Energy Bars With Chocolate Chips,
Honey And Walnuts
Ingredients
350 gms granola
100 gms California Walnuts
30 gms sesame
2 egg whites
100 gms honey
50 gms brown sugar
35 gms chocolate chips
1 teaspoon ground cinnamon
Sunflower oil
50 gms butter
Preparations:
- Preheat the oven to 180°C. Leave the butter at room temperature to soften. Beat egg whites lightly with sugar and honey. Add the butter, oil, chopped walnuts, chocolate chips and sesame and stir. Add the granola and cinnamon and mix.
- Line a baking tray or flat container with parchment paper and pour the mixture. Place another sheet of baking paper on top and press well with your hands or with a rolling pin.
- Bake at 180°C for 15 minutes, let it stand for a while and cut in bars. Let them cool, unmold and set aside in an airtight container to avoid them moist.
California Walnut Falafel &
Quick Pickled Radish Buddha Bowl
Ingredients
For the quick pickled radishes:
1 small red onion
6 radishes
1 lime
50 ml rice vinegar
For the falafel:
400 gms tin of chickpeas, drained
1 clove of garlic
1 tablespoon ground cumin
80 gms California walnuts, toasted (plus a few extra halves to garnish)
Medium bunch of coriander (reserving a few leaves for garnish)
1 tablespoon olive oil
1 pouch of pre-cooked quinoa
2 teaspoon olive oil
4 tablespoon hummus
2 handfuls of green salad leaves
1 piece of flatbread, toasted
Preparations:
- To make the radish and onion pickle, peel and finely slice the red onion and thinly slice the radishes. Place into a small bowl.
- Zest and juice the lime and add to the bowl along with the rice vinegar. Put to one side whilst you prepare the remaining ingredients.
- Place the chickpeas, garlic, cumin, walnuts and coriander into a food processor and blitz until the mixture comes together.
- Roll into 8 walnut-sized balls and flatten each ball slightly. Add the olive oil to a non-stick frying pan over a medium heat and fry on both sides until golden brown.
- Heat the quinoa as per the packet instructions. Split between two large bowls and drizzle each with olive oil, stirring through to combine.
- Top each bowl with the falafel, hummus, pickled radish and salad leaves. Sprinkle each bowl with the reserved walnuts and remaining coriander leaves and serve with warm flatbread.
Strawberries Stuffed With
California Walnuts Mousse
Ingredients
12 strawberries
200 ml whipping cream
2 egg whites
100 gms California Walnuts
40 gms sugar
Preparations:
- Rinse the strawberries. Cut off carefully the leaves at the top of the strawberries.
- Grind California walnuts with half of the whipping cream and sugar. Beat the egg whites until stiff. Assemble the rest of the cream. Mix gently the walnuts cream and egg whites avoiding them going down, insert the resulting mousse in a pastry bag.
- Fill the strawberries with California Walnuts mousse and serve three per person.
Banana And Walnuts
Mini Cupcakes
Ingredients
135 gms flour
1 banana
35 gms California Walnuts
80 gms butter
110 gms sugar
1 egg
1 teaspoon of yeast
80 ml milk
For Topping:
80 gms butter
125 gms icing sugar
1 teaspoon vanilla essence
24 halves of California Walnuts to decorate
Preparations:
- Let the butter soften at room temperature. Then beat it with a whisk together with the sugar until the mixture is creamy. Add the egg and continue beating. Add flour sifted with yeast. Add the milk, mashed banana and chopped walnuts.
- Preheat the oven to 180°C. Place the cupcake wrap in a baking mold for mini cupcakes and fill with the mixture. Bake the mini cupcakes 15 minutes at 180°C. Remove them from the oven and let them cool on a rack.
- To prepare the topping, beat with the whisk the softened butter with icing sugar and vanilla essence. Put this cream in a pastry bag with small curly nozzle and decorate the cupcakes. On the top add a walnut half and serve.
Walnut Apple Crumble
Ingredients
150 gms flour
80 gms + 2 tablespoon butter
60 gms cane sugar
1 teaspoon cinnamon
1 yolk (medium size)
900 gms apples
2 tablespoon lemon juice
80 gms California walnuts
50 gms raisins
1 packet vanilla sugar
Preparations:
- Knead the flour, 80 gms butter, sugar, cinnamon and the yolk with the hand mixer and then with fingertips until it is crumbled dough. Put it into the fridge for about 20 minutes.
- In the meantime, peel the apples, quarter and core them. Then cut the quarters lengthways into halves and then cut again into smaller pieces. Sprinkle them with lemon juice. Chop the walnuts coarsely. Melt 2 tablespoon butter in a pot. Add walnuts, apple pieces, raisins and the vanilla sugar and braise lightly for 2-3 minutes at middle heat while stirring occasionally.
- Fill the apple mix into a pan. Put the crumbles on top. Bake it in the pre-heated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas oven: see manufacturer) for approx. 35 minutes. Put it on a cooling rack afterwards.
- Serve cold or warm.
Salmon With Asian Walnut Slaw
Ingredients
Marinade
3 tablespoons sweet chili sauce
3 tablespoons thick teriyaki sauce
1 1/2 tablespoons rice vinegar
4 (150 gms) salmon fillets
Slaw
1 cup shredded or thinly sliced purple cabbage
1 cup coarsely shredded carrots
2 medium green onions, sliced
3/4 cup coarsely chopped and toasted California walnuts, divided
Fresh cilantro leaves, torn
Preparations:
Marinade
- In a shallow dish stir together chili sauce, teriyaki sauce and vinegar. (Set aside 2 tablespoons.)
