FabulousFusionFood's Nut-based Recipes 18th Page

Different nuts: coconut, sweet chestnuts, peanuts, pistachios, bowl of mixed nuts. Different nuts. Clockwise: coconuts, sweet chestnuts, bowl of mixed nuts,
peanuts and pistachios.
Welcome to FabulousFusionFood's Nut-based Recipes Page —A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. In general usage and in a culinary sense, many dry seeds are called nuts. In a botanical context, "nut" implies that the shell does not open to release the seed (indehiscent).


Most seeds come from fruit that naturally free themselves from the shell, but this is not the case in nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. The general and original usage of the term is less restrictive, and many nuts (in the culinary sense), such as almonds, pistachios, and Brazil nuts, are not nuts in a botanical sense. Common usage of the term often refers to any hard-walled, edible kernel as a nut. Nuts are an energy-dense and nutrient-rich food source.

Botanically, a nut is a fruit with a woody pericarp developing from a syncarpous gynoecium. True nuts include, for example, chestnut, hazelnut and filbert. Culinarily, the term 'nut' is used much more widely, and includes examples of drupes (such as pecans and almonds) or seeds (such as pine nuts and peanuts).

Also widely known as nuts are dry drupes, which include pecans, almonds, macadamia (Macadamia integrifolia), candlenut (Aleurites moluccanus) and the water caltrop (Trapa bicornis). A drupe is an indehiscent fruit that has an outer fleshy part consisting of the exocarp, or skin, and mesocarp, or flesh, which surround a single pit or stone, the endocarp with a seed (kernel) inside. In a dry drupe, the outer parts dry up and the remaining husk is part of the ovary wall or pericarp, and the hard inner wall surrounding the seed represents the inner part of the pericarp.

Walnuts and hickories (Juglandaceae) have fruit that are difficult to classify. They are considered to be nuts under some definitions but are also referred to as drupaceous nuts.

In common use, a "tree nut" is, as the name implies, any nut coming from a tree. This most often comes up regarding food allergies; a person may be allergic specifically to peanuts (which are not tree nuts but legumes), whereas others may be allergic to the wider range of nuts that grow on trees.

The sweet potato arrived in Europe with the Columbian exchange. It is recorded, for example, in Elinor Fettiplace's Receipt Book, compiled in England in 1604.

Nuts are eaten by humans and wildlife. Because nuts generally have a high oil content, they are a significant energy source. Many seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a snack food, ground to make nut butters, or pressed for oil that is used in cooking and cosmetics.

Nuts used for food are a common source of food allergens. Reactions can range from mild symptoms to severe ones, a condition known as anaphylaxis, which can be life-threatening. The reaction is due to the release of histamine by the body in response to an allergen in the nuts, causing skin and other possible reactions. Many experts suggest that a person with an allergy to peanuts should avoid eating tree nuts, and vice versa.

The nuts linked to from this page are: acorn; almond; beech nuts; betel nut; brazil nut; bush mango; filbert; ginkgo nut; kola nut; candlenut; cashew; chestnut; coconut; hazelnut; macadamia; ogbono; palm nut; peanut; pecan; pine nut; pistachio; walnut.

The alphabetical list of all the nut-based recipes on this site follows, (limited to 100 recipes per page). There are 2833 recipes in total:

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Mixtura cum Nucibus
(Hazelnuts with Herb Purée)
     Origin: Roman
Mor Kulambu
     Origin: India
Mulligatawny Soup
     Origin: Anglo-Indian
Mixtura cum Nucleis Pineis
(Pine Nut, Cheese and Herb Pâté)
     Origin: Roman
Moro de guandules con coco
(Christmas Rice and Pigeon Peas)
     Origin: Dominican Republic
Mulligatawny Soup
     Origin: Britain
Miyan Kuka II
(Baobab Leaf Soup II)
     Origin: Nigeria
Moroccan Almond Stuffing
     Origin: Morocco
Multi-grain Mix
     Origin: American
Mkate wa Ufuta
(Zanzibar Sesame Bread)
     Origin: Tanzania
Moroccan Braised Lamb
     Origin: Morocco
Murgh Makhani
(Butter Chicken)
     Origin: India
Mkatra Foutra
(Comoran Yeasted Bread)
     Origin: Comoros
Moroccan Haroseth
     Origin: Morocco
Mushroom and Lesser Celandine
Stroganoff

     Origin: Fusion
Mkatra Siniya
(Comorian Tray Cake)
     Origin: Comoros
Moroccan Harost Balls with Dates,
Sultanas and Nuts

