This cake is incredibly melty and will delight chestnut lovers. It’s a specialty from Ardeche, in the south-east of France. Amateurs would even prefer it flourless which makes it a great gluten-free option. The recipe is about 6-7 minutes of preparation. So quick and easy for a so delicious homemade desert. I love it served with a warm chocolate sauce on the side.
Preheat the oven to 180°C/350°F. Mix the chestnut spread, melