325\u00b0F oven for 35 to 45 minutes
heet at 325\u00b0F for 35 to 45 minutes.<
In a large mixing bowl cream the first 2 ingredients.
Add the eggs and banana. Mix well. Set aside.
In a large mixing bowl, sift together the flour, salt and baking soda.
Add to creamed mixture alternately with the buttermilk, mixing well after each addition. Fold in the walnuts.
Pour into greased 8 x 4 x 3-inch bread pan and bake in a preheated 350\u00b0 oven for 1 hour or until toothpick inserted into center of bread comes out clean. Cool loaf completely on wire rack. Wrap loaf in foil and store in refrigerator.
Melt butter in a large saucepan and saute squash, onion, garlic, ginger, chili, marjoram and potatoes. Add stock, bring to a boil and simmer for 20 mins.
Meanwhile, bring a little salted water to a boil and cook reserved squash for 3 mins. Remove from heat and drain. Heat sugar in a pan, add walnuts and caramelize. Let cool on a piece of foil then chop.
To finish, puree soup then add cream and season. Serve in soup bowls, sprinkled with diced squash and candied walnuts. Garnish with marjoram.
ray and bake for 15 mins.
Add walnuts to tray. Bake
ntil incorporated and set aside for 10 minutes. Sift flour into
o stand in the fridge for 1 hour.
Toss again
n pan on wire rack for 1 1/2 hours, then
ocket. Mix the Stilton cheese, walnuts and thyme; season with freshly
r plastic wrap and chill for at least two hours or
Pre-heat oven to 150C/300\u00b0F
Line a baking sheet with non-stick baking paper.
Put the walnuts into a large mixing bowl.
In a small bowl, combine the walnut oil, rosemary, black pepper, and sea salt.
Pour the oil mixture over the walnuts and mix well until the walnuts are covered evenly.
Pour the walnuts onto the prepared baking sheet.
Bake for 15 to 20 minutes, stirring the walnuts regularly.
Allow the walnuts to cool completely before storing them in an airtight container.
ackage directions.
Meanwhile, process walnuts in a food processor until
In large mixing bowl, beat all ingredients except sliced nuts at medium speed for 4 minutes.
Sprinkle reserved 1 tspn flour on sliced nuts.
Stir in nuts.
Spread in buttered 9-inch pan.
Bake at 325 for 35 to 40 minutes until pick inserted near center comes out clean. Cool.
Good served with very slightly sweetened whipped cream, whipped topping or a dollop of vanilla ice cream.
Heat oil in a medium skillet on medium heat. Add chorizo and saute for 4-5 mins or until crisp. Add walnuts and saute for 1 min.
Meanwhile, place broccoli in a steamer over a saucepan of simmering water. Cook, covered, for 3-4 mins or until just tender.
Serve broccoli drizzled with hot chorizo mixture. Serve with lemon wedges.
ooden spoon, stir in the walnuts and cinnamon and, if you
br>In the meantime, toast walnuts in small pan over medium
nd bake at 350\u00b0 for 35-45 minutes, or until
oriander seed.
Stir ground walnuts into onions along with garlic
over. Bake at 350 degrees for 55 to 65 minutes or
pread over base. Sprinkle with walnuts and chocolate. Unwrap chilled log