This is a well-flavoured sweet tart which your kids will enjoy! What’s more, it is packed full of nutritious nuts. And the nutty interior makes them a great bite, adding crunch to it. They are simple to make and delicious as breakfast or an afternoon snack.

Sweet Pastry Ingredients:

70g Icing Sugar
150g Butter
1 Egg
260g Flour
1 tbsp Milk Powder

1. Mix icing sugar and butter until well combined and add in egg and cream until smooth.
2. Add in sifted flour and milk powder and mix until well blended.
3. Refrigerate for 30 minutes or until firm.
4. Take out from refrigerator and roll between two sheets of plastic wrap to the desired thickness and size.

   ***The weight of pastry is 540g.

Filling:

120g Butter
80g Sugar
2 Eggs
2tbsp Milk Powder
60g Flour
1/2 tsp Baking Powder
60g Cheddar Cheese, grated
60g Walnuts, chopped
80g Almond, chopped
60g Hazelnuts, chopped
20g Desiccated Coconut

Method:

1. Roll some sweet pastry between 2 sheets of plastic wrap to 2-mm thickness and line the greased tart moulds with the rolled pastry.
2. Filling: Mix butter and sugar until well combined. Add in eggs and cream until smooth. Add in milk powder, flour, baking powderand cheddar cheese then the nuts and dessicated coconut. Mix until well combined. Place the filling into the pastry shells and egg wash the sides.
3. Roll some sweet pastry between the 2 sheets of plastic wrap to 2-mm thickness. Lay it over the filling and press the edges with fork.
4. Brush with egg wash. Prick holes with fork. Sprinkle some grated cheese on top.
5. Bake at 180^◦C for 25 minutes or until golden brown.

Bread used to be boring but not now! Enjoy the goodness of the walnut by adding that extra crunch to your bread. The fragrance will fill your whole kitchen as you bake this bread. This recipe is a must try!

Bread ingredients:

210 gm. Bread Flour
90 gm. Plain Flour
10 gm. instant yeast
60 gm. sugar
1/2 tsp. salt
1 egg
120 ml. milk
60 gm. soft butter

Filling:

2 Tbsp. Soft Butter
60 gm. Brown Sugar
1 tsp. Cinnamon Powder
30 gm. Walnuts - chopped
Beaten egg for brushing

Method:

1. Mix all the bread ingredients together except butter and beat till a smooth dough is formed.

2. Add in butter and continue beating for another 5 minutes.

3. Leave to prove for 45 minutes.

4. Mix brown sugar, cinnamon powder and chopped walnuts together.

5. Divide dough into 2 portions. Roll each portion to rectangular dough - 20 x 30 cm (8 x 12 in). Spread with some soft butter then sprinkle brown sugar mixture. Roll up into a swiss roll and cut the roll to about 1″ high. Place cut rolls on greased tray. Let it proof again for another 30 minutes.

6. Brush rolls with beaten egg and bake at 180^◦C for about 12 minutes or till golden brown. Let it cool on wire racks.

A delicious, good-for-you, super heart healthy snack packed with walnuts, pistachio nuts and almonds. Walnuts are high in omega-3 fatty acids which help to protect your heart against diseases. Almonds, on the other hand can help to reduce the levels of bad cholesterol in your blood. Pistachios add to the entire goodness as it is full of fibre and antioxidants.

Enjoy the perfect combination of these nuts together with blackcurrants and raisins! Perfect to satisfy that craving or as an afternoon snack to stash away your mid-day hunger pangs. This is my personal favorite!

Ingredients:

½ cup unsalted butter, at room temperature
¾ cup sugar
2 large eggs
2 tsp vanilla extract (essence)
1 ¾ cups all-purpose (plain) flour
½ tsp baking powder
½ tsp ground cinnamon
½ tsp salt
1 ¼ cups of nuts (walnuts, pistachio nuts, almonds), toasted, then coarsely chopped
½ cup of blackcurrants and raisins (added in any proportion you like)
1 tsp grated orange zest

Method:

1. Pre-heat the oven to 350^◦F (180^◦C). Lightly grease and flour 1 large baking sheet, or line it with parchment (baking) paper, and have another ungreased baking sheet on hand.
2. In a large bowl, using an electric mixer in high speed, cream the butter until fluffy and pale yellow. Add the sugar and continue beating till the mixture is no longer gritty when rubbed between your finger and thumb. Add the eggs one at a time, beating well on low speed after each addition. Beat in the vanilla on low speed until blended.
3. Sift the flour, baking powder, cinnamon, and salt together onto a sheet of waxed paper. Gradually add the flour mixture to the egg mixture and mix on low speed or stir with a wooden spoon just until incorporated. Mix or stir in the nuts, blackcurrants, raisins and ornage zest. The batter should be very soft.
4. Turn the batter out onto a generously floured work surface and divide in half. With well-floured hands, transfer one-half onto the greased baking sheet and shape into a log about 12 inches (30cm) long and 1 ½ inches (4cm) in diameter. Place on one side of the sheet. Repeat with the remaining batter, leaving at least 4 inches (10cm) between the logs. (They will spread as they bake.)
5. Bake the logs until the edges are golden, about 25-30 minutes. Transfer the pan to a wire rack and let the logs cool for 10 minutes. Using a serrated knife, cut the logs, still on the pan, on the diagonal into slices ½ inch (12mm) wide. Carefully turn the slices on their sides and return them to the oven. When you run out of room on one baking sheet, start transferring to the other sheet. Bake until the edges are golden, about 10 minutes longer. Let cool completely on the pans on wire racks. Store in an airtight container. Great as a tea-time snack to go with coffee!

This is a delicious salad fancy enough to entertain your guests with and simple enough to prepare for lunch. Savor the natural goodness of greens and nuts in this nutritious dish!

Ingredients:

1 loaf Italian bread, cubed
3 tablespoons extra virgin olive oil
1/2 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 cup pine nuts
1 cup sun-dried tomatoes
2 (16 ounce) packages mixed salad greens
4 green onions, cut into 1/2-inch pieces
8 ounces feta cheese, crumbled

Method:

1. Preheat broiler. Toss 3 cups cubed Italian bread with olive oil. Season with seasoned salt, pepper, and garlic powder. Spread out in a single layer in a well oiled 9×13 inch baking dish. Broil until toasted, turning to brown evenly. Set croutons aside to cool.

2. Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler. This should only take a few minutes, so watch carefully to prevent burning. Set aside to cool.

3. Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft. Drain, and slice.

4. In a large salad bowl, toss mixed greens with green onions. Top with croutons, sun-dried tomatoes, pine nuts, and feta.