For The Spinach Cream

  • 200g fresh spinach
  • 1 onion
  • 2 cloves of garlic
  • 2 potatoes
  • 1L vegetable stock
  • 50g California walnuts
  • Pinch of salt
  • Pinch of black pepper
  • 30g extra virgin olive oil

For The Walnut-Parmesan Biscuit

  • 100g shelled California walnuts
  • 100g grated parmesan cheese
  • Pinch sweet paprika
  • Aromatic herbs


For The Cream

  1. Fry the onion and garlic and add the potatoes and spinach too.
  2. Cover everything with the vegetable stock, add the walnuts and season it. Cook over a low heat for 30 minutes and mash until getting a cream texture.
  3. Serve the cream very hot with a couple of walnut and parmesan cookies.

For The Walnut-Parmesan Biscuit

  1. Spread a thin layer of parmesan cheese on a baking tray, spread the chopped walnuts on top and season with paprika and aromatic herbs.
  2. Bake it in the oven for about 10 minutes and leave to cool completely to make it crispy.