Tag: Walnuts

Legendary Dishes | Apfelsalat (apple salad)

AUSTRIA GERMANY LIECHTENSTEIN SWITZERLAND

Traditionally this salad utilised cored and peeled apples, quartered and sliced, dressed with sugar, for sweetness, and crushed walnuts, and served with cold cuts. None of that here. The vegan version is faithful to the old recipe, and adds a little lemon juice, for tartness, and hazelnuts to accompany the walnuts. The vegetarian version allows for a cream-milk sauce.

6 apples, cored, peeled, quartered and sliced
120 ml cream (optional)
120 ml milk (optional)
60 g hazelnuts, chopped small
1 lemon, juice and zest
45 g icing sugar
30 g walnuts, crushed

Combine apples with lemon juice and zest, and the sugar, stir and leave to rest for an hour in the refrigerator. Dress with nuts, and, if desired, whisk the cream into the milk. Serve sauce with the apple salad.

INDIGENOUS INGREDIENTS =  Apple | Hazelnut | Walnut

LEGENDARY DISHES

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Legendary Dishes | Cevizli Çörek (walnut parcels)

These walnut parcels from Turkey evolved out of a desire to produce a simple variation of the walnut baklava.

1 kg pastry flour
500 g walnuts, ground
200 g butter
20 g yeast
15 ml milk, lukewarm
15 g sugar

Disssolve yeast in milk and sugar.

Sieve flour into a large bowl, incorporate butter and yeast mixture.

Form into a dough on a floured surface, knead for 15 minutes.

Preheat oven to 200°C.

Roll dough out and cut into 4cm diameter rounds, 5mm thick.

Spoon some walnut into centre of each round. Fold into a parcel.

Place each pacel on a greased baking tray.

Bake at 160°C for 45 minutes, until the crusts are golden.

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