WALNUT SEASON 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

WALNUT ZUCCHINI MUFFINS RECIPE: HOW TO MAKE IT



Walnut Zucchini Muffins Recipe: How to Make It image

Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 12

1 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup 2% milk
1/2 cup butter, melted
1 cup shredded zucchini
1 cup chopped walnuts
1/2 cup raisins

Steps:

  • Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
    Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 281 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 250mg sodium, CarbohydrateContent 33g carbohydrate (17g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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