walnuts

Zeytoon Parvardeh is an addictive vegan and gluten-free marinated olives recipe from Iran. this vegan Persian dish can be served as a side dish or a snack.

Marianted olives- Zeytoon Parvardeh

green olives

walnuts (finely chopped)

garlic (minced)

mint leaves (roughly chopped)

pomegranate molasses

olive oil

Salt

In a large bowl add olives, mint leaves, and chopped walnuts.

In another bowl, prepare the dressing by mixing pomegranate molasses, olive oil, and salt.

Pour the dressing on olives, and toss well.

Put in the fridge for at least 2-3 hours and enjoy.

Lemons and blueberries are a winning combination in this moist coffee cake.

Blueberry Lemon Coffee Cake

Cups All-purpose Flour

Teaspoon Baking Powder

Teaspoon Baking Soda

Cup (2 Sticks) Softened, Unsalted Butter

Cups Sugar

Large Eggs

Teaspoon Fiori di Sicilia (Or 1/2 Teaspoon Both Vanilla & Lemon Extracts)

Cup Fat Free Greek Yogurt (Or Sour Cream)

Teaspoon Lemon

Cups

Cup Chopped Walnuts

Tablespoons Sugar

Teaspoon Ground Cinnamon

Sugar

Mix together both the blueberry filling ingredients and the topping ingredients in separate bowls and set each aside.

In one bowl sift together the flour, baking powder, and baking soda.

In another medium sized bowl, cream together the butter and sugar until soft and fluffy, about 5 minutes.

Add the eggs, beating after each one, and then add the extract and grated lemon zest.

Reduce mixer speed to low, and add half the flour mixture, then half the yogurt (or sour cream).

Add the rest of the flour mixture and yogurt and beat just until smooth.

Spoon half the batter into the prepared baking pan, then add the blueberry filling spreading it evenly across the batter.

Top the filling with the rest of the batter, using a spatula to smooth it over the filling.

Sprinkle the top of the cake with your walnut and sugar mixture.

Bake for about an hour, or until a cake tester comes out clean.

Cool to room temperature before removing pan.

The cake keeps well for several days wrapped or it can be frozen for several months.

Delight your taste buds with this amazing Fantasy Fudge. This Fantasy Fudge is a classic marshmallow fudge that gets its chocolatey, nutty goodness from BAKER'S Semi-Sweet Chocolate and PLANTERS Walnuts.

Fantasy Fudge

sugar

butter

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped

(7 oz.) JET-PUFFED Marshmallow Creme

PLANTERS Walnuts

vanilla

Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.

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One Banana Banana Bread with Chocolate Chips and Walnuts ~ when there's just one banana left on the counter, this one-banana, one-bowl quick bread recipe steps up to the plate.

One Banana Banana Bread

banana

egg (plus milk to make 1 cup)

flour

tsp baking soda

salt

dark chocolate chips (optional)

walnuts (optional)

Preheat oven to 350F

Add the softened butter and banana to the bowl of a stand mixer, fitted with a paddle attachment, and mix until blended and smooth. (Or, if you don't have a stand mixer, mash the banana by hand with a fork, and add in the softened butter along with the rest of the ingredients)

Add the egg and milk, vanilla, flour, sugar, baking soda, and salt, and mix until no lumps remain.

Fold in the chocolate chips and walnuts until evenly distributed.

Pour the batter into a prepared loaf pan, and bake for about 40-45 minutes, until risen and golden brown on top, and a toothpick inserted in the middle comes out without batter clinging to it.  (Moist crumbs are fine.)

From Joshua McFadden's <a href="https://www.amazon.com/gp/product/1579656315/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1579656315&amp;linkId=1d112af955eba912102681d319ad5fe0" target="_blank" rel="nofollow noopener">Six Seasons</a>

The original recipe calls for <a href="https://www.amazon.com/gp/product/B0079VJAHW/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0079VJAHW&amp;linkId=dee08cdb410182208bee99000ad16200" target="_blank" rel="nofollow noopener">saba</a>*, which I've never tasted, but which, according to <a href="https://www.amazon.com/gp/product/B0079VJAHW/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0079VJAHW&amp;linkId=dee08cdb410182208bee99000ad16200" target="_blank" rel="nofollow noopener">Amazon</a>, is made by "cooking selected grape musts, especially of Lambrusco or Trebbiano grapes, over fire," and is the main ingredient in the production of Traditional Balsamic Vinegar of Modena. Don't feel you have to run out and buy a bottle —2 tablespoons of white balsamic vinegar has been working just fine for me.

To toast walnuts: Preheat the oven to 350ºF. Spread the walnuts on a sheet pan. Transfer to the oven and cook for about 9 minutes or until the nuts are golden and smelling toasty. Remove, let cool, then, if you're up for it, transfer to a tea towel and rub away the skins. Then transfer nuts to a sieve and shake to remove the papery skins.

