There are about 21 species of walnuts. They are found in Europe, Asia, Canada, California and Argentina in the south. Of all the species, the most common is Persian walnut, the only species with a thin bark and large fruit. Therefore, the origin of the walnut is thought to be from Iran. China is the largest walnut producer in the world, and right behind China is the United States. In Montenegro, the Persian walnut species is predominant.
I believe you’ve crunched a couple of nuts in the countryside or have hung out with your relatives in the fall when you picked up walnuts. Exactly, they are picked up from the ground and not harvested. It has a crust that is green at first, so the walnut is still immature at the time. When it gets dark, it is ready and then it will fall off the branches by itself.
Did you know :
• Thanks to vitamin E, a walnut has the highest amount of antioxidants of all the nuts.
• Has a high amount of omega fatty acids, thereby reducing bad LDL cholesterol and increasing HDL.
• Consuming walnuts reduces the risk of cancer, helps regulate insulin levels, and contributes to the health of the cardiovascular system.
And how it tastes like! You can sprinkle it on a salad or put it in your morning cereal. Of course, we make the most of it when preparing cakes, so today we are going to share an old-fashioned recipe and try to use as healthy ingredients as possible.
– three eggs
– half cup of brown sugar- half cup of walnuts
– pinch of salt
– half cup of flour
– half cup of semolina
– two apples
– one tea spoon of baking powder
– 50 gr butter
– apricot jam
– walnuts for sprinkling
1. Whisk eggs with sugar until stiff.
2. Mix dry ingredients, semolina, walnuts, flour and baking powder.
3. Add the dry ingredients to the egg mixture and mix gently with the spatula.
4. Melt butter, cool it down and add to the mixture.
5. Add the grated apples.