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:
- To make the gremolata, mix together the parsley, orange zest, garlic and extra virgin olive oil, and season to taste.
- Heat a griddle pan until searing hot, then place the cherries in the cut side down. Sear for two minutes.
- 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:
- Preheat the oven to 180°C and arrange walnuts evenly on a small baking sheet. Bake 8-10 minutes, checking frequently, until toasted.
- 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:
- Mix all the picking spices in a dry bowl and keep aside.
- In a pan, heat mustard oil till it begins to smoke.
- While it is cooling down, stir in curry leaves when the oil is relatively warmer.
- Cool it down to room temperature.
- In a clean and dry mixing bowl, take the walnut halves and stir in the pickling spices.
- 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:
- Place all the fruits and vegetables on a serving plate. Squeeze the lemon juice and sprinkle salt, red chilli powder and chaat masala.
- Add back eyed peas, pomegranate seeds, chopped California walnuts and mix.
- 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:
- Combine all ingredients in an airtight container. Shake the container to combine thoroughly.
- 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:
- Preheat the oven to 180°C.
- Toss walnuts with egg whites.
- Mix sugar with cayenne pepper and toss with the walnuts and egg whites.
- Spread walnuts on a baking sheet that has been sprayed with cooking oil.
- 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:
- 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
- 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.
- 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
- 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:
- Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.
- In a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated.
- Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a “crust”.
- Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm. Garnish with a sprig of the mint.
- Refrigerate until firm, about 30 minutes.
- Remove from the paper liners and place on a serving platter or individual serving plates.
- 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:
- Preheat the oven to 200°C, gas mark 6.
- Place the California walnuts on a baking tray and roast for 5-6 minutes, allow to cool.
- Meanwhile, place the cream, milk and vanilla in a large saucepan and heat to just below boiling point.
- 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.
- 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.
- 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.
- 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.
- 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
Borhri Malai Khaja
Ingredients:
For Covering
- 2 cups refined flour
- 2 tablespoons ghee
For Layering
- 1 tablespoon refined flour
- 1 tablespoon ghee
For Stuffing
- 1 cup khoya
- 1/2 cup California walnut powder
- 1 cup powdered sugar
- 1 teaspoon green cardamom powder
- 1 teaspoon saffron water
- Oil for frying
Preparation:
- Roast the khoya and California walnut powder on low flame for 10 minutes.
- Cool and mix sugar, cardamom powder. Keep aside.
- Knead refined flour and ghee with little water to form a stiff dough. Make into orange sized balls.
- Roll each ball to a thin disc 9 inches in diameter. Smear ghee and sprinkle refined flour all over.
- Roll into a thin cylinder, twist it and spiral it up. Chill for 10 minutes.
- Roll the chilled spiral ball into a 4 inch disc and add in a scoop of the cooled filing. Bring the ends together and roll into a ball yet again. Give it a smear of saffron water and chill for 15 minutes.
- Deep fry over low flame.
- Garnish with powdered sugar.