To make dried bread crumbs: Preheat the oven to 250ºF. Pulse stale bread in a food processor until fine, like the texture of coarse polenta. Spread onto a rimmed sheet pan. Transfer to the oven and cook 45-60 minutes or until very dry—crumbs should take on very little color.

If you like video guidance, check out this <a href="https://www.instagram.com/stories/highlights/17882418412277751/">Instagram Story</a>.

Crispy Oven-Roasted Cabbage Wedges

Savoy cabbage,

olive oil, divided

kosher salt and pepper

saba* (see notes)

garlic,

walnuts**

bread

Parmigiano Reggiano,

lemon

Spread the cabbage wedges out onto a large sheet pan. Drizzle with the olive oil. Season with salt and pepper to taste. Toss to coat, then spread back into a single layer. Transfer to the oven and roast for 15 minutes or until it&#8217;s browned and crisped around the edges and slightly softened in the center. Note: don&#8217;t be alarmed if you see extra-charred bits—this is going to happen, and some of the extra-crispy bits may be inedible. What you don&#8217;t want to happen is have the cabbage not be all the way cooked through. Plus, the perfectly bronzy bits are so, so good. 

Sprinkle the saba or vinegar over the cabbage and toss lightly to season them, trying to keep them intact.

While the cabbage is roasting, put the garlic in a small bowl and pour on the remaining 4 tablespoons of olive oil. Add the walnuts, bread crumbs, parmesan, and 2 tablespoons fresh lemon juice. Season with salt and pepper. Stir and adjust the seasoning to taste.The texture is supposed to be like a &#8220;loose, sloppy salsa,&#8221; and to achieve this, you may need to add more lemon and olive oil. Both times I&#8217;ve made this, I&#8217;ve ended up using all of the lemon juice (so about 3 tablespoons total), and 2 more tablespoons olive oil. Also, the mixture itself may taste quite lemony and maybe a little salty &#8230; this is OK—when it hits the sweet cabbage, the sharp flavors will soften.

Arrange the cabbage wedges on a platter. Spoon some of the walnut salsa over top—keep the extra handy in a small bowl at the table&#8230;you&#8217;ll want more with every bite. Grate a little more parmesan over top. If you wish, drizzle on more saba (or balsamic) or lemon.

I made this last night. Loved it!  Thank you for the interesting veggie dishes- we can't have too many of those in this world!

This was wonderful.  Way more than the sum of its parts.  I'm so glad you featured this because even though I have Six Seasons, I would have blown right by this recipe otherwise.  Fantastic meal.

This was great Alex. 

I ended up using little gem lettuces and forgot to add the balsamic prior to roasting (added it after but think easier to ensure even distribution by adding it before). Would say that this is one of those recipes where everything is there for a reason -- the sweetness of the balsamic is critical to balancing out the sharp walnut salsa. And whilst it totally worked with the little gem, I think it would be amazing with the more substantial/toothsome cabbage.

It's an amazing recipe. I have first tried it when you posted it on Instagram, but until now I didn't have a chance to post a comment here to tell others how great it is :). I've made it twice so far and tonight I'm going to make it again. I've replaced the walnuts with toasted almonds and it is delicious. Thanks for the recipe! :)

Made this with a flat green cabbage instead of Savoy because that's what I had. SO GOOD!!! The cabbage too a bit longer to soften up but it was worth the wait. So sweet and a great contrast to the tangy umami of the salsa. A definite winner.  Will be making it again soon. Thanks!

This was amazing! All three members of my household, including my adult daughter home because of the pandemic, adored this. We barely needed the salsa, it was just so good! Don't get me wrong, the salsa was great, but the roasted cabbage w the balsamic was delicious enough. This is definitely going into the rotation. Thank you!!

The thickest, softest chocolate chip cookies loaded with chocolate chips and chopped walnuts! If you have ever had a cookie from Levain Bakery in NYC you will love these!

Chocolate Chip Walnut Cookies

dark brown sugar

brown sugar

eggs

baking soda

cornstarch

all purpose flour

chocolate chips

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and all the sugars together for 30 seconds on low speed. Turn the mixer up to medium speed and mix for 4 minutes until combined and fluffy.

Add in the eggs, vanilla, salt, baking soda, and corn starch and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour, mixing until just combined.

With mixer still on low, add in the chocolate chips and walnuts until incorporated.

Using a large (3 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 2 inches apart.

Bake for 8-9 minutes, until the edges and tops are lightly golden.

Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

Chunky Grain-free Granola- packed with hormone balancing fats and plant-based protein, this clustery granola is perfect for any time of day!

Chunky Grain-free Granola

mixed nuts (chopped)

mixed seeds

coconut

almond flour

cinnamon

fine sea salt

coconut oil (melted)

maple syrup

vanilla extract

Preheat the oven to 325°F then line a baking sheet with parchment paper or a silicone mat.

In a large bowl, combine the chopped nuts, seeds, coconut, almond flour, cinnamon and salt. Pour the melted coconut oil, maple syrup and vanilla extract over top. Stir until everything is evenly coated with liquid.

