DESCRIPTION
Mixed tree nuts elevate this simple salad.
INGREDIENTS
- 4 cups roughly chopped endive (you can use any endive or chicory for this – curly endive, red or white Belgian endive, frisée, or a mixture)
- 3 tablespoons olive or nut oil
- 1 tablespoon sherry vinegar
- 1/3 cup chopped mixed nuts of choice
- Shredded parmesan to taste
INSTRUCTIONS
- Place the endive in a large bowl.
- Whisk together the oil and vinegar, season to taste and set aside.
- Warm the nuts in a sauté pan over low heat. When they become aromatic, remove from pan and add the dressing, shaking pan to cover nuts in dressing.
- Pour over the leaves and toss well.
- Pour into a serving bowl, scatter with cheese and enjoy straight away with a warm baguette!
DESCRIPTION
A light fresh side dish for any meal that can be served hot or cold.
INGREDIENTS
- ½ cup nuts of choice, chopped
- 6 ounces orzo, farfalle, or preferred short pasta
- 1 cup fresh or frozen peas
- 4 sprigs mint, leaves torn
- ¼ cup fresh ricotta cheese
INSTRUCTION
- Toast the nuts in a pan or oven until golden and aromatic. Set aside.
- Cook the pasta in boiling salted water until al dente.
- Drain, reserving a small amount of the water.
- In a small saucepan, bring the reserved water to a boil, add peas and cook 1 minute. Strain.
- Combine warm pasta, peas and nuts.
- Serve in individual bowls, spoon ricotta over top and season with pepper.
This cake is nuts—literally!
Ingredients
- 2 oranges, washed
- 1½ cups sugar
- 6 eggs
- 2½ cups almond or hazelnut meal
- 1 teaspoon baking powder
Topping
- 1/3 cup sugar
- 2 ounces water
- 2 cardamom seeds, optional
- Zest of 2 oranges
- 2 oranges, peeled and finely sliced (reserve juices)
- 2 ounces pistachios
- 2 ounces pecans (can substitute pine nuts or macadamias)
- ½ cup, plus 2 tablespoons Crème Fraiche, to serve
Instructions
- Bring a large pot of water to boil, add oranges and simmer for 2 hours. Remove oranges, allow to cool. Cut oranges into chunks, removing seeds, and place in a blender. Puree, including skin, until smooth. This can be done a day ahead of time if desired.
- Preheat oven to 320°F. Grease a springform 8–9-inch cake tin and line base with baking paper.
- Beat eggs and sugar until pale golden and creamy. Fold ¼ of the egg and sugar mixture into the orange purée. With a spatula, fold in combined almond meal and baking powder gently (do not deflate) to combine. Next, add half of the remaining egg mixture until mostly combined and then fold in the remaining.
- Spoon into prepared tin and bake in center of oven for 1¼ hours or until a skewer inserted in the center comes out clean.
- Allow to cool in pan on a wire rack, then run a knife around the edge before turning out of pan. Cool completely and store in a sealed container for up to a week.
- To make topping, place sugar and water in a small saucepan and stir to dissolve sugar. Allow to come to a simmer, then add cardamom seeds and cook until syrup is golden. Add oranges with any juice and cook for 2-3 minutes.
- Bake nuts in a 350°F oven for 6-7 minutes until golden. Place oranges in a bowl with any syrup and gently stir in the nuts.
- To serve, place a slice of cake on plates, top with caramelized orange nut mixture, orange zest and a spoon of Crème Fraiche.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 3 large ripe bananas, mashed
- 2 cups rolled oats
- 1/2 cup macadamias, chopped
- 1/2 cup pine nuts
- 1/4 cup shredded coconut
- 1/4 cup cranberries
- 1 tsp cinnamon or mixed spice (optional)
- 1/4 cup almond milk (if required)
Instructions
- Preheat oven to 350°F.
- Line a baking tray with parchment paper.
- Place all ingredients into a large bowl and mix well until all the ingredients start to come together. If you find the mix is too dry, add the milk.
- Once the mixture comes together, spoon it onto the lined baking tray and flatten the mixture down with the back of a spoon.
- Bake in the oven for 10-15 minutes, or until it starts to brown on top.
- Allow to cool, then slice into 16 bars.
Tip: Keep uneaten bars in a sealed container in the refrigerator for 3-5 days.
