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Posts Tagged ‘chopped walnuts’

What you need:

3 tbsp olive oil, divided
4 medium red beets ( beetroots), peeled, stems reserved
4 medium yellow beets, peeled, stems reserved
1 tsp salt
1/2 tsp ground black pepper
1 tbsp finely chopped shallots
Greens from 8 beets, washed and coarsely chopped
Citronette for drizzling
4 tbsp chopped walnuts (optional)

What you do:

Preheat the oven to 220C / 425F / gas mark 7

Toss the peeled beets and reserved stems in 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 tsp ground black pepper and arrange them in a single layer on a large baking sheet. Roast the beets for 40 to 45 mins, until they are caramelized and tender.

While the beets are roasting, heat the remaining tbsp of olive oil in a medium saucepan over medium heat. Sauté the chopped shallots for 5 mins, until they are tender. Add the beet greens to the hot oil and shallots and sauté them for 3 to 5 mins, until they are just cooked through and wilted. Transfer the greens and shallots to a large serving bowl.

Quarter or slice the roasted beets and place them in the serving bowl. Drizzle the beet salad with citronette or blood orange vinaigrette and toss it gently. Divide the salad into four portions and sprinkle 1 tablespoon of chopped walnuts onto each serving. Drizzle with additional citronette, if desired.

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What you need:

4oz / 100g margarine / butter
4oz / 100g castor sugar
2 eggs
4 oz / 100g self raising flour ( sieved)
2oz / 50g chopped walnuts
1tbsp coffee essence
whole walnuts for decoration.
Coffee butter icing:
3 oz / 75g margarine / butter
8oz / 200g icing sugar
3 tsp coffee essence
3 tsp milk

What you do:

Pre heat the oven to 180C / 375F gas mark 4

2 x 7 inch / 18cm sandwich tins ( greased)

In a bowl, beat together the margarine & castor sugar until creamy, then add the coffee essence.
Beat in the eggs one at a time, with the second egg add a little of the flour ( to stop it curdling).
Add the sieved flour along with the chopped walnuts & fold in with a large spoon.
Divide the mixture into the greased tins & bake for 20 to 30 mins.
Turn out onto a wire tray to cool.

Coffee Butter icing:

In a large bowl, add all the ingredients together and beat well until soft & creamy.
Using half of the butter icing, spread over one of the half’s of cake. Place the other half on the top, then using the remaining icing , spread evenly over the top with a knife.
Decorate with the whole walnuts.

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What you need:

8 oz / 200g light soft brown sugar.
6 floz / 175ml vegetable oil
2 eggs
4 oz / 100g wholemeal flour
1 tsp / 5 ml ground cinnamon
1tsp / 5 ml bicarbonate of soda
5 oz / 125g coarsely grated carrots
2 oz / 50g chopped walnuts
Topping
2 tbsp / 30ml apricot jam
1 tbsp / 15 ml lemon juice
2 oz / 50 g chopped walnuts
2 oz / 25 g cream cheese

What you do:

Preheat the oven to 180C / 350F / gas mark 4.
Line a 7 inch / 18cm round tin. Its best to use a fixed base tin as the mixture will almost a pouring consistency.

In a mixing bowl, pour the sugar then gradually whisk in the oil, then whisk in the eggs 1 at a time.
Mix together the flour, cinnamon & bicarbonate of soda, then stir into the egg mixture, then add the carrots & walnuts.
Mix altogether using a wooden spoon, then pour into the prepared cake tin.
Bake for 1 hour & 10 mins until the cake is risen & firm to touch.
Remove from the oven & leave to stand for 5 mins, then turn out onto a wired rack.
Peel off the paper & leave to cool.

To make the topping:


Boil the jam & lemon juice together in a small saucepan for 2 to3 mins.
Brush the mixture thickly over the top of the cooled cake.
Beat together the cream cheese with a little icing sugar (to taste), and spread over the top of the cake.
Then sprinkle on the rest of the crushed walnuts to decorate.

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