Walnut Spas: what to put on the festive table on August 29

On August 29, Eastern Rite Christians celebrate the Feast of the Transplantation of the Image Not Made by the Hands of the Lord Jesus Christ. But most of them are known as the Third Savior, Nut, Bread Savior, Little on Canvas, Cold Savior, or Non-Handmade Savior. On this day, the festive feast includes meals with nuts, as well as bread made from the grain of the new crop. Our ancestors carried it to church, blessed it, and divided it at the table among the whole family. This ceremony symbolized the feeling of gratitude for the harvest as well as the demand for the preservation of the next season’s crops. To feel this holiday, Focus offers a variety of dishes that will be an excellent addition to the feast, delight relatives and guests.

Hazelnut Bread

Contents:

• flour – 275 grams;
• egg – 1 pc.;
• butter – 20 g;
• sugar – 200 grams;
• milk – 150 ml;
• baking powder – 4 g
• walnuts (peeled) – 125 g;
• raisins – 75 gr.

Cooking method:

Beat the butter at room temperature with sugar, add the egg and beat until creamy. Then pour half of the sifted flour into the dough and pour the milk, add nuts and raisins, move everything well. Mix the remaining milk with baking soda and pour into the mass.

Pour the rest of the flour onto the work surface, spread the dough and knead for at least 10 minutes. Grease the baking dish with butter and sprinkle with flour, spread the dough and put in a warm place for 30 minutes. When the volume of the dough increases, send it to the oven preheated to 170 degrees for an hour.

Cool the finished bread on a wire rack, then wrap it in a towel and leave it in a cold place for a day.

Red Pepper Salad with Walnuts

Contents:

• sweet paprika – 500 g;
• garlic – 5 cloves;
• walnuts – 100 grams;
• curdled milk – 125 ml;
• sunflower oil – 20 ml;
• salt – to taste;
• greens – to taste.

Cooking method:

Wash the peppers, bake in the oven preheated to 180 degrees for 15-20 minutes. Let it cool, remove the core and cut into large pieces.

Grind walnut kernels and garlic, mix with yogurt and butter and salt. Put the peppers on a plate and pour the walnut-garlic mixture.

walnut cake

Contents:

• flour – 300 grams;
• butter – 170 g;
• eggs – 2 pcs .;
• egg yolk – 1 pc.;
• granulated sugar – 100 g;
• vanillin – 10 g;
• walnuts – 100 grams;
• maple syrup – to taste.

Cooking method:

Sift the flour into a deep bowl, add the softened butter and salt, mix everything, and then add the water and knead the dough. Put the finished dough in the refrigerator for 30 minutes.

Divide the cooled dough into two parts and roll. Put one of them on the bottom of the mold.

Next, prepare the filling. Combine eggs with sugar, vanilla, fruit jam and chopped walnuts. Put the filling in the form and cover with the second layer of dough.

Send the cake to the oven preheated to 200 degrees for 10 minutes. Then reduce the temperature to 180 degrees and bake for another 30 minutes.

Drizzle the finished cake with maple syrup and sprinkle with chopped nuts.

Florence cookies with hazelnut and candied fruit

Contents:

• blanched almonds – 115 g;
• walnuts – 115 g;
• Brazil nuts – 115 g;
• candied fruits – 115 g;
• dried cherries – 225 g;
• wheat flour – 50 grams;
• ground allspice – 5 g;
• nutmeg – 1/4 tsp;
• sugar – 100 grams;
• honey – 120 ml;
• chocolate – 90 g;
• sunflower oil – 1 teaspoon

Cooking method:

Preheat the oven to 180 degrees and place a rack in the middle. Grease a 23 cm round cake tin with oil and line the bottom with parchment paper.

Place the hazelnuts on a baking sheet and roast for 15 minutes or until the shells begin to peel. Remove from the oven and lay the hot hazelnuts on a paper towel. Wrap them in a towel and leave for 10 minutes, then quickly rub them with a towel to clean. Let the hazelnuts cool and then roughly chop.

To toast almonds and Brazil nuts, roast for about 8-10 minutes, or until lightly browned and fragrant. Remove from oven and let cool before slicing.

Wash and dry the cherries and candied fruit, put them in a large bowl with the nuts. Add the flour and spices (if using) and mix until all fruits and nuts are coated with flour.

Heat the sugar and honey in a small saucepan over low heat until the sugar is completely dissolved. Add honey mass to the fruit and nut mixture and mix. Pour into the prepared pan, smooth the top. Bake in the preheated oven for 25-30 minutes or until golden brown. Remove from oven and place on wire rack to cool.

After the Florentine cookies have completely cooled, it is necessary to melt the chocolate and odorless vegetable oil in a water bath. Spread the melted chocolate over the cookies and allow to cool before breaking into small pieces.

Baked apple with cream cheese and walnuts

Contents:

• medium apples – 6 pcs.;
• cream cheese – 220 g;
• sugar – 1/4 cup;
• eggs – 1 pc.;
• cinnamon – 1 tsp;
• cookies for sprinkling – 2 pcs.;
• a handful of nuts;
• honey – 2 tbsp. I;
• vanillin – a pinch.

Cooking method:

Wash the apples, cut off the tops, remove the core and some pulp with a spoon. In a separate bowl, mix cream cheese, sugar, egg, cinnamon and vanilla until smooth. Turn the cookies into crumbs.

Put the apples on a baking sheet covered with parchment paper, decorate with nuts and biscuit crumbs and pour honey on top. Put the baking sheet in the oven preheated to 180 degrees for 25-30 minutes. Cool the apples to room temperature and have them ready to serve.

Previously Focus He wrote about what can and can’t be done at Nut Spas.