DESCRIPTION
This recipe invites you to experience the magic of indulgence as we blend the smoothness of chocolate with the nutty goodness of hazelnuts, creating a dessert that’s as visually stunning as it is delicious.
INGREDIENTS
- 1 quart of good quality vanilla ice cream
- 4 tablespoons Oregon hazelnut paste
- 2 tablespoons cocoa powder
- 1 cup chopped Oregon hazelnuts
- 5.25 ounces dark chocolate melted
- 2 teaspoon Sea salt
INSTRUCTIONS
- Remove the ice cream from the freezer and allow to soften for 10 minutes, then transfer into a large mixing bowl with the cocoa powder and the Oregon Hazelnut paste.
- Stir together before returning to the freezer. Allow the ice cream to refreeze for a minimum of 1 hour, before scooping out and portioning into balls using an ice cream scoop.
- Roll each ice cream ball in chopped Oregon Hazelnuts before returning to the freezer.
- Meanwhile melt the chocolate, once melted drizzle over the ice cream balls and sprinkle with a little sea salt on each to bring the flavour out in the chocolate and the Oregon Hazelnuts.
- Keep the balls in the freezer until you want to serve them
DESCRIPTION
Give your toast a boost! Make pecans and blueberries the star of your daily breakfast routine with this sweet and savory recipe.
INGREDIENTS
- ¼ cup chopped pecans, toasted
- 1 cup fresh blueberries
- ¼ cup honey, divided
- 2 tablespoons olive oil
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 4 ounces part-skim ricotta cheese
- 4 slices whole wheat bread, toasted
INSTRUCTIONS
- Preheat oven to 425o
- In a 2-quart baking dish, toss together blueberries, 3 tablespoons of honey, olive oil, thyme, lemon zest and lemon juice. Bake for 12 to 15 minutes or until blueberries start to burst and juices are bubbly and slightly thickened.
- Spread ricotta cheese over toast. Top with roasted blueberries and toasted pecan pieces, and drizzle with remaining honey.
DESCRIPTION
The classic Caprese salad was the inspiration for this perfect mid-day snack or go-to weekday meal when you’re short on time. Crunchy, toasted bread is topped with cottage cheese, tomatoes, toasted walnuts, fresh basil and finished with a drizzle of balsamic syrup.
INGREDIENTS
- 1/2 cup chopped California walnuts
- 4 slices whole-grain bread, toasted
- 1 1/3 cups low fat 2% cottage cheese
- 1 cup multi-colored cherry tomatoes, halved
- 1 tablespoon thinly sliced fresh basil
- Freshly ground black pepper to taste
- 1 tablespoon balsamic syrup
INSTRUCTIONS
- Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8-10 minutes, checking frequently, until toasted.
- Spread cottage cheese evenly over each slice of toasted bread. Layer with tomatoes, toasted walnuts, fresh basil, black pepper and a drizzle of balsamic syrup.
DESCRIPTION
Savor summer with a simple salad that features sweet strawberries and toasted walnuts. Tossed with a strawberry vinaigrette and dotted with fresh feta, this salad is sure to delight! Kitchen hack: Use paper towels to help keep spinach fresh.
INGREDIENTS
- 2 1/2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons strawberry preserves
- 1/4 teaspoon sea salt
- 1 1/2 cups sliced strawberries
- 1 (5-oz.) package baby spinach
- 1/2 cup coarsely chopped California walnuts, toasted*
- 1/3 cup crumbled feta cheese
INSTRUCTIONS
- Whisk together lemon juice, olive oil, preserves and salt in a large bowl.
- Add strawberries and toss lightly. Place spinach in bowl and toss again to coat with dressing. Top with walnuts and cheese and serve immediately.
*To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer. Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant & toasted. Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich, golden brown. Remove walnuts to a plate or bowl to cool.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 7 eggs
- 2 tablespoons self-rising flour, sifted
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 2 1/2 ounces raw pine nuts
- 2 1/2 ounces goat’s cheese, roughly crumbled
- Cracked black pepper, to taste
- 3 1/2 ounces cherry tomatoes, quartered
- 2 tablespoons chopped chives
Instructions
- Preheat oven to 350°F. Spray six (¾ cup capacity) ramekins lightly with oil spray.
- Place the eggs in a bowl and whisk lightly. Add flour, herbs, pine nuts, goat’s cheese and pepper. Stir until just combined.
- Divide mixture between the ramekins. Place a few cherry tomato pieces in each ramekin.
- Bake for 20 minutes or until golden and set.
