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Apple Walnut Salad. This salad is tossed with crisp apple slices, toasty walnuts, and creamy blue cheese. Add in some dried cranberries and a maple vinaigrette for a refreshing fall side dish.
Add the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the lemon juice, lemon zest, sugar and fennel fronds. Remove the chutney from the heat, season with salt and pepper and let cool to room temperature. Discard the thyme and serve the chutney with the toasts.
Preheat the oven to 375°. Spread the walnuts in a pie plate and toast for 7 to 8 minutes, until golden. Coarsely chop the nuts. In a large bowl, whisk the 3 tablespoons of olive oil with the ...
Prepare each apple one at a time and place the finished apple squares into a large bowl submerged in pineapple juice. In a large mixing bowl mix together yogurt and honey. Next, drain the apples and place into the honey-yogurt mixture and mix thoroughly. Finish with walnuts and cherries. Serve cold. Read more from Chef Billy Parisi.
In a bowl, combine the flour, baking soda, salt, cinnamon and sugar. In a separate bowl, combine the apples, milk, applesauce, egg and cider; mix well.
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Saunth—a sweet chutney used in Indian chaats, made from dried ginger (sooth) and tamarind (imli) paste, hence the name. [31] Tamarind chutney—also known as imli chutney, it is used in some Indian snacks. Tamarind chutney made from imli, banana, and some spices that can also be used with samosa, kachori, and other fried Indian snacks. [32]
In August 2010 Sharwood's teamed up with actor and personality Joanna Lumley to develop a limited edition Mango Chutney with Kashmiri Chilli – an ingredient from her birthplace. Sharwood's pledged to donate 10p from each jar sold to the Gurkha Welfare Trust .
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