Snacks

Ingredients:

• 2 tablespoons olive oil
• 1 onion, sliced
• 50g California walnuts, roughly chopped
• 1 gherkin, finely diced
• 1 tablespoon American yellow mustard
• 1 tablespoon chopped parsley
• 4 jumbo frankfurters
• 4 hot dog rolls, split down the center

Preparation:

1. Heat the oil in a frying pan and fry the onion for 5 -7 minutes, add the walnuts and fry for a further 1 minute. Transfer to a bowl and mix in the gherkin, mustard, 1 tablespoon water and parsley, season.
2. Cook the frankfurters on a BBQ or griddle pan for 5-8 minutes, turning until evenly cooked. Serve in the buns topped with the walnut mustard relish.

Cook’s tip: Add tomato sauce to the buns before adding the frankfurters if liked. The relish can be made ahead and kept in the fridge until needed.

Ingredients:

• 4 large cucumbers
• 1/2 bunch of leaf parsley
• 1/2 bunch of mint
• 1 bunch of spring onions
• 1/2 red onion, peeled
• 120ml olive oil
• 120ml white wine vinegar
• 170g low-fat yogurt
• 125g California walnuts, toasted
• 125g ice cubes
• Salt and freshly ground pepper

Preparation:

1. Peel and roughly dice the cucumbers. Sprinkle with salt and set aside for about 1 hour. Pour off the liquid.
2. Put the cucumbers with the remaining ingredients in a food processor to form a homogeneous soup.
3. To serve, pour the soup into cold bowls and garnish with a few drops of oil or some mint.

Ingredients:

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 2 cups California walnuts, halved and lightly chopped

Preparation:

1. Heat olive oil, garlic powder and sea salt in a large skillet over medium heat.
2. Add California walnuts and reduce heat slightly. Cook, stirring frequently, for 5 to 7 minutes or until walnuts are fragrant and toasted. Let cool.

Ingredients:

• 400g feta cheese
• 100g greek yoghurt
• 60g California walnuts
• 2 tablespoons walnut oil
• Salt and pepper
• Topping:
• 60g California walnuts
• 100ml maple syrup
• ½ lemon juice

Preparation:

1. In a blender or with a hand blender, thoroughly mix feta, yogurt, walnuts, walnut oil, salt, and pepper. Pour the mixture into a bowl.
2. For the topping, roughly break the walnuts by hand and toast them briefly in a pan without oil.
3. Add the maple syrup to the toasted walnuts, bring it to a brief boil, and then pour the mixture over the whipped feta dip. Finally, drizzle lemon juice on top. Serve sprinkled with thyme leaves and lemon zest.

Ingredients:

• 15g butter, melted
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• A big pinch of sea salt flakes, scrunched fine
• 200g California walnuts
• 1 ½ teaspoon sesame seeds

Preparation:

1. Mix the melted butter with the maple syrup, cinnamon and salt in a mixing bowl. Add the walnuts and toss until well coated, then sprinkle with sesame seeds.
2. Set the air-fryer to 160°C using the ‘roast’ mode and transfer the coated nuts to the fryer basket. Roast for 6 minutes, giving the basket a shake halfway through.
3. Tip the walnuts onto a sheet of greaseproof paper and spread them out into a single layer. Leave to cool completely before serving or storing in an air-tight container.

Ingredients:

• 200g California walnuts
• 1 tablespoon extra-virgin olive oil
• 4 tablespoons parmesan, finely grated
• 2 tablespoons fresh chives, finely chopped
• 1 lemon, zest finely grated
• ¼ teaspoon sea salt flakes, scrunched fine

Preparation:

1. Toss the walnuts with the olive oil in a mixing bowl. Mix half of the parmesan with the chives, lemon zest and salt, then sprinkle over the nuts while tossing them in the bowl so that they get an even coverage.
2. Set the air-fryer to 160°C using the ‘roast’ mode and transfer the coated nuts to the fryer basket. Roast for 6 minutes, giving the basket a shake halfway through.
3. Tip the walnuts onto kitchen paper and spread them out into a single layer, then sprinkle over the remaining 2 tablespoons of parmesan. Leave to cool completely before serving or storing in an air-tight container.

