Walnuts - a versatile product that has long been successfully used in cooking. Nuts are a traditional component of desserts. First of all, the eastern ones - baklava, nougat, sherbet, Turkish delight, churchkhela, halva. Nuts are put as a filling in pastries, cakes, pastries, added to chocolate, puddings, creams and yogurt.
Walnuts are in perfect harmony with meat, poultry and fish. Ripe kernels are good to add when baking and stewing pork, beef. With nuts it turns out excellent stuffing for cutlets and rolls. Of poultry, walnut is best combined with chicken. It gives it an interesting savory flavor, especially if you add a little garlic and spices.
Nuts are rarely used in fish dishes. And in vain! Walnut well masks the specific taste of mud, which is often found in river fish, for example, catfish.
Exquisite nuts and salads, appetizers, sauces. Such popular dressings as pesto, bazhi, satsivi, can not be imagined without walnuts.
From nuts get another valuable product - oil. It goes well with meat dishes, seafood, cheeses and desserts. But it is better to add it to already prepared foods. Any heat treatment is not the best way affects the taste and nutritional properties of nut oil.
Tomato and Pecan Pie
Ingredients: 100 g of cracker, 200 g of flour, 125 g of chilled butter, 1 egg, 1 yolk. For the filling: 50 g sour cream, 1 tsp. lemon rind, 2 tsp Fresh lemon juice, 2 tbsp. walnut oil, salt and pepper to taste, 600 g tomatoes, ½ bunch parsley, 50 g walnut kernels, 50 g grated parmesan, 2 tsp. acecho balsamic, ½ tsp chopped leaves oregano
Instructions. Grind the cracker with a rolling pin. From the cracker, flour, finely chopped butter, eggs and yolk, knead the dough. Roll out the dough. Grease the form and place the dough in it, the height of the edges of the dough should be 2 cm. Cover the form and refrigerate for 30 minutes.
Prepare the filling. Mix the cream with zest and lemon juice, 1 tbsp. walnut oil, salt, pepper. Cut tomatoes into slices. Bake the cracker cake in the oven, preheated to 175 degrees, for 10 minutes.
Finely explain the nuts. Mix parsley with half of the nuts and parmesan. Spread the cracker cake with lemon cream and sprinkle with the remaining nuts. Place the circles of tomatoes on the cake in the form of a scaly layer. Season with salt, pepper, vinegar and oregano. Sprinkle with parsley and nuts. Sprinkle on top of walnut oil. Bake in the oven for 20 minutes. Garnish with parsley.
Potato and Bulgur Fritters with Walnuts
Ingredients: 100 g bulgur, 250 ml vegetable broth, 50 g arugula, 6 tbsp. olive oil, 1 tbsp Aceto balsamic vinegar, salt and pepper to taste, 40 g walnut kernels, 1 onion, 1 clove of garlic, ½ buns of parsley, 500 g potatoes, 50 g of cottage cheese, 1 egg, 1 egg yolk, 3 tomatoes, ½ cucumber, 1 head lettuce, 1 pc of lolla ross lettuce.
Instructions. Bring to a boil with stirring, stir along the vegetable broth, then let it swell under a lid for 20 minutes. Finely chop the rocket. Together with 2 tbsp. butter mash in puree. Mix with vinegar, salt and pepper. Coarsely kernels of walnuts. Peel and chop the onion and garlic clove. Chop the parsley. Potato grate on a coarse grater. Mix onions, garlic, potatoes, cottage cheese, egg and egg yolk. Stir in the bulgur and half the sauce with arugula and season with salt, pepper and parsley, mix with walnuts.
Cut the tomatoes and cucumbers into 2 cm thick cubes. Mix the arugula with the remaining sauce. Cut lettuce in small pieces. In 2 pans heat the remaining oil. Make 12 fritters out of dough and put them in the pan. Fritters fry 5 minutes on each side. Add leaf salad and a salad of cucumbers and tomatoes as a side dish.
Walnut fruit cake
Ingredients: 4 tbsp. butter, 1 ½ tbsp. sugar, 2 eggs (separate the whites from the yolks), 1 tsp. vanilla, 1 ½ tbsp. + 2 tbsp. flour 2 tsp baking powder, ½ tbsp. buttermilk, 2 tbsp. fresh sliced fruit, 1 tbsp. crushed walnuts, 4 tbsp. ghee, 11/2 tsp ground cinnamon.
Instructions. Heat the oven to 190 degrees. Spread the butter and ½ tbsp. Sahara. Add yolks and whisk well. Add vanilla, whisk. Sift 11/2 tbsp. flour along with baking powder. Add flour and buttermilk alternately to the oil mixture, each time beating it all thoroughly.
Beat whites and mix with dough. Pour the dough into the mold, place the fruit on top. Mix the remaining ½ tbsp. sugar, walnuts, melted butter, cinnamon. Spread this mixture on top of the fruit. Bake the cake for 35 to 40 minutes.
Pate Mousse with Bacon and Walnuts
Ingredients: 8 slices of bacon, 450 g of chicken liver, ½ tbsp. brandy, ¾ Art. cream, 1 chopped onion, ¼ Art. mayonnaise, 1 tsp dried thyme, a pinch of ground nutmeg, salt and pepper to taste, ½ tbsp. coarsely chopped walnuts, 3 tbsp. chopped parsley.
Instructions. Fry bacon slices until crispy. Fry the liver for 4 to 5 minutes. Pour brandy into the pan, add cream, bring to a boil. Then reduce heat and simmer until liquid boils away to 1 cup.
Mix the liver, onion and cream sauce. Add mayonnaise, thyme, nutmeg, salt to taste and pepper, mix. Add chopped bacon, walnuts and 3 tbsp. parsley, stir. Put the liver mixture in a clay pot, cover with a lid and put in the refrigerator overnight. Garnish the paste with chopped bacon, parsley, and walnuts. Serve with crispy bread.
Greek Sweet Pumpkin, Melon and Walnut Salad
Ingredients: 300 g pumpkin, ½ small melon, 2 - 3 apples, ½ lemon, 2 tsp. honey, ½ cup of walnuts.
Instructions. Peeled and peeled pumpkin, cut into a coarse grater and mix with honey. Peeled and seeds melon, cut into small slices. Apples grate on a coarse grater. Scald the lemon with boiling water and cut with the peel, removing the seeds. Mix pumpkin, melon, apples and lemon. Top with crushed walnuts.