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Seasonal recipes

Walnuts

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Fresh in September, dried all winter long, Périgord and Grenoble walnuts bring their crunch to salads, breads and desserts.

Choosing itPale, heavy shells that don’t sound hollow when you shake them.
Storing itIn the shell, several months in a dry place. Shelled, a few weeks in a sealed jar, somewhere cool: they turn rancid quickly.
Top tipToast the walnut halves in a dry frying pan for 5 minutes: it brings out their flavour tenfold.
Périgord walnut cakeDessert · Prep 20 min · Cook35 min · Serves 8 · Easy

A moist, rustic cake, packed with walnuts.

Ingredients for 8

  • 150 g walnut halves
  • 3 eggs
  • 150 g sugar
  • 100 g melted butter
  • 100 g flour
  • 1 tsp baking powder
  • 1 pinch of salt

Method

  1. Preheat the oven to 180 °C. Butter a cake tin.
  2. Grind 120 g of walnuts to a coarse powder.
  3. Whisk the eggs and sugar, add the melted butter, flour, baking powder, salt and ground walnuts.
  4. Pour into the tin and decorate with the remaining walnut halves.
  5. Bake for 35 minutes.
Thermomix version
  1. Add 120 g of walnuts, blend 5 s/speed 7. Set aside.
  2. Add the eggs and sugar, mix 2 min/37 °C/speed 4.
  3. Add the melted butter, flour, baking powder, salt and ground walnuts, mix 20 s/speed 4.
  4. Bake for 35 minutes at 180 °C.

Food & wine pairing

A sweet wine from the South-West or a Maury.

Walnut and caramel tartDessert · Prep 25 min · Cook 25 min · Serves 8 · Medium

An indulgent tart, both crunchy and meltingly soft, Engadine style.

Ingredients for 8

  • 1 sweet shortcrust pastry
  • 200 g walnut halves
  • 150 g sugar
  • 20 cl single cream
  • 40 g butter
  • 1 pinch of fleur de sel

Method

  1. Blind-bake the pastry for 15 minutes at 180 °C.
  2. Make a dry caramel with the sugar, add the hot cream off the heat, then the butter and salt.
  3. Add the crushed walnuts and pour over the pastry.
  4. Bake for 10 minutes. Leave to cool before serving.
Thermomix version
  1. Add the sugar and 30 g of water, cook 12 min/Varoma/speed 1, without the measuring cup, until you have a light caramel.
  2. Add the cream and butter, cook 3 min/100 °C/speed 2 (beware of splashes), then the salt.
  3. Add the chopped walnuts, mix 10 s/reverse/speed 2, pour over the baked pastry and bake for 10 minutes.

Food & wine pairing

A Maury vin doux, with notes of dried fruit.

Walnut and parsley pestoSauce · Prep 10 min · Serves 6 · Very easy

A winter pesto, for pasta, gnocchi or roast vegetables.

Ingredients for 6

  • 100 g walnut halves
  • 1 bunch of flat-leaf parsley
  • 50 g parmesan
  • 1 garlic clove
  • 12 cl olive oil
  • Salt, pepper

Method

  1. Blend the Parmesan and garlic.
  2. Add the walnuts and parsley, blend briefly.
  3. Drizzle in the oil, season with salt and pepper.
Thermomix version
  1. Add the Parmesan and garlic, blend 10 s/speed 10.
  2. Add the walnuts and parsley, blend 8 s/speed 6.
  3. Add the oil, blend 15 s/speed 4.

Food & wine pairing

With pasta, a fresh white from Languedoc.

Walnut breadBaking · Prep 20 min · Cook35 min · Serves 8 · Medium

The ideal bread to go with a cheeseboard.

Ingredients for 8

  • 400 g wheat flour
  • 100 g rye flour
  • 7 g dried baker's yeast
  • 32 cl lukewarm water
  • 1 tsp salt
  • 120 g walnut halves

Method

  1. Mix the flours, yeast, salt and water, and knead for 10 minutes.
  2. Add the crushed walnuts at the end of kneading.
  3. Leave to rise for 1 hour 30 minutes, shape into a ball and leave to rise for another 45 minutes.
  4. Preheat the oven to 230 °C with a bowl of water for steam.
  5. Score the loaf and bake for 35 minutes.
Thermomix version
  1. Add the water and yeast, 2 min/37 °C/speed 2. Add the flours and salt, knead 3 min/dough mode.
  2. Add the walnuts, knead 30 s/dough mode.
  3. Leave to rise, shape and bake for 35 minutes at 230 °C.

Food & wine pairing

With cheese, a white from the Jura or a light red.

Walnut, warm goat’s cheese and honey saladStarter · Prep 15 min · Cook5 min · Serves 4 · Very easy

The bistro salad everyone loves.

Ingredients for 4

  • 150 g salad leaves (frisée or mesclun)
  • 4 small crottin goat’s cheeses
  • 4 slices of bread
  • 60 g walnut halves
  • 2 tbsp honey
  • Vinaigrette: walnut oil, wine vinegar, mustard, salt, pepper

Method

  1. Place the halved crottins on the slices of bread and drizzle with honey.
  2. Place under the grill for 5 minutes.
  3. Dress the salad and add the walnuts.
  4. Serve with the warm goat’s cheese toasts.
Thermomix version
  1. Add the oil, vinegar, mustard, salt and pepper and emulsify 10 s/speed 4. Assemble the salad.

Food & wine pairing

A white Sancerre or Menetou-Salon.

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And in the glass?

The wine to go with it

Every recipe has its pairing: find the bottles in the shop, or discover them at a workshop.

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