Nuts are a favorite treat for both children and adults, as well as an incredibly healthy and nutritious product. The most common types of nuts are walnuts, peanuts, almonds, hazelnuts, pistachios, pine nuts, cashews, Brazilian nuts, and chestnuts. Nuts are used not only in their natural form - they can be used to prepare various dishes.
1. Nut pudding
You will need:
150 grams of kernels of any nuts;
250 grams of white bread without a crust;
1, 5 glasses of milk;
3 eggs;
1 cup of sugar;
100 grams of butter (melt).
Soak bread in milk. Grind the kernels in a meat grinder or food processor. Separate the yolks from the whites, beat the whites into a strong foam, and grind the yolks with sugar. Combine the yolks with sugar, bread and milk, butter, chopped nuts in a large bowl, mix everything thoroughly, and then carefully add the whipped whites and mix gently again. Grease a baking dish with oil, put the prepared mass in it, put in the oven and bake at 180-200 degrees for 30-40 minutes. Transfer the finished pudding to a dish; you can serve it both hot and cold.
Vanilla sauce is ideal for such a pudding: grind 2 yolks with half a glass of sugar and a teaspoon of flour, dilute 1, 5 cups of hot milk, stir, put on low heat and bring to a boil, stirring constantly. Remove from heat, add a packet of vanilla sugar and stir.
2. Nut sauce for vegetables
You will need:
100 grams of walnut kernels (can be replaced with others);
1 large onion or bunch of green onions
3 cloves of garlic;
parsley, dill, salt, ground red pepper - to taste;
juice of one lemon.
Chop the nuts, grind with garlic, salt and pepper. Chop the onion and parsley very finely and add to the nuts. Dilute everything with lemon juice, mix thoroughly. You can add some sugar or honey to the sauce, if desired. This sauce goes well with boiled green beans, grilled vegetables, baked potato wedges.
3. Chestnut puree
Cut 1 kg of chestnuts on top in a criss-cross pattern, cover with cold water, put on fire, bring to a boil and cook for 5 minutes. Drain and peel the chestnuts. Put the peeled chestnuts and a whole onion in a saucepan, pour over the broth so that it covers the chestnuts, cook over low heat until softened - about 30 minutes. Drain the broth into a separate bowl, discard the onion. Grind hot chestnuts with a blender or rub through a sieve until puree. Add a tablespoon of butter, 50 ml of cream, salt, ground black pepper to taste and as much broth left after boiling to obtain the desired consistency of puree. Mix well. This puree can be served both as an independent dish and as a side dish for meat, poultry and fish.
