I got the idea of this salata from instagram but I dont know the name.Thas why I named it Mixed Nuts,because it has nuts and I add some more nuts and veggies.

Bet you didn't know this was a national treasure! All the way from Aberdeenshire, Scotland, I present to you, the deep fried Mars bar!

A friend who gave me tons of gingko nuts taught me this simple method.I feel wrapped up with joy when lounging around the porch on a sunny autumn day, enjoying the taste of fall with a cup of barley tea.I heard that eating too many gingko nuts isn't that good for your health. There is a superstition that if you eat more than 10 gingko nuts in a day, your nose might start to bleed. In fact, I found out that consuming a large amount of gingko nuts (daily consumption of more than 40 gingko nuts for adults) might cause symptoms of poisoning, so take it easy and try not to eat too many of them! They don't spoil easily, so you can enjoy them little by little. Recipe by inumori

For nearly 50 years, I believed that fava beans had to be boiled in salted water, but since I had cooked corn on the cob successfully in the microwave, I decided to give fava beans a try, too. They turned out really well, and now I'm hooked on this way of cooking them.This is a dish where I mixed these beans with homemade basil pesto.I cooked these fava beans in the microwave, but of course you can boil them, instead.Use a few more cashew nuts than the other nuts for the basil pesto. Adjust the amount of salt according to the type of salt you use.This recipe is very easy if you use store-bought basil pesto. Recipe by gingamom

I love pesto. And I am not talking about salsa verde (known to Spanish-speakers), but rich flavorful basil taste with a hint of elusive pine nuts, a touch of salt and olive oil with depth. So, I have tried out countless proportions and ingredients from friends, real Italian nonnas, and, the internet.This recipe is the most simple but essential one for me and can be used on everything you want to enhance or eat plain with pasta or on bread.The longer you mix it, the creamier (but with less texture) it becomes.Enjoy !!!

I remember my mother making kabocha dumplings a long time ago. She seems to have just come up with the recipe, and couldn't recall it, so this version is slightly different. But my son loves them and raved at me saying, "Mom, you're a genius."I used leftover strained kabocha from making sweets. You can simply mash the kabocha, but straining it gives it a nice creamy texture. Substitute easy melting cheese for the grated cheese, if you like. Wrap them up in your own style. The way I wrapped them was to wet the edges of the gyoza wrappers and first pinch the top and bottom together, then the sides, then press them together to make a cross at the very top. For 14 dumplings. Recipe by Sugamiho

I recreated a dish I had at a well known restaurant.Be careful not to burn the cashew nuts. They will continue cooking with residual heat, so take them out when they are just lightly browned. If you like nuts you could add more. Recipe by Setsubunhijiki

#khanaChilli Bhaji is a lovely bite for tea time snack. You can enjoy it with some dips or evening tea.You can also make this in a different way. Make different fillings/stuffings ie. Potato stuffing or Onion stuffing etc. Stuff it in the chillies. Dip in batter and deep fry.

I make this pesto alla genovese every year. I've made it with roasted pine nuts for years. It goes well with pasta, toast, or white fish and asparagus. I've also made it with peanuts but pine nuts taste best.Roasting the pine nuts and then adding them to the sauce makes it smell so, so delicious. They have a high oil content, so be careful not to let them boil. If Parmigiano-Reggiano is difficult to find, you can use grated cheese. If you want to make it more or less salty, change the type of cheese you use accordingly. Sprinkling black pepper on while eating gives it a great smell. Recipe by Brandy

The nutty bread I had at the bakery was so good that I wanted to try recreating it at home.Chop the nuts to any size you like. The bakery chopped them quite small. For my child, I chopped the nuts even smaller to make it easier to eat. Recipe by Miyanbo

This is a magnificent way of preparing fish, the bitterness of the tahini, the richness of the walnuts, making a perfect sauce that compliments the fish perfectly. Check it out and try prepare it.

I found some cornmeal that I had forgotten about and never opened, so I cooked it with the Swiss chard that I harvested. I love to eat it this way.I like soft and creamy polenta, so this will turn out soft. Adjust the recipe to your desired consistency. You can try variations of this recipe with spinach, shimeji mushrooms, or whatever vegetables you have on hand. I recommend adding nuts or seeds, too. Recipe by KT121