Rosemary And Thyme Walnuts Food

SUNNY'S EASY ROSEMARY AND THYME TOASTED NUTS

Steps:

• In a large pan set over medium heat, add the rosemary and thyme and toast until fragrant but not browned. Remove to a small bowl and add the paprika.
• In the same pan, add the almonds and toast for 1 minute. Add the pecans and toast for an additional minute. Add the walnuts and continue to toast until the nuts are fragrant and feel warm to the touch, about 5 minutes.
• Pour the nuts into a large bowl and season with salt and a few grinds of black pepper. Sprinkle with the herb/paprika mixture, drizzle with the olive oil and toss to coat. Serve warm.

ROSEMARY AND THYME WALNUTS

Steps:

• Heat oven to 350°F. In a bowl, whisk 5 teaspoons olive oil with 5 teaspoons pure maple syrup and 1/4 teaspoon cayenne pepper. Stir in 1 tablespoon chopped fresh rosemary and 2 teaspoons chopped fresh thyme. Add 2 cups walnut halves; toss well to coat. Spread evenly on a baking sheet lined with parchment paper. Bake until fragrant and crisp, 10 to 12 minutes. Sprinkle with 1 teaspoon chopped fresh thyme and 1/4 teaspoon kosher salt. Cool completely.

ROSEMARY WALNUTS

Steps:

• Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes

SALMON WITH PARSLEY, SAGE, ROSEMARY & THYME

Steps:

• Pre-heat oven to 400 degrees.
• Put all the herbs together and chop 'em up fine.
• Rinse fish and pat dry. Place in a large baking dish.
• Add olive oil to fish and make sure it's well coated.
• Add balsamic vinegar to fish, sprinkle chopped herbs on top of the fish. Add salt and pepper to taste.
• Marinate for one hour, then put in oven for 15-20 minutes depending on the thickness of the fish. You may need more time if the fish is thick.

COUNTRY-STYLE WALNUT AND ROSEMARY BREAD

Steps:

• Mix 2 cups warm water and yeast in large bowl of electric mixer fitted with dough hook; let stand until yeast dissolves, about 5 minutes.
• In medium bowl, combine all purpose flour with whole wheat flour, rosemary and salt.
• Stir 1 tblsp oil into yeast mixture.
• Gradually add flour mixture and beat until incorporated.
• Mix on medium speed 10 minutes, adding more all purpose flour if dough is sticky.
• Turn out dough onto floured surface; knead until smooth and elastic, about 3 minutes.
• Place dough in lightly-oiled large bowl; turn to coat.
• Cover with plastic, then kitchen towel.
• Let dough rise in warm, draft-free area until doubled in volume, about 1 ¼ hours.
• Meanwhile, heat 1 tblsp oil and garlic in small skillet over medium heat for 1 minute; stir in nuts and pepper.
• Remove from heat; cool.
• Discard garlic.
• Preheat oven to 375F.
• Punch dough down; let rest 10 minutes.
• Roll out dough to 12 inch diameter round.
• Spread walnut mixture over.
• Fold dough over walnut mixture; knead 3 minutes to distribute walnuts evenly.
• Form dough into ball.
• Place smooth side up on heavy, large baking sheet.
• Cover with towel; let rise in warm, draft-free area until almost doubled, about 35 minutes.
• Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes.
• Cool on rack.

CANDIED ROSEMARY WALNUTS

Steps:

• Lightly oil a baking sheet, or line with baking parchment. Tip the sugar into a heavy-based frying pan set over a medium-low heat, and cook until dissolved and lightly golden. Don't stir - tilt the pan for an even colour.
• Add the walnuts, rosemary, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper, and stir briefly. Carefully pour the mixture onto the prepared sheet. Use two lightly oiled teaspoons to separate the nuts if you prefer them packaged individually, but don't touch them as they'll be very hot. For a more rustic look, leave to cool, then roughly bash into chunks using a rolling pin. Pack into small containers or bags. Will keep for up to three weeks in a dry, cool place.

ROSEMARY WALNUTS

Steps:

• Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet., Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.