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.
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.
or 15 mins.
Add walnuts to tray. Bake for 2
Mix all ingredients but walnuts in skillet on medium until well blended.
Add walnuts and cover till light brown.
Remove from skillet and put on wax paper.
Let cool.
Break walnuts into smaller pieces.
Put on a salad and enjoy!
ream, salt and pepper. Roast walnuts in a dry pan, then
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.
ackage directions.
Meanwhile, process walnuts in a food processor until
Heat 2 tbsp butter in a large frying pan, Add walnuts and stir over a low heat until lightly toasted. Remove from pan and set aside.
Heat 3 tbsp butter in same pan. Add garlic and zucchini and cook, stirring, over high heat until just wilted. Season to taste.
Meanwhile, cook pasta in a large pot of boiling salted water until just tender. Drain and return to pot.
Toss walnuts, zucchini mixture, lemon zest and mint into the hot pasta. Divide among bowls and top with ricotta and pecorino.
Toast the walnuts in a medium-heat iron skillet, on the stove top, stirring constantly until fragrant ~ be careful they don't burn!
Steam beans until barely tender but still crisp, about 3 minutes.
In a saute pan, heat the butter, salt, lemon zest, lemon juice, and chicken stock over medium-high heat for 2 minutes.
Add the beans and simmer until beans are cooked through, about 2 minutes more.
Top beans with the walnuts and serve.
Makes 4 servings.
ocket. Mix the Stilton cheese, walnuts and thyme; season with freshly
In a large bowl, whisk together vinegar, oil, 1 tsp water and chives. Season. Add salad greens, grapes, pomegranate seeds and walnuts and toss to combine. Garnish with blue cheese.
pread over base. Sprinkle with walnuts and chocolate. Unwrap chilled log
To prepare broccoli, remove stalk, cut off tough outer layer and julienne inner stalk. Cut remaining broccoli head into florets. Blanch in boiling salted water for 2 mins then rinse in cold water. Pat dry.
Combine broccoli, cabbage, bell peppers, cranberries and walnuts. Whisk together orange zest, lemon zest, orange juice, lemon juice, honey, vegetable oil and chives. Season then pour over salad and toss to combine. Transfer to a large serving bowl lined with red cabbage and arrange Mandarin oranges around edge. Serve.
8 pancakes.
Serve with walnuts, cinnamon sugar and maple syrup
Preheat oven to 350\u00b0F. Grease and line base of a deep 8 inch square cake pan.
Combine chocolate and butter in a large heatproof bowl. Place over a double boiler and stir until chocolate melts and mixture is smooth. Remove from heat. Add eggs, sugar and vanilla extract. Fold in flour and walnuts. Transfer to prepared pan and bake for 20-25 mins, until sides pull away from pan. Let cool in pan before cutting into squares.
ith the dates and the walnuts. Pulse mixture a few times
Whisk together 1/4 cup orange juice, 1 tsp orange zest, 2 tbsp lemon juice, 1/2 tsp lemon zest, chives and maple syrup. Slowly whisk in vegetable oil. Season. Add pears, walnuts and cranberries. Gently toss to coat. Transfer to a serving bowl and chill until ready to serve.
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.
egetables with blue cheese and walnuts. Drizzle with mustard and chive
Cook pasta in boiling, salted water until al dente. Drain.
Meanwhile, heat cream and blue cheese over low heat, stirring, for 4-5 mins, until cheese melts and sauce thickens slightly.
Toss pasta with sauce and season to taste. Sprinkle with chives and chopped walnuts. Serve mixed greens on the side.