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Ingredients:

For the custard:

• • • 500g milk
    • 2 tablespoons cornflour mixed with milk
    • 1 teaspoon rose petals
    • 1 teaspoon vanilla extract
    • 1 cup cream cheese, softened

For the sugar syrup:

• • • 1 cup sugar
    • 1.5 cups water
    • 1/2 teaspoon lemon juice
    • 1 teaspoon rose water

For the vermicelli:

• • • 2 cups vermicelli
    • 2 teaspoons ghee

For the candied walnuts:

• • • 1 cup walnuts
    • 1/2 cup sugar

For assembling:

• • Roasted vermicelli
  • Custard
  • Sugar syrup
  • Candied walnuts
  • Rose petals

Preparation:

1. 1. 1. Warm some milk and stir in sugar, rose petals, and cornflour. Mix everything together and set it aside to thicken and set
      2. Caramelize some sugar by melting it until it turns golden brown, then add chopped California walnuts to the caramelized sugar.
      3. Whisk the cream cheese with rose petal and blend till it forms a creamy rosy mixture. Mix thoroughly and stir in the caramelized walnuts.
      4. Heat ghee in a pan and sauté the roasted vermicelli until golden.

For assembling:

1. 5. Begin with a layer of the roasted vermicelli. Drizzle some sugar syrup on top.
   6. Add the rose cream filling over the syrup. Garnish with the caramelized walnuts and serve.

Ingredients:

• 250g quinoa
• 1 small onion
• 2 garlic cloves
• 1 bunch flat leaf parsley
• ½ bunch mint
• 1 handful of dried apricots
• 1 handful of dried dates
• 20g California walnuts
• 500 lamb filet
• Olive oil
• Salt, pepper
• 100ml vegetable stock
• ½ teaspoon cumin
• ½ teaspoon ground coriander
• 1 teaspoon Harrissa
• ½ teaspoon cinnamon
• 1 teaspoon candied orange pieces

Preparation:

1. Cook the quinoa according to the instructions and keep warm. Peel onion and garlic and chop finely. Wash the herbs, pat dry and chop the leaves coarsely. Chop apricots, dates, and walnuts coarsely. Cut the lamb filets into stripes and season with salt and pepper.
2. Heat olive oil in a pan, and sear the filet stripes briefly so that they still have a pink color. Remove from pan, cover and keep warm.
3. Use the same pan to slightly heat garlic and onions. Add spices and orange pieces. In addition, add dates, apricots, and walnuts and increase the heat for a moment. Deglaze with vegetable stock and let it boil down. Add the lamb stripes again, mix well, and season again if necessary. Fold in the fresh herbs and arrange all ingredients along with the quinoa on a platter and serve.

Ingredients:

Kofta

• • • 2 potatoes, boiled & mashed
    • 1½ cup paneer, grated
    • 3 tablespoons California walnuts, chopped
    • 1 tablespoon coriander, chopped
    • 1 ginger, grated
    • 2 green chillies, chopped
    • 2 tablespoons raisins, chopped
    • 1 teaspoon red chilli powder
    • 1 teaspoon jeera powder
    • Salt to taste

Curry

• • 1 tablespoon butter
  • 1 tablespoon oil
  • 2 bay leaves
  • 1 teaspoon jeera
  • 1 cinnamon
  • 1 onion
  • 3 tomatoes
  • 2 garlic cloves
  • 2 green chillies
  • 2 ginger
  • 2 teaspoons red chilli powder
  • 1 teaspoon garam masala powder
  • 2 teaspoons kasuri methi
  • 2 tablespoons yogurt
  • Coriander leaves to garnish
  • Water as required

Preparation:

Kofta

1. 1. 1. Coarsely chop the walnuts along with some raisins.
      2. Mix together boiled potatoes along with paneer, chopped walnuts and raisins and make small balls out of the mixture.
      3. Air fry the balls made.

Curry

1. 1. 1. Soak California walnuts in water.
      2. Blend together all the ingredients along with the soaked walnuts.
      3. Heat some oil. Add garam masala along with kasuri methi, red chilli powder and add the puree made.
      4. Add some sugar and salt and let it cook until the oil separates.
      5. To infuse your dish with an extra smoky flavor, place a piece of hot coal in a small bowl, put it inside the dish and drizzle some ghee on the hot coals, and cover it with a lid for a few minutes.

Cooks tip: – You can even deep fry or shallow fry the kofta balls instead of air frying

Ingredients:

• 200g California walnuts
• ¼ cup ghee
• 1 tablespoon milk powder
• ½ cup khoya
• 1½ cup milk
• ½ cup sugar
• ½ teaspoon cardamom powder

Preparation:

1. Powder the walnuts in a grinder until semi coarse ground.
2. Heat the ghee in a pan over low heat. Add the powdered walnuts and cook for 10-12 minutes, stirring continuously until the mixture turns golden and releases a fragrant, nutty aroma.
3. Add milk powder and khoya and stir. Mix thoroughly to ensure everything is well incorporated.
4. Pour in the milk and continue to cook the mixture on medium heat, stirring occasionally. Allow the milk to reduce to half, which will thicken the halwa.
5. Once the milk has reduced, add the sugar. Cook for another few minutes, stirring continuously, until the sugar dissolves and the mixture thickens to a halwa-like consistency, and the ghee starts to separate.
6. Remove from heat and sprinkle cardamom powder for flavor. Garnish with chopped walnuts and edible gold leaves before serving.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 peppers, cut into small chunks
• 2 courgettes, thickly sliced
• 2 teaspoons smoked paprika
• 2 cloves garlic, crushed
• 2 x 400g cans butter beans, drained and rinsed
• 2 x 400g cans chopped tomatoes
• 150g California walnuts
• 75g pitted green olives, sliced
• 1 tablespoon chopped flat leaf parsley
• Rice to serve

Preparation:

1. Heat the oil in a large saucepan and fry the onion, peppers and courgettes for 5 minutes until softened.
2. Stir in the paprika and garlic and cook for 1 minute then add the butter beans, chopped tomatoes and ½ can of water, walnuts and olives
3. Bring to the boil, cover and simmer for 10 minutes.
4. Serve sprinkled with parsley and cooked rice.

Cooks tip:-Serve half as above then use the rest the next day on jacket potatoes or stirred into cooked pasta for a quick lunch or supper or simple freeze half for another time.

Ingredients:

• 275g potatoes, thinly sliced
• 2 teaspoons oil
• 25g California walnuts, finely chopped
• Pinch of chilli flakes
• 1 teaspoon harissa paste
• ½ teaspoon smoked paprika
• 1 tablespoon chopped parsley
• 2 spring onions, finely chopped
• 2 salmon fillets
• 300g tenderstem broccoli

Preparation:

1. Rinse the potatoes in cold water until the water runs clear. Dry on a clean tea towel.
2. Toss with the oil and season well. Transfer the potatoes to the tray of an air fryer and air fry at 200°C for 20-25 minutes, stirring halfway through until golden and crispy.
3. Remove and set aside.
4. Mix together the walnuts, chilli flakes, harissa, smoked paprika, parsley and spring onions and spoon on top of the salmon fillets.
5. Line the air fryer tray with baking parchment and add the salmon. Air fry at 200°C for 8-10 minutes until golden and the salmon is just cooked through, covering loosely with foil towards the end if they look a little dark.
6. Meanwhile, steam the broccoli for 3-4 minutes or until just tender.
7. Serve salmon with the potato crisps and broccoli.

Cooks tip:-Replace the chilli flakes and harissa with sun dried tomato paste for a less spicy version. Cook the salmon and crisps at the same time if your air fryer has 2 trays.