Whether fresh from the tree or bought from the grocery store, tree nuts are a delicious and healthy snack. They store well and can be enjoyed all year round.
Storage
It is best to store your tree nuts in a cool, dry and airy place. For example, a wooden barrel that you can place on the floor is suitable for this. Nuts that are damaged should be thrown away. They are usually already infested with worms or maggots. If tree nuts are stored incorrectly, they can become moldy. Under no circumstances should you eat moldy goods or use the nuts for baking. Some of the mold toxins are poisonous and can make you ill.
Chopped or ground nuts become rancid quickly when exposed to air. It is best to keep them well packaged in the freezer.
Tree nuts contain omega-3 fatty acids. These cannot be produced by the body itself and must therefore be supplied with food. These fatty acids have a number of positive effects on health:
- They improve the flow properties of the blood
- They maintain vascular elasticity
- They help to lower high cholesterol levels
- They counteract inflammation in the body
However, nuts are also a source of fat and should not be consumed in excess. The following applies: 20 - 30 grams of nuts a day are a good support for your health, but not too much fat.
Quick brownies
Preheat your oven to 170 degrees. Melt 200g of dark chocolate and 300g of margarine over a low heat. Beat 6 eggs and 400g powdered sugar until frothy. Now stir the chocolate and margarine mixture into the egg and sugar foam. Add 1 sachet of vanilla sugar, 200g flour and 150g grated walnuts and mix everything together well.
Line a baking tray with baking paper and spread the brownie mixture evenly on it.
Bake for 25 minutes. Remove from the oven and leave to cool slightly. Turn out onto a board or cloth and cut into squares, slices or other shapes.
Walnut corners
Beat 3 egg whites until stiff and gradually add 200g sugar . Carefully stir in 1 teaspoon of cinnamon, 250g of ground walnuts and 250g of ground hazelnuts.
Line a baking tray with baking paper and sprinkle the base with 2 teaspoons of ground almonds. Pour the nut dough on top and spread the mixture evenly.
Bake the dough at 175 degrees for approx. 15 minutes. Cut the baked pastry into diamonds while still warm.
Decoration:
- Melt the chocolate coating in a bain-marie and spread half of the nut corners with it.
- Place a dab of liquid couverture on the nut corners and press a walnut half onto it.
- Dip one or all of the tips of the nut corners into the liquid couverture.
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