Not such a tough nut to crack – recipes with nuts in the starring role

Nuts are the best choice for a healthy snack. It's important not to overdo it though – they're packed with calories and fats, thankfully mostly unsaturated fatty acids, which reduce the risk of heart disease. What else do you gain from eating nuts? You'll provide your body with plenty of protein, help your skin, and boost your brain function. Add to that lowering bad cholesterol levels in the blood and preventing heart attacks, and that's still just a fraction of the benefits of nuts!

The healthiest nuts are those you buy in their shells and crack open yourself. With the help of a nutcracker, it won't be a tough nut to crack! Self-shelled nuts will make an excellent snack, but it's best to consume them in other meals, as they don't easily satisfy hunger on their own and provide a lot of calories. Fortunately, there are plenty of dishes using walnuts, hazelnuts, or peanuts. Below are a few of my favourite recipes.

Homemade granola is a delicious and healthy breakfast recipe, and it's incredibly easy to make!

Ingredients:

• 2 cups rolled oats
• ½ cup oat bran or millet bran
• ½ cup honey
• 3 tablespoons apple juice
• 3 tablespoons coconut or rapeseed oil
• 2 cups assorted nuts (walnuts, hazelnuts, almond flakes, Brazil nuts)
• Optional: ½ cup dried cranberries or raisins

Instructions:

1. Preheat the oven to 170 degrees Celsius.
2. Line a large baking tray with baking parchment (if using a silicone mould, skip this step).
3. In a large bowl, combine the oats, bran, and nuts.
4. In a small saucepan, melt the oil, honey, and apple juice, stirring until well combined.
5. Pour the liquid mixture over the dry ingredients and mix thoroughly.
6. Spread the mixture evenly on the baking tray and place it in the oven.
7. Bake for 20-30 minutes, stirring halfway through.
8. Remove from the oven and let it cool. The baked granola should be dry. Don't worry if it's soft – it will harden as it cools.
9. Once cooled, mix in the cranberries or raisins and transfer to an airtight container.
10. Serve with milk or natural yogurt and fruit.

Looking for the right kitchen container? Read our Magazine on food containers: The Best Food Containers: Plastic Boxes, Glass Jars, or Metal Tins?

Much healthier and cheaper than store-bought, and it takes only a few minutes to make. Below is a version using peanuts, but you can use other nuts – for example, walnuts, almonds, or hazelnuts (for the latter, just add cocoa and a touch of honey, and homemade Nutella is ready). I don't add anything to the butter, but if you fancy it, feel free to add salt or sugar.

Ingredients:

• One cup of unsalted peanuts

And… that's it! :)

Instructions:

1. Pour the nuts into the goblet or chamber of a powerful blender (with S-shaped blades).
2. Blend until you achieve the desired consistency – perfectly smooth or with small pieces of nuts.
3. Remember to take breaks during blending if the food processor gets too hot, to prevent it from burning out.
4. Transfer the butter to a jar and keep it in the fridge for up to about 30 days.

When we think of traditional nut dishes, pesto doesn't usually spring to mind. Yet, traditional green pesto is made with basil and pine nuts. I have a refreshed, slightly more original version for you, based on parsley and walnuts. I guarantee it's just as tasty!

Ingredients:

• 1/2 cup shelled walnuts
• A bunch of fresh parsley
• 2 cloves garlic
• Approx. 100 ml olive oil
• 4 tablespoons finely grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Toast the nuts in a dry frying pan for about 5-6 minutes, stirring frequently.
2. Put the peeled garlic, nuts, and chopped parsley into a blender.
3. Blend until the mixture is smooth; slowly pour in the olive oil while blending.
4. Add Parmesan cheese to the blended nuts and parsley, season with salt and pepper. Mix thoroughly.
5. Serve with pasta, preferably penne, or as a spread for sandwiches.

Find out more about how to prepare pasta and choose the right type for your dish in our Magazine: How to prepare pasta? The Italian delicacy 5 ways.

Homemade walnut liqueur tastes much better than store-bought, and it only requires a moment's work and a few ingredients. Try this simple recipe and bottle the taste of walnuts in an aromatic drink.

Ingredients:

• 7-8 green walnuts (best picked in July)
• 2-3 tablespoons sugar
• ½ litre clear vodka

Instructions:

1. Chop the walnuts finely. It's best to do this in a blender or with gloves if you're doing it by hand, as green walnuts stain black quite strongly.
2. Put them in a jar and pour in the alcohol.
3. Strain the liquid and pour it into a bottle. Take out the walnuts and cover them with sugar to create a syrup.
4. Once the syrup is ready, combine it with the contents of the bottle and set aside for at least 2 weeks (or even several months for best results).

To make your homemade drink look even better, choose appropriate glasses for vodka. Cheers!

Everyone knows a recipe for nut cake. I recommend the simplest one possible – the cake is delicious, takes hardly any time to make, and tastes fantastic!

Ingredients:

• ⅔ cup wheat flour
• 1 cup ground walnuts or hazelnuts
• Half a block of butter
• ¾ cup sugar
• 5 eggs
• One teaspoon baking powder

Instructions:

1. Preheat the oven to 180 degrees Celsius.
2. Separate the egg yolks from the whites.
3. Cream the egg yolks with butter and sugar, and whisk the egg whites until stiff peaks form.
4. Add baking powder, nuts, and sifted flour to the yolk mixture, mix thoroughly.
5. Then, very carefully fold in the stiff egg white foam into the mixture using a spatula.
6. Pour the mixture into a silicone mould or a baking tray lined with baking parchment and bake for about 40 minutes.

You can decorate the cake with frosting or nuts as you wish. Learn how to decorate cakes in our Magazine: Ways to decorate cakes.

If you want to serve nuts as a standalone snack, make sure they have the right presentation: bowls or trays. You can find a review of accessories from FormAdore's range in the Magazine: How to serve snacks? Trays, tiered stands, and small bowls.