Penne with Walnuts, Gorgonzola and Sage

Pasta is that comforting dish that is generally easy to make and forms a perfect Friday Night or quick weekend meal. It takes 10 or 11 minutes to cook the pasta, and the creamy accompaniments are ready to be tossed with it. Perfect! It is also good for when a friend pops in unexpectedly at lunch time.

It is mildly flavoured and goes really well with a green salad, herb salad or just some bitter leaves of Belgian endive or rocket.

Similar recipes include Penne with Ricotta and Broad Beans, Rocket Salad with Penne and Parmesan, and Pasta Salad with Artichoke Hearts.

Browse all of our Pasta dishes, and all of our Penne recipes. Our Italian dishes are here. Or browse all of our Early Summer recipes.

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Noodles with Fried Eggplant, Miso and Walnuts

I hadn’t really cooked any dishes from Ottolenghi’s books for about a year (and it would be another 6 months before I went back to cooking his recipes regularly). When I began cooking from Plenty More again, I realised 2 things: Firstly how much I had missed the flavours of Ottolenghi, and secondly I remembered the almost tedious number of processes in each recipe.

The deep sweetness and intensity produced by miso paste, combined with other Japanese staples, are guaranteed to put a smile on your dial on an overcast Winter or Early Spring day.

This one is no different. It has 7, yes seven, different processes with associated pots, pans and equipment. Make the vegetarian dashi, ribbon cut and soak ginger and spring onions, prep the eggplants, deep fry the eggplants, saute the onions, walnuts etc, make the sauce, cook the noodles.

So Ottolenghi flavours come at a price. Leave an afternoon free – at least several hours to cook and clean up – when making any of his dishes.

To be fair though – the man I call the Master of Flavour produces amazing dishes that makes the hours worth the effort!

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. You can see the original recipe here.

Similar recipes include Roasted Eggplant with Special Miso Sauce, Deep Fried Eggplant, Ginger Scallion Noodles, and Udon Noodles and Shimejii Mushrooms.

Browse all of our Japanese dishes and all of our Eggplant recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Spring recipes.

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Collection: Recipes with Walnuts

Walnuts are often available in the local shops still in their shell, and they are delicious eaten this way. I will let you into a little secret – I crack their shell with my heavy pestle from the Chinese mortar and pestle set. Knocking this heavy object around the seam of the walnut does the trick!

I have collected together some recipes that feature walnuts, just for you. From hot to cold dishes, sweet to savoury, for seasons from Summer to Winter and back again. Sit back and enjoy them!

Similar articles include Delicious Chilli Pastes and Sauces, 20 Soups for Mid Autumn, and 30 Salads for Early Spring.

Browse all of our Pistachio dishes, and all of our Collections. Or explore our Mid Autumn recipes.

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Walnut and Pomegranate Dip

This is a particularly great dip or spread for Autumn. You know that we love our dips and spreads, and this one makes use of our home made pomegranate molasses and the unshelled walnuts that are commonly available in the local area. Pomegranate Molasses makes great dips and spreads when mixed with any nut butter, tahini or miso.

This paste is simple to make using the food processor and easy to pull together when unexpected guests arrive. We love those sorts of recipes.

Similar recipes include White Bean and Sun Dried Tomato Dip/Spread, Grilled Eggplant with Walnuts and Pomegranate, Broad Bean Dip, Orange and Pecan Cream Cheese, and Green Olive Tapenade.

Browse all of our Dips and Spreads, and our Pomegranate recipes. Or explore our Early Autumn dishes.

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Burghul, Walnut and Yoghurt Salad with Pomegranate

There is a Lebanese dish, sometimes called Mafrouket Laban (not to be confused with the dessert of the same name), made from burghul (aka Bulgur) and yoghurt with plenty of herbs. It is a delight in Summer. Because the burghul is soaked, it is the sort of dish you begin in the morning, and leave for 4 or 5 hours, then mix in the remaining ingredients and serve for lunch or dinner.

The burghul soaks in the yoghurt for a few hours to form the base of the salad. It is often served with tender young vine leaves, so it is a perfect dish for Spring and Early Summer. With all that yoghurt, it is a cooling dish, perfect for the first heat waves that we encounter in Spring as it warms up towards Summer.

Use the coarse burghul for this dish if you can (otherwise, medium will be fine).

