With the cricket fever taking over the country, it is time to ramp up our snack game too! So, load up on these healthy and flavourful snacks with the added goodness of California Walnuts to keep your energy levels high during matches.
California Walnut Nachos with Guacamole
Ingredients:
Nachos:
- 140g maize flour
- 120g sunflower seeds
- 20g California walnuts
- 60ml extra virgin olive oil
- 1 ½ teaspoon salt
- 125ml water
Guacamole:
- 2 avocados
- 1 medium tomato
- Half onion
- Salt to taste
- 1 tablespoon fresh coriander leaves
- 1 teaspoon cayenne
Preparations:
Nachos:
- Preheat the oven to 220°C.
- Chop the sunflower seeds and walnuts.
- Put all the ingredients of the nachos in a big bowl and mix them with a wooden spoon. Add oil and combine it. Add water little by little, until the flour sticks together and forms a nice dough ball. If it's wet, continue mixing up until it gets dry.
- Divide the dough in two balls and place one of them between two baking sheets. Using a rolling pin, extend the dough until it has a thickness of 2 mm and mark with a knife the lines to break or separate them.
- Retire the baking sheet off the top of the dough and place them in an oven tray. Bake around 10 minutes or until it turns gold. Let it cool and chop. Repeat with the same with the other ball.
Guacamole:
- Cut tomato and onion in little cubes.
- Cut avocados, retire the filling and place it in a bowl. Using a fork or a wooden spoon, smash the avocado flesh and pour lemon juice so they do not rust.
- Add tomato, onion, salt, cayenne and coriander into the bowl. Mix it until smooth.
- Serve it with the walnut nachos.
California Walnut Garlic Bread
Ingredients:
- 1 French baguette
- 100g butter, softened
- 4 cloves garlic, crushed
- ½ x 25g pack parsley, finely chopped
- 50g California Walnuts, finely chopped
Preparations:
- Preheat the oven to 200°C.
- Cut the baguette in half and with each half, make deep slits diagonally at two cm intervals making sure not to cut all the way through. Place each on a large piece of foil.
- Blend together the butter, garlic, parsley and walnuts, season and spread into the slits. Wrap loosely in foil and place both on a large baking tray.
- Bake for 10 minutes, unwrap the foil to expose the top of the bread and cook for a further 10 minutes until golden and the butter has melted.
