuts and season it. Cook over a low heat for 30 minutes and mash until getting a cream texture.
  3. Serve the cream very hot with a couple of walnut and parmesan cookies.

For The Walnut-Parmesan Biscuit

  1. Spread a thin layer of parmesan cheese on a baking tray, spread the chopped walnuts on top and season with paprika and aromatic herbs.
  2. Bake it in the oven for about 10 minutes and leave to cool completely to make it crispy.

by admin

Spicy Prawn And Walnut Curry

Ingredients

For The Curry Masala

  • ½ fresh coconut, chopped into pieces
  • 1 teaspoon poppy seeds
  • 1 teaspoon white sesame seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 100g walnuts halves
  • 30g chopped cashews
  • 10 cloves of garlic
  • 15 dried Kashmiri chillies
  • 3 small tomatoes, chopped

For The Prawn Marinade

  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon salt

For The Curry

  • 350g prawns, shelled and de-veined with tails on
  • 2 tablespoons wheat flour
  • 2 tablespoons cooking oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon curry powder
  • Salt to taste
  • 2 large potatoes quartered

Preparation:

  1. Weigh out all the ingredients for the curry masala and keep aside.
  2. In a pan, dry roast all the masalas and let them cool.
  3. Cut the tomatoes and coconut and add to the grinder with walnuts and all the spices to make the curry paste.
  4. Clean the prawns, devein and keep in chilled water. Add the spices for marination and keep aside for a few hours.
  5. In a heavy bottom pan add the oil and wheat flour, brown till nutty and cooked. Add the curry paste and keep cooking until thick. Add the powdered spices and salt.
  6. Add in the potatoes and cook till almost done. Add in the prawns when ready to serve. Boil them in the curry for 4-5 min.
  7. Serve hot with steamed rice and fresh salad!

by admin

Walnut, Pumpkin Cream Cheese Tart

Ingredients:

Sweet Tart Crust

  • 1-1/4 cups flour
  • 1/3 cup California walnuts, finely chopped
  • 1/3 cup powdered sugar
  • 1/3 cup salted butter, softened
  • 1 large egg

Filling

  • 425g canned pumpkin
  • 113g low-fat cream cheese, softened
  • 1/2 cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 egg plus 1 egg yolk
  • 1/2 cup California walnuts, coarsely chopped

Preparation:

Sweet Tart Crust

  1. Stir together flour, walnuts and powdered sugar in a medium bowl. Stir in butter and egg. Stir well with a fork until a soft dough form. Gather into a ball and wrap tightly. Refrigerate for at least 1 hour or until dough is easy to handle.
  2. Preheat oven to 180°C and coat a 9-inch tart pan with a removable bottom with non-stick cooking spray.
  3. Lay pastry dough on a lightly floured board and roll into an 11-inch circle. Press onto the bottom and sides of prepared pan and poke with a fork on the bottom and sides. Bake for 20 minutes.

Filling

  1. While crust is baking, whisk together pumpkin and cream cheese in a medium bowl until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg and egg yolk, beating just until incorporated.
  2. Pour into prepared crust and top with walnuts. Bake for 40 minutes or until the filling is set when the pan is gently tapped.
  3. Remove from oven and let cool. Cover and refrigerate until ready to serve.

Optional: When ready to serve, top each slice with a dollop of whipped cream.

by admin

Roasted Cauliflower Steaks With Walnut Gremolata

Ingredients
For The Cauliflower

  • 1 large head of cauliflower
  • 2-3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika

For The Gremolata

  • 1/2 cup California walnuts, coarsely chopped
  • 1/2 cup parsley, lightly packed
  • 1 cloves garlic, minced
  • Finely grated zest of 1 lemon
  • Salt
  • Pepper

Preparation:

  1. Preheat the oven to 260°C. Cut the cauliflower into half lengthwise making 4 thick steaks.
  2. Brush cauliflower with oil on both sides and sprinkle it with seasoning.
  3. Cover them with a foil and roast them in the oven for 5 minutes.
  4. Remove the foil and roast the cauliflower for 10 more minutes.
  5. Turn the cauliflower over and roast the other side for 6-8 minutes until they are brown and crisp-tender.
  6. Toast some California walnuts on the side in a small skillet for 5 minutes. Let it cool and toss it with all the gremolata ingredients in a bowl and mix well.
  7. Serve it immediately over cauliflower steaks.

by admin