Ingredients:

• 200g California walnuts
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried rosemary
• ½ teaspoon garlic granules
• 1 teaspoon sweet smoked paprika
• A pinch of chili flakes
• ¼ teaspoon sea salt flakes, scrunched fine

Preparation:

1. Toss the walnuts with the olive oil in a mixing bowl. Mix the rest of the ingredients together, then sprinkle over the nuts while tossing them in the bowl so that they get an even coverage.
2. Set the air-fryer to 160°C using the ‘roast’ mode and transfer the coated nuts to the fryer basket. Roast for 6 minutes, giving the basket a shake halfway through.
3. Tip the walnuts onto kitchen paper and spread them out into a single layer. Leave to cool completely before serving or storing in an air-tight container.

Ingredients:

• 150g peeled butternut squash, diced
• ½ x 400g can chickpeas, drained and rinsed
• 50g California walnuts, chopped
• 1 tablespoon plain flour
• 1 tablespoon chopped parsley
• 2 whole meal pittas
• Salad and fat free Greek yogurt to serve

Preparation:

1. Cook the squash in boiling water for about 10 minutes or until tender, drain and allow to cool.
2. Place the chickpeas in a large bowl and add the squash, crush with a potato masher or fork then stir in the walnuts, flour and parsley, season and mix well. Divide into 4 small burgers.
3. Line the air fryer tray with baking parchment and add the burgers. Air fry for 15 minutes at 180°C until golden.
4. Remove and add the pittas. Air fry for 2-3 minutes to toast.
5. Split the pittas open, fill with some salad and top with the burgers and a dollop of yogurt to serve.

Ingredients:

Pastry:

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup cold unsalted butter, cubed
• 1/4 cup (50 mL) cold cream cheese, cubed
• 3 tablespoons whipping cream (35 % M.F.)

Filling:

• 1/2 cup boiling water
• 2 tablespoons dried porcini mushrooms, crumbled
• 2 tablespoon butter
• 1 shallot, minced
• 2 cups combination of shiitake caps, oyster and chanterelle mushrooms, roughly chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup California walnuts, chopped
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten

Preparation:

Pastry:

1. Pulse flour and salt in food processor.
2. Add butter and cream cheese, pulse just until dough forms pea-sized pieces. Drizzle cream evenly over dough and pulse until it begins to clump.
3. Remove dough from processor, pat into round (add 1 tablespoon cream if dough does not hold together), wrap in plastic wrap and refrigerate at least 1 hour (up to 2 days).

Filling:

1. Pour boiling water over crumbled porcini mushrooms, let stand 10 minutes.
2. Melt butter in sauté pan over medium-high heat. Add shallots and sauté 5 minutes, stirring occasionally, until tender but not browned. Add fresh mushrooms and California walnuts to pan, cook 5 minutes.
3. Add wine and porcini mushrooms with water, cook 7 minutes, or until liquid has been absorbed. Remove from heat, cool. Stir in cheese. Can be covered and refrigerated up to 2 days.
4. Roll dough on lightly floured surface to ¼ inch thickness. Using 3-inch round cookie cutter, cut 24 circles.
5. Add 1 heaping tablespoon mushroom mixture to centre of 12 circles. Brush edges of pastry with egg, place remaining rounds of dough on top and crimp edges with fork.
6. Slit tops with knife. Arrange 2-inches apart on parchment paper-lined baking sheet. Brush tops with egg.
7. Bake in centre of 180° C heated oven for 20 to 25 minutes, or until pastry is golden. Serve warm.

Ingredients:

• 50g wholemeal flour
• 1 tablespoon light muscovado sugar
• 1 teaspoon ground ginger
• 25g sunflower spread
• 50g oats
• 25g California walnuts, chopped + extra to serve
• 25g raisins
• 2 tablespoons plain soya yogurt + extra to serve
• ½ tablespoon sunflower oil
• 4 Conference pears, halved and cored

Preparation:

1. Preheat the oven to 200oC,.
   Mix together the flour, sugar and ginger in a bowl, add the sunflower spread and rub in with your fingertip to give coarse breadcrumbs. Stir the oats, Walnuts and raisins. Mix in 2 tablespoons yogurt and set aside.
2. Heat the oil in a large frying pan and fry the pears, cut side down for 3-4 minutes until golden and caramelised, transfer to a medium roasting tin, cut side up so that they fit in snuggly. Press on the Walnut crumble mixture. Add 3 tablespoons boiling water to the tin and bake for 15-20 minutes, or until golden and the pears are tender.
3. Serve with extra yogurt and Walnuts sprinkled over.