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walnuts

  Smoked Eggplant Walnut Truffle Dip

“In fine, the truffle is the very diamond of gastronomy.”
Jean Anthelme Brillat-Savarin

Smoked Eggplant Walnut Truffle Dip … earthy, rustic, nutty, slightly tangy, creamy, smoky delicious. Some things come together with small beginnings, and for strange reasons. This dip was no different and found it’s origins in a wizened old forgotten pomegranate that I discovered while cleaning out the fridge. Also popped out a bowl that held an eggplant I had roasted 2 days ago, a small carton of Greek yogurt, and the plan was made.Eggplant Walnut Smoked Truffle Dip & pomegranates It was going to be a Smoked Eggplant Walnut Truffle Dip which would use up all the goodness that lay forgotten in the fridge. Also a chance to use some fabulous Black Truffle Sea Salt from Olive Tree Trading, a special product that really shines when used. It might be an expensive product, but a little goes a long way. On pasta, on toast, over dips, on artisan bread, in pasta sauce, over popcorn, on salads; really steps up the flavours!

Smoked Eggplant Walnut Truffle Dip With it of course some really really good quality extra virgin olive oil from the same company, a product that speaks for itself. As always, a dish is only as good as it’s ingredients and this Smoked Eggplant Walnut Truffle Dip was just that. You could always use sea salt but a black truffle sea salt is a noticeably charming addition, quite different.Olive Oil & Black Truffle Sea SaltThe rest of this Persian inspired dip has humble origins, almost staple pantry ingredients. How can you go wrong with eggplant {or baingan as locally called}, walnuts, garlic, yogurt and olive oil? Not possible right? Smoked Eggplant Walnut Truffle Dip

Smoked Eggplant Walnut Truffle Dip And the good thing is that if you blend it smooth, picky eaters can’t figure out what’s in this pâté like dip. It’s a win win; a delicious one at that too. Serve with wholegrain crackers, crudites etc. Great as a sandwich spread, with crusty wholegrain bread, etc.

Smoked Eggplant Walnut Truffle Dip
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A simple recipe with humble origins, this Smoked Eggplant Walnut Truffle Dip is a great addition to the party table. Serve with wholegrain crackers, crudites etc. Great as a sandwich spread, with rustic wholegrain bread, etc.
Servings Prep Time
3-4 minutes 5 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
3-4 minutes 5 minutes
Cook Time Passive Time
30 minutes 15 minutes
Smoked Eggplant Walnut Truffle Dip
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A simple recipe with humble origins, this Smoked Eggplant Walnut Truffle Dip is a great addition to the party table. Serve with wholegrain crackers, crudites etc. Great as a sandwich spread, with rustic wholegrain bread, etc.
Servings Prep Time
3-4 minutes 5 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
3-4 minutes 5 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ingredients
Servings: minutes
Instructions
  1. Wash and pat dry the eggplant. Make 4-6 slits around and tuck in unpeeled garlic cloves.
  2. Roast over a low open gas flame, or in oven until charred all over and soft.
  3. Place in a bowl covered, until cool enough to handle. gently peel the charred skin off, squeeze out the garlic from pods. {This can be done a couple of days in advance and refrigerated}.
  4. Place all ingredients in bowl of processor or blender and process until smooth. Taste and adjust seasoning.
  5. Transfer to a bowl, drizzle generously with good quality extra virgin olive oil, sprinkle over some black truffle salt, garnish with pomegranate pearls. Serve with wholegrain crackers, crudites etc. Great as a sandwich spread, with rustic wholegrain bread, etc.
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Dark Chocolate Walnut Oat Tart

“When you select the right kind of chocolate it is like giving your insides a hug. Everyone needs a chocolate hug”
Jean Kelsey

Dark Chocolate Walnut Oat Tart for times when you need a little more chocolate in your life. I know I just shared a chocolate cheesecake a few days ago, yet while doing that, I remembered this tart. How could I not have shared this too? So much chocolate, so little time!! This is a particular favourite since it has two things that I use most while baking. Yes indeed, oats and walnuts! Add to it brown sugar and ghee/clarified butter, and magic is guaranteed!Oat & Walnut Cookie Pies with Dark Chocolate GanacheOat & Walnut Cookie Pies with Dark Chocolate Ganache It’s another simple fuss free recipe but delivers a sinful punch. I use a cookie dough for the biscuit base. Feel free to bake mini pies like those above, or cookies as below, with the dough instead if you like, maybe top them with a ganache. I really enjoyed making the Dark Chocolate Walnut Oat Tart.Oat & Walnut Cookies I love that recipes are so easily interchangeable, such fun to play around with, It’s not a lot to do actually because the biscuit base/cookie dough is a two step procedure, basically from the jar of one food processor into the bowl of the stand mixer. I use the basic recipe quite often.