     Origin: Morocco
Mushroom Bhaji
     Origin: Britain
Mkhwani with Groundnut Flour
     Origin: Malawi
Moroccan Rice Pudding
     Origin: Morocco
Mushroom Curry
     Origin: Britain
Moambé Stew
     Origin: Congo
Moroccan Spiced Olives
     Origin: Morocco
Mushroom Fricassee
     Origin: American
Moelleux au Chocolat Amande
(Chocolate Cake with Almond Topping)
     Origin: Cameroon
Morree
(Mulberries)
     Origin: England
Mushroom Masala
     Origin: India
Moh Let Saung
(Coconut Milk with Sago)
     Origin: Myanmar
Mortarolo
     Origin: Italy
Musk Apple Cake
     Origin: Jewish
Molho peri-peri moçambicano
(Mozambican peri-peri sauce)
     Origin: Mozambique
Mortis
(Chicken Paté)
     Origin: Britain
Mussel Hodi
     Origin: Sri Lanka
Mollag
(Manx Christmas Haggis)
     Origin: Manx
Mortrews Blank
(Meat in White Sauce)
     Origin: England
Mustard Beef with Potato Gratin
     Origin: Australia
Mologathanni Soup
     Origin: Sri Lanka
Mortrews of Fysche
(Mortar-paste of Fish)
     Origin: England
Mustard Pork Loin Chops with Butternut
Squash Roast

     Origin: Britain
Moloukhia
(Jute Leaf Stew)
     Origin: Niger
Mother's Day Simnel Cupcakes
     Origin: British
Muttai Kulambu
(Tamil Nadu Egg Curry)
     Origin: India
Monkfish Choo Chee Curry
     Origin: Britain
Mother-in-law Masala
     Origin: South Africa
Mutton and Coconut Cream Curry
     Origin: Fusion
Monkfish Pasanda
     Origin: Britain
Moyo de Poulet Fume
(Moyo of Smoked Chicken)
     Origin: Benin
Mutton Broth
     Origin: Britain
Monkfish Skewers with Coconut and
Coriander

     Origin: Britain
Mozambique Peri-Peri
     Origin: Mozambique
Mutton Masala
     Origin: Sri Lanka
Mont Blanc Coco Antillais
(Antillean Coconut Mont Blanc Cake)
     Origin: French Guiana
Mrs Beeton Herodotus Pudding
     Origin: Britain
Mutton Rendang
     Origin: Indonesia
Mont Blanc Coco Antillais
(Antillean Coconut Mont Blanc Cake)
     Origin: Saint Barthelemy
Mshakiki
(Comorian Kebabs)
     Origin: Comoros
Mutton Rissole
     Origin: British
Mont Blanc Coco Antillais
(Antillean Coconut Mont Blanc Cake)
     Origin: Saint-Martin
Mtedza
(Peanut Puffs)
     Origin: Malawi
My Lady of Portlandàs Mince
Pyes

     Origin: Britain
Mont Blanc Coco Antillais
(Antillean Coconut Mont Blanc Cake)
     Origin: Guadeloupe
Mtedza Puffs
     Origin: Malawi
N'Dizi na Kasted
(Banana Custard)
     Origin: Tanzania
Mont Blanc Coco Antillais
(Antillean Coconut Mont Blanc Cake)
     Origin: Martinique
Muamba de Galinha
(Chicken Muamba)
     Origin: Angola
N'dolé
(Bitterleaf Stew)
     Origin: Cameroon
Mont Blanc Cupcakes
     Origin: Britain
Muamba Nsusu
(Congo Chicken Soup)
     Origin: Congo
N'dolé avec Poisson
(Fish and Bitterleaf Stew)
     Origin: Gabon
Mont Blancs
     Origin: France
Mughlai Beef Biriani
     Origin: India
N'dolé avec Poulet
(Chicken N'Dolé)
     Origin: Cameroon
Montrose Cakes
     Origin: Scotland
Mughlai Lamb Biriani
     Origin: India
Nèkango Karako
(Home-made Peanut Paste)
     Origin: Central African Republic
Montserratian Bread Pudding
     Origin: Montserrat
Muhogo ya andzi Na nyama
(Cassava with Meat)
     Origin: Mayotte
Naatukodi Pulusu
(Country Chicken Sour Curry)
     Origin: India
Montserratian Coconut Curry Chicken
     Origin: Montserrat
Mukbasa
(Yemeni-style Roast Fish)
     Origin: Djibouti
Nadan Kozhi Curry
     Origin: India
Montserratian Corn Soup
     Origin: Montserrat
Muland Saangi Ambat
(Radish Pod Gravy)
     Origin: India
Naeamia bel Dakwa
     Origin: Sudan
Montserratian Fisherman's Stew
     Origin: Montserrat
Mullangi Sambar
(White Radish Sambar)
     Origin: India
Nali Sauce
(Piri-piri Sauce)
     Origin: Malawi
Montserratian Jerk Seasoning
     Origin: Montserrat
Mulled Mead
     Origin: Roman
Namibischer Bananenkuchen
(Namibian Banana Cake)
     Origin: Namibia
Mooli and Garlic Beef with Pine Nuts
     Origin: Australia
Mulled Wine Cheesecake
     Origin: Britain
Nan Mburu
     Origin: Gambia
Moqueca de Camarão
(Prawn Stew)
     Origin: Angola
Mulled Wine Cheesecake II
     Origin: Britain
Nandji
     Origin: Mali
Moqueca de Peixe
(Braised Whole Fish)
     Origin: Guinea-Bissau
Mulled Wine Yule Stump Cake
     Origin: Britain
Moqueca de Pixe à Baiana
(Grilled Fish, Baian Style)
     Origin: Brazil
Mulled Winter Fruit Crumble
     Origin: Britain

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