Garnish with reserved
roasted walnut halves.
Not exact matches
I usually just cut brussels sprouts in
half and
roast them with olive oil, lemon, and
walnuts.
Then since I doubled the recipe I did
half walnuts and
half pecans (both
roasted).
1 roll of puff pastry (the one sold in the UK supermarkets is vegan) 250 of Chestnut Mushrooms — cut into thick slices 8 shallots — peeled and cut in
half 1 garlic cloves — crushed 1 Just a Splash Marsala pouch A bunch of fresh thyme An handful of
walnuts — roughly chopped Few rockets leaves to sprinkle on top Olive oil for
roasting and frying
Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in
half 2 fennel bulbs, cut in
half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or
walnuts) fennel frond pesto drizzle of olive oil
Add about
half of the
roasted onion, garlic, chilli, rosemary and
walnuts.
I had
half of a butternut squash in the fridge, so we diced that and
roasted it with the cauliflower, left out the rosemary and used sage in place of the mint (some slivered and cooked in the sauté pan, some flash - fried whole in olive oil for a bit of crunch), and tossed in toasted
walnuts instead of pine nuts.
For Decoration: Toasted Macadamia nuts,
halved Roasted pecans
Roasted pistachios Natural almonds Natural
walnuts
B / f 2 eggs dry fried, on wholemeal toast, coffee slim milk no sugar, Break 50g greek yogurt with about 8 almonds, frozen raspberries and cinnamon Lunch Mixed leaves,
roast peppers, grated carrot,
half an avocado, poached salmon / chicken / tuna and some toasted cashews or
walnuts Dinner veggies and lean protein