walnut halves

This Broccoli and Stilton Tart with Walnut Pastry will feed a hungry crowd with minimal effort. Search triple tested recipes from the Good Housekeeping Cookery Team.

Broccoli and Stilton Tart with Walnut Pastry

75 g (3 ounces) walnut halves

g (4 ounces) plain flour

100 g (3½oz) cold butter, cubed

caster sugar

275 g (10 ounces) head of broccoli, cut into florets

350 mL (12fl oz) double cream

eggs

½ tsp English mustard

g (4 ounces) stilton, crumbled

This very classic Ashkenazi charoset, which is a ceremonial part of the Passover Seder, is made from diced apple, toasted walnuts, a touch of cinnamon and a shower of sweet Passover wine. It’s meant to represent the mortar used by the Israelites when they were slaves in Egypt. The sweeter the apples you use, the less honey you’ll need to add at the end. But tart apples are nice here, too, as long as you balance their acidity. If you can’t get Manischewitz or another sweet Passover wine, ruby port is a fine substitute. You can make this charoset one day ahead and store it in the refrigerator; just mix it well before serving to reincorporate any liquid that might have seeped out of the mix.

Apple and Walnut Charoset

sweet Passover wine,

lemon juice

honey, plus more to taste

ground cinnamon, plus more to taste

salt

Heat oven to 325 degrees. Spread walnuts on a rimmed baking sheet and toast in the oven, stirring once or twice, until fragrant and golden-brown at the edges, about 10 minutes. Transfer baking sheet to a wire rack to cool.

Finely chop the nuts and place in a large bowl. Add remaining ingredients and toss to coat. Let sit for at least 30 minutes before serving. Taste and add more honey and cinnamon, if you’d like.

This very classic Ashkenazi haroseth, which is a ceremonial part of the Passover Seder, is made from diced apple, toasted walnuts, a touch of cinnamon and a shower of sweet Passover wine. It’s meant to represent the mortar used by the Israelites when they were slaves in Egypt. The sweeter the apples you use, the less honey you’ll need to add at the end. But tart apples are nice here, too, as long as you balance their acidity. If you can’t get Manischewitz or another sweet Passover wine, ruby port is a fine substitute. You can make this haroseth one day ahead and store it in the refrigerator; just mix it well before serving to reincorporate any liquid that might have seeped out of the mix.

Apple and Walnut Haroseth

Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream

Coffee cream & walnut cupcakes

butter

light muscovado sugar

self-raising flour

instant coffee

walnut half

tbsp light muscovado sugar

Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.

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), 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.

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. 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. Un-iced cakes will keep up to 2 days in an airtight container.

The heart and soul of the Iranian table, this humble and satisfying meal is a simple combination of briny cheese, fresh herbs, walnuts and flatbread. Taken together, they make a perfect bite, known as loghmeh in Persian. A summer platter can include cooling watermelon, crunchy grapes and crisp Persian cucumber. Think of the suggestions below as an open canvas and add your preferred summer fruits and vegetables. Enjoy this for breakfast or brunch with a cup of hot black tea, as an afternoon snack, or as a beautiful, refreshing and light dinner with a glass of your favorite beverage. This is meant for those long, lazy summer nights when all you want to do is nibble and get lost in good conversation with good friends.

Naan-o Paneer-o Sabzi (Bread, Feta and Herb Platter)

Salt

feta cheese,

Persian basil lemon basil

mint

scallions,

watermelon,

radishes,

Persian cucumbers,

grapes

Traditionally, walnuts are soaked to remove their bitterness and to make them crisp and more digestible. If you’d like to soak them, place them in a medium bowl and add a pinch of salt and enough ice-cold water to cover by 2 inches. Cover and soak in the refrigerator for 1 hour and up to 24 hours. Drain the walnuts. 

Arrange all the ingredients as casually or as artistically as you like on a platter and serve. To create a loghmeh (perfect bite): Take a piece of bread, place some feta in it, then pluck a couple of basil and mint leaves and set over the cheese, along with a piece of scallion and a walnut half. Roll up or fold over the lavash and eat. Follow with bites of watermelon, radish, cucumber and grapes.

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Broccoli and Stilton Tart with Waln...

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Top 5 walnut halves recipes from across the web

The most viewed walnut halves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Broccoli and Stilton Tart with Waln...

Apple and Walnut Charoset

Apple and Walnut Haroseth

Coffee cream & walnut cupcakes

Naan-o Paneer-o Sabzi (Bread, Feta ...

The most viewed walnut halves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine