July 2014
S M T W T F S
« Jun    
 12345
6789101112
13141516171819
20212223242526
2728293031  

Search



Tags

Curried Walnut Grain Burgers Recipe

June 23rd, 2014 by alice  Tags: , , , | Print This Post Print This Post

Curried Walnut Grain Burgers Recipe

INGREDIENTS

  1. 2eggs
  2. 1/3cupplain yogurt
  3. 2teaspoonsworcestershire sauce
  4. 2teaspoonscurry powder
  5. 1/2teaspoonsalt
  6. 1/4teaspoonground red pepper(cayenne pepper)
  7. 1 1/3cupscooked couscousor brown rice
  8. 1/2cup finely choppedwalnuts
  9. 1/2cup gratedcarrots
  10. 1/2cup mincedgreen onions
  11. 1/3cupfine dry breadcrumbs
  12. 4whole grain buns

DIRECTIONS

  1. Preheat grill 5 minutes.
  2. Combine eggs, yogurt, worcestershire sauce, curry, salt, red pepper in large bowl.
  3. Beat with an electric mixer until blended.
  4. Stir in couscous or rice, walnuts, carrot, green onions and breadcrumbs.
  5. Shape into 4 one inch thick patties.
  6. Place on grill and cook 7-8 minutes or until hot and cooked through.
  7. Serve on buns and garnish as desired.

Posted in Recipes | No Comments »

Bacon,Onion and Walnut Mini-Breads Recipe

June 21st, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. For sponge

  2. 1 1/4teaspoonsactive dry yeast
  3. 2tablespoons warmmilk
  4. 2tablespoonsflour
  5. For the dough

  6. 2slicesbacon, finely diced
  7. 1smallonion, finely diced
  8. 1 1/4cupsflour, plus more as needed
  9. 1tablespoonsugar
  10. 1pinchsalt
  11. 1egg
  12. 1/4cupmilk, at room temperature
  13. 3tablespoonsunsalted butter, cut into small pieces,at room temperature,plus
  14. morebutter, for brushing
  15. 2tablespoons dicedcooked ham
  16. 2tablespoons coarsely mincedwalnuts
  17. 1/4teaspoon choppedfresh thyme
  18. 1tablespoon chopped freshflat leaf parsley
  19. 1egg yolk, lightly beaten with
  20. 1teaspoonwater, for brushing on bread tops

DIRECTIONS

  1. To make sponge, in a bowl, disslove the yeast in the milk, stir in flour, cover with plastic wrap and set in a warm place until foamy, about 10 minutes.
  2. To make dough, in a small nonstick fry pan over medium heat, cook bacon, stirring often, until evenly browned, about 3 minutes; using a slotted spoon, transfer the bacon to a plate, leaving the drippings in the pan; add onion to the pan and cook, stirring often, until soft and translucent, about 3 minutes; transfer the onion to the plate with the bacon, set aside.
  3. In a bowl of an electric mixer fitted with dough hook, combine the flour, sugar and salt and beat on low speed until well blended, about 1 minute; with the mixer running, add the egg and milk; increase the speed to medium and knead for 5 minutes;Add the 3 tablespoons butter and knead for 3 minutes.
  4. Stop the the mixer and ADD the SPONGE; increase speed to medium-high and knead until dough is smooth and elastic, 7 to 10 minutes; Add the bacon,onoin, ham, walnuts, thyme and parsley and knead until well incorporated about 2 minutes; add more flour if dough is to sticky; Cover the bowl with a clean kitchen towel, set in a warm place and let rise until doubled in volume, about 1 1/2 hours.
  5. Preheat Oven to 400 degrees; butter a 6-well silicone or 6-Large Muffin pan and place on baking sheet; Punch down dough; divide into 6-equal-size balls and place in cups.
  6. Let dough rise in a warm place for 30 minutes; Brush the tops with egg mixture and bake until golden brown 20 to 25 minutes, Immediately invert cups onto a wire rack and remove breads, using a toothpick to gently loosen them, if needed; let cool slightly, serve warm or at room temperature, Enjoy.

