Published in print: October, 2016
Imparting texture, depth and nutritional goodness to a range of ingredients, the creamy white nut is a festive season staple. Walnuts add interest and crunch to cakes, desserts and baklava. In south-west France, where they grow in abundance, they are the star ingredient in a time-honoured, velvety walnut soup. Across the Mediterranean their delicate oil adds gloss and aroma to salads and is perfect for dressings and drizzling. It doesn’t keep well so store it in the fridge and use within three weeks. The protein-packed nut marries beautifully with apples and pears, celery, dates, figs and cheese. Crack a few open and pair them with shards of hard goats’ cheese for an instant and delicious supper. Serve a handful of pickled walnuts with a slice of cold ham, or enjoy a wedge of date and walnut cake, moist with fruit and spices and as dark as the solstice. Winter’s not all bad.
Editorial food photography and food styling for the biggest Latvian food magazine Četras Sezonas.
Editorial food photography and food styling for the biggest Latvian food magazine Četras Sezonas.
2016