Similar recipes include Burghul, Pistachio and Tomato Salad, Burghul Salad with Olives, Pomegranate and Hazelnuts, Cracked Wheat Kitchari, and Cauliflower, Mung and Broken Wheat Kitchari.

Browse all of our Burghul dishes and all of our Salad recipes.  Our Lebanese dishes are here. Or browse all of our Early Summer recipes.

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Herb and Walnut Fritters

These Iranian fritters are herbaceous and delicious. They are a perfect snack at afternoon tea time, or make a great lunch with flatbreads and fresh salads.

We make our herby fritters with a chickpea flour base rather than eggs. With a little eno or baking soda for aeration, it is the perfect replacement for eggs in this type of recipe.The inspiration was Ottolenghi’s dish in his book Simple. They are very easy to make and utterly delicious. These fritters are a bit of a fridge raid – use whatever soft herbs you have to hand.

Similar recipes include Rosti with Goat’s Cheese and Chives, Spinach Fritters, Vegetable Fritters, and Chickpea Flour Fritters and Pancakes.

Browse all of our Fritters and all of our recipes from Simple. Or explore all of our Mid Summer recipes.

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Salad of Broad Beans with Walnut-Yoghurt Sauce

I have been reading Istanbul Cult Recipes recently, and it is a lovely book that embraces some of my fav ingredients such as samphire, purslane and broad beans (fava beans). It is mainly non-veg recipes, but there are enough vegetarian recipes to be interesting.

It has this interesting recipe for whole broad beans. You have to use very young broad beans, otherwise the shell is too tough and too strong in flavour to eat. The recipe simmers the beans but if you can get them young enough, cooking is not necessary. The sauce for the beans is a whiz of yoghurt, breadcrumbs and walnuts, with dill for brightness.

This is my riff on the recipe using broad beans from our garden.

Similar dishes include Broad Bean Salad with Spring Onions, Freekeh Salad with Broad Beans, Pasta with Minty Broad Bean Puree, 31 Dishes to Make with Broad Beans, Broad Bean and Dill Rice, and Broad Bean Pod Puree.

Browse all of our Broad Bean recipes and all of our Salads. Or explore our Late Spring dishes.

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Sweet Potato Bread with Raisins and Walnuts

We don’t bake bread very much any more, mostly because we don’t eat very much of it. But this loaf is special. Full of walnuts and raisins, flavoured with sweet potato, it is a tempting loaf. We love it for breakfast, slightly toasted with real butter. Enjoy!

Similar recipes include Olive Oil Bread with Herbs, No Knead Focaccia, and a Tuscan Bread.

Or browse all of our Bread recipes, all of our Sweet Potato dishes, and our Late Winter collection of dishes.

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Italian Flat Beans with Blue Cheese and Walnut Crumbs

Flat beans don’t feature often at our place, but this recipe is worth including them in the weekly shopping. Quick cooked beans are tossed with toasted walnuts and tangy blue cheese. A great Winter salad.

A crumb is made with the walnuts and fresh breadcrumbs, and it complements the beans so very well. The blue cheese adds such a nice tang.

Similar recipes include Italian Green Bean Salad, Five Bean Salad, and Green Beans with Lentil Crumble.

Browse all of our Bean recipes here, and all of our Salads. Or take some time to explore our Late Winter dishes.

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Tomato and Walnut Salad with Pomegranate Molasses Dressing

With some itsy bitsy tomatoes in hand, looking more like jelly beans than tomatoes, we made a Tomato and Walnut Salad with Pomegranate Molasses Dressing. A perfect choice, as we had made our own Pomegranate Molasses, and had whole walnuts sitting on the kitchen bench. You can of course, purchase pomegranate molasses – I find the Middle Eastern shops have the best ones.

It was Lucy’s recipe, from Nourish Me, that we went to for inspiration. It’s a pretty easy salad – take some juicy tomatoes, and make an interesting dressing with garlic, cinnamon and pomegranate molasses. Pretty good, as all of Lucy’s recipes are.

Similar recipes include Quick Tomato Salad with Mustardy Mayo, Tomato Salad with Balsamic and Marjoram, and Tomato and Pomegranate Salad.

Why not browse all of our Tomato Salad recipes? Or, if you have the courage, all of our many many Salad dishes. Or take some time to explore our Mid Autumn collection of recipes.

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