- Remove from oven, stand for 5 minutes then serve warm or refrigerate until ready to serve.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 1/4 cup raw, unsalted cashews
- 1 cup fresh or frozen blueberries
- 1 small banana
- 1 cup almond milk, or milk of your choice (dairy, soy and nut milks all work well)
Instructions
- Place all ingredients in a blender. Puree until smooth.
- Serve immediately.
Tips: Smoothie can be prepared in advance and stored in a sealed container in the fridge for up to 24 hours. Recipe can be multiplied, as desired. Substitute blueberries with an equal quantity of another berry.
Recipe and image supplied courtesy of Australian Macadamia Society
Description
These macadamias – with their smoky, spicy kick – certainly pack a punch! Perfect for beer and BBQ o’clock, you can tailor this recipe to your own taste by creating your own herb and spice combinations.
Ingredients
- 2 cups macadamias, whole
- 1 teaspoon Korean chili powder, or any chili powder
- 2 teaspoons maple syrup
- 2 teaspoons salt
- 4 teaspoons vegetable oil
- 1 tablespoon rosemary, finely chopped
- 1½ cups broken macadamia shells
Instructions
- Divide the macadamias evenly into 2 separate mixing bowls.
- To one, add the chili powder, maple syrup, ¼ teaspoon of salt and 2 teaspoons of oil. Stir thoroughly to coat the macadamias.
- To the second bowl of macadamias, stir in the rosemary, remaining salt and oil.
- Place all the macadamias, keeping the flavors separate, on a tray that can go on the BBQ – cast iron is ideal.
- Preheat BBQ to 475°F. Place a baking rack over the BBQ grill so that the tray will not come in direct contact with the grill (this will prevent the macadamias from burning).
- Place the macadamia shells into a smoker box and close it. Place the smoker box into the BBQ and close the lid of the BBQ.
- Allow the macadamia shells to start smoking, about 15 minutes. Place the tray of macadamias into the BBQ and close the lid.
- Turn the BBQ down to about 300°F and let the macadamias cook slowly, stirring occasionally, for about 20 minutes.
- Turn the BBQ off and allow the macadamias to cool in the BBQ with the lid down for 20 minutes to increase the smoky flavor.
Tips: Serve slightly warm or cool completely and store in an airtight container. This recipe makes 2 cups (approximately 9 servings).
Description
Expect a touch of smoky flavor in these vegetarian tacos, courtesy of the fire roasted corn and chipotle adobo sauce. That boldness in flavor is contrasted with creamy cotija cheese and sour cream, and brightness from fresh lime and cilantro. The “meat” is made with a hearty combination of walnuts and chopped mushrooms. For a twist on the recipe, serve the taco filling over a rice base instead of in tortillas.
Ingredients
Chipotle Sauce
- 1 1/2 tablespoons chipotle adobo sauce
- 1/2 cup low-fat sour cream
California Walnut Taco “Meat”
- 1 1/2 cups raw shelled walnuts
- 2 cups roughly chopped white button mushrooms
- 1 teaspoon ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon minced garlic
- 1 1/2 tablespoons low sodium soy sauce or coconut aminos
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil, for cooking
Tacos
- 12 small flour or corn tortillas
- 1 cup drained fire roasted corn
- 1/2 cup crumbled cotija cheese
- 1/2 cup fresh cilantro
- 1 lime, sliced into wedges
Instructions
- Stir together chipotle adobo sauce and sour cream in a small bowl. Refrigerate until serving.
- Combine walnuts, mushrooms, cumin, chili powder, garlic, soy sauce and lime juice in a food processor. Pulse to break up walnuts and mushrooms into small crumbles.
- Heat olive oil over medium-low heat in a skillet. Add walnut mixture and cook, stirring occasionally for 7-8 minutes, until mushrooms are tender.
- Spoon walnut taco meat over tortillas topped with roasted corn, cotija, chipotle sauce, cilantro, and lime wedges
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 2 large zucchini, grated
- ¼ cup pine nuts
- ¼ cup reduced fat feta cheese
- 2 green onions, finely chopped
- ½ cup whole wheat flour
- ¾ cup buttermilk
- 1 medium egg, lightly beaten
- 1 tablespoon chopped flat leaf parsley
- 2 tablespoons sweet chili sauce, to serve
- 1 lemon cut into 4 wedges, to serve
Instructions
- Place the zucchini in a bowl with the rest of the ingredients and stir to fully combine. Set aside for 10 minutes.
- Heat a large non-stick frying pan over medium heat and spray with olive oil spray.
- Place tablespoonfuls of mixture in the pan and cook for 2 minutes each side until golden and cooked through. Remove from the pan and keep warm as you repeat with remaining mixture.
- Serve with 2 teaspoons of sweet chilli sauce and a wedge of lemon for each serve.
