GO NUTS FOR WALNUTS!

Walnuts are one of the best plant sources of protein.
They are rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E.
Nuts in general are also high in plant sterols and fat - but mostly monounsaturated and polyunsaturated fats, (omega 3 fatty acids - the good fats) that have been shown to lower LDL cholesterol.
Walnuts, in particular, have significantly higher amounts of omega 3 fatty acids as compared to other nuts.
So to prevent cancer, for your heart, your skin, your energy, your general all over health, you all need to go nuts for walnuts...and of course we have just a couple of things to be helping you with that.

Asparagus, Ricotta and Walnut Tarts
Makes 2-3 tarts

Ingredients
4 sheets ready rolled puff pastry (or make Rough Puff Pastry from EDC)
180g Parmesan cheese, cubed
Handful Italian parsley
250g smooth ricotta cheese
100g walnuts
Salt and pepper to taste
2-3 asparagus spears per tart
Egg wash

Method
Preheat oven to 220ºC. Line 2 baking trays with paper.
Cut two sheets of pastry in half and place on trays. Cut strips from remaining pastry and place on all edges of the cut tart bases to form sides to the tarts. Alternatively, you can line flan or pie tins with pastry. Dock bases with fork.
Place cheese and parsley into TM bowl and mill for 10 seconds on speed 10.
Add ricotta, walnuts and seasoning and mix for 5 seconds on speed 5.
Spread mixture on each tart, ensuring you do not put any mixture on the edges.
Arrange asparagus spears on each tart and brush any exposed pastry with egg wash. Bake for 15-20 minutes until puffed and golden. Serve hot sprinkled with a few additional chopped walnuts.

These disappeared in record time...pic was barely taken, turned around and gone...they would be wonderful as a brunch, as a light lunch served with a fresh garden salad or as a stylish appetizer at a dinner party. Make individual tarts, garnish with toasted walnuts and drizzle with Basil Oil (See 'A Taste of Vegetarian'). Very Donna...

Savoury Potato and Walnut Cakes

Ingredients
700-800g potatoes, cubed
2 cloves garlic
1 large onion peeled and halved
20g EVOO (Extra Virgin Olive Oil)
1 medium red capsicum, de-seeded and quartered
Handful Italian parsley
180g Greek style or plain yoghurt
2 eggs
Sea salt and black pepper to taste
100g walnuts
Cherry tomatoes for garnish

Method
Preheat oven to 220ºC and butter a 9 hole muffin tin. (You can also use cupcake papers if you like.)
Place prepared potatoes into Varoma dish and fill TM bowl to the 1.5L mark with boiling water. Set Varoma into position and steam potatoes for 15 minutes at Varoma temperature on speed 4. Set Varoma aside and drain water.
Place garlic, onion and EVOO into TM bowl and chop for 2 seconds on speed 7.
Place capsicum and parsley into TM bowl and chop for 2 seconds on speed 4.
Cook for 10 minutes at Varoma temperature on Reverse + speed 1.5, with MC off.
Add yoghurt, eggs, seasoning, walnuts and cooked potatoes to TM bowl and mix for 5-6 seconds on Reverse + speed 5. (Do not blend potatoes, chunky is good!)
Divide mixture between muffin holes and bake for 20-25 minutes until dry on top.
Garnish each with half a cherry tomato and serve with additional yoghurt.

To all you out there, from all of us in here, go ahead, you have permission to go nuts with Thermomix this month!

Now; (Drum roll please!) Monthly Mouthful is back...please send your recipes that include nuts of any description to recipes@thermomix.com.au no later than October 22nd and we will select, test, and put the finalists on here for you; the cooking, eating, voting public to vote for via comment! The winner will receive a double pass to their nearest Festive Cooking Class valued at $60...so get those nutty ideas coming in!