Lime Curd, Homemade, ThermomixIt works well each time. This Mascarpone Lime Curd Walnut Oat Tart is testimony. The same cookie dough biscuit base again, topped in a spoon licking good mascarpone & lime curd topping! Hopefully I’ve got you convinced to give the Dark Chocolate Walnut Oat Tart a try. If not this one, then maybe do a variation on it!

Dark Chocolate Walnut Oat Tart
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Dark, divine, delicious is how this tart turned out to be topped with dark chocolate ganache! A healthy biscuit base makes the Dark Chocolate Walnut Oat Tart even better. You can make cookies with the same dough, as also use different fillings to top the tart.
Servings Prep Time
2 tarts {7" each} 10 minutes
Cook Time Passive Time
20 minutes 2-3 hours
Servings Prep Time
2 tarts {7" each} 10 minutes
Cook Time Passive Time
20 minutes 2-3 hours
Dark Chocolate Walnut Oat Tart
BigOven - Save recipe or add to grocery list
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Print Recipe
Dark, divine, delicious is how this tart turned out to be topped with dark chocolate ganache! A healthy biscuit base makes the Dark Chocolate Walnut Oat Tart even better. You can make cookies with the same dough, as also use different fillings to top the tart.
Servings Prep Time
2 tarts {7" each} 10 minutes
Cook Time Passive Time
20 minutes 2-3 hours
Servings Prep Time
2 tarts {7" each} 10 minutes
Cook Time Passive Time
20 minutes 2-3 hours
Ingredients
Oat Walnut Cookie Base
Dark Chocolate Filling
Servings: tarts {7" each}
Instructions
Oat Walnut Cookie Base
  1. Preheat the oven to 180C.
  2. Place oats, walnut halves, brown sugar and baking soda in jar of chopper. Blend in short bursts until you get a uniform brown sugar like consistency, just until it feels like moist breadcrumbs.
  3. Don't overwork the blender or the walnuts will release oil.
  4. Transfer to bowl of stand mixer, flat mixer attachment, add the clarified butter/ghee, egg and vanilla extract and mix at speed 4 until it comes together like cookie dough.
  5. Line the base of the tart tins with parchment paper. Divide the cookie dough between the two. Work up t the edges, and then flatten the base.
  6. Bake in a preheated oven for 20 minutes, then cool completely on cookie rack.
Dark Chocolate Filling
  1. Warm the chocolate with the cream in the microwave, agitate it with a balloon whisk, added a splash of milk, agitate it a bit more. {Agitate means to whisk briskly until smooth & glossy}
  2. Once it chilled in the fridge for 30 minutes turned it into the baked shell, and let it set for about 2-3 hours.
  3. Top with dark chocolate shavings and dust with cocoa before serving.
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Olive Oil Walnut Garlic Rosemary Foccacia

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”
Robert Browning

This Olive Oil Walnut Garlic Rosemary Foccacia is bursting with flavour, topped with everything I love and more. To get an even heartier bread, you could even double the toppings, maybe knead in some extra walnuts, olive and cheese through the dough after the first rise. These are thoughts that race through my head as I write, things I would definitely consider doing for my next artisan loaf. I know that will be sooner than later!

Olive Oil Walnut Garlic Rosemary FoccaciaThat’s just how good this bread was. As you might have noticed, I’ve been baking a lot more artisan bread of late. The recent Cheese Garlic Rosemary Eggless Brioche is another great bread, almost similar flavours, though that was cheesy good to the core! Then of course another favourite, the Wholewheat Garlic Oat Soda Breadrustic, moorish, earthy and wholegrain. While kneading dough is therapeutic and a lot of fun, I think I’ve become a little lazy.

