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Walnut Winter Warmer Recipes

Need some comfort food this winter? Try these tasty winter warmers, courtesy of California Walnuts

California Walnut, Camembert and Grape Tray Bake 

This showstopper tray bake is the perfect sharer among friends. It’s a real crowd pleaser and the crunch of the walnuts when dipped in the creamy melted Camembert is divine, with the California walnuts and grapes working together to cut through the richness of the camembert, while providing an indulgent and overall delicious dish.

Prep Time: 30 minutes

Serves: 4

Ingredients:

150g ciabatta

Small bunch of rosemary

1 Camembert

1 garlic clove

Splash of white wine

500g black grapes, broken into small bunches

3 tbsp olive oil

2 tbsp honey 

1 tbsp sherry vinegar

Salt and pepper, to taste

130g California walnuts

Method:

1) Preheat oven to 180C. Tear the ciabatta into large chunks and thread two or three chunks onto the rosemary sticks.

2) Remove the wax paper from the Camembert and score the top with a cross hatch pattern using a sharp knife, stud with a little of the rosemary and garlic, splash over a little wine and place either back in the box, or in a Camembert baker. 

3) Arrange all the ingredients (except California walnuts) on a baking tray with the Camembert at the centre. Drizzle everything with the olive oil, honey and sherry vinegar, then season with salt and pepper. 

4) Bake in the oven for 10 minutes, then sprinkle over the California walnuts and bake for a further 10 minutes- or until the walnuts are golden brown and the grapes have released some of their juices.

5) Place the tray directly onto the table to serve, dipping the walnuts, bread and grapes into the gooey Camembert.

Smokey California Walnut, Parsnip and Pear Soup

Soup is a simple and healthy option in the kitchen, particularly during winter. This recipe uses seasonal pears and parsnips in the creamy base of the soup, and smoky California walnuts to top.

Prep Time: 50 mins

Serves: 4-6

Ingredients:

For the soup

500g parsnip, roughly chopped

1 tbsp olive oil

4 sprigs of thyme

Salt and pepper

1 white onion, finely chopped

1 tbsp butter

2 pears, peeled, cored and roughly chopped

800ml vegetable stock

600ml milk

75g California walnuts, ground in the food processor

For the smoky walnuts

2 tsp maple syrup

1 tsp smoked paprika

2 tsp soy sauce

50g California walnuts

1 tbsp chopped chives and a drizzle of walnut oil to garnish

Method:

1) Heat the oven to 180C. Place the parsnips onto a baking tray and drizzle with the olive oil. Sprinkle over the thyme and toss everything together. Roast in the oven for 25-30 minutes until golden brown

2) Meanwhile, make the smoky California walnuts. Stir together the maple syrup, paprika and soy sauce and drizzle over the 500g of California walnuts, tossing to coat. Place onto a small baking tray and roast in the oven for 8-10 minutes. Leave to cool before chopping roughly.

3) Next, place the onion and butter into a large saucepan over a medium heat and saute until soft and translucent. Add the pear and continue cooking for a further 8-10 minutes.

4) Add the parsnip and vegetable stock to the saucepan and continue cooking for a further 15 minutes with the lid on. Add the milk and blitz until smooth and silky. Stir in the ground California walnuts and adjust the seasoning to taste.

5) Ladle the soup into bowls, then sprinkle with the smoky California walnuts and chopped chives, adding a final drizzle of walnut oil to serve. 

Toasted California Walnut, Butternut Squash and Barley Risotto

Risotto is a dinner staple, and this recipe uses barley to put a delicious, healthier twist on the much-loved classic dish. Perfect to feed the family or a dinner for two that allows leftovers for lunch.

Prep time: 50 mins

Serves: 4

Ingredients:

1 medium butternut squash, peeled, deseeded and cut into bite sized chunks

3 tbsp olive oil

Salt and pepper, to taste

1 garlic clove, shopped

1 large white onion, finely chopped

200g barley

1.2 litres of hot vegetable stock

2 tbsp soft cheese such as mascarpone

35g Pecorino cheese, finely grated

1 tbsp walnut oil

Small bunch sage

120g California walnuts, toasted and roughly chopped

Method:

1) Preheat oven to 180C. Place the butternut squash onto a large baking tray, drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Place into the oven for 40 minutes, turning after 20 minutes.

2) Meanwhile, place the garlic, onion and remaining olive oil into a large non-stick frying pan and saute until soft. Add the barley and stir.

3) Place the stock into a saucepan over a low heat and add to the barley a ladleful at a time, making sure each ladleful is absorbed into the grains before adding another. Continue until the barley is cooked through but still retains a little bite.

4) Once the squash is cooked, mash half and keep the remaining chunks whole.

5) Stir the mashed squash, soft cheese and Pecorino through the cooked barley.

6) Place the walnut oil into a frying pan over a medium hear, then add the sage leaves and fry for 30 seconds until crispy.

7) Spoon the risotto onto plates and top with sage and a little of the oil from the pan. Finish each plate with the remaining chunks of butternut squash and scatter with toasted California walnuts and the crispy sage leaves to serve. 

What do you think of these recipes? Want more winter recipes? 

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Recipe credit to: California Walnuts 

 

 

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