Frutos secos

Travel around the world with Nutnut – Part 2

Viaja alrededor del mundo con Nutnut – Parte 2

We continue sharing recipes inspired by different countries that you can prepare with our delicious walnuts. Today's menu includes three dishes from Turkey, France, and Georgia. Green beans with tarator are a light main course. Tarator is a delicious creamy hazelnut sauce traditionally made in Turkey and served with various vegetables. For our main course, we have a spinach and goat cheese quiche, a French-inspired recipe with our secret ingredient : We add walnuts to the crust to enhance its flavor. And for dessert, Georgian gozinaki, a very easy recipe, but if you don't have the energy to make dessert, you can always buy Lebanese sweets in our shop. Enjoy!

Green beans with tarator (Turkish sauce)

30 g of rustic bread without crust

3 tablespoons of natural yogurt

45g peeled hazelnuts plus a little more for serving

1 clove of garlic, peeled and crushed

5 tablespoons of olive oil

1/2 lemon (juice only)

salt and optionally pepper

500 g of green beans

Preparation

Blend the bread, yogurt, hazelnuts, and garlic in a blender until smooth. Add the oil in a thin stream. Finally, add the lemon juice, season with salt and pepper, and blend once more. Boil the green beans until tender. Drain the beans and drizzle with the tarator and a little more olive oil. Serve with lightly crushed hazelnuts.

Spinach and goat cheese quiche with a walnut crust

For the crust

175 g of wheat flour/whole wheat flour

85 g of butter

35 g of ground walnuts

½ teaspoon sea salt

1 egg yolk

For the filling

3 eggs

150 g of goat cheese

½ teaspoon grated nutmeg

2 tablespoons of olive oil

2 shallots, finely chopped

200 g of fresh spinach

50 g of pine nuts

Preparation

Preheat the oven to 180°C. Mix the flour, ground walnuts, and sea salt in a bowl. Add the butter and egg yolk. With your hands, work the ingredients until a dough forms; if necessary, add a little water. Form the dough into a ball, wrap it in plastic wrap, and then let it chill for about 30 minutes. Press the dough evenly into a 20cm tart tin. Prick the bottom with a fork and bake for about 10-15 minutes. Reduce the oven temperature to 170°C. Break the eggs into a mixing bowl, beat for 30 seconds, then add the goat cheese, nutmeg, and a pinch of salt and pepper.

Reserve

Heat the olive oil in a large skillet over medium-high heat. Slice the shallots and sauté for about 3 minutes until golden brown. Add the spinach and a pinch of salt. Stir the spinach gently until softened. Remove from heat and pour into the bowl containing the egg and cheese mixture. Mix well. Pour the filling into the crust and spread evenly with a spoon. Scatter the pine nuts on top. Bake for about 30 minutes or until the filling is firm and golden brown. Let cool slightly before serving.

Georgian Gozinaki (traditional dessert)

Ingredients

100 g of brown sugar

50 ml of honey

100g walnuts, lightly crushed or ground, as you prefer

100 g of toasted sesame seeds

20 g of butter

1/3 teaspoon baking soda

Preparation

Heat the sugar, honey, and water over medium heat and stir until smooth.

Add the sesame seeds and walnuts. Cook the mixture, stirring frequently, until the mixture turns caramel-colored, about 5 to 10 minutes. Add the butter. When the butter melts, stir in the baking soda. Pour the mixture onto a baking sheet.

When it has cooled completely, break it into pieces.

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Viaja alrededor del mundo con Nutnut – Parte 3
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