Vegetable & California Walnut Ragu

Ingredients:

  • 1 tablespoon oil
  • 400 g sweet potatoes, peeled and diced
  • 1 onion, chopped
  • 1 red pepper, diced
  • 100 ml red wine
  • 50 g sun dried tomato paste
  • 250 g cherry tomatoes, halved
  • 400 g can chopped tomatoes
  • 100 g California Walnut Halves
  • 250 ml vegetable stock
  • 1 courgette, diced (170g)
  • 25 g basil, shredded
  • To serve: Cooked spaghetti and grated cheese

Preparation:

  1. Heat the oil in a large saucepan and fry the sweet potatoes, onion and pepper for 5minutes.
  2. Add the wine and reduce by half. Stir in the remaining ingredients except courgette and basil and bring to the boil, cover and cook for 15 minutes.
  3. Remove the lid and add the courgette, simmer for 20 minutes until the sauce has reduced, season to taste and stir in the basil.
  4. Serve with cooked spaghetti and grated cheese.

by admin

Spicy Cauliflower And Walnut Shawarmas

Ingredients:

  • 50 g California Walnuts, roughly crushed
  • 250 g Cauliflower florets, broken into 2cm pieces
  • 2 tsp shawarma paste (can use harissa also)
  • 2 tablespoon olive oil
  • 1 shallot, roughly chopped
  • 50 g spring greens, finely chopped
  • 100 g tomatoes, diced
  • 20 g coriander, roughly chopped
  • 20 g tahini paste
  • 10 ml pomegranate molasses
  • 4 shawarma breads

Preparation:

  1. Preheat the oven to 200°C.
  2. Place the cauliflower florets, walnuts and shallot into a baking tray with the paste and olive oil.
  3. Combine until the ingredients are covered with the paste.
  4. Bake for 20 minutes, remove and add the greens.
  5. Bake for another 10 minutes.
  6. Spread out the mixture onto warm breads.
  7. Garnish with tomatoes, coriander, pomegranate and tahini.

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Quinoa, cheese and walnut pancakes

Ingredients:

  • 400 g finely chopped broccoli
  • 200 g cooked quinoa
  • 100 g grated cheese
  • 120 g chopped walnuts
  • 2 eggs (or 40g of grounded golden flax seeds mixed with 100ml of water)

Preparation:

  1. Mix the golden flax seeds with water and let it rest for a few minutes. If you use egg this will not be necessary.
  2. Mix all the ingredients well, distribute the mixture with a spoon in circular portions, one finger thick.
  3. Bake them for 15-20 min at 180°C.

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Dairy-Free California Walnut Rice Pudding

Ingredients:

Rice Pudding

  • 1 cup short grain or medium grain rice
  • 1 3/4 cups water
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Finely grated zest of 1 lemon
  • 1/4 cup chopped California walnuts, toasted
  • Fresh fruit for garnish
  • California Walnut Milk
  • 2 cups California walnuts, toasted
  • 2 cups water
  • 1 tablespoon honey
  • 1 teaspoon vanilla

California Walnut Cream

  • 2 cups California walnuts
  • 1 cup water
  • 2 tablespoons sugar

Preparation:

  1. To prepare pudding, cook rice according to package directions with water and salt.
  2. While rice is cooking, prepare California Walnut Milk by placing all ingredients in blender until smooth.
  3. To prepare Walnut Cream, place all ingredients in a small blender or food processor and purée until thick and creamy, scraping down the sides as needed.
  4. Stir California Walnut Milk into cooked rice and add sugar, cinnamon and nutmeg. Cook over medium-low heat for 15 to 20 minutes or until pudding is thickened and creamy. Stir in lemon zest and 1/4th of the California Walnut Cream.
  5. Serve warm or chilled with dollops of remaining California Walnut Cream.

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Chicken, California Walnut And Grape Salad

Ingredients:

  • 1½ ciabatta, torn into bite sized pieces
  • 100 g California walnuts, halves
  • 1 tablespoon extra virgin olive oil
  • 100 g low fat natural yogurt
  • 1 tablespoon chopped chives
  • 1 tablespoon white wine vinegar
  • 100 g rocket leaves
  • 200 g roast chicken breast, shredded
  • 150 g red seedless grapes, halved

Preparation:

  1. Preheat the oven to 200°C.
  2. Place the bread and walnuts on a baking tray and toss in the oil to coat, season and bake for 10 minutes until golden.
  3. Mix together the yogurt, chives and vinegar, season. Place the rocket on 2 plates, drizzle with a little dressing, top with the croutons and walnuts then scatter over the chicken and grapes, then drizzle the remaining dressing over the salad to serve.

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Cauliflower, Spinach And California walnuts Nuggets

Ingredients:

  • 160 g California walnuts, chopped into small pieces
  • 80 g onion
  • 400 g cauliflower
  • 130 g spinach
  • 1 garlic
  • A pinch of salt and pepper to taste
  • 2 eggs or 40g of ground golden flax seeds with 100ml of water
  • Extra virgin olive oil

Preparation:

  1. Grate or grind the cauliflower in a mincer, cut the onion and spinach leaves into small pieces.
  2. Sauté the three ingredients and the finely chopped garlic in a frying pan with extra virgin olive oil.
  3. Mix everything in a bowl with the other ingredients and season to taste.
  4. Shape the nuggets and place them on the baking tray with vegetable paper.
  5. Bake at 180°C for 10 minutes, turn over and bake another 5 minutes.

