Gremolata, Walnut & Pepper Dip

Ingredients

  • 300g fat free cottage cheese
  • 100g California walnuts, chopped
  • ½ red pepper, finely diced
  • Zest of 1 lemon
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped parsley
  • 1 tablespoon extra virgin olive oil
  • Toasted pitta and vegetable crudites to serve

Preparation:

  1. Place the cottage cheese and half the walnuts in a food processor and blend until smooth.
  2. Mix in the remaining walnuts and red pepper.
  3. In a separate bowl, mix together the lemon zest, herbs and oil, season and stir into the cheese mixture.
  4. Serve with toasted pittas and vegetable crudites.

Cooks tip:
Try swapping half the cottage cheese for cream cheese for a creamier option.


Mango Summer Rolls With Walnut-Ginger Dipping Sauce

Ingredients

Walnut-Ginger Dipping Sauce

  • 1/2 cup California walnuts, divided
  • 1/4 cup hot water, plus additional if desired
  • 2 tablespoons soy sauce
  • 2 tablespoons pure maple syrup
  • 1 teaspoon finely grated ginger
  • 1/4 teaspoon crushed red pepper flakes (or to taste)
  • 3 medium or 2 large fresh dates
  • Zest and juice of 2 limes

Summer Rolls

  • Thin rice noodles
  • 10 round rice paper wrappers
  • 1/2 cup thin julienne strips mango
  • 1/2 cup thin julienne strips red bell pepper
  • 1/2 cup thin julienne strips peeled cucumber
  • 1/3 cup fresh mint leaves, torn into strips
  • 1/3 cup fresh basil leaves, torn into strips

Preparation:

  1. To prepare dipping sauce, place 1/4 cup walnuts, water, soy sauce, maple syrup, ginger, pepper flakes, dates and lime juice and zest in a small blender or food processor and blend until smooth. Finely chop remaining walnuts and stir into sauce, adding additional water if you prefer a thinner sauce.
  2. Cook rice noodles according to package directions. Drain well, rinse in cold water and drain again.
  3. Fill a large shallow dish with warm water and dip a sheet of rice paper in water, letting sit for about 10 seconds or until pliable but still somewhat firm. Remove from water and carefully shake off excess water; place on a cutting board.
  4. Place a small handful of cooked noodles and a few pieces of mango, bell pepper, and cucumber on the bottom third of the wrapper. Sprinkle with mint and basil.
  5. Gently fold the bottom over the filling, fold in the sides, then roll up as tightly as possible. Place seam side down on a serving platter. Repeat with remaining wrappers and filling.


Chipotle-Lime Seasoned Walnuts

Ingredients

  • 2 cups walnut halves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice (about 2 limes)
  • 2 teaspoons chipotle chili pepper
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 teaspoon lime zest

Preparation:

  1. Preheat oven to 180°C and place parchment paper on a rimmed baking sheet.
  2. In a large bowl, toss walnuts with olive oil, honey, and lime juice.
  3. In a small bowl, stir chipotle chili powder, smoked paprika, cumin and salt to combine. Sprinkle evenly over walnuts and toss to coat.
  4. Spread mixture in a single layer on the baking sheet. Bake 10 minutes, stirring once halfway through. Let cool completely, then garnish with lime zest and store in an airtight container.


Brownie Batter Walnut Dip

Ingredients

  • 1 cup California walnuts
  • 1/2 cup pure maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 3 to 4 tablespoons water
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon (optional)
  • 1 can black beans, rinsed and drained

Preparation:

  1. Place all ingredients and process for 2 minutes or until very smooth, scraping down the sides of the bowl as needed.
  2. Serve with sliced bananas, pears, strawberries, apples or graham crackers.


Walnut Mattar Kachori

Ingredients

  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • A small piece of cinnamon
  • 2 cloves
  • 1/2 teaspoon garam masala
  • A pinch of turmeric powder
  • Some finely chopped green chilies
  • 1 finely chopped small onion
  • Salt as per taste
  • 3-4 teaspoons finely chopped coriander
  • 30g chopped California Walnuts
  • 8-10 spring roll wrappers or maida roti
  • Corn starch and a spoonful of water (for slurry)

Preparation:

  1. Heat oil in the pan and add cumin seeds, cinnamon, cloves, garam masala, turmeric powder, green chilies and chopped onion.
  2. Add salt as per taste, mix it well and then add green peas (fresh/frozen). Do not overcook this mixture.
  3. Add the mixture in a mixer grinder and blend to a coarse mixture. (Remove cinnamon stick and clove before grinding)
  4. Transfer the mixture in the same pan, add chopped coriander and walnuts and mix it well.
  5. Take spring roll wrappers or maida roti and add stuffing in the middle. Apply some slurry on the corners of the wrapper to stick (make slurry with some corn starch and a spoonful of water). Bring together all the corners gently and seal giving it a good potli shape.
  6. Bake the kachoris in a preheat oven at 190⁰C for 20 minutes and serve.


