Cooking Dishes With Nuts: Salad, Porridge, Rolls And Cream Soup

In this article, learn more about Cooking Dishes With Nuts: Salad, Porridge, Rolls And Cream Soup. Nuts are consumed raw, used in the preparation of desserts, added to salads..

Nuts are consumed raw, used in the preparation of desserts, added to salads. These fruits also perfectly complement soups and hot dishes. See what simple and incredibly delicious dishes you can cook with nuts.

 

1. Sweet roll with fruits and hazelnuts

Ingredients:

pita; dried apricots - 100 g; kiwi - 3-4 pieces; hazelnuts - 150 g; sugar - 50-100 g; butter - 50 g; egg yolk.

Melt the butter and sugar in a deep frying pan, mix well until a liquid homogeneous consistency. We send coarsely chopped dried apricots and kiwi to the pan, fry until golden brown. Grind hazelnuts in a blender to medium crumbs, mix with fruit.

We spread the filling on pita bread, wrap the roll, grease with yolk and send it to the oven preheated to 200 degrees for 15-20 minutes. It is better to bake a roll on parchment paper. Before serving, decorate the dessert with powdered sugar and nut crumbs.

2. Pear mousse with walnuts and grapes

Ingredients:

pears - 5-6 pcs; walnuts - 150-200 g; seedless grapes - 100-150 g; honey - 50-70 g; eggs - 3 pcs.; butter - 50 g; white wine - 100 ml.

To begin with, we clean the pears from the peel and core, cut into small cubes and put them in a foil boat. Pour the pears abundantly with honey and white wine, send to the preheated oven for 15-20 minutes. In parallel, simmer grapes in butter, add walnuts to it, 1 tbsp. a spoonful of honey and simmer over low heat for 5-10 minutes.

We take out the pears from the oven, cool, grind in a blender to the consistency of mashed potatoes. Separate the whites from the yolks, beat the whites until a thick cream. Gently knead the cream and pear mousse, and put it on a dessert plate. On top, spread the nuts and grapes in the same layer, and send the dessert to the refrigerator for 1-2 hours.

3. Salad with pumpkin, chicken and almonds

 

Ingredients:

pumpkin - 200 g (you can also use frozen); chicken fillet - 200 g; cilantro - a bunch; almonds - 150 g; thyme - 2-3 sprigs; seasoning for chicken to taste; olive oil - 50 ml; sour cream - 50 ml; salt, pepper to taste.

We peel the pumpkin, cut it into small cubes, put it on foil, pour it with olive oil, sprinkle with salt and pepper, put the thyme sprigs and send it to the oven for 20-30 minutes.

Sprinkle chicken fillet with seasoning for chicken, fry in a dry frying pan until cooked. Grind the nuts into large crumbs, mix with cilantro. We take the pumpkin out of the oven, let it cool, send it to one bowl with nuts. We also shift the diced chicken fillet to them, season the salad with sour cream, if necessary, add more salt and pepper.

4. Layered salad with halibut and pine nuts

Ingredients:

halibut fillet - 250 g; pine nuts - 200 g; carrots - 2 pcs.; curd salted cheese - 100 g; mayonnaise - 50-70 ml; olive oil - 50 ml; salt, pepper to taste.

Grease the halibut fillet with olive oil, sprinkle with salt, pepper, put it in a parchment paper boat, send it to the oven for 20-30 minutes. We rub the carrots on a coarse grater, fry in a pan until golden brown, mix with curd cheese and season with mayonnaise.

When the halibut is cooked, cut it into fibers and collect the salad. We lay out the fish in the first layer, the nuts in the second, the carrots and curd cheese in the third. Layers can be repeated until the filling is completely finished. If desired, the salad can be decorated with herbs and the same pine nuts.

5. Soup with lamb and cashew nuts

 

Ingredients:

lamb meat - 250-300 g; cashew nuts - 200 g; shallots - 100 g; carrots - 100 g; pickled capers - 1 tbsp. l.; rice - 100 g; olive oil - 50 ml; salt, pepper, lamb seasoning to taste.

Boil lamb meat with the addition of salt, pepper, seasonings. When the meat is cooked, filter the broth, put the pan on a slow fire, wait for it to boil. When the water boils, we send chopped meat, rice into it, bring the cereal to readiness. In parallel, fry the chopped shallots, carrots and capers until golden brown. 10 minutes before the soup is ready, we throw in the frying, cashew nuts, and bring the soup to readiness over low heat, covered with a lid. Before serving, decorate the dish with basil or spinach.

6. Rice porridge with corn, tuna and almonds

Ingredients:

rice - 200-250 g; canned tuna - 150-200 g; canned corn - 100 g; green canned peas - 100 g; head of red onion; green onions - 100 g; almonds - 100-150 g; soy sauce - 50 ml; sour cream - 100 ml; water - 100 ml; salt, pepper to taste.

Boil rice until half cooked. After we throw the cereal into the pan, add olive oil, finely chopped green and red onions, corn, peas and tuna.

Fry all the ingredients over low heat for about 15 minutes, then add pepper, soy sauce and sour cream, pour boiled water over the porridge, mix well, close the lid and simmer for 15-20 minutes over low heat. 5 minutes before readiness, add chopped almonds, mix and close the lid again. Before serving, decorate the dish with green onions.

7. Vegetable cream soup with green beans and peanuts

 

Ingredients:

carrots - 4 pcs.; onions - 2 pcs.; vegetable marrow; eggplant; green beans - 150 g; peanuts - 150 g; garlic - 4 cloves; chicken broth - 150 ml; olive oil - 50 ml; Provence herbs, salt, pepper to taste.

Carrots, zucchini, eggplant are cut into medium pieces, poured with olive oil, sprinkled with Provence herbs, salt, pepper, put in foil and sent to the oven preheated to 220 degrees for 30-40 minutes.

Fry finely chopped onions, garlic and green beans until golden brown, also season with salt and pepper. Transfer the vegetables from the oven to a blender, pour in the chicken broth and grind to a puree consistency. Pour the soup into a saucepan, bring to a boil and mix with the roast and nuts. Serve soup with sour cream and breadcrumbs.

8. Mackerel Rolls with Nutmeg and Cheese

Ingredients:

mackerel fillet - 6 pcs.; nutmeg - 200-250 g; dill - a bunch; cheese - 250 g; balsamic vinegar - 50 ml; salt, pepper to taste.

We wash the mackerel fillets and grease with balsamic vinegar, salt, pepper. Grind nutmeg into medium crumbs, mix with finely chopped dill and grated cheese. We put the filling on the mackerel, twist the rolls. We shift the rolls on the foil, greased with olive oil. We send the dish to the oven preheated to 180 degrees for 30-40 minutes. Serve with any side dish, ideally rolls are combined with mashed potatoes. Bon appetit!