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Roasted Red Pepper and Walnut Hummus

Ingredients:

  • 1 cup California walnuts, toasted
  • 450 g jar roasted red peppers
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 2 teaspoons paprika
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt, or to taste
  • Extra virgin olive oil, finely chopped California walnuts and chopped fresh parsley (optional garnishes)

Preparation:

  1.  Place walnuts in a food processor and process until they become thick and smooth like walnut butter.
  2. Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.
  3. Add to the food processor with remaining ingredients and purée until smooth.
  4. Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.

NOTE: Roasted peppers can vary in sweetness. Add an additional tablespoon of vinegar if the dip is too sweet, or a teaspoon of sugar if the dip is too tart.

by admin

Lemon And California Walnut Drizzle Cake

Ingredients:

  • 100 g California Walnut Pieces
  • 125 g butter, softened
  • 125 g caster sugar
  • 2 lemons
  • 3 medium eggs
  • 150 g self-rising flour
  • 1½ teaspoon baking powder
  • 2 tablespoons granulated sugar

Preparation:

  1. Preheat the oven to 180°C. Grease and base line a 1 kg loaf tin.
  2. Place 50 g walnuts in a food processor and blitz to a coarse powder, chop a further 25 g.
  3. Whisk the butter and sugar in a large bowl until pale and fluffy. Whisk in the zest of 2 lemons and then whisk in the eggs, 1 at a time. Fold in the flour, baking powder and prepared walnuts to give a smooth batter. Spoon into the prepared tin and bake for 35-40 minutes until golden and a skewer comes out clean.
  4. Just before the cake comes out of the oven, mix the juice of 1 lemon with granulated sugar.
  5. Chop the remaining 25g walnuts and stir into the syrup. Prick the cake with a skewer several times and drizzle over the lemon syrup. Allow to cool a little in the tin before removing then allow to cool completely.

by admin

Walnut Chocolate Macaron Pops

Ingredients:
FOR THE WALNUT MACARONS:

  • 260 g California walnuts
  • 260 g  sugar, powdered
  • 170 g egg whites, divided
  • 250 g sugar, granulated
  • 1/4 cup water, filtered

FOR THE WALNUT PRALINE PASTE:

  • 230 g sugar, granulated
  • 1/4 cup water, filtered
  • 250 g California walnuts
  • 20 g butter, unsalted

FOR THE WALNUT GANACHE:

  • 2 tablespoons sugar, inverted*
  • 2/3 cup milk, whole
  • 370 g 46% milk chocolate
  • 1/4 cup Walnut Praline Paste
  • 1/4 cup walnut liqueur
*Inverted sugar is sweeter and helps products retain moisture and be less prone to crystallization. Inverted sugar may be made by mixing two parts granulated sucrose and one part water, and simmering for 5 to 7 minutes.

Preparation:
FOR THE WALNUT MACARONS:

  1. Preheat the oven at 180°C. Grind walnuts in food processor into fine powder. Sift the powdered sugar and walnut powder. Add 85 g of egg whites into flour mixture and beat until incorporated.
  2. Combine granulated sugar and water in a pot over medium-high heat to make a sugar syrup. In a standing mixer on high speed, whip 85 g of egg whites to stiff peaks. When sugar syrup mixture reaches 120°C, slowly pour it to the beaten egg whites. Reduce speed to medium after 1 to 2 minutes until the meringue is cooled.
  3. Fold the meringue into the flour mixture. Scoop the mixture into a pastry bag and pipe the batter in 1.5-inch circles onto a silicone baking mat. Leave them to dry at room temperature for 15 minutes, then move them into the oven and bake for 12 minutes.

FOR THE WALNUT PRALINE PASTE:

  1. Combine sugar and water in a saucepan and heat to 120°C. Add walnuts and cook, stirring continuously, until sugar begins to turn a light brown caramel colour.
  2. Remove from heat and add butter. Spread the mixture on a sheet tray to cool to room temperature.
  3. Place cooled walnuts in a food processor and process until they form a paste consistency. Use ¼ cup of this paste in the Walnut Ganache.

FOR THE WALNUT GANACHE:

  1. In a medium saucepan, heat milk and inverted sugar to 60°C.
  2. In the top of a double boiler, melt the chocolate. Add the milk mixture and blend until smooth with an immersion blender.
  3. Add Walnut Praline Paste and walnut liqueur. Stir to combine and cook until mixture reaches 35°C. Remove from heat and let cool.
  4. To assemble, sandwich ganache between 2 macarons.

by admin

Paneer Bhurji with California Walnuts

Ingredients:

  • 100 g onions, chopped
  • 100 g tomatoes, chopped
  • 150 g paneer, grated
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 2 green chillies, chopped
  • 6-7pods of garlic, finely chopped
  • ¼ teaspoon coriander powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon turmeric
  • ½ teaspoon parsi sambhar masala
  • 1tablespoon butter
  • 10 g roasted walnuts, chopped
  • 2 tablespoons fresh coriander

Served with:

  • Thick toast & butter
  • Garnish with herbs and greens

Preparation:

  1. In a pan, heat oil and butter. Then sauté garlic and green chilli.
  2. Add the onions and brown them well. Add all the spices.
  3. Once the spices are cooked, add tomatoes and cook until they turn soft.
  4. Add coriander and stir well.
  5. Lastly add the grated paneer and walnuts and mix well.
  6. Once ready, add salt and garnish with desired herbs and greens.
  7. Plate on hot buttered toast or serve it on the side.

by admin