Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 7 ounces raw Brazil nuts, chopped
- 1 clove crushed garlic
- 12 ounces low fat ricotta
- 2 teaspoons finely grated lemon rind
- ¼ cup chopped flat leaf parsley
- 2 tablespoons grated parmesan
- cracked black pepper to taste
- 4 large field mushrooms
Instructions
- Preheat oven to 400°F.
- Place the Brazil nuts, garlic, ricotta, lemon rind, parsley, parmesan and pepper in a large bowl and mix together until fully combined.
- Clean the mushrooms and remove the stems.
- Divide the ricotta mixture between the mushrooms, piling in the center cavity of each.
- Transfer the mushrooms to an oven tray lined with foil. Bake for 15 minutes or until mushrooms have softened and ricotta mixture is golden on top.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 14 ounces dark chocolate, chopped
- 14 ounces sweetened condensed milk
- 1 cup Brazil nuts, chopped
Instructions
- Place the chocolate into a microwave safe bowl and melt the chocolate in the microwave in 20-30 second increments until the chocolate is completely melted (around 90 seconds).
- Remove the bowl from the microwave and pour in the condensed milk and chopped Brazil nuts. Stir until combined, noting it will feel quite dense.
- Pour the mixture into a parchment lined brownie pan (8 x 8″) and smooth with the back of a spoon.
- Place it in the fridge for 2-3 hours to set or until the fudge is firm.
- Cut into 36 small pieces and store in an airtight container in the refrigerator.
DESCRIPTION
The Italians are renowned for incorporating nuts into pasta, whether pesto or a nut and breadcrumb, parmesan crumble. Often meals in Italy won’t have meat, and the addition of nuts in a vegetable pasta adds protein and lots of other valuable nutrients. The key is finding the right nut for the right vegetable – Brazil nuts are wonderful with mushrooms, peas, cauliflower, broccoli and so much more. Discover your own perfect match!
INGREDIENTS
- 1 pound preferred pasta (fettuccini, pappardelle, tagliatelle or other long flat pasta are best)
- Olive oil
- ½ cup coarsely chopped Brazil nuts
- 4 sprigs sage, leaves sliced, saving 4-6 whole
- ¼ cup grated parmesan cheese
- Zest and juice of ½ lemon
- 1 large or 2 small shallot, diced
- 14 ounces wild mushrooms – chanterelle, maitake, oyster, etc.
INSTRUCTIONS
- Cook pasta according to directions on packet. Drain and toss through a little olive oil.
- Clean the mushrooms and tear into large pieces.
- Heat a large fry pan over medium high and add the Brazil nuts. Toss a few minutes to just brown (you’ll smell them becoming aromatic). Transfer to a bowl and toss with the chopped sage, parmesan and lemon zest. Set aside.
- Heat a splash of oil in the same pan and fry the whole sage leaves for a few seconds until crisp, it happens quickly. Place on a paper towel.
- Add the shallot to the sage scented oil in the pan and cook over medium heat for 1 minute until just softening.
- Add the mushrooms and turn heat to high. Cook, stirring till mushrooms start to soften, 4-5 minutes. Add lemon juice and toss through.
- Add pasta and Brazil nut mixture and mix until just warmed through adding a little splash of wine if mix is dry.
- Serve while still hot, with a crispy sage leaf.
