Introduction:
Here are the top reasons for eating walnuts:
Cancer Fighting Properties including breast cancer.
Heart Health – Walnut contain the amino acid arginine, which offers multiple vascular benefits to people with heart disease.
Rare and powerful antioxidants – crucial to health.
Weight Control – Eating walnuts is also associated with increased satiety.
Improved reproductive health in men.
Brain Health – Contain a number of neuro-protective compounds including Vitamin E, folate, melatonin, Omega-3 fats and antioxidants. Research has proven that walnut consumption may support brain health.
Ingredients:
20 pieces unshelled walnuts
Sea salt
Cooking honey or maple syrup
Method:
Use a nut cracker to open all the walnuts.
The partial walnuts ready to cook.
Heat non stick pan over medium heat and pan fry the walnuts.
Add some sea salt and two tablespoons of cooking honey or any syrup and mix well.
Lightly pan fry until all the walnuts are coated with the honey and caramelized.
Should take about 3 to 5 minutes depending on the quantity used.
When done, transfer to a plate and leave it to cool.
I will add these caramelized walnuts for my smoked duck dish.
Check out here for full details of the recipe.
https://flofoodventure.wordpress.com/2015/01/13/smoked-duck-with-caramelized-walnuts/
Ingredients: One medium size fresh Lotus Roots 1 red capsicum Six pieces of fresh waterchestnut (peeled) 1 small packet of Macadamia Nuts 2 stalks of Celery (sliced) Small packet of snow peas Few pieces of dry black fungus (optiona) 1 medium size carrots (sliced) 1 tablespoon of minced garlic 1 tablespoon of Superior Light Soy Sauce Half tablespoon of Premium Oyster Sauce Method: Peel and slice lotus roots thinly. Add some home prepared chicken stock and boil the sliced lotus roots for about 5 to 8 minutes. Drain in a colander. Soak the dry black fungus in cold water for 20-30 minutes until they fully expand. Clean them well, and trim off the stems with scissors. Tear them into small pieces, and set aside. Diced capsicum and stir fry for 3 minutes. Trim ends and remove the thin string from one side of the snow pea with a sharp knife. Toast the packet of Macadamia Nuts until its slightly golden brown and set aside. Add cooking oil to the wok over medium heat and stir fry the minced garlic until fragrant. Combine all the vegetables (carrots, snow peas, celery, water chestnut, red capsicum, black fungus and lotus roots) into the wok. Add the seasoning (light soy sauce and oyster sauce) and bring to a boil. Finally add the toasted macadamia nuts. Transfer to a serving platter and serve immediately. Tips: You may wish to add a teaspoon of corn flour mixture for a glossy look but I prefer to go without the cornflour. There is so much crunchiness of various ingredients from this dish. A unique blend of assorted vegetables . The lightly sauced combination without drowning the freshness of the vegetables.
flofoodventure 