20 January 2009
19 November 2008
How to use your empty walnut shells
Have a look at this innovative use of an empty walnut shell http://artificeink.blogspot.com/2008/11/been-told.html
31 October 2008
Walnut crostata
Let's head now for something sinfully good. Walnut and chocolate crostata. This luscious and delicious recipe was created by Patrizia Simone, owner and chef of the award-winning Simones Restaurant in Bright, Victoria.
Pie Crust
200g plain flour
100g self raising flour
150g caster sugar
150g unsalted butter, softened
60ml milk
3 egg yolks
Sift dry ingredients onto a flat surface, making a well in the centre. Combine softened butter with milk and then slowly work into flour. When all come together knead until smooth. Wrap in plastic and refrigerate for one hour.
Pre-heat the oven to 170C. Line the base and sides of a 2cm deep 28cm loose bottom tart baking pan, line with baking paper. Once pastry has rested, roll out to 0.5cm thick and bake blind for approximate 25 minutes.
Filling
150ml milk
150ml cream
6 egg yolks
150g sugar
1 shot coffee
200ml sweet coffee (good quality coffee with sugar)
40g flour
200g chopped chocolate
30 half walnuts (shelled) to be placed around outside
Seasonal fruit sliced or chopped for centre
Beat together yolks, sugar, flour. Blend cream and sweet coffee and add slowly to yolk mixture, ensure it's homogenous at all times. Mix in coffee shot. Cook slowly ono stove until it thickens. Gently mix in chocolate.
Let the cooked cream cool, then pour into the tart case.
Arrange the walnuts on top of the cream and place seasonal fruits in the centre.
Melted honey drizzled over the top gives a shine.
Serves 8-10 people.
Pie Crust200g plain flour
100g self raising flour
150g caster sugar
150g unsalted butter, softened
60ml milk
3 egg yolks
Sift dry ingredients onto a flat surface, making a well in the centre. Combine softened butter with milk and then slowly work into flour. When all come together knead until smooth. Wrap in plastic and refrigerate for one hour.
Pre-heat the oven to 170C. Line the base and sides of a 2cm deep 28cm loose bottom tart baking pan, line with baking paper. Once pastry has rested, roll out to 0.5cm thick and bake blind for approximate 25 minutes.
Filling
150ml milk
150ml cream
6 egg yolks
150g sugar
1 shot coffee
200ml sweet coffee (good quality coffee with sugar)
40g flour
200g chopped chocolate
30 half walnuts (shelled) to be placed around outside
Seasonal fruit sliced or chopped for centre
Beat together yolks, sugar, flour. Blend cream and sweet coffee and add slowly to yolk mixture, ensure it's homogenous at all times. Mix in coffee shot. Cook slowly ono stove until it thickens. Gently mix in chocolate.
Let the cooked cream cool, then pour into the tart case.
Arrange the walnuts on top of the cream and place seasonal fruits in the centre.
Melted honey drizzled over the top gives a shine.
Serves 8-10 people.
Have you eaten a fresh Australian walnut?
They are sweet, nutty - delicious. And good for you.Walnuts are understood to have been first cultivated more than 4000 years ago, however, fossilised shells have been found in South West France dating back 8000 years. The modern name walnut comes from the German "wallnuss" meaning foreign nut.'
While ancient in name, walnuts are essential for health. They contain the highest source of natural plant omega 3s call alphalinoleic acid - ALA. Eating walnuts is like wearing a seat belt for your heart. Ten whole walnuts in an average serve will help!
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