Summer Recipes

Ingredients:

• 2 large oranges
• 1 kiwi, peeled and cut into wedges
• 75g seedless red and green grapes, halved
• 25g California walnuts, roughly chopped
• 50g fruit muesli or oats
• 100g lemon yogurt

Preparation:

1. Cut the ends off the oranges and remove the skin and pith with a sharp knife, remove the segments catching the juices in a bowl. Add just the orange segments to the remaining fruit.
2. Tumble together the fruit, walnuts, muesli and yogurt and divide between 2 bowls to serve.

Ingredients:

• 50g caster sugar
• Zest and juice 1 lime
• 50g California walnuts, chopped
• 4 large strawberries
• 250g orange and yellow flesh melon, cut in to cubes
• 1 large banana, cut into 4
• 2 teaspoon oil

Preparation:

1. Place the sugar in a small saucepan with the lime juice and 4 tablespoon water, heat gently until the sugar has dissolved. Bring to the boil and cook for 2 minutes or until pale golden in colour. Add the lime zest then stir in the walnuts, set aside.
2. Thread the fruit onto 4 wooden satay sticks or skewers. Brush with a little oil and place on a BBQ or griddle pan for 2-3 minutes each side.
3. Sprinkle over the Walnut salsa and serve with lemon sorbet or Greek yogurt if liked.

Cook’s tip

1. Prepare the kebabs and Walnut salsa in advance and place on the BBQ when needed

Ingredients:

• 1 cup fresh or frozen edamame, shucked
• ¾ cup California walnuts
• ½ loosely packed parsley
• ¼ low-fat plain yogurt
• 1 small garlic clove, pressed
• ¼ teaspoon slat

Preparation:

1. If using frozen edamame, rinse under hot water until thawed.
2. Place the edamame, walnuts, parsley, yoghurt, garlic and salt in the food processor.
3. Blend until smooth. You can store this dip refrigerated in a covered container for up to three days.

Ingredients:

Smoked Salmon:

• 1 cup (250ml) hot smoked salmon, flaked
• 1 ½ tablespoon mayonnaise
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon shallot, minced
• 1 teaspoon lemon juice
• 3 slices rye bread
• 2 tablespoon butter, melted

Walnut Salsa Verde:

• ⅓ cup California walnuts
• 2 tablespoon sweet gherkins, minced
• 2 tablespoon each chopped fresh dill, mint and parsley
• 1 tablespoon olive oil
• 1 teaspoon capers, minced
• 1 teaspoon lemon juice
• ¼ teaspoon garlic powder
• A pinch red pepper flakes

Preparation:

1. Combine salmon, mayonnaise, honey, Dijon mustard, shallot and lemon juice in a medium bowl and set aside.
2. In another bowl, combine the walnut salsa verde ingredients.
3. With a cookie cutter or shot glass and a knife, slice the rye bread into 1 ½-inch (3.5 cm) rounds and brush each side with melted butter. Toast the rye bread rounds in a non-stick skillet on medium heat until browned on both sides.
4. Place rye bread toasts on a plate and spoon 1 tablespoon of the smoked salmon mixture on top. Follow with 1 teaspoon of walnut salsa verde.
5. Garnish each with a sprig of dill.
6. Serve immediately.

Tip: Smoked salmon can be substituted with canned or leftover baked or grilled salmon. The smoked salmon and walnut salsa verde can be made a day ahead and refrigerated. Cut out rye toast rounds, butter and toast right before serving, or serve on store-bought crostini.

Ingredients

• 8 tablespoons white rice
• 1 cup walnuts, toasted
• ½ teaspoon cinnamon, ground
• Zest of half a lime
• 3 cups hot water
• 3 cups cold water, divided
• 1 ¼ cups sugar, or to taste
• 1 teaspoon vanilla extract

Preparation:

1. Place the rice in a blender or spice grinder and process until thoroughly pulverized. Transfer to large bowl or pitcher and add walnuts, cinnamon, and lime zest.
2. Add hot water; cover and let stand at room temperature overnight.
3. Transfer mixture to a blender and blend as smoothly as possible. Add 2 cups cold water and blend again until thoroughly combined.
4. Line a strainer with cheesecloth and set it over a large bowl. Slowly pour rice mixture into strainer and let liquid drain into bowl. Slowly press as much of the solids through the strainer as possible. (The more slowly you strain the mixture, the smoother the horchata will be.)
5. Transfer to a pitcher and stir in remaining 2 cups cold water. Then add sugar and vanilla extract and stir well. Cover and refrigerate until thoroughly chilled.

Ingredients

• Ice cubes
• 85g California walnut milk
• 40g vodka
• 40g coffee liqueur
• 1 pinch of ground cinnamon
• Cinnamon sticks, for garnish

Preparation:

1. Fill a cocktail shaker with ice. Add walnut milk, vodka, liqueur and cinnamon.
2. Shake and strain into a glass.
3. Garnish with cinnamon sticks.