Posted in Recipes | No Comments »

Beetroot and Walnut Salad Recipe

June 19th, 2014 by alice  Tags: , , | Print This Post Print This Post

Beetroot and Walnut Salad Recipe

INGREDIENTS

  1. 250gbeetroots
  2. 1Spanish onion, grated
  3. 2tablespoonsfresh coriander, chopped
  4. 2tablespoonsfresh mint, chopped
  5. 60mlextra virgin olive oil
  6. 60mlwalnut oil
  7. 40mllemon juice
  8. salt and pepper
  9. 1/2cupwalnuts, lightly roasted and chopped
  10. 2tablespoonsrose water

DIRECTIONS

  1. Steam or boil beetroot until tender.
  2. Rub skin gently to peel, then cut into small dice size pieces.
  3. Place in large bowl and add onion and fresh herbs.
  4. In a separate bowl, combine oils and lemon juice and season.
  5. Toss beetroot and walnuts in the dressing, sprinkle with rosewater just before serving.

Posted in Recipes | No Comments »

Walnut and Dried Cherry Rugelach Recipe

June 18th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. Dough

  2. 2cupsall-purpose flour
  3. 1/2lbunsalted butter or margarine, cut into small pieces,at room temperature(2 sticks or 16 Tbsp)
  4. 1/2lbwhole milk cottage cheese
  5. 1pinchsalt
  6. Filling

  7. 1/2cupcherry jam, whisked until smooth
  8. 1/2cup choppedwalnuts
  9. 1/2cup chopped pitteddried cherries
  10. Topping

  11. 2tablespoonssugar
  12. 1teaspoonground cinnamon

DIRECTIONS

  1. Combine dough ingredients in food processor or blender until smooth dough forms.
  2. Divide dough into 4 pieces, forming each piece into a 5-inch disk.
  3. Wrap each disk in plastic and refrigerate 3 hours or overnight.
  4. Preheat overn to 375°F.
  5. On lightly floured surface, roll out piece of dough into an 8-inch circle, 1/8-inch thick.
  6. Spread 2 Tbsp of jam onto each circle.
  7. Sprinkle each circle with 1/4 of walnuts and 1/4 of cherries.
  8. Cut each circle into 8 wedges using a sharp knife or pastry wheel.
  9. Starting with the outside edge, roll each wedge, enclosing the filling.
  10. Place point side down onto greased cookie sheet.
  11. Combine sugar and cinnamon and sprinkle onto each pastry.
  12. Bake until golden brown, approximately 35 minutes.
  13. Let pastries rest approximately 10 minutes before removing from cookie sheet.

Posted in Recipes | No Comments »

Chicken, Roasted Capsicum, Fetta and Walnut Pasta Salad Recipe

June 15th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 300g frilledpasta shells
  2. 1 (270 g)jar char-grilledred capsicums, in oil
  3. 150gfeta cheese, chopped coarsely
  4. 425gcooked chicken, coarsely chopped
  5. 35gwalnuts, toasted and coarsely chopped
  6. 1cupfresh basil leaves, loosely packed
  7. 60mlred wine vinegar
  8. 1clovegarlic, crushed
  9. 2teaspoonscoarse grain mustard

DIRECTIONS

  1. Cook pasta in large saucepan of boiling water until just tender, drain and rinse under cold running water, drain again.
  2. Drain capsicum, reserving 1/3 cup of the capsicum oil, chop capsicum coarsely.
  3. Combine capsicum and pasta in large bowl with fetta cheese, chicken, walnuts and basil.
  4. Combine reserved oil with vinegar, garlic and mustard, mixing well.
  5. Drizzle dressing over chicken mixture, toss gently to combine.

Posted in Recipes | No Comments »

« Previous Entries Next Entries »