Walnut-Crusted Goats’Cheese Balls
Ingredients:
Toasted walnuts, finely chopped: 100g
Zest of 1 lemon
Chives, chopped: 1tbsp
Soft goats’ cheese: 250gm
Preparations
Mix the walnuts with the lemon zest and chopped chives. Using a teaspoon, roll the goats’ cheese into 14 balls and evenly coat each in the walnut mix.
Falafel with walnuts
Ingredients
Dried chickpeas: 250gm
Breadcrumbs: 30gm
Walnuts: 50
Garlic: 3 cloves
Onion: 1/2
Parsley: 1 sprig
Cilantro: 1 sprig
Cumin: 1 tsp
Sunflower oil
Black pepper
Salt
Mixed lettuce as a side
For the yogurt sauce :
Mix plain yogurt and 2 tablespoons olive oil
A sprig of mint, pepper and salt
Preparations
Leave the chickpeas to soak in cold water throughout a night. Peel and chop the onion and garlic. Wash the parsley and cilantro, dry with paper towels and chop the leaves finely using a sharp knife.
Grind the drained chickpeas into a grinding with bread crumbs, onion, walnuts, garlic and herbs. Add the cumin, salt and pepper and let it stand 30 minutes. Form balls of dough and fry in batches in a pan with hot oil until golden brown.
Prepare the yogurt sauce whisking all the ingredients. Serve the falafel with salad and yogurt sauce.
Walnut cupcake
Ingredients
Eggs: 2
Soft olive oil: 125gm
sugar: 125gm
Skimmed milk: 160ml
Wholemeal flour: 270gm
Yeast powder: 2 tsp
Walnuts, chopped: 35
Ball of mozzarella: 1
Dried tomatoes: 3
Arugula: 20gm
Olive oil: 2 tbsp
Pepper
Salt
Preparations
Preheat the oven to 175 °C. Drain the mozzarella cheese and chop finely. Chop the tomatoes and the arugula.
Whisk the eggs with the sugar and the soft olive oil until obtaining a smooth and foamy mixture. Add milk and sifted flour with the yeast and continue blending using an electric blender for two minutes until getting a light cream texture. Add the walnuts, the mozzarella, the dried tomatoes and the arugula, all finely chopped. Add salt and pepper and mix lightly.
Having 12 cupcake backing liners, fill them with the mixture. Bake for 18-20 minutes at 175 °C, until they have risen and feel firm to the touch. Remove them from the oven, let it cool a few minutes and stand on a rack to cool completely.
For the topping: Whisk the ricotta with a pinch of salt and pepper. Finely chop the small tomato. Use a spatula or the back of a spoon to cover the cupcake surface with ricotta. Decorate with dried tomatoes and chopped walnuts and arrange a piece of arugula on each of them. Serve immediately.
Cranberry Wellness Bowl
Ingredients
For salad:
Rocket leaves: 1 cup
Lollo Rosso leaves: 1 cup
Corn kernels: 1/3 cup
Mixed lettuce leaves: 1 cup
Spring onions, sliced: 1/3 cup
Sprouted chickpeas: 1/2 cup
Dried cranberries: 1/2 cup
Medium size sweet potato, cooked: 1
Carrots, grated: 1 cup
Feta cheese: 1/3 cup
Salt to taste
Pinch of roasted cumin-fennel powder (optional)
For dressing :
1/2 cup dried U.S. Cranberries, 2 tablespoons olive oil, salt and pepper to taste. 1/3 cup Spring onions sliced, 2 tablespoon balsamic vinegar and 1 tablespoons maple syrup.
For garnishing :
Pepper to taste and a few dried cranberries.
Preparation :
Toss all the ingredients for the salad in a bowl.
Take all the ingredients of the dressing and blend.
Toss the salad with the dressing.
Serve garnished with black pepper and dried U.S. Cranberries.
(Recipes Courtesy: Vicky Ratnani and Sabyasachi Gorai)
