Nut and seed + Dinner party recipes (34)

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African Peanut Soup

Recipe by: PIETOGO

Reviews(1)

This oddly wonderful combination of ingredients makes a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of yoghurt on top and some crusty bread for dipping.

Almond-Crusted Halibut

Recipe by: Susan W.

Reviews(3)

This dish melts in your mouth. The credit goes to my future mother-in-law. Not only does it taste gorgeous, but halibut is a sustainably sourced fish. Each halibut fillet should be approximately an inch thick. Substitute crème fraîche for the double cream for a lighter dish.

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Barny Haughton's Spiced Pear Cake with Maple Pecan Sauce

Recipe by: treeaid

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Local chef Barny Haughton has donated to TREE AID a wonderful, festive tree cake. Barny believes: "TREE AID's Christmas Cake Bake is a great chance for people to get togther to bake and eat beautiful cakes; whilst also knowing that they are supporting Arica's poorest people to fight poverty and environmental degraduation sustainably."

Butter Roasted Pecans

Recipe by: Joyce Hickman

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This recipe makes plenty of addictive buttery pecans to snack on. Good for nibbles at parties. You need to use good quality salted butter.

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.

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Chestnut Soup

Recipe by: Laurie Tarasiewicz

Reviews(2)

Delightful soup made with chestnuts toasted in butter, chicken stock, vegetables and Madeira wine. You can substitute Marsala for the Madeira. Serve hot with a spoonful of soured cream and a light sprinkle of cayenne pepper. This soup can be made up to 2 days in advance.

Choco-Nut Decadence Cake

Recipe by: runnerbean89

Reviews(2)

A double-layer, extremely moist chocolate sponge, with peanutbutter buttercream filling, and a hard chocolate glaze.

Chocolate Pecan Pie

Recipe by: Corwynn Darkholme

Reviews(5)

This classic American dessert is very simple to make, but will definitely impress guests at a barbecue or dinner party. It's gorgeously gooey, nutty and chocolaty.

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Christmas Nut Cake

Recipe by: Richard Reisner

Reviews(2)

If you are a fan of nuts, you'll love this rich, nutty cake.

Date Walnut Cake

Recipe by: HoneeBee

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This has been a favourite of my husband's since as long as I can remember. His mum always manages to bake him one every year (she's 75) for Christmas - though she always claims it's his last.

Easy Toasted Almond Pesto

Recipe by: Rebecca Jane Thompson

Reviews(3)

This is the easiest pesto recipe, using almonds instead of pine nuts. It can be prepared in 2 minutes after you toast the almonds.

Fruit brochettes with rosewater cashew cream

Recipe by: Norma MacMillan

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Serving fresh fruit threaded on skewers is an attractive alternative to making a fruit salad and is a great way of pairing complementary fruit. It will entice children to eat more fruit, too. Here an exotic nut cream flavoured with rosewater transforms the simple combination of ripe apricots and cherries.

Goat's cheese purses

Recipe by: Maggie Pannell

Reviews(1)

These delicious packages of crispy filo enclosing warm, melted cheese are the perfect beginning to an elegant meal.

Grapefruit salad shells

Recipe by: Maggie Pannell

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Served in the grapefruit shell, this refreshing, zingy fruit salad makes a great start to any meal. the tangy, fresh flavours will whet your appetite without filling you up.

Hugh Fearnley-Whitingstall's Chestnut and Chocolate Truffle Cake

Recipe by: treeaid

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Fantastic chef Hugh Fearnley-Whittingstall has donated to TREE AID this wonderful cake. Hugh belives: "Villagers in Africa pick fruit, nuts and leaves straight from the trees around their villages-food doesn't come more local than that. It's a lifeline for them and vital that we do what we can to ensure they have enough trees for food and the many other products and benefits trees provide."

Macaroons

Recipe by: Veronica

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Easy to make, elegant and moreish.

Mesclun and Mango Salad with Ginger Carrot Dressing

Recipe by: JENNIFER HARMAN

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Mesclun simply means a mixture of salad leaves, coming from the Provençal word for 'mixture'. It traditionally includes chicory, lamb's lettuce and dandelion leaves, but feel free to use any mix of greens. This is such a simple salad to make - perfect on a hot day and when you want something refreshing. The dressing adds an Asian twist.

Mexican Pollo en Pipián

Recipe by: Malcolm Colcleugh

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When I lived in Mexico this was one of my favourite dishes. Toasted sesame seeds and blanched almonds are puréed and cooked with chillies, olives and capers.

Mini Pecan Tarts

Recipe by: Ruth

Reviews(1)

Mini pecan tarts that make impressive treats for Christmas parties.

Muhammara

Recipe by: MRSHELLOKITTY

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An exotic dip consisting of walnuts and a touch of pomegranate. Originally from Syria, this is also popular in parts of Lebanon and Turkey. Serve with pitta bread.

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