Spread the mixture out on the baking sheet into a large rectangle. Transfer to the preheated oven and bake for 20-25 minutes. The nuts should appear golden and the granola should be fragrant. Remove from oven and allow to cool completely before stirring. Transfer to a sealed container and store in the refrigerator for up to 1 week.

For sure the idea of a banana peel curry sounds very suprising for a lot of people. But it is a lovely vegetarian dish and you really should try it!

banana peel curry

banana peels

walnuts (roughly chopped)

onion (yellow)

red chili pepper

cm fresh ginger

coconut oil

turmeric

mustard

red curry paste

cumin powder

water

black pepper

Start in the morning and keeps the peels of two bananas aside. Put them in a bowl with water and add some turmeric (1/4 tablespoon). Let them soak at least 1 hour, but you can leave them there also for the rest of the day.

Peel the onion and cut it into slices.

Chop the ginger into fine pieces.

Halve the red chili pepper and remove the seeds. Then also slice it into fine pieces.

Take the banana peels out of the water. Remove the wooden parts and cut them into fine slices of app. 3 cm long.

Heat the coconut oil in a wok. Then add the onions, ginger and chili pepper. Bake them for a few minutes and then add the spices: red curry paste, the rest of the turmeric powder, the mustard, the cumin powder, some pepper and salt.

Then add the banana slices and the roughly chopped walnuts and bake for a few minutes while constantly stirring.

Pour in the water and let it simmer for 15 minutes, until you have a smooth curry paste. Taste and season with extra salt or pepper if needed.

Serve this delicious curry hot with some basmati rice.

Grind 20-25 marie biscuits and add in 1/4 cup coco powder. Add 1/2 cup of powdered sugar, 1/2 tsp baking powder and 1/8 tsp baking soda. . Add 3/4 cup milk gradually. Add more if required to maintain a thick consistency.. Add 9-10 chopped walnuts. Cover a tray with parchment paper. . Pour the cake mixture and bake for 25-30 mins.

Walnut brownies | How to make Walnut Brownies

cocoa powder

tsp baking powder

milk

marie biscuit

Walnut brownies

Start the day right with this healthy baked banana porridge containing walnuts, banana and cinnamon. Bananas are a good source of the amino acid tryptophan, which the body needs to make the feel- good hormone serotonin. When eaten with a carb source such as oats, the brain can absorb the tryptophan easily.

Baked banana porridge

bananas,

jumbo porridge oats

milliliters

walnuts, roughly chopped

Heat oven to 190C/170C fan/gas 5. Mash up one banana half, then mix it with the oats, cinnamon, milk, 300ml water and a pinch of salt, and pour into a baking dish. Top with the remaining banana halves and scatter over the walnuts.

Bake for 20-25 mins until the oats are creamy and have absorbed most of the liquid.

Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.

Easy carrot cake

vegetable

natural yogurt

½ orange,zested

self-raising flour

light muscovado sugar

¼ fresh nutmeg,finely grated

carrots(about 3), grated

sultanasor raisins

walnutsor pecans, roughly chopped (optional)

slightly salted butter,softened

icing sugar

soft cheese

Heat the oven to 180C/160C fan/gas 4. Oil and <a href="https://www.bbcgoodfood.com/videos/techniques/how-line-different-shaped-cake-tins">line the base and sides</a> of two 20cm cake tins with baking parchment. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.

Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.

Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.

To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

Spring salad of apple, celery, walnuts and blue cheese

g Walnuts, shelled

Watercress, (baby watercress)

Salad leaves, (mesclun, baby spinach) (Main)

Celery stalks, (inner pale stalk and leaves)

Lemons, for juice

Red apples, (mahana red)

g Blue cheese, (Whitestone Windsor Blue) crumbled

Blue cheese

g Creme fraiche

Lemon, for juice

to taste Freshly ground black pepper

Place the walnuts on a tray and toast in the oven for about 7 minutes. Cool.

Wash and dry all the leaves and watercress after picking over and removing any thick stalks.

Place in a serving bowl. Cut off the celery leaves and chop roughly.

Cut the celery stalks into thin batons. Place in the bowl with the leaves.

Core the apples, slice them thinly, then toss with the lemon juice.

Add the apple, walnuts and blue cheese to the salad leaves.

Whisk the dressing ingredients together and drizzle over the salad, tossing lightly.

Serve at once with steak or as an entrée.

“Muhammara is a spicy Levantine dip of red capsicum and walnuts. It keeps in the fridge for 3 days, so double the recipe, if you like. It’s as lovely spooned into a cheese sandwich or served with grilled meat as it is as a dip. I’ve left the skins on the capsicums for ease, but remove them if you don’t want the texture. The mash can be made 3 days in advance – keep in the fridge in a separate container and bring back to room temperature before serving” - Yotam Ottolenghi. This is an edited extract from
Ottolenghi SIMPLE (Penguin Random House, RRP $49.99). On sale now.

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