Walnut Tea Loaf

Ingredients

  • 100g dried apricots, roughly chopped
  • 75g dried figs, quartered
  • 75g pitted dates, roughly chopped
  • 2 tea bags
  • 2 medium eggs
  • 250g self-raising flour
  • 200g light brown soft sugar
  • 75g walnuts, roughly chopped, plus 12 whole walnuts

Preparation:

  1. Preheat the oven to 180°C. Grease and line a 1kg loaf tin.
  2. Mix together the fruit in a bowl and add the tea bags, pour over 300ml boiling water and leave to soak for 20 minutes, then discard the tea bags.
  3. Whisk together the eggs, flour and sugar in a large bowl and stir in the dried fruits plus all the liquid and the chopped walnuts. Pour into the prepared tin, arrange the whole walnuts on top and bake for 1 hour or until a skewer comes out clean, cover with foil if the top begins to get too dark.
  4. Allow to cool before removing from the tin.


Sheer Khurma

Ingredients

  • 1cup roasted vermicelli
  • 1 tablespoon ghee
  • 1 cup California walnuts, crushed
  • 1 litre milk
  • A pinch of saffron
  • 3 tablespoons sugar
  • 1 teaspoon cardamom powder
  • 1 teaspoon rosewater

Preparation:

  1. In a pan, heat some ghee and roast the crushed walnuts for 2-3 minutes.
  2. In a pot, add one litre of milk and bring it to boil, add saffron and reduce the milk, to 75%
  3. Add the walnuts and continue reducing the milk to 60%
  4. Add the roasted vermicelli and cook for 7-8 minutes.
  5. Add sugar and cardamom powder and cook till all the sugar dissolves, add rose water and give it a final stir.


Walnut Panjeri

Ingredients

  • 2 cups wheat flour
  • 1 cup ghee
  • 1 cup California walnuts, crushed
  • 1 tablespoon cardamom powder
  • 1 cup sugar

Preparation:

  1. In a pan, heat some ghee and add the wheat flour, roast the flour for 12-15 minutes, till it starts changing the colour.
  2. Add crushed California walnuts and cardamom powder and roast for another 5-7 minutes
  3. Add sugar and mix it well.
  4. Garnish with more chopped walnuts and dried rose petals.


Carrot and Walnut Barfi

Ingredients

  • 500g carrots
  • 2 tablespoon ghee, plus 1 tablespoon extra
  • 3-4 whole cardamoms
  • 2 tablespoon desiccated coconut (optional)
  • 1 cup milk
  • 1/3 cup sugar
  • 3/4 cup California walnuts
  • 1/4 cup milk powder
  • Few strands of saffron
  • 1/4 cup roughly chopped walnuts

Preparation:

  1. Peel the carrots, and roughly chop them. Put in a food processor. Pulse the carrots with 1-2 tablespoon milk (do not add more than that- only enough milk to pulse it into a coarse paste). Pulse till the carrots are very small pieces- almost like a coarse paste. You can also grate them finely.
  2. Line an 8 by 8 cake tin with parchment paper and oil it well.
  3. In a thick bottom kadhai/pan, heat 2 tablespoon ghee. Add the carrots and mix well to coat it with ghee. Cover and cook on medium low heat for 5 – 8 minutes, till the carrots lose their moisture.
  4. Add milk and saffron strands and mix well. Cover and cook on low flame till all the milk dries up. Keep stirring occasionally and make sure to cook on low flame.
  5. While the carrots are cooking, pulse the walnuts with the milk powder, cardamom seeds and coconut powder to make a fine powder.
  6. Once all the milk has dried and the carrots are no longer leaving any water, add the sugar and mix. Cook on low medium flame till the sugar water dries up.
  7. Now add the walnut powder mix and mix well. Add 1 tablespoon ghee and cook till the mixture comes together and is thick- another 5 minutes. Add the chopped walnuts.
  8. Transfer the mixture to the prepared tin and pat it to make an even layer of preferred barfi thickness.
  9. Let set for 2-3 hours in the refrigerator.
  10. Once set cut into barfi sized pieces and enjoy.


Walnut Lauki Halwa

Ingredients

  • 1 Lauki/Bottle Gourd
  • 400ml milk
  • 3 tablespoon ghee
  • 1/2 cup sugar
  • 1/2 teaspoon cardamom powder
  • 1/2 cup, crushed California walnuts
  • 1 teaspoon keora water

Preparation:

  1. In a pan, heat 3 tablespoons ghee and add grated lauki and cook till it just starts to change colour, approx. 15 mins
  2. Add equal parts of milk and cook it together till it reduces and mixes with the lauki completely.
  3. Add sugar and cardamom powder. Cook till the sugar dissolves completely.
  4. Add crushed California walnuts and cook for 2-3 mins.
  5. Add keora water and give it a final mix. Serve Hot.


