7 walnut recipes | Image:Pinterest
Walnuts, renowned for their taste and nutritional benefits, folded into baked goods, or mixed into savory dishes, the versatility of walnuts knows no bounds. From hearty walnut-studded bread to vibrant salads adorned with candied walnuts, these dishes can will leave anyone to crave for more.
The delightful crunch and wholesome goodness that walnuts bring to every bite, can transform any ordinary meals into extraordinary culinary experiences.
Here are the walnut recipes:
Tomato soup with crunchy walnut topping
Ingredients:
1 red bell pepper large size
5-6 large tomatoes
1 medium size onion
3-4 cloves garlic
2 tbs olive oil
Salt & Pepper
Walnuts for topping
Method:
Mix everything well
Roast it in oven at 200 degree for 20-25 minutes till you get charred effect
You can do the same in air fryer also or roast it on a pan if no oven or air frier
Once cools down, churn it in a mixer
Strain the mixture
Adjust the consistency with water
Heat the soup once again
For the toppings- take some basil leaves, roasted walnuts & some feta cheese (optional)
Add this topping on the soup just before serving.
Carrot walnut milkshake
Ingredients:
6-7 walnuts
6 seedless dates
Carrot
Cardamon powder
Milk
Method:
In a mixie jar, take 6-7 walnuts
Then take 6 seedless dates (make sure you add water in which date are soaked)
Add grated medium size carrot
Add cardamom powder (alternatively you may take cinnamon or dry ginger powder also)
Churn it again and your yummiest sugar free energy booster walnut milkshake it ready.
While serving you may add some more grated carrot and delicious walnuts.
While you can drink this anytime of the day, I personally prefer to have this as breakfast.
Carrot walnut milkshake(Chef Meghna Kamdar)
Crispy walnut dates roll
Ingredients:
150 gm dry toasted walnuts
100gm paneer
10-12 dates
A pinch of salt
Some black pepper
Few drops of oil or ghee for brushing
Honey to drizzle on top
Some more chopped walnuts
Spring roll sheets
Some maida slurry (Maida mixed in water)
Method:
Take 150gm dry toasted walnuts
Add 100gm paneer and 10 to 15 chopped dates
Add some little salt & pepper, it will enhance the taste & balance the sweetness of dates
Mix everything. Take spring roll sheets and fill inside with walnut paneer dates mixtue.
Now prepare maida slurry and apply on boarders of the spring roll sheet so when you roll it gets stuck from all sides.
In an air fryer, place butter paper in bottom, place these rolls and brush some oil and ghee.
Aur fryer at 180 degree for 16 to 18 minutes. When halfway pause the fryer turn the rolls and brush oil again.
And then get them air fryed. Once air fried drizzle some honey on top & sprikle chopped toasted walnuts on top.
Apple halwa
Recipe credits: Tarla Dalal
Ingredients
2 1/4 cups grated apple (unpeeled)
1 1/2 tbsp ghee
1/4 cup crumbled mava (khoya)
3/4 cup milk
3 1/2 tbsp sugar
1/4 cup chopped walnuts (akhrot)
a few drops of vanilla essence
Recipe
Heat the ghee in a non-stick kadhai, add the apples and cook on a medium flame for 5 to 6 minutes, while stirring continuously.
Add the mava, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
Add the milk, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
Add the sugar and walnuts, mix well and cook on a medium flame for another 7 to 8 minutes, while stirring continuously. Keep aside to cool.
Once cooled, add the vanilla essence and mix well.
Re-heat and serve within an hour.
Coffee cream & walnut cupcakes
100g butter, well softened
100g light muscovado sugar
100g self-raising flour
2 large eggs
2 tsp instant coffee, mixed with 100ml/3½fl oz boiling water, then cooled
25g walnut half, chopped, plus 12 more for the tops
For the topping
200ml tub mascarpone (you’ll find this with the soft cheeses)
2 tbsp light muscovado sugar
Directions
Step 1: Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle.
Step 2: Line a 12-hole bun tin with fairy cake cases.
Step 3: Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy.
Step 4: Stir in the chopped walnuts.
Step 5: Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up – that way they should all be of equal size).
Step 6: Then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
Step 7: Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half.
Step 8: The cakes are best if they’re iced fairly near the time of eating, so if you’re making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving.
Step 9: Un-iced cakes will keep up to 2 days in an airtight container.
Enjoy the good treat of walnut dish
Recipe Credits: BBC Good food
