Lovely to have you here!
Your walnuts come from Poland – whether in their shells or as light walnut kernels. Here you will find tips on storing, cracking and enjoying them.
Storing them properly
Walnuts in their shells keep for many months in a cool, dry and airy place. Walnut kernels are rich in natural oils and easily take on smells – keep them tightly closed in the fridge. For longer storage you can also freeze the kernels.
Keeping the halves whole
Place the nutcracker on the seam – where the two halves of the shell meet – and press evenly. The shell then splits along the seam and the kernel halves usually stay whole.
An empty or dark nut?
Walnuts are a natural product, so now and then you may find an empty or dark nut, and the colour of the kernels naturally varies too – that is part of untreated produce. If you notice it more often, please write to us and we will take care of it.
Three simple ideas
Walnut pesto
Blend 50 g of walnut kernels, 1 bunch of basil, 1 garlic clove, 40 g of grated Parmesan and 100 ml of olive oil until smooth, then season with salt and pepper. Great with pasta or on toasted bread.
Salad with pear and walnuts
Arrange salad leaves with pear slices and a handful of roughly chopped walnut kernels, add goat's cheese or blue cheese if you like and drizzle with a honey mustard dressing.
Banana bread with walnuts
Mash 3 ripe bananas and mix with 2 eggs, 80 ml of oil and 80 g of sugar. Stir in 250 g of flour, 1 sachet of baking powder and a pinch of salt, then fold in 80 g of chopped walnut kernels. Bake in a loaf tin at 180 °C for about 50–55 minutes.
Please note
Contains walnuts (tree nuts) – a common allergen. Whole nuts are not suitable for small children because of the risk of choking.
Questions about your walnuts?
Just write to us: hello@natural-food.eu