First picture - Spain, September 2006 Melbourne, Swanston St. June 2008
Cherish the champion chestnut and embrace this time of year with roasting fresh chestnuts at home…..
Chestnuts make a Wonderful winter soup (amie eats blog archive; Monday, May 12, 2008), roasted and eaten on there own, stirred through stews, with poultry, pasta’s and even in cakes. In ancient times the chestnut was ground into a meal and used regularly to bake breads.
Their texture is starchy and firm like a baked potato but very dissimilar to the texture of other nuts, which are crisp and crunchy.
To Cook Chestnuts: Slit/score the end of each chestnut with a sharp knife (paring knife), place on oven tray and roast at 180C for 30-35 minutes or until skins open slightly. Peel away skins with hands (careful as they will still be HOT) or use a tea-towel to rub off any excess skin and eat whilst still warm.
Here you will find a hidden treasure awaiting!
love amie x
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