Commonplace relics in some areas, walnut trees boast a magnificent bounty, perfect to add to a slice, writes Kiwi Gardener's Kristina Jensen.
It seems that in every place I’ve ever lived, there has been a walnut tree and/or a chestnut tree somewhere in the vicinity. My husband thinks most people probably don’t notice them and it’s just that I’m really good at spotting them, scavenger/food forager that I am. Whatever the case, I grew up with my Mum harvesting both these kinds of nuts and I have followed in her footsteps, going out of my way to harvest them despite the fact that I don’t actually like eating them… especially raw walnuts.
I much prefer to roast walnuts once they’re out of the shell and my recipes that contain walnuts pretty much always call for the roasted variety. This is for two reasons: one, they taste better to me, and two, they don’t go rancid quite so fast if you roast them as soon as they come out of the shells.
Date & Walnut Flapjack Slice
400g prunes and dates, chopped
½ cup boiling water
Juice of one lemon
Simmer together for 10-12 minutes and set aside to cool.
225g melted butter
1 tsp vanilla
2 cups rolled oats
1 cup lightly roasted walnuts, chopped
1 cup flour
1 cup brown sugar