This is perhaps the classic, most famous, no-bake Christmas fruitcake recipe, dating back to at least 1954.
Walnut butter is a flavoured butter made from 1 part blanched walnuts, ground to a paste, combined with 2 parts butter. The mixture is then forced through a sieve. It is used as a garnish on hors d’oeuvres, soups and sauces.
A classic blonde brownie recipe.
A rich, gutsy pasta dish.
The chocolate and marmalade tastes together are fantastic.
You’ll never find a simpler pie to make — or a harder one to keep people’s hands off of until dinner time.
A gorgeous looking and gorgeous tasting salad. Allow your guests to dress it themselves with the salad dressing served separately.
Green Walnuts is a term that means unripe walnuts. They are sometimes also called “Wet Walnuts.” They look vaguely like limes. They are regular walnuts, but just picked before the nut shell starts to form and harden — when they are about 1 inch (2 1 /2 cm) wide. In France and Italy, the traditional…
Pickled Walnuts are walnuts that are brined, then pickled. They end up black after being pickled. They are usually picked before the shell forms and hardens on the nut — i.e., unripe walnuts, aka Green Walnuts. The whole nut is used, including this unripe, soft shell. They are an acquired taste. Some people don’t even…
Butter tarts are a traditional Canadian (and Scottish) dessert.
A liqueur based on the kernels on certain fruits, such as peaches or cherries. If this sounds odd, remember that peaches and cherries are closely related to almonds, and so have a lot of flavour that can be extracted. Literature & Lore Noyau is a French word meaning “kernel, pit or core”. It is closely…
A hearty, tasty rendition of Brussels Sprouts.
Here’s a pesto that uses parsley — great for using up leftover bunches in the fridge. Takes 10 minutes to make including clean-up, and you can toss it into the freezer using the pesto ice-cube trick and you’re set for a couple of good meals out of what wo
A dead-easy way to make bland cauliflower into an asked-for dish.
This is an easy, peasy, very different dessert, yet still a very classic finish to a meal, combining cheese and fresh fruit.
If you’re jaded and think you are bored of fresh salads, try this. It’s got every flavour and texture happening.
These squares look beautiful, are chewy and crunchy, and are a real crowd pleaser.
Walnut Oil © Denzil Green Walnut Oil is an oil made from walnuts. It has a very strong flavour. It is primarily valued in cooking for the depth of flavour that it can add; you usually use it in small quantities to enhance the flavours of salad dressings, etc. To make Walnut Oil, the walnuts…
This is an easy, tasty salad with great colours, and it’s hearty enough that men won’t call it rabbit food.
Incredibly flavourful stuffed roasted peppers. Serve with a side salad and some good bread.
The upside of this cake is that it’s a make-ahead cake. That’s also the downside — don’t plan on serving it a few hours from now.
The taste of sage and walnut together in a pasta sauce is rich and satisfying.
A quick and easy spread for crackers at a party.
A lovely, rich, creamy-tasting risotto; the avocado adds an element of freshness to it.