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Thursday, May 10, 2018

Wish your mom good morning on Mother’s Day with some heart-healthy walnut-inspired recipes

While you're celebrating Mother’s Day with your mom, who deserves appreciation, it's always nice to do something special. And what better way to say 'I love you' than a heartfelt effort at a Mother's Day breakfast in bed?

Here are some walnut-inspired recipes curated by Celebrity Chef Sabyasachi Gorai for Mother’s Day. Not only do walnuts add flavour and crunch to all sorts of dishes, but also boost the nutrition of whatever they’re incorporated into. According to the good folk at California Walnuts, walnuts are the only nut that provide an excellent source of plant-based omega-3 fatty acid (2.5 grams of ALA/oz.); a handful of walnuts also offers four grams of protein along with two grams of fibre.

Coconut and Walnut Croissant
Ingredients

  • ½ kg of confectionery flour
  • 250 ml evaporated milk
  • 1 egg
  • 90 g of brown sugar
  • 20 g of glucose or honey
  • 1 pinch of salt
  • Lemon zest
  • 20 g of baking powder
  • 220 g of coconut and walnut butter
  • 25 g of confectionery flour

Flour for kneading

  • 40 g syrup
  • 40 g walnuts chopped and toasted
  • 10 g powdered sugar

Preparation
1. Remove the walnut and coconut butter from the fridge and allow it to temper.

2. In a bowl, put the evaporated milk, the egg, the sugar, glucose, salt, lemon zest and baking powder. Mix well. Add the previously sieved flour and mix until it forms a dough. Knead it for a few minutes until smooth. Rest the dough.

3. In a bowl, mix the butter with the flour. It must have consistency, and it does not have to be very soft.

4. Once the dough is rested (20 minutes after kneading it), stretch it with a rolling pin. It should be 1 cm thick and in a rectangle shape. In the middle of the rectangle put the walnut and coconut butter. Close the rectangle over the butter making a small package, as if a gift were wrapped.

5. With the help of the roller, stretch the package until a thickness of 2 cm is obtained. Put it on a plate in the fridge and cover with film. Let it cool for 30 minutes.

6. After this time, remove it from the fridge and let the dough get to room temperature. To prevent the butter from breaking the dough, stretch it again. Stretch with a roller until you get a thickness of 1 cm and make a rectangle. Close the rectangle on itself, taking one end to the middle and above, bring the other end. Stretch the rectangle that remains until you get about two cm thick. Let it cool for 30 minutes in the fridge. Remove and repeat the same operation. Place in the refrigerator and repeat it two more times with these same steps. In total, we will double it four times, thus forming the layers of a croissant.

7. Once this process is done, and the dough is cooler but manageable, stretch until it is half a cm thick. Cut rectangles 20 cm wide and then cut triangles about 10 cm base.

8. With the tip of the triangle facing forward, roll the triangle over it until you reach the tip. Place on a baking sheet and then in the refrigerator once all the croissants have been made.

9. Heat the oven to 220ºC, remove the croissants from the fridge and bake for 20 minutes, or until golden brown. Then remove from the oven.

10. While still hot, wet them with syrup with the help of a brush. Sprinkle with the chopped walnuts and let them cool. Once cold, sprinkle with icing sugar and serve.
 

Walnut Bread Topped with Fresh Cheese & Walnuts with Honey
Ingredients

  • 500 g of flour
  • 10 g of salt
  • 10 g of water (approx.)
  • 300 g of baker’s yeast
  • 2 handfuls of walnuts

For the walnut honey

  • 100 g of shelled walnuts
  • 65 g of honey
  • 15 g of butter

Preparation
1. In a bowl, mix flour and salt well
2. Make a hole in the centre and add crumbled yeast.
3. Wet with water slowly and knead with hands until you reach a good mass.
4. Continue kneading by stretching and gathering the dough until it is uniform (if your dough is very soft, add a little more flour.)
5. Make into a ball.
6. Roll the ball over walnuts and insert them into the dough.
7. Continue kneading, but with more force.
8. Cut the dough and shape them into bars.
9. Place in the oven on a dish lined with non-stick foil. Use a knife to decorate with superficial cross cuts.
10. Let the bars cook at 170-180° C until they double in volume.
11. Allow them to cool before serving.

For the walnut honey
1. Prepare a flat surface (can be your pan) and cover it with foil or vegetable oil.
2. Put the honey and butter into a pan (use a pan that has a thick base so it offers uniform heat diffusion).
3. Put on medium heat and stir occasionally with a silicone spatula so that the butter and honey merge.
4. Then incorporate the walnuts so that they are almost covered with honey.
5. Stir from time to time.
6. Let the water evaporate as the walnuts caramelise.
7. When the nuts have caramelised, pour the honey onto parchment paper and separate so when it cools it does not stick together.
8. Let stand and cool completely.
9. Put the walnut honey into a jar with a tight lid and keep stored until time of consumption.

How to eat
1. Toast the walnut bread.
2. Slice cheese and put on top of the walnut bread.
3. Spread a tablespoon of walnut honey on top of the cheese.
 

Fruity Phyllo Muffin-Pies
Ingredients

For the Apple Mixture

  • 1 kg apples, peeled and cut into ½-inch cubes
  • 4 cups fresh raspberries or blackberries
  • 2 – 3 tablespoons honey
  • 1 teaspoon vanilla

For the Phyllo

  • 500 g package frozen phyllo dough
  • 8 tablespoons butter
  • 2 tablespoons honey
  • 1/2 cup finely chopped toasted walnuts
  • Extra walnuts for sprinkling

Preparation
1. In a medium saucepan, combine the apples, berries and honey; cook over medium heat until the apples are tender and all the juices have evaporated, the time will vary according to the moisture in the fruit. Set aside to cool. Stir in the vanilla. This step can be done up to 12 hours ahead of time.

2. Add the butter to a glass bowl and heat in the microwave until melted, about 1 minute. Brush a 12-cup muffin pan with a bit of the melted butter. Add the honey to the remaining butter and stir well. Unwrap the phyllo dough and cover with a lightly damp towel.

3. Preheat the oven to 375°F.

4. To assemble: Arrange two sheets of phyllo on a dry work surface. Lightly brush the top of each sheet with the honey butter mixture; repeat with one more layer to make three layers. Sprinkle with walnuts. Arrange two more layers on top, brushing lightly with the honey butter to make five layers in all.

5. Cut each five-layer stack of phyllo dough into four equal squares. Carefully lift each square of layered dough and gently ease into each buttered muffin cup. Scoop a scant 1/4 cup of the cooled apple mixture into each phyllo-lined muffin cup. Using your fingers, scrunch the dough that is overlapping the sides of each muffin cup up and over the top of the mixture to make a spiky top.

6. Drizzle the tops of the muffin-pies with the remaining honey butter mixture and sprinkle with more walnuts. Bake until golden brown, about 20 minutes.

7. Allow the muffin-pies to cool for five minutes in the pan, then remove each muffin carefully and cool on a wire rack. Serve warm or at room temperature.

The recipes above have been provided by California Walnuts

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