Walnuts

trying-very-trying

Oh, just noticed you don't have Aldi close by, well I got mine in Poundstretchers, if that's any help. I'm sure you will get them in other cheap shops though. I did have one from a 99p shop, but it wasn't very good. This one identical to Aldi from £stretchers in great.

Ianna

Anybody got a savoury recipe for walnuts? I've got loads to use up and I'm supposed to be watching my junk food intake so something savoury and healthy would be fabulous. I'm currently between jobs so it needs to be cheap as well....

Any ideas?

odds-n-sods

well, walnuts are better for you than junk food but are still high in fat...... so not a great snack unless you eat an ounce at a time. You can roast them, rolled in egg white and spices, be careful not to burn them.....

Pink.

Hi Ianna,

There's a recent thread with some savoury ideas on it so I've merged your thread with it to keep all the suggestions together.

Pink

Seakay

Ianna wrote: »

Anybody got a savoury recipe for walnuts? I've got loads to use up and I'm supposed to be watching my junk food intake so something savoury and healthy would be fabulous. I'm currently between jobs so it needs to be cheap as well....

Any ideas?

Continental lentil and walnut loaf (Rose Elliot)

6oz continental lentils (ie brown, green or puy)
1 onion, peeled and chopped up small
1 large clove garlic, crushed
2 tablespoons oil
1 teaspoon dried thyme (or 2 of fresh,chopped)
4oz walnuts, ground or whizzed in liquidiser
4oz wholewheat breadcrumbs
1 tablespoon tomato puree
1 tablespoon chopped fresh parsley
1 egg
salt and pepper

Serves 4-6

Soak the lentils for a few hours, rinse them and put them in a saucepan with enough cold water to cover. Simmer gently for about 40 minutes, until they're tender, then drain off any liquid.
Prepare a 1lb loaf tin by putting a long strip of foil across the bottom and up the two narrow sides; grease it generously. Set oven to 375F 190C gas 5.
Fry the onion and garlic in the oil in a good sized saucepan for 10 minutes until tender and lightly browned; stir in the thyme and fry for a few seconds, then remove the saucepan from the heat and add all the other ingredients, mix well and season to taste. Spoon the mixture into the prepared loaf tin and smoothe the top. Cover with a piece of greased foil and bake in the oven for one hour. Leave the loaf to stand in it's tin for a minute or two, then slip a knife round the edges of the loaf to loosen it, turn it out and strip off the foil.

This can be eaten hot or cold, and the mixture can also be shaped into burgers and fried.

Mrs_Flittersnoop

You can also pickle walnuts (although I've never tried them). I just googled them and a few recipes came up. Might be useful if you still have loads left.

Seakay

You can make a tasty pesto type of thing using 1 oz of any fresh chopped herb, 1oz walnuts 1/2oz pecorino finely grated and 2-3 tablespoons of oil

Smash all together in a pestle or food processor with enough oil to form a smooth paste, store under oil in a jar in the fridge or 1-2 weeks, or freeze.

I suggest a strong herb to go with walnuts, sage, thyme or parsley or a mixture.

Pecorino is cheaper than parmesan, or the heel of a tasty piece of cheddar, left out of the fridge in a paper bag rather than cling film so that it drries out overnight can work as well.

Dijoy

Good fats rather than bad fats in walnuts
Diane

Agapanthus

Pickled walnuts are generally made when they're green (around June/July).

The French use ripe walnuts in salad - add them to a green salad. Better still if you make the dressing with walnut oil.

They keep for a good long time in a cool place (unshelled). I still have some around from 1997 (also from France) and although they're not quite as good by then, they aren't at all bad. Still good enough for cakes etc.

Coffee and walnut cake: make any plain sponge recipe and throw in some chopped walnuts. Fill and decorate with coffee butter icing and put a few halved walnuts on top. My DH's favourite.

Keep them in a sealed container, or out of the house. Ours are often infested with meal moths, which you don't want getting into your store cupboards.

sarymclary

Carrot and walnut cake, with a mascapone vanilla cheese topping (lovely as individual 'muffin' sized cakes)
Sprinkle on salads
Use in your Christmas cake (which you might be making in the next few weeks)

This link should contain a list of various recipies that all use walnuts in their ingredients: Click here: Walnut and Black Walnut Recipes

Yummy!