Wednesday 8 December 2010

Nuts For The Almonds!

Every year I buy a bag of nuts at Christmastime – and tell myself we should eat them more during the year. But somehow we never do. I listened to Farming Today on Radio 4 the other morning, with a feature about Hurstwood Farm in Kent – and the wonderful Kentish Cobnuts [it was at 5.45am, but I had woken early – I do not usually listen to Farmers’ Radio!] It made me want to dash out and get some cobnuts. Here in Leicester they call them filberts. The mascot of Leicester City FC is even called Filbert Fox

filbert fox

lcfc

I have bought  a bag of mixed nuts, and dug out the nutcracker.

My favourite nuts are almonds, and always have been, even before I met Bob.

I like peanuts too, but technically they are not a nut, but a legume. Pistachios are great – I love the green colour. Not so keen on walnuts. Roasted chestnuts are lovely [and easy to do in the microwave] Brazils are tasty, but such hard work to shell. Pecans are OK. Cashews are defined botanically as a seed.

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These are my wooden handled nutcrackers – inherited from my MIL, and the nuts in my hand-crafted wooden bowl [a treasured Christmas gift from Chris a few years back] I somehow feel that nuts should be kept in a wooden bowl – I love all the shiny browns and different textures.

What is your favourite nut – and do you eat them simply shelled just as they are, or use them in cooking? If so – what recipes can you recommend?

7 comments:

  1. I love cashews! Sadly, Jack has a tree nut allergy, so we don't usually keep cashews in the house (also: I'd eat them all the time). We do keep almonds, which Jack stays away from. I try to eat a handful--and only a handful--every day.

    xofrances

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  2. Sorry Ang. I really do not like nuts. Chestnuts are the nearest I come. My husband on the other hand would eat every walnut on all the local trees! I have nutcrackers just like yours!

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  3. Angela, you are in vegan territory!
    Cashews , in fact any nut, make a yummy nut roast (great for vegeatarians and vegans at Christmas). I make spiced nuts ( for nibbles and throwing into tossed salads) using almonds or cashew or pecans or walnuts. Cashews can always be tossed into a stir fry for extra protein too. I cannot eat nuts "raw" though...can't seem to swallow them.
    If anyone would like any recipes, please let me know , I am happy to share.
    Jane x

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  4. You can usually hand pick cobnuts at Beacon Hill, though I suspect by now they've been nobbled by the squirrels.

    My favourite nuts, hmmm, that's a tricky one... but if I am permitted to think laterally I quite like ginger nuts!

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  5. What an amazingly diverse set of responses! thanks everyone. I should like to see your recipe for spiced nuts, Jane - can you put it on your blog sometime, please?

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  6. Absolutely , Angela.
    Just off to the dentist's now...nothing to do with eating nuts!
    Jane x

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  7. I am so glad I came across your blog today :)
    I have enjoyed readign several of your posts.
    My family loves nuts...pecans, pistachios, walnuts, cashews, and peanuts.
    My hubby's favorite pecan recipe includes cranberries, another favorite of his, enjoy :)

    Nantucket Cranberry Tart Recipe
    Ingredients
    • 1 package (12 ounces) fresh or frozen cranberries, thawed
    • 1 cup sugar, divided
    • 1/2 cup chopped pecans
    • 2 eggs
    • 3/4 cup butter, melted
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1 tablespoon confectioners' sugar
    Directions
    • In a small bowl, combine the cranberries, 1/2 cup sugar and pecans. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet.
    • In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries.
    • Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners’ sugar. Refrigerate leftovers. Yield: 12 servings

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