Don’t be afraid to whack those wal­nuts

Buckinghamshire Advertiser - - GREEN SPACES -

on our wal­nut tree.

Wal­nuts are high in pro­tein and omega three fatty acids, which are good for the skin and the heart. So it is worth while stand­ing guard over your tree. Ap­par­ently some peo­ple swear by them for arthri­tis, mak­ing symp­toms dis­ap­pear!

And there’s some­thing quite sat­is­fy­ing about ‘whack­ing’ a tree, beat­ing the squir­rel to the task, then crunch­ing the green outer shell be­neath your feet to then be re­warded with that de­li­cious healthy home grown nut (which doesn’t need any tend­ing to – in fact I didn’t even know it was a wal­nut tree to be per­fectly truth­ful).

I told the lovely lady I would be di­vulging my car­rot and wal­nut recipe but she told me she would pre­fer a cof­fee and wal­nut cake. I don’t like cof­fee, but ap­par­ently ‘other peo­ple do’ so here is my mother’s cof­fee and wal­nut recipe.

For the sponge, mix up one tea­spoon of good in­stant cof­fee, one tea­spoon of bak­ing pow­der, 175g but­ter or mar­garine, 175g sel­f­rais­ing flour, 175g light brown sugar, three eggs, 45g chopped wal­nuts and a drop of vanilla essence.

Spoon into two lightly greased and lightly floured sand­wich tins. Cook in mid­dle of oven for ap­prox 25 min­ut­ess at 180 de­grees or un­til firm to touch. Fill and top with a mix­ture of 150g ic­ing sugar, 100g but­ter or mar­garine, one tea­spoon in­stant cof­fee and 200ml dou­ble cream.

Ac­cord­ing to Charles Cam­pion wet wal­nuts are best en­joyed with ‘a sweet glass of port, a salty por­tion of ro­que­fort cheese’.

Wal­nuts are avail­able at Pinewood Farm Shop, along with turkey or­der forms and 50,000 poin­set­tias! Don’t miss our poin­set­tia evening in aid of Macmil­lan Can­cer Support.

The choir ‘The Stoke Po­ges Singers’ will be tak­ing cen­tre stage in our sea of poin­set­tias. Call the farm shop for fur­ther de­tails on 01753 662907.

Four­teen-month-old El­lie ob­vi­ously thinks wal­nut whack­ing is great fun as her grand­dad shows the bag­ful he’s col­lected so far

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