Walnut Cake with Date Paste and Walnuts

Ingredients

For the dough

  • 3 egg whites (whipped till it forms stiff peaks)
  • 1 egg
  • 50g of oat flour
  • 30g of ground walnuts
  • 60ml of skimmed milk
  • 1 pinch of pink salt
  • Stevia or liquid saccharin

For the filling

  • 100g unsweetened dates
  • 60ml water
  • 10g California walnuts
  • 2 tablespoons cocoa powder

Preparation:

  1. Soak the dates in hot water.
  2. In a bowl, mix the egg, milk, and flour. Stir well and add a pinch of salt to the sweetener. You can also add a pinch of oregano and black pepper.
  3. Incorporate the whipped egg whites, mixing with encircling movements until no lumps appear.
  4. Preheat the oven to 180°C. Pour the mixture on the baking tray, lined with a non-stick base (parchment paper, a silicone sheet, etc.)
  5. In 8-10 minutes, with heat up and down, the dough will be ready.
  6. Take it out of the oven, let it cool a little, and remove it from the silicone base slowly so that it does not break.
  7. Chop the walnuts finely
  8. Crush the dates with a little water until you obtain a smooth dough. Add the cocoa powder and continue to grind so that it is well integrated. Finally, add the walnuts.
  9. Spread the mixture on top of the sponge cake sheet and roll carefully to form a roll.
  10. Wrap in plastic and let stand in the refrigerator for a few hours.
  11. Decorate with melted chocolate and walnuts and serve.


Frozen Walnut and Raspberry Ripple Yoghurt

Ingredients

  • 800g natural yogurt
  • 4 tablespoon honey
  • 150g California walnuts, chopped
  • ½ tablespoon vegetable oil
  • 250g raspberries

Preparation:

  1. Preheat the oven to 200°C.
  2. Mix together the yogurt and 2 tablespoons of honey and transfer them to a freezer-proof container, place them in the freezer for 2 hours.
  3. Meanwhile, mix together the walnuts, remaining honey, and oil and spread out onto a parchment-lined baking tray, bake for 7-8 minutes until golden, and allow to cool completely. Reserve some clusters for garnish.
  4. Place the raspberries in a small saucepan with 1 tablespoon of water and cook gently for 4-5 minutes until a pulp is formed, allow to cool completely, then press through a sieve and discard the pulp.
  5. Stir the yogurt and freeze for a further 2 hours. Stir again with a fork to mash down any large ice crystals and stir in the chopped caramelized walnuts. Gently stir in ¾ of the raspberry sauce to create a marbled effect and freeze again for 2 hours or until needed.
  6. Remove from the freezer 20-30 minutes before required. Serve sprinkled with reserved walnut clusters.

*For California Walnut Milk:

Soak a cup of untoasted California walnuts for 2 hours in 2 cups of water. Strain and rinse California walnuts well. Transfer to a blender with one cup of cold water. Blend on high for a minute. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk. Transfer in a glass jar and store in the refrigerator. This gives you 2 cups of homemade pressed California walnut milk.


Classic Walnut Brownies

Ingredients

  • 12 tablespoons butter
  • 1 cup chocolate chips
  • 1/2 cup all-purpose flour
  • 1/4 cup cacao or unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 cups powdered sugar
  • 3 eggs
  • 1 cup California Walnuts, coarsely chopped

Preparation:

  1. Preheat oven to 180°C.and grease an 8”x 8” square baking pan.
  2. Melt butter in a medium saucepan over low heat. Remove from heat then add chocolate chips, stirring until melted.
  3. Stir together flour, cacao powder, and salt in a medium bowl.
  4. In a stand mixer with whisk attachment (or with a hand mixer) beat together sugar and eggs until pale and creamy.
  5. Gradually add butter and chocolate mixture in two stages and mix until just combined. Add flour mixture in two batches and mix until just combined.
  6. Fold in walnuts and spread evenly into the prepared baking pan.
  7. Bake 25 to 30 minutes or until a toothpick inserted comes out lightly fudgy or clean. Let cool completely before cutting into 10 pieces.


Walnut Chocolate Pie with Spiced Cream

Ingredients

  • 1 cup coarsely chopped California walnuts
  • 3/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream, chilled
  • 1 tablespoon confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 pinch of ground nutmeg

Preparation:

  1. Preheat the oven to 175˚C. Stir together brown sugar, flour, baking powder, and 1/4 teaspoon cinnamon in a bowl. Add eggs, and stir until blended. Stir in chocolate chips and walnuts. Pour into baked pie crust.
  2. Bake for 25 to 30 minutes until lightly browned and set. Serve slightly warm or at room temperature with spiced cream.
  3. To Make Spiced Cream, mix whipping cream, confectioners’ sugar, vanilla, 1/4 teaspoon cinnamon, and nutmeg.


Mini Walnut Hand Pies

Ingredients

For the base

  • 180g all-purpose flour
  • Pinch of salt
  • 120g butter
  • 60g ice-cold water

For the filling

  • 3 large apples
  • ½ cup California walnuts
  • 70g sugar
  • 30g butter
  • Cinnamon powder
  • Pinch of nutmeg

Preparation:

  1. For the base, knead everything together till you have a shaggy looking dough. Place this in the fridge to cool.
  2. For the filling, add butter and sugar to a pan. Once the butter melts, add in the spices and the chopped apples. Cook till the apples release their liquid and it almost dries out.
  3. Once done take it off heat, add chopped walnuts to this.
  4. Roll out the chilled dough, cut 3-inch circles out of them, add the filling in the centre and cover with other cut-out dough.
  5. Make slits on top and bake at 180°C for 15-20 minutes or till golden brown on top.