Nov 26, 2007

Autumn Fruits

Walnuts lay in abundance, olives are rapidly changing from green through purple to black, pomegranates are bursting open to show their red jewels. It’s autumn and an abundance of produce is there for the taking.

Walnuts are so different eaten fresh than the packet ones or the Christmas selection I was used too. I've carrier bags full of nuts waiting for processing and eating - I have a lovely neighbour who tells me to go and glean from his walnut tree after he's harvested it - and I do. At some point probably a cold wet day I’ll do my annual walnut opening session. I crack open and put into jars as many walnuts as I can

A) be bothered to or

B) have time to do.

Then when a baking binge hits me half the work is done. I chop the nuts as finely as possible and sneak them into biscuits, crumble topping and flapjack. I say sneak because my boys complain and ask me not to put them in! The finer I chop the better I get away with it!

Walnuts are also really good fried, try them instead of almonds in the Paprika Spicy Almonds recipe or here’s another nice spicy tapas recipe for walnuts, pecans or almonds.

Spicy Walnuts

  • 225 g walnuts
  • 25g sea salt
  • 2 big tsp cumin
  • 1 tsp sugar

Grease a baking try, spread out the nuts and cook until browning nicely. They burn easily so take care. Leave them to cool.

Put the cumin salt and sugar into a jar, shake the mixture together and then add the nuts.

They can be kept like this for several days and are good make-in-advance nibbles for Christmas get-togethers and drinks party entrees.

For more about nuts read about the health benefits of Pistachios.

Try some chopped walnuts on these little cream puffs.