Because of their versatility, sweetness, and nutritious properties, chestnut nuts can be used in a variety of sweet and savory dishes. Chestnuts have a buttery, sweet flavor that is ideal for desserts such as chestnut pavlova and savory dishes such as porcini-chestnut soup, and they can be used to make a variety of dishes such as flour, candied, deep-fried, or puree. To ensure maximum sweetness, store your chestnut in a netted bag in a cool, dry place for a few days, allowing some of the starches to be converted to sugar. You can then swap out the nuts and enjoy a much sweeter nut that will go great with any dish. When you are looking for a tasty and versatile addition to your meal, don’t forget to include chestnut. The Natural Benefits Of Chestnut Extract Boil the chestnuts in plenty of water in two equal batches for 20 minutes. Take the first batch off the heat and leave them in the water to keep them hot. Don a rubber glove and remove one chestnut. Make a cut two thirds of the way around the flat face of the skin and peel it away then ease the rest of the nut out of the skin. If the chestnuts are fresh both the outer and the more troublesome inner skin will come away at the same time. Boil and peel the second batch.

Besides being onerous, the shelling can be bloody. You must be careful not to let the knife slip. Eventually I put a plaster on my right forefinger and this helped enormously. Made from a maceration of Ardèche PDO chestnuts, our chestnut liqueur perfectly restores the flavors of this treasure of the “Ardèche” terroir (south east of France). Veronica on Working hard on the cottage Oh ... only just found this! What a wrench to leave your beautiful cottage, I hope whoever moves in loves it as much as you do. Iy's such a special pl…Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment. Veronica on Working hard on the cottage We are still happily settled in our little house in France, but have taken to spending a few months in Spain in the winter. At first we tried differen…

For the filling, whip the cream with the hazelnut liqueur and 1 tbsp icing sugar into soft, pillowy peaks. The cream should be spreadable but still hold its shape. Spread the cream over the roulade, leaving a 2.5cm strip along the long edge furthest from you. Spoon three quarters of the chilled purée in dollops over the surface of the cream and lightly marble together (see picture, top left). Scatter over the chopped chestnuts.In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added. Maison Briottet maintains a very high level of quality. It is the selection of the ripest fruit, locally sourced where possible, from the most suitable cultivars that provides for the finest flavours. The first step on the ladder in the process is contracting the right growers to produce the finest, best quality, ripe fruit. Then, at the headquarters, the fruits undergo carefully observed maceration with very pure neutral alcohol and blending with the correct proportion of sugars to achieve the balance between fruit flavour, sweetness, acidity and alcohol to create top of the range crèmes and liqueurs. Make a slit in the skin of the chestnut and roast in a hot oven. Once cooked, and while the chestnuts are still hot, carefully peel the hard exterior shell and fine skin. Fiona Nevile on Perennial vegetables: Tree cabbage Hi Lila, Thanks for your comment. You need to look for seeds on your side of the water, unfortunately :0( Import rewsrictions are tough. Something sim… Chestnut liqueur is the perfect way to finish off an autumnal Italian dinner: one because it’s also a digestivo, and two because it’s not fall if there are no chestnuts on the table, right? With Thanksgiving upon us and then Christmas around the corner, this is the right time to make this liqueur as a gift for friends!