Under the Walnut Tree: 400 Recipes Inspired by Seasonal Ingredients
Format: PDF / Kindle (mobi) / ePub
Under the Walnut Tree takes readers on a culinary global adventure from Spain to Thailand and from avocados to cardamom, and the inspired recipes for each seasonal ingredient. Each of the 17 chapters is dedicated to a different ingredient and includes simple recipes that have an emphasis on freshness and flavor. You will find recipes to suite all tastes: quesadillas from Mexico or Kerala-style chickpeas, rum-baked mangoes from the Caribbean or Moroccan mint tea. With dishes for breakfast, lunch and dinner, you will be inspired to create, taste and enjoy the delights of your favorite ingredients in this gorgeous and accessible cookbook.
This beautiful collection of recipes and memories was created in the author's summer country home, and an old walnut tree outside their kitchen was where they swapped ideas and photographed the recipes. The recipes are a joy to explore for any home cook and span a wide variety of cultures and destinations including India, Sweden, France and Chile.
Drawing on Anna's wealth of experience and Fanny's visual design and stunning photography, Under the Walnut Tree is guaranteed to become a kitchen favorite you return to again and again.
small sweet shrikand Swedish cardamom tea ring tandoori chicken Caribbean mango-glazed chicken Carrot soup Catalans, Alma’s sweet Casserole from Gotland Cazuela, Pitinga’s Ceviche, with Southeast Asian flavours Chai masala Cheese breadsticks, with Parmesan breadsticks, with poppy seed chèvre and thyme dip chèvre and walnut nibbles goat’s cheese on baby greens goat’s cheese tart with pine nuts and roasted red capsicums pear crostini with chèvre sesame cream cheese with nuts and
2 tablespoons olive oil + 1 tablespoon butter 200 ml dry white wine about 200 ml water 2 tablespoons butter for the jus • Remove any coarse stalks from the herbs. Peel and finely chop the garlic. Deseed and finely slice the chilli. Combine the rosemary leaves, thyme and parsley with the garlic and chilli, and place the herb mixture inside the meat (where the bone was). Season with about half the salt and pepper. Roll up the meat and tie it with kitchen string. Rub the rest of the salt and
unusual, marrying the tanginess of preserved ginger with chocolate and mascarpone. SERVES 8: 250 ml full-fat milk 60 g dark chocolate (70%) a small splash of really strong coffee (optional) 24 savoiardi biscuits (ladyfingers or sponge fingers) 3 knobs of preserved ginger 3 eggs, separated 5 tablespoons caster sugar 2 tablespoons ginger syrup, from the preserved ginger jar 250 g mascarpone, at room temperature 2–2 ½ tablespoons sifted good-quality cocoa • Put the milk and chocolate
around the lemongrass stalks, reshaping the fish mince into oblong patties. Barbecue the skewers for a few minutes on each side and serve them straight away. Ginger and lime ceviche In this ceviche with an Asian twist, the fish and prawns are marinated in freshly squeezed lime juice and seasoned with chilli, kaffir lime leaves and ginger. A nice little appetiser. (Photo) AS A STARTER FOR 4–6: 250 g salmon fillet, skinless and boneless 250 g firm white fresh fish fillets, skinless and
dough into 2 pieces. Roll out each piece into a rectangle, about as thin as a pizza base. Spread the cardamom filling evenly over the 2 pieces, then roll them up like Swiss rolls. Place the rolls with the seam facing down, and cut them into 5–6 cm wide pieces. Place them, seam-side down, on the trays. Use something narrow, like the handle of a table knife, to press down fairly hard along the centre of each bun, creating something of a butterfly shape. Let the buns rise for 15 minutes. Brush with