The FBAI one of the biggest online news channel for influencers and bloggers has taken an wonderful initiative to collaborate with California walnuts producing a month full of healthy indulgences by the expert chefs in 50 plus restaurants all over India, Bar stock exchange and some of the homechef’s kitchens . These restaurants will include California walnuts as an ingredient into the specially curated exotic menu with delicious creations.
Welcome speech by Sameer Malkani(Co-founder FBAI)
Walnuts… looking like tiny brain are actually a great source of omega 3 fatty acids and good cholesterol and considered as a great brain food. It has several benefits like weight management ,improving bone health and fighting brain and neurological diseases.California walnuts supply three-quarters of the world’s walnut trade.
Benefits of California Walnuts
- Lowers bad cholesterol and hence reduces the risk of heart disease
- Improves brain development
- Prevent diabetes
- Boost sperm quality
- Makes your skin glow
- Fights stress
- Great during pregnancy
The Event FBAI California Walnut Month
Sunday 28th October 2018 was the official launch of #fbaicaliforniawalnutmonth at ST.Regis Hotel where we enjoyed a lavish spread by chef Paul Kinny with delicious fusion creations with leading personalities from the food industry.
The goal of this event was to spread the word for the #FBAICaliforniawalnutmonth and promote the use of this healthy ingredient in preparing delicious cuisines. One can visit the restaurants the whole festive month of November 2018 and enjoy the special menu with walnuts .
There was a lavish spread and starting from starters to soups and desserts ,walnuts was incorporated in every dish adding a new dimension to the flavors. Walnuts added a delicious nutty crunch to the existing traditional dishes like laksa curry and risotto . Kudos to the Chef Paul Kinny and his team who have used walnuts in all possible forms, for instance walnut flour was used in the Walnut sables, Walnut cream was used as a thickening agent as in Walnut and poached pear soup , caramelized walnuts were used as a starter, Walnut milk substituted coconut milk in the laksa curry, walnut oil was used for flavoring the soup etc. The Chef also gave a live demonstration while preparing the walnut and poached pear soup.
Poached pear and walnut soup
This is a creamy soup filled with the goodness of walnuts, flavors of pear and punch of wine. Smooth creamy silky and delicious
- 2 Pear
- 1 pan water
- 1 tbsp White wine
- 2 cup milk
- 1 handful walnut
- 1 tbsp Walnut cream
- 1/2 tbsp walnut oil
- 1 Vanilla pod
- 1 tbsp chives
Poach the pears in water with white wine for 20 minutes or so till they get tender
Puree one pear reserving one pear for garnish
Boil and simmer the milk and add walnuts to it and cook for 15 minutes
Add salt and pepper
Add the vanilla pod for sweetness
When the milk reduces add walnut cream and mix
Add 2 to 3 tbsp of poached pear puree
grind this mixture in grinder to form a smooth soup
Serve with poached pear as garnish
Drizzle some walnut oil and sprinkle chives