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

  1. Prepare a baking sheet with wax paper.
  2. 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.
  3. 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

  1. Prepare a baking sheet with wax or parchment paper.
  2. 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.
  3. Gently push a chocolate covered walnut piece into the left and right side of every bat bite to make the wings.
  4. 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.
  5. Serve or refrigerate until just before serving.


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:

  1. 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

  1. 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.
  2. 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

  1. 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:

  1. Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.
  2. In a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated.
  3. Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a “crust”.
  4. Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm. Garnish with a sprig of the mint.
  5. Refrigerate until firm, about 30 minutes.
  6. Remove from the paper liners and place on a serving platter or individual serving plates.
  7. 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:

  1. Preheat the oven to 200°C, gas mark 6.
  2. Place the California walnuts on a baking tray and roast for 5-6 minutes, allow to cool.
  3. Meanwhile, place the cream, milk and vanilla in a large saucepan and heat to just below boiling point.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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:

  1. Roast the khoya and California walnut powder on low flame for 10 minutes.
  2. Cool and mix sugar, cardamom powder. Keep aside.
  3. Knead refined flour and ghee with little water to form a stiff dough. Make into orange sized balls.
  4. Roll each ball to a thin disc 9 inches in diameter. Smear ghee and sprinkle refined flour all over.
  5. Roll into a thin cylinder, twist it and spiral it up. Chill for 10 minutes.
  6. 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.
  7. Deep fry over low flame.
  8. Garnish with powdered sugar.


Old Bombay Nankhatai

Ingredients:

  • 1/2 cup ghee
  • 1/2 cup powdered sugar
  • 3/4 cup refined flour
  • 1/4 cup California walnut powder
  • Pinch of salt
  • 1 tablespoon semolina
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cardamom powder

Glazing

  • 2 tablespoons milk
  • 1 tablespoon powdered sugar

Preparation:

  1. In a mixing bowl ghee and powdered sugar, whip smooth for 10 minutes till it is soft, white, fluffy and creamy.
  2. Add refined flour, walnut powder, salt, semolina and baking soda, cardamom powder.
  3. Mix well and knead the dough combining with your hand. Do not over knead.
  4. Roll into a baking sheet till the dough is 1 cm thick. Transfer onto a baking tray.
  5. Cut into long rectangles.
  6. Mix milk and sugar in a bowl and apply on top of the cut triangles using a brush.
  7. Bake at 180°C for 10 minutes.
  8. Remove the tray and allow the cake to cool completely.
  9. Store in an airtight container.


California Walnut Rasmalai

Ingredients:

For The Chenna

  • 8 cups full cream milk
  • 1/4 cup lemon juice
  • 1/4 cup water

For The California Walnut Milk Syrup

  • 2 ½ cups California walnut milk
  • 3 tablespoons milk powder
  • 1/3 cup sugar
  • A few drops of yellow food grade color

Garnish

  • 1/8 teaspoon saffron strands
  • 1/2 teaspoon cardamom powder
  • 1 teaspoon walnut flakes
  • Handful California walnuts, chopped roughly

For The Sugar Syrup

  • 3 cups water
  • 1 cup sugar

Preparation:

For the Chenna

  1. Boil milk in a heavy bottom pan.
  2. When it boils, add in vinegar and water mixed together. Stir and turn the flame off.
  3. Strain the curdled milk using a muslin cloth and wash the milk solids under running tap water. Keep aside till they cool.
  4. With the heel of your palm massage the washed curds for 15 minutes till it is shiny and smooth. Divide into 12 balls.
  5. Roll them and flatten them.

For The Syrup

  1. Heat sugar and water together till they start boiling, in a heavy bottomed vessel.
  2. Drop in the chenna balls. Cover with a lid and allow it to roll boil for 15 minutes.
  3. Switch the flame off and allow the syrup and chenna to come down to room temperature.

For The California Walnut Milk Syrup
In a heavy bottomed pan, add California walnut milk and bring it to a boil. Add in sugar, yellow color and milk powder. Once the sugar is dissolved, switch the flame off.

Assembly
Take the poached balls, press them and drain the syrup off. Transfer into the flavored California walnut milk. Garnish with saffron strands, pistachio flakes and crushed California walnuts. Serve chilled.


No-Bake Vegan Walnut Chocolate Brownie

Ingredients:

  • 1 cup California Walnuts
  • 1 cup pitted Dates
  • 6 tablespoons cocoa powder
  • A pinch of salt
  • 1/4 cup roasted California Walnut chunks

Preparation:

  1. Chop the dates into smaller pieces so that it is easy to grind them. Alternatively, soak them in boiling water if they are extra firm.
  2. In a mixer grinder add one-cup California Walnuts, cocoa powder and a pinch of salt and give it a blitz until you get a powder like consistency.
  3. Add the dates and grind well to combine everything. Add warm water if it is getting difficult to grind the mixture.
  4. Transfer this crumbly dough into a mixing bowl and add chopped roasted California walnut chunks.
  5. Turn mixture on a parchment paper or a plate and spread it into a large square. Cut into pieces and garnish it with some California Walnuts. You can also make vegan chocolate ganache with coconut oil and cocoa powder and top it up on your brownies.
  6. Chill the brownies in the fridge and serve.


California Walnut Milk and Saffron Kulfi

Ingredients:

  • Large pinch of saffron threads
  • A few drop yellow food grade color
  • 1 cup khoya
  • 4 cups California walnut milk
  • 1 cup castor sugar

Toppings:

  • 1/4 cup California walnuts, chopped roughly
  • 2 tablespoons candied fruits

Preparation:

  1. Pour walnut milk into a heavy bottomed pan. Allow it to boil till it reduces to half its original quantity. Add khoya, sugar, saffron threads, yellow food color and chopped walnuts.
  2. Stir well. Keep aside.
  3. Pour the mixture into freezer proof candy moulds/trays or in an ice cream box.
  4. Place in the freezer overnight to firm.
  5. Quickly dip the base of each mould in hot water to loosen the kulfi and turn out onto serving plates.
  6. Garnish with some more California walnuts, candied fruits and saffron strands, if needed.


Paan Custard

Ingredients:

  • 2 cups California walnut milk
  • 2 tablespoons agar agar powder
  • A drop of rose extract
  • 5 tablespoons sugar
  • 2 betel leaves, crushed

Garnish:

  • Fresh pomegranate seeds
  • California walnuts, chopped roughly

Preparation:

  1. Heat California walnut milk in a pan.
  2. Stir in agar agar and boil for a minute till the granules disintegrate completely.
  3. Stir in betel leaves and rose extract along with sugar.
  4. Divide the mixture into small ramekins.
  5. Chill for an hour and then turnover.
  6. Serve topped with pomegranates and California walnuts.