RecipeMuncher

Here are my wonderful organinc walnuts that I buy in big 3 kg bags from a farm. They are wonderful and I don’t even use them so much in baking or cooking because I tend to eat them on their own. I love the sound of them cracking, so usually I just shell them one by one and pop them in my mouth!

Another thing I love to do with my walnuts is toast them in the oven with the shells on. I’ve learned this when I lived for a while in Italy, my roommate’s mom would send her bags of this toasted walnuts, that we would eat with cheese and bread as night snacks. Those were the days!…

So next time you’re using your oven just put a tray with some whole walnuts and toast for a while. Temperature and time is really relative, but as a guidance you can do it for about 15 minuts at 180ºC (350ºF). After cooling they’ll open really easily, you can do it just by pressing them with your hands. They’ll be crunchy and they’re great with cheeses and fruits. It’s a good thing to serve as an ap…

Do you know those candy bars that you take on your backpack for a day out? You know the ones I’m talking about, the kind that are individual wraped and have the bottom covered in chocolate. The ones that almost feel like eating a candy bar, but you don’t mind eating them because you convince yourself that it’s cereal so it’s healthy… At least that’s what I do anyway…

But some times you take the bar with you, forget about the “healthiness” of it and eat a real candy bar, or an ice cream or that piece of cake your aunt made or whatever and the poor bar comes back home a little bit mistreated from the bottom of the bag where it sat the all day. So the next time you go out and decide to take a bar you take a “new” one and think that you’ll eat that wrinkled skashed one when you’re at home. Obviously you never do beacuse you just made a batch of cookies or that ice cream you have in the freezer is more appealing.

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