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
- Fry the onion and garlic and add the potatoes and spinach too.
- 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.
- Serve the cream very hot with a couple of walnut and parmesan cookies.
For The Walnut-Parmesan Biscuit
- 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.
- 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.
- 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.
- 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.
- Preheat an air fryer set to 180°C for 3 minutes. Cook for 10 minutes or until pies are a light golden brown.
- 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.
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:
- Place espresso, honey and sea salt in a latte mug; stir to combine.
- Heat walnut milk and pour into a mug.
- Garnish with additional honey and sea salt, if desired.
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:
- Preheat the oven to 180°C and grease an 8 1/2 X 4 1/2- inch loaf pan.
- Whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg in a large bowl until combined. Add walnuts and toss to coat.
- Whisk together oil, brown sugar, sugar, vanilla, lemon zest and egg in a medium bowl. Stir in zucchini.
- Fold wet ingredients into dry ingredients and stir just until combined, being careful not to over mix.
- 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.
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:
- Preheat the oven to 180°C, and grease a 9 x 5-inch loaf pan and coat with flour.
- Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat.
- Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.
- Fold wet ingredients into dry ingredients, stirring just until dry ingredients are moistened, being careful not to over mix.
- Spread batter in prepared pan and sprinkle sugar evenly over the top.
- 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.
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
- Fry the onion and garlic and add the potatoes and spinach too.
- 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.
- Serve the cream very hot with a couple of walnut and parmesan cookies.
For The Walnut-Parmesan Biscuit
- Spread a thin layer of parmesan cheese on a baking tray, spread the chopped walnuts on top and season with paprika and aromatic herbs.
- Bake it in the oven for about 10 minutes and leave to cool completely to make it crispy.
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:
- Weigh out all the ingredients for the curry masala and keep aside.
- In a pan, dry roast all the masalas and let them cool.
- Cut the tomatoes and coconut and add to the grinder with walnuts and all the spices to make the curry paste.
- Clean the prawns, devein and keep in chilled water. Add the spices for marination and keep aside for a few hours.
- 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.
- 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.
- Serve hot with steamed rice and fresh salad!
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
- 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.
- Preheat oven to 180°C and coat a 9-inch tart pan with a removable bottom with non-stick cooking spray.
- 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
- 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.
- Pour into prepared crust and top with walnuts. Bake for 40 minutes or until the filling is set when the pan is gently tapped.
- 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.
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:
- Preheat the oven to 260°C. Cut the cauliflower into half lengthwise making 4 thick steaks.
- Brush cauliflower with oil on both sides and sprinkle it with seasoning.
- Cover them with a foil and roast them in the oven for 5 minutes.
- Remove the foil and roast the cauliflower for 10 more minutes.
- Turn the cauliflower over and roast the other side for 6-8 minutes until they are brown and crisp-tender.
- 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.
- Serve it immediately over cauliflower steaks.
Walnut Paneer Kebab
Ingredients
- 1 cup California walnuts
- 200g paneer
- 3 cloves garlic
- A piece of ginger
- 2 green chillies
- 1/2 teaspoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon coriander powder
- 1 teaspoon chaat masala
- 1/2 teaspoon amchur powder
- 1/2 teaspoon garam masala
- Handful of coriander leaves
- Mint leaves
- 1 tablespoon ghee
Preparation:
- Toast the walnuts till they are golden brown in color.
- Toasting the walnuts brings out the nutty flavor of the nuts.
- In a food processor, add walnuts and pulse it a few times.
- Next, garlic, ginger, green chilies, coriander leaves, mint leaves paneer, salt, chili powder, coriander powder, cumin seeds, chaat masala powder, amchur powder, garam masala powder and grind it to a coarse mixture.
- Take the mixture in a bowl.
- Make patties and keep it aside.
- Heat a pan with some ghee, shallow fry the kebabs till they are golden brown in color.
- Using walnuts in the recipe gives a great texture and a nice crunch to the kebab.
- Serve them hot with the mint mayo dip.
Spooky Energy Bite Bats
Ingredients
- Energy Bites
- 1 cup California walnut halves
- 1 cup raisins
- 1 cup dark chocolate chips
- 1 cup quick cooking oats
- 1/4 teaspoon salt
Bat Wings And Eyes
- 480g container semi-sweet dark dipping chocolate (or melting wafers)
- 24 California walnut halves, halved lengthwise (48 pieces total / 2 walnut wings per bat)
- 48 white chocolate chips (2 chips per bat used for eyes)
- 1 small tube black decorating gel
Preparations
Energy Bites
- Prepare a baking sheet with wax paper.
- In a food processor, combine walnut halves, raisins, chocolate chips, oats and salt. Pulse until the mixture forms into a thick, but still chunky paste (1-2 minutes), turning off the food processor and scraping down sides, as needed.
- Scoop mixture by the tablespoon and roll into balls with your hands, placing bites onto the baking sheet. Refrigerate at least 30 minutes.
Bat Wings And Eyes
- Prepare a baking sheet with wax or parchment paper.
- Heat dark chocolate in the microwave according to package directions until chocolate is melted. With a fork, dip each walnut piece into the dark chocolate, covering completely with chocolate. Tap the fork on the side of the chocolate container to remove excess chocolate and set walnut pieces on prepared baking sheets. Repeat until all wings are chocolate coated. Refrigerate for 30 minutes.
- Gently push a chocolate covered walnut piece into the left and right side of every bat bite to make the wings.
- Push two white chocolate chips onto the bat’s front side to make the eyes. Using the black decorating gel, place two pupils onto each white chocolate chip eye.
- Serve or refrigerate until just before serving.
