Let's go nuts

Hi my dear sweetypies,
Since the winter season is in full swing and there are many notes to find and obtain, I thought, maybe it is a good idea to give you a few recepies with nuts. Enjoy it and go nuts !


First of all some info :
WHAT'S IN THE NUTS??
The nutritional value of nuts varies by species. You get so many kinds possible in the house. Some of the species are:

WALNUTS:
A popular nut of us, Europe, contain the most oil. They contain i.a. much alpha linolenic acid, an essential fatty acid ,that the body is not able to make itself.

HAZELNUTS:
One of the most nutritious  allround nuts, know to mice and squirrels too  ;-)
They thrive best in the Mediterranean. They contain a lot of fiber, calcium, magnesium, vitamin E, zinc and folic acid.

ALMONDS:
This stone fruit is family of apricot. They come from Asia and the Middle East. Their advantages are: they contain a lot of iron, magnesium and calcium.

BRAZIL NUTS or BRAZIELNOTEN:
This large, creamy triangular nuts grow in Latin America. They contain i.a. much selenium - an important antioxidant, magnesium and phosphorus. Two nuts per day are sufficient.





MUSHROOM-NUTS TERRINE.
(For 8 pers., Preparation: + - 1:30.)

You need
- 5 slices multigrain bread (without crust)
- 500 gr. mixed wild mushrooms
- 6 sjalots, finely chopped
- 3 garlic cloves, finely chopped
- 3 sprigs thyme leaves
- 20 g. dried porcini mushrooms
- 1 tsp. cumin seeds
- 1 tsp. chili flakes
- Dash of marsala
- 150 gr. chestnuts and some extra
- 200 gr. hazelnuts and some extra
- olive oil
- Truffle oil
- Some sage leaves
- salt

 

 

 

Preparation:

Preheat the oven to 180 ° C. Grease in a cake tin, of 1 l., with butter. Soak the porcini mushrooms in lukewarm water. Clean the mushrooms and chop them finely. Peel and chop the shallots and garlic. Fruit the shallots and galic translucent in 1 tbsp. olive oil. Add thyme, cumin and chili flakes. Let simmer for 10 min. Then turn up the heat and fry the mushrooms in there (possibly with some extra fat.) until they are done. Deglaze with a splash of marsala and let evaporate. Crumble the bread. Add half of the mushrooms to. Put also the, squeezed out, porcini mushrooms in there, along with 1 tbsp. of the soaking liquid. Blend to a puree. Chop the chestnuts and hazelnuts coarsely. Mix half of it into the puree. Season with salt and truffle oil. Add remaining mushrooms and mix briefly, there must be still pieces in it. Stir in the remaining chestnuts and nuts. Do the mixture in a greased cake pan and put it in the oven for one hour. Regularly check that the crust gets not too brown, cover if necessary with aluminum foil. Serve, warm or cold, in slices. Finish with some extra nuts and sage leaves. Delicious with rocketsalad and roasted pumpkin

 

 

 

VEGETABLE LASAGNE with WALNUTS.
(for 4 pers., preparation: + - 1h.)

 

You need

- 8 lasagna sheets
- 500 gr. pumpkin cubes
- 1 onion
- 1 carrot
- 1 yellow pepper
- 100 ml. white wine
- 100 ml. cream
- 100 gr. Gorgonzola (cheese)
- 100 gr. walnuts, chopped
- 50 gr. breadcrumbs
- 1 tbsp. rosemary
- 1 tbsp. leaf parsley, chopped
- butter
- Salt & pepper

- deep baking dish

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Preheat the oven to 180 ° C. Clean all vegetables and cut into cubes. Peel and chop the onion. Fruit him along with the diced vegetables in butter. Deglaze with the wine and stir until the alcohol is evaporate. Put the cream, rosemary and parsley to the vegetables and let it boil. Season with salt & pepper and nutmeg. Butter a deep baking dish. Spoon some of the vegetable mixture in there. Cover with a lasagne sheet. Sprinkle the crumbled gorgonzola and chopped walnuts over. Repeat the layers until all ingredients are used up. Finish with cheese and nuts. Sprinkle with breadcrumbs and slide now in the oven for 35 to 40 min,

 

 

 

TAGLIATELLE WITH BROCCOLI AND WALNUT SAUCE.
(for 2 pers.)

 

You need
- 1/2 broccoli, cut into florets
- 1 chilli, deseeded and finely chopped
- 100 gr. toasted and coarsely chopped walnuts
- 150 gr. mushrooms
- 250 gr. tagliatelle
- 5 tbsp. mascarpone
- 2 cloves garlic, peeled and chopped
- Grated zest and juice of 1/2 lemon
- 1 handful of grated pecorino or parmesan
- 1 dash olive oil
- Salt & pepper
- Cooking liquid from the pasta

 

 

 

 

 

 

 

 

Preparation:

Bring two pots of salted water to the boil. Put the broccoli in one pot and in the other the tagliatelle. Cook until both are just tender. Keep the stock from the tagliatelle separately, that you will need later for the sauce. So do NOT pour it away! Sauté the garlic and the chilli glaze in a little olive oil. Add the mushrooms and cook them. Then add the mascarpone and cook hot without everything starts to boil. Season with the zest of the lemon and the lemon juice and season with salt & pepper. Now add the liquid to your sauce  so you become a creamy consistency. Stir in the walnuts. Spoon the sauce and then the broccoli in the pasta. Finish with the grated cheese.

 

 

 

 

Eat them,

The Veggi Lady
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