Exotic Walnut Recipes From Chef Sabyasachi Gorai

As the summer heat wanes and the monsoon comes calling, isn't it tempting to roast some nuts to snack on while you enjoy the pitter-patter of the rain? Nuts are nutrient powerhouses and it is a good idea to serve up a mix of nuts when your children come back hungry from school. Or better still, give your family an energy boost with a nutty evening snack.

One nut that is bursting with nutrients and can also be easily incorporated into both snacks and main dishes is the walnut. Known as the king of nuts, walnuts provide you with good fats, vitamins, and minerals. Not only do these add flavor and crunch to all sorts of dishes, but they are also considered the healthiest of nuts. Walnuts are high in antioxidants and are the only nuts that provide an excellent source of plant-based omega-3 fatty acids (2.5 grams of ALA/oz.). A handful of walnuts also offers four grams of protein along with two grams of fiber.

So, be it a simple snack party or sudden hunger pangs, these walnut-based recipes are soon going to be firm favorites among your family members! Put on your aprons and start your cooking adventure with recipes created exclusively by celebrity Chef Sabyasachi Gorai.

Sweet potato toast with rich walnut spread

Method

• Place walnuts in a food processor with the stem ginger, agave syrup, and water, and whizz until smooth.
• Slice the potato into ½ cm thick slices, place into a toaster, and toast on the highest setting until the sweet potato is soft and tinged brown.
• Spread the walnut mixture over the sweet potato slices and top with your favorite fruit.

Walnut pesto and tomato bruschetta

Method

• Place walnuts and garlic in a food processor and process until finely chopped. Transfer to a small bowl and stir in oil and cheese.
• Stir together all the tomato topping ingredients in a medium bowl. (Both mixtures may be prepared several hours ahead and stored tightly covered in the refrigerator, until ready to serve.)
• To assemble, spread a small amount of walnut pesto on baguette slices, then top with the tomato mixture. Makes 16 appetizer servings.

Chilled walnut and cucumber sunshine soup

Method

• Place all the ingredients for the soup into a blender and blitz until smooth. Season with salt and pepper, adding a little more lemon juice if you like.
• Pour the soup into four bowls and garnish with your choice of fresh herbs and leaves, sliced radishes, toasted walnuts, and a drizzle of extra virgin olive oil.
• Pop one or two ice cubes in each bowl to keep the soup super chilled.