Nut and seed + Egg recipes (18)

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Cheese and walnut soufflé tart

Recipe by: Maggie Pannell

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An elegant sliver of this tangy blue cheese tart is divine served as a mouth-watering first course.

Fig and Walnut Bars

Recipe by: dakota kelly

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Slightly spicy, nutty biscuit bars with a rich fig flavour.

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Hazelnut meringue cake

Recipe by: Norma MacMillan

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Simply add sparklers or long wand candles to turn this light but gooey meringue into a birthday cake. As it has a pastry cream and fresh raspberry filling, it’s much lower in fat and calories than conventional celebration cakes.

Honey Cake

Recipe by: san

Reviews(4)

This moist honey cake filled with raisins and almonds is perfect for Rosh Hashana. It receives extra flavour from a honey and lemon glaze.

Honey Nut Ice Cream

Recipe by: michelle

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Simple to prepare at home and easily modified to your taste. Have this ready in the freezer for unexpected guests! Try substituting condensed milk for the honey for a less sweet version.

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Man in the Moon pasties

Recipe by: Mousecatcher

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I found this recipe in magazine ages ago and have been using it fairly frequently since. You can shape the pasties into a man in the moon shape or alternatively cut a circle to make a pasty shape. Absolutely delicious and very moreish especially eaten outside with a glass of mulled wine.

Melt-In-The-Mouth Cashew Mini Meringues

Recipe by: Hartini

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These are cashew meringues that taste unbelievably good. Serve as is or drizzle with melted chocolate.

One Bowl Brownies

Recipe by: JODY SHANNON

Reviews(8)

This is the best and easiest recipe for brownies, and there's less washing up!

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Passover (Pesach) Brownies

Recipe by: Sharone Rosen

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I experimented for years to come up with a brownie made with matzo ... this is the best!

Pear and almond tart

Recipe by: Maggie Pannell

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A pâtisserie-style tart made with pears and baked in an almond frangipane filling won't cost a fortune and is sure to impress.

Penne Carbonara

Recipe by: KMOMMYZ

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This is the comforting version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped fresh parsley.

Plum sponge pudding

Recipe by: Maggie Pannell

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This all-in-one sponge pudding made with canned plums makes a comforting storecupboard dessert for a cold, gloomy day.

Sugar Coated Pecans

Recipe by: Jan

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Simple yet so delicious. Great to give wrapped in decorative bags around Christmas time. Try using a nut other than pecan if you wish!

Vegetarian Nut Burgers

Recipe by: Michael

Reviews(3)

Made with bulgur wheat, cashews and sunflower seeds. For best results, these burgers need to be chilled before you cook them. They can be barbecued, grilled or pan-fried. This recipe makes six generous nut burgers.

Vegetarian Pea Pâté

Recipe by: SABRINATEE

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This delicious vegetarian pâté tastes great on toast. Serve on crostini for a colourful party nibble.

Vegetarian Scotch eggs

Recipe by: Chrissie Lloyd

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A vegetarian version of a Scottish speciality, using kidney beans for fibre and a reduced fat content.

Warm Egg and Potato Salad with Spicy Peanut Sauce

Recipe by: Jan Cutler

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Baby new potatoes take so little time to cook that they are perfect for busy people. Hard-boiled eggs and crisp, steamed vegetables are great partners in a warm salad drizzled with a creamy peanut sauce. Delicious!

Wholemeal Banana Nut Cake

Recipe by: PEDGI

Reviews(2)

This is a moist banana loaf cake perfect for using up ripe bananas. I usually freeze my old bananas until I have enough for a recipe or two. Just freeze them as they are - peel and all - and thaw for an hour or so at room temperature. I have also used apple sauce in place of the oil to make this low fat. It is not quite as moist, but the flavour is still just as good.