Olive Oil Walnut Garlic Rosemary Foccacia I find myself turning to the trusted stalwart on my counter, the Kitchen Aid Stand Mixer. That paired with the great quality bakeware they offer makes the whole process so pleasing, so fuss free. Baking bread  is something I’m doing more and more, often wholegrain, sometimes part wholegrain. With dough making sorted out, the mixer kneading in the background, I reach out to flavours my bread might like.Olive Oil Walnut Garlic Rosemary Foccacia It’s often fresh herbs as they grow in my little patch, especially rosemary, as long as it lasts. This past harsh summer killed one of my two precious little plants; the second is kind of surviving. The other thing I like to add is nuts, walnuts in particular. Drizzled with olive oil, they toast up quite beautifully on top of the bread. The rest is pretty optional, whatever catches my eye really. Olives, sun dried tomatoes, mature cheddar, garlic, garlic greens, finely sliced mushrooms, sunflower seeds etc.Olive Oil Walnut Garlic Rosemary Foccacia Use herbs and nuts of your choice, play around with ingredients, but do make this. I think a sweet version with saffron and pistachio might work great here too. Maybe a grape foccacia. The recipe  results in a light, airy, easy to form bread, a dough which behaves beautifully if kept in the fridge overnight as well. Plenty of good quality extra virgin olive oil is key for a Olive Oil Walnut Garlic Rosemary Foccacia like this.Olive Oil Walnut Garlic Rosemary Foccacia

Olive Oil Walnut Garlic Rosemary Foccacia Nothing like  a bowl of salad and a crust of artisan bread. Once the weather gets cooler, maybe some soup to complete the meal. Until then, we’re just happy to keep it light with the Olive Oil Walnut Garlic Rosemary Foccacia & a Roasted Beet, Chickpea, Red Onion, Walnut Salad.

Eggless Wholegrain Almond Jaggery Oat Cookies Note: The beautiful ceramic ware is from a local ceramic artist, Anumita Jain, from Delhi. You can find her at A Clay Story. I think you’ll see a lot more of her art in my frames now, like in the Eggless Wholegrain Almond Jaggery Oat Cookies featured above {recipe coming soon}. Her pottery is very inspiring.

Olive Oil Walnut Garlic Rosemary Foccacia
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Nothing better than fresh home baked bread, and this Olive Oil Walnut Garlic Rosemary Foccacia is bursting with flavour. The Kitchen Aid Stand Mixer and their great quality bake-ware make baking breads so therapeutic, so fuss free. Use herbs and nuts of your choice, play around with ingredients, but do make this.
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Olive Oil Walnut Garlic Rosemary Foccacia
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Nothing better than fresh home baked bread, and this Olive Oil Walnut Garlic Rosemary Foccacia is bursting with flavour. The Kitchen Aid Stand Mixer and their great quality bake-ware make baking breads so therapeutic, so fuss free. Use herbs and nuts of your choice, play around with ingredients, but do make this.
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Ingredients
Servings: loaves
Instructions
Starter
  1. Place warm water, honey and yeast in bowl of stand mixer. Stir and leave for 5-10 minutes.
Garlic Rosemary Dough
  1. Add remaining ingredients to bowl of KA stand mixer fitted with dough hook. Stir to mix on speed 2, then knead for 5-7 minutes on speed 4 until the dough is smooth and elastic. Add a few spoons of wholewheat flour if the dough is too wet, or a tbsp or two of water if too dense. We are looking for a soft dough.
  2. Form into a ball, drizzle over with a little olive oil, cover the bowl with cling-wrap or a wet kitchen towel. Leave to rise in a warm, draft free place for an hour or two until doubled.
  3. Preheat oven to 200C.
  4. Divide dough into 2, knock back a little and make 2 balls. Flatten gently into the base of a lightly oiled round baking tin. I used the Kitchen Aid non stick 9" pie pan. All their bakeware is excellent.
Topping
  1. Make indents into the surface, generously pour over extra virgin olive oil, allowing it to get into the indents.
  2. Scatter fresh rosemary, walnuts, olives and Himalayan pink rock salt over the top.
  3. Drizzle a little more extra virgin olive oil over.
  4. Leave covered with a kitchen towel until the oven preheats.
  5. Bake for approximately 30 minutes until golden brown and done. Serve warm or at room temperature.
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