BLACK WALNUT FRUIT RECIPES

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MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Mushroom soup | Vegetables recipes | Jamie Oliver recipes image

This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.

Total Time 15 minutes

Yield 4

Number Of Ingredients 17

2 onions
olive oil
1 organic chicken or vegetable stock cube
½ a bunch fresh thyme
2 cloves of garlic
4 large portobello mushrooms
100 g basmati rice
1 tablespoon single cream
1 teaspoon truffle oil
8 chestnut mushrooms
1 ciabatta loaf
1 clove of garlic
1 eating apple
½ a bunch of fresh curly parsley
1 lemon
50 g Stilton cheese
1 small handful shelled walnuts

Steps:

    1. Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
    2. START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
    3. Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
    4. De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
    5. Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
    6. Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
    7. Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
    8. Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
    9. Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
    10. Top the toasts with pinches of apple and parsley and serve on the side.

Nutrition Facts : Calories 366 calories, FatContent 19 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 11 g protein, CarbohydrateContent 41.1 g carbohydrate, SugarContent 10.1 g sugar, SodiumContent 1.7 g salt, FiberContent 3.8 g fibre

APPLE, PEAR AND WALNUT SALAD RECIPE | SUNNY ... - FOOD NETWORK



Apple, Pear and Walnut Salad Recipe | Sunny ... - Food Network image

Provided by Sunny Anderson

Categories     side-dish

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

2 tablespoons red wine vinegar
2 1/2 tablespoons orange juice
1 orange, zested
1/2 cup raisins
4 apples, preferably use 2 to 3 different kinds
2 pears, preferably red and green
2/3 cup walnuts, toasted and coarsely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • In a large bowl whisk together vinegar, orange juice, zest, and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season, to taste, with salt and pepper. Refrigerate 1 hour before serving.

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