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W is for………walnuts
I think that it is fair to say that the majority of the Mediterranean countries are just NUTS ABOUT NUTS! Walnuts are also one of the top 10 SUPERFOODS- recommended intake 15-20 a day!They are beneficial to good health, as they contain Omega-3, known to help lower cholesterol, or fight depression. They are especially a good source of Omega-3 for vegetarians. They are used in every form of cooking, from a crunchy addition to a salad, to ground into a paste to thicken sauces, or chopped and added to pastries. Walnut oil is popular in salad dressings, especially in France.
Walnuts are one of the most popular and versatile of all nuts. When harvested young, they're known as wet and their milky white kernels are mainly used for pickling. Far more familiar is the dried nut, either shelled or unshelled. The brown-skinned kernel has a grooved surface, which looks like two halves of the brain. Shelled walnuts are available all year round. Unshelled walnuts tend to be available in our winter months, from December to February.Walnuts can be eaten raw, as they are, or you can toast them to bring out more of their flavour: bake in a medium heat for 10-12 minutes or dry fry in a frying pan. They are ready when the kernels turn golden. STORAGE- Unshelled walnuts should be stored in an airtight container in a cool, dark place - they'll last for around three months. Shelled walnuts should be kept in an airtight container in the fridge - they'll last for up to six months.
WALNUT AND RICOTTA CAKE
115g (4oz) chopped walnuts150g (5oz) butter150g (5oz) caster sugar- keep 1oz (30g) separate 5 eggs, separated Zest of 1 orange150g (5oz) ricotta cheese 40g (1 ½ oz) plain flour
Topping to finish 4 tablespoons apricot jam 2 tablespoons brandy 50g ( 2oz) grated dark chocolate
Method
· Heat oven to 190°C/375°F/Gas Mark 5 · Line a 9 in./23cm loose-bottomed tin · Roughly chop the walnuts and lightly toast in the oven until golden · In a bowl, cream together the butter and just 4oz (115g) of sugar, until light and fluffy · Beat in the egg yolks, orange rind, ricotta cheese, and then stir in the walnuts and the flour · In a large clean bowl, whisk all the egg whites until stiff, add remaining sugar · Carefully, using a large metal spoon, fold in the egg whites · Pour into the prepared tin, level the surface and then bake for roughly 30 minutes, until risen and firm. · When cool, transfer carefully onto a serving plate. Gently warm the apricot jam with the brandy, brush over the top, and then scatter liberally with grated chocolate.You can use almonds instead of walnuts if you prefer.Makes up to 10 portions.
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