Nut recipes
Here some delicious nut recipes. Nuts, seeds (eg. sesame seeds) and hard seeds/kernels (eg. almond) can be used as a meat substitute. They contain, in general, among other things, the vitamins B1, B2, B6 and E and the minerals, folic acid, magnesium, calcium, zinc and potassium. >>
Walnut-mushroom ragout
| Ingredients |
Preparation |
| 1 kg potatoes 4 sprigs of parsley (chopped) 2 Tbsp butter or margarine 2,5 dl milk, 1 egg, 1 onion 250g mushroom 250g walnuts 2 tl sage, 1/4 dl red wine 1 can tomatopaste (70 g) 1/2 bouillon cube, pepper 125 ml sour cream |
Cook the potatoes in 20 minutes (cooking with a pressure cooker halves the cooking time). Drain the potatoes and mash them. Stir in milk and parsley.
Ragout: Peel and chop the onion. Clean the mushrooms and halve them. Chop the nuts coarsely. Heat in a saucepan 2 Tbsp butter. Fry 1 onion, add mushrooms and sage and fry gently (+/- 1 minute).
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Savory nutpie
| Ingredients |
Preparation |
| dough: 250g whole wheat flower. 150g margarine filling: 100g walnuts 100g mushroom 2 eggs 2 leeks, 2 onions 125 ml sour cream, 50g cheese 1 clove of garlic pepper, salt 2 Tbsp margarinefor frying 2 Tbsp margarine for greasing (perhaps chive/ parsley from the garden) Small seasonal salad |
Make a dough of 250g wholemeal flour; 150 g butter; ½ cup water; salt. Mix everything and knead into a ball. Roll the ball into a round slice and line a greased baking pan with it. Bake the pie shell in an oven at 180 degrees for 10 minutes.
Fry the leeks and onion and crushed garlic in margarine. Add sliced mushrooms after 2 minutes and cook for 2 minutes. Pour off the liquid as much as possible. Sprinkle the mixture and the nuts in the dough covered pie tin. Pour over about 2 beaten eggs mixed with sour cream, cheese and chives / parsley. Bake the whole pie for 30 minutes in the oven at 180 degrees.
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1pan: Mixed vegetable dish with walnut
| Ingredients |
Preparation |
| 200 g green beans 400 g seasonal stir-fry vegetables 1 can of corn 2 cloves of garlic 1 piece of ginger (4 cm) 2 tsp oil 2 Tbsp whipped cream 125 g walnuts 4 thick slices of bread salt, pepper |
Clean the beans and wash them. Drain the corn. Peel the garlic and chop it finely. Peel the ginger and chop it finely. Heat the oil in a wok and fry the garlic and ginger gently for 1 minute. Add the stir-fry vegetables, beans and corn and cook for 3 minutes. Add 2 cups of water and salt and pepper. Let the vegetables cook for 10 minutes; shovel occasionally. Stir in the cream. Meanwhile, toast the nuts in a dry skillet. Place the vegetables in a bowl and sprinkle with walnuts. Serve with (notes) bread.
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1-pan: Omelet with nuts
| Ingredients |
Preparation |
| 5 eggs 5 Tbsp water salt, pepper chopped chive 2 Tbsp sesame oil 200g chopped walnuts |
Beat the eggs with the water and spices. Fry the egg with sesame oil until golden brown omelet.
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Nut burger
| Ingredients |
Preparation |
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1 onion |
Chop the onion, chrush the walnuts, chop the mushrooms finely. Possibly in a food processor. Mix all with bread crumbs and egg. Turn the mixture into 4 burgers and fry them in the margarine for 4 minutes per side. Serve with baked potatoes and carrot salad.
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Risotto with spinach and nuts
| Ingredients |
Preparation |
| 1 onion 3 tbsp olive oil 1 vegetable stock cube 200 ml cream 800g spinach 100g mixed nuts unsalted 100g parmezan cheese 300g risotto |
Peel and chop onion and fry for about 2 minutes. Add risotto to it and fry briefly together. Then add 550 ml of water and the stock cube and keep on low heat. After 15 minutes add cream to the risotto. If it gets too dry add water.
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Gado-gado Vegatables with nutsauce
| Ingredients |
Preparation |
| 100 g white cabbage, 3 potatoes 4 tomatoes (jun-oct) 200g snow peas (may-july), otherwise green bean (jun-sept) 200g noodles 3 eggs 300g walnuts (these grow in NL in unlike peanuts) 1 serehstengel (lemongrass), bruised 3 Tbsp oil, salt 1 tsp grated lemonzest, 4 bay leaves 500 ml coconutmilk Bumbu 1 tsp trasi bakar (prawn paste) 3 Tbsp sugar 6 shalots, 5 cloves of garlic 3 red dried spanish peppers 2 Tbsp ginger Garnish juice of 3 lemons prawn crackers, fried onion |
Boil the eggs. Rub or grind the ingredients for the paste into a paste. Cut the cabbage into strips and put them briefly in hot water with some salt. Let the strips then drain well. First peel the potatoes and cook until tender but firm. Let cool and cut them into wedges. Slice the tomatoes and eggs into wedges.
Cook the noodles. Toast the walnuts in a dry skillet and rub or grind it fine. Mix in a bowl the noodles, cabbage, potatoes, tomatoes eggs through this together and pour the sauce. Drizzle with lime juice and sprinkle the prawn crackers and onions over it.
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Mixed nut Supper salad
| Ingredients |
Preparation |
| 1 head of lettuce 6 tomatoes (june-oct) 2 hands European mixed nuts & seeds (unsalted) 2 hands green olives 150g soft goat cheese 6 Tbsp olive oil 2 Tbsp balsamic vinegar 1 tsp mustard 2 tsp honing herbs from the garden 4 thick sliced brown bread |
Mix olive oil, balsamic vinegar, mustard, honey, salt and pepper to a sauce. Add some fresh herbs.
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Panini with nutpesto
| Ingredients |
Preparation |
| 4 little French bread 2 drops of olive oil 40g celery leaves (buy or cut from a celeriac, bleekselderij) 50 g pinenuts (preferable replaced by walnuts from the continent) 50g walnuts 1 clove of garlic 2 Tbsp olive oil 1,5 dl vegetable stock (cube) 50g grated parmezan cheese |
Cut the baguettes in half lengthwise, grate a clove of garlic on the bread and bake the halves on both sides in a pan with olive oil.
Mix the remaining ingredients in a food processor or blender until a puree. Serve with a salad.
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