- Place salmon in a dish, skin side up and let it marinate for 30 minutes.
Slaw
Toss together cabbage, carrots, green onions and half the walnuts with reserved marinade and refrigerate.
Salmon
Over medium to high heat grill salmon for 3 to 5 minutes on each side until cooked to your liking. Transfer to a platter and top with cabbage mixture. Sprinkle with remaining walnuts and cilantro leaves.
Walnut - Cranberry Mini Bundt Cake
Ingredients
35 gms butter
1 egg
1 egg yolk
50 gms sugar
1/2 tsp cinnamon
50 gms flour
1 pinch baking powder
35 gms ground California walnuts
1.5 tbsp dried and chopped cranberries
Preparations:
- Preheat oven to 180°C (Circulating air: 160°C, gas at stage 2-3).
- Oil mini bundt cake forms. Melt the butter in a pan and let cool down.
- With mixer on highest speed, beat egg and egg yolk well for 1 minute until fluffy, then add sugar while stirring on low constantly. The mixture has to be mixed for another 2 minutes.
- Put flour, baking powder and cinnamon into the mixture and incorporate carefully on lowest speed. At the end put in first ground walnuts and cranberries, then blend in butter.
- Fill the dough in mini bundt cake ramekins and bake for 15 – 20 minutes.
Roasted Tomato Walnut Chicken
Ingredients
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 cups multi-color cherry or grape tomatoes
3/4 teaspoon garlic salt, divided
4 small chicken breasts, boneless and skinless
1 teaspoon Italian herb seasoning blend, divided
1 cup shredded smoked mozzarella cheese
Cooked polenta slices (optional)
1/2 cup coarsely chopped and toasted California walnuts
Fresh basil, snipped
Preparations:
- Preheat oven to 200°C. Line a baking sheet with foil. Place balsamic vinegar and oil on baking sheet, add tomatoes and toss to coat. Place to one side of the baking sheet and sprinkle with 1/4 teaspoon garlic salt.
- Season chicken with remaining garlic salt and Italian seasoning. Place on baking sheet next to tomatoes. Roast 30 minutes or until chicken is cooked through.
- Top chicken with mozzarella and cook 5 minutes more to melt cheese. Serve chicken, tomatoes and cooking juices over cooked polenta slices, if desired. Top with walnuts and basil.
Prawns & Walnuts a L'Orange With Zoodles & Cherried Tomatoes
Ingredients
200 gms of shrimp
250 gms of zucchini
200 gms of cherry tomatoes
½ squeezed lemon
2 spoonfuls of olive oil
2 cloves of garlic
A pinch of salt and pepper
30 gms of California walnuts
200 ml orange juice
Preparations:
- Peel the prawns, preserving the heads and rinds. Mix the tails of the prawns with a spoonful of olive oil, 1 very thin cut clove of garlic, a few drops of lemon juice, and a pinch of salt and pepper. Cover the bowl with saran wrap and leave to marinate in the fridge.
- With a spiral cutter, make strips of zucchini spaghetti and drizzle with a few drops of lemon juice.
- In a frying pan, grease with a drop of oil, toast walnuts then add the orange juice. Set aside.
- In another frying pan, heat one tablespoon of oil and add the remains of the prawns, sauté. Once the prawns release their juice, remove the remains.
- In the same pan, add a clove of garlic, the tails of the prawns, walnuts and cherry tomatoes. Sauté until the skin of the tomatoes wrinkle and remove the peel.
- Add the zucchini spaghetti and stir fry for 1 minute over high heat, add the orange juice. Cook to reduce the juice, add the peeled cherry tomatoes and season with a pinch of salt and pepper.
- Mix and serve immediately.
Walnut-Cinnamon Ice Cream With Plum-Red Wine Compote
Ingredients
For the walnut-cinnamon ice cream:
100 gms Californian walnuts, chopped
4 tablespoon brown sugar
3 eggs
1 pinch of salt
4 tablespoon vanilla sugar
100 gms mascarpone
150 gms plain yoghurt
2 tablespoon cinnamon
walnuts
For the plum-red wine compote:
500 gms plums
70 ml red wine
50 gms brown sugar
1 teaspoon cinnamon
1 teaspoon starch
Preparations:
- Mix the chopped walnuts with sugar, caramelize it in a pan and then let it cool on a baking paper.
- Separate the yolk from the egg white and whip the egg white with a pinch of salt until stiff. Combine the yolk and the vanilla sugar in a different bowl and mix until it has a foamy consistency. Take another bowl and stir mascarpone, yoghurt and cinnamon to create a smooth mixture.
- Mix the egg white mixture with the mascarpone-yoghurt cream and carefully fold in the beaten egg white. Fill the mass into an ice machine and let it freeze for 20 minutes. Meanwhile chop the caramelized walnut brittle roughly and give it into the ice machine for the last five minutes.
- Put the finished ice cream into a lockable container and freeze it for another two hours. Preheat the fan oven to 180°C (upper/lower heat: 200°C, gas oven: level 3).
- Wash the plums, halve them and remove the core. Put them into a heat-resistant baking tin and sprinkle them equally with sugar and cinnamon. Let them bake in the oven for 15 minutes.
- Skim the liquid of the baked plums and bring it to boil together with the red wine. Put the starch in a bit of water, mix it with the plum-red wine liquid and let it boil. With continuous stirring, let the mixture thicken and add the plums.
- Let the compote cool and serve it with a ball of the walnut-cinnamon ice cream.