Potato Roast With Walnut Masala Mix

Ingredients

To Make Walnut Masala Mix

  • 1/4 cup California walnuts
  • 2 tablespoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon peppercorn
  • Cinnamon
  • 8 Kashmiri chillies

To Make Potato Roast

  • 3 tablespoons oil
  • 4 potatoes
  • 2 teaspoons salt
  • 1/2 teaspoon turmeric powder
  • Ground walnut masala mix
  • A few curry leaves
  • Pound garlic

Preparation:

  1. Dry roast, coriander, cumin, fennel, peppercorn, cinnamon, Kashmiri red chillies, California walnuts on medium flame for 3 minutes.
  2. Once you get the aroma, cool down and grind it into a fine powder. Keep this aside.
  3. Now peel and cut the potatoes into wedges.
  4. To a wide pan, add oil, and put the potatoes into the pan.
  5. Fry the potatoes until they are cooked through.
  6. Once the potatoes are half cooked, add salt and turmeric powder.
  7. When the potato gets a milk crispy layer on it, add the masala mix.
  8. Toss until the potatoes are completely coated in the masala.
  9. Finally add pound garlic clove and curry leaves. Potato Roast is ready to serve.


Creamy Walnut Thyme Mushrooms On Toast

Ingredients

Topping

  • 1 teaspoon avocado oil
  • 2 medium shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup California walnuts
  • 700g cremini mushrooms, thinly sliced
  • 1/2 teaspoon pink Himalayan salt
  • 1/8 teaspoon black pepper
  • 1/2 cup water
  • 1 tablespoon fresh thyme leaves, chopped and divided
  • 1-1/2 teaspoons freshly squeezed lemon juice

Toast

  • 1 teaspoon avocado oil
  • 8 slices whole grain sourdough bread (or any other kind)

Preparation:

  1. Heat 1 teaspoon oil in a large skillet over medium heat. Add shallots, minced garlic and 1/4 teaspoon salt. Cook and stir for about 2 minutes.
  2. Stir in the walnuts and half of black pepper; cook and stir 2 minutes or until beginning to brown. Remove from heat.
  3. Remove half of the walnut mixture and put in a blender. Add water, half of thyme and lemon juice to the blender. Blend until you have a creamy mixture. Set aside.
  4. Add the thinly sliced mushrooms, remaining salt and pepper to the remaining shallot, garlic and walnut mixture in the pan. Cook and stir mushrooms for about 5 minutes. Add the fresh thyme leaves; stir and remove from heat.
  5. When you are ready to eat, heat oil in a medium-sized iron skillet over medium heat. Cook bread slices 2 minutes per side until beginning to brown.
  6. Spread 1 tablespoon of blended walnut/shallot/garlic cream over toast, top with 2 tablespoons mushroom mixture over the creamed toast. Enjoy the warmth.


Walnut & Brie Puff Pastry Bites

Ingredients

  • 1 box frozen puff pastry, thawed
  • 225g Brie cheese, sliced
  • 1 cup chopped California walnuts
  • 1 cup dried cranberries, divided
  • Fresh thyme and basil leaves
  • 2 tablespoons honey

Preparation:

  1. Preheat the oven to 180°C and line 2 baking sheets with parchment paper.
  2. Unfold puff pastry and cut each sheet into 6 pieces. Poke holes in the surface of the pastry with a fork to keep from puffing too much during baking. Top with equal amounts of cheese and sprinkle with 3/4 of the walnuts and 3/4 of the cranberries.
  3. Bake for 35 to 40 minutes or until the pastry is golden brown.
  4. Place thyme and basil leaves on each pastry square. Sprinkle with remaining walnuts and drizzle with honey. Garnish with remaining cranberries.


Marinated Goat Cheese With Roasted Grapes And Walnuts

Ingredients

  • 1/2 cup California walnuts, coarsely chopped
  • 2 cups red grapes
  • 1/2 cup olive oil, divided
  • 4 sprigs fresh thyme
  • 1/2 teaspoon sea salt, divided
  • 1 log fresh goat cheese, cold

Preparation:

  1. Preheat the oven to 180°C.
  2. Line the baking sheet with parchment paper.
  3. Toast walnuts on baking sheet 8 minutes, transfer walnuts to plate.
  4. On the same baking sheet, toss grapes with 2 tablespoons olive oil, thyme and 1/4 teaspoon salt.
  5. Bake for 45 to 50 minutes or until skins are bursting and wrinkled. Remove from the oven and cool for at least 10 minutes.
  6. Slice goat cheese into 1/4-inch-thick round; place on serving dish.
  7. Pour remaining olive oil on top; let sit while grapes roast.
  8. Place grapes and thyme sprigs, chopped walnuts and remaining salt over cheese.
  9. Serve with toasted French bread, if you prefer.


Walnut Paneer Kebab

Ingredients

  • 1 cup California walnuts
  • 200g paneer
  • 3 cloves garlic
  • A piece of ginger
  • 2 green chillies
  • 1/2 teaspoon salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chaat masala
  • 1/2 teaspoon amchur powder
  • 1/2 teaspoon garam masala
  • Handful of coriander leaves
  • Mint leaves
  • 1 tablespoon ghee

Preparation:

  1. Toast the walnuts till they are golden brown in color.
  2. Toasting the walnuts brings out the nutty flavor of the nuts.
  3. In a food processor, add walnuts and pulse it a few times.
  4. Next, garlic, ginger, green chilies, coriander leaves, mint leaves paneer, salt, chili powder, coriander powder, cumin seeds, chaat masala powder, amchur powder, garam masala powder and grind it to a coarse mixture.
  5. Take the mixture in a bowl.
  6. Make patties and keep it aside.
  7. Heat a pan with some ghee, shallow fry the kebabs till they are golden brown in color.
  8. Using walnuts in the recipe gives a great texture and a nice crunch to the kebab.
  9. Serve them hot with the mint mayo dip.