Walnuts, renowned for their taste and nutritional benefits, folded into baked goods, or mixed into savory dishes, the versatility of walnuts knows no bounds. From hearty walnut-studded bread to vibrant salads adorned with candied walnuts, these dishes can will leave anyone to crave for more.

The delightful crunch and wholesome goodness that walnuts bring to every bite, can transform any ordinary meals into extraordinary culinary experiences.

Here are the walnut recipes:

Tomato soup with crunchy walnut topping

Ingredients:
1 red bell pepper large size

5-6 large tomatoes

1 medium size onion

3-4 cloves garlic

2 tbs olive oil

Salt & Pepper

Walnuts for topping

Method:

Mix everything well

Roast it in oven at 200 degree for 20-25 minutes till you get charred effect

 You can do the same in air fryer also or roast it on a pan if no oven or air frier

 Once cools down, churn it in a mixer

 Strain the mixture

 Adjust the consistency with water

 Heat the soup once again

 For the toppings- take some basil leaves, roasted walnuts & some feta cheese (optional)

 Add this topping on the soup just before serving.

Carrot walnut milkshake

Ingredients:
 

6-7 walnuts

6 seedless dates

Carrot

Cardamon powder

Milk

Method:

 In a mixie jar, take 6-7 walnuts

 Then take 6 seedless dates (make sure you add water in which date are soaked)

 Add grated medium size carrot

 Add cardamom powder (alternatively you may take cinnamon or dry ginger powder also)

Churn it again and your yummiest sugar free energy booster walnut milkshake it ready.

While serving you may add some more grated carrot and delicious walnuts.

While you can drink this anytime of the day, I personally prefer to have this as breakfast.

Carrot walnut milkshake(Chef Meghna Kamdar)

Crispy walnut dates roll

Ingredients:
 

150 gm dry toasted walnuts

100gm paneer

10-12 dates

A pinch of salt

Some black pepper

Few drops of oil or ghee for brushing

Honey to drizzle on top

Some more chopped walnuts

Spring roll sheets

Some maida slurry (Maida mixed in water)

Method:

Take 150gm dry toasted walnuts

 Add 100gm paneer and 10 to 15 chopped dates

 Add some little salt & pepper, it will enhance the taste & balance the sweetness of dates

 Mix everything. Take spring roll sheets and fill inside with walnut paneer dates mixtue.

 Now prepare maida slurry and apply on boarders of the spring roll sheet so when you roll it gets stuck from all sides.

 In an air fryer, place butter paper in bottom, place these rolls and brush some oil and ghee.

 Aur fryer at 180 degree for 16 to 18 minutes. When halfway pause the fryer turn the rolls and brush oil again.

 And then get them air fryed. Once air fried drizzle some honey on top & sprikle chopped toasted walnuts on top.

Apple halwa 

Recipe credits: Tarla Dalal

Ingredients

2 1/4 cups grated apple (unpeeled)
1 1/2 tbsp ghee
1/4 cup crumbled mava (khoya)
3/4 cup milk
3 1/2 tbsp sugar
1/4 cup chopped walnuts (akhrot)
a few drops of vanilla essence

Recipe

Heat the ghee in a non-stick kadhai, add the apples and cook on a medium flame for 5 to 6 minutes, while stirring continuously.
Add the mava, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
Add the milk, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
Add the sugar and walnuts, mix well and cook on a medium flame for another 7 to 8 minutes, while stirring continuously. Keep aside to cool.
Once cooled, add the vanilla essence and mix well.
Re-heat and serve within an hour.

Coffee cream & walnut cupcakes

100g butter, well softened
100g light muscovado sugar
100g self-raising flour
2 large eggs
2 tsp instant coffee, mixed with 100ml/3½fl oz boiling water, then cooled
25g walnut half, chopped, plus 12 more for the tops
For the topping
200ml tub mascarpone (you'll find this with the soft cheeses)
2 tbsp light muscovado sugar

Directions

Step 1: Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle.

Step 2: Line a 12-hole bun tin with fairy cake cases.

Step 3: Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy.

Step 4: Stir in the chopped walnuts.

Step 5: Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up – that way they should all be of equal size).

Step 6: Then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.

Step 7: Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half.

Step 8: The cakes are best if they’re iced fairly near the time of eating, so if you’re making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving.

Step 9: Un-iced cakes will keep up to 2 days in an airtight container.

Enjoy the good treat of walnut dish

Recipe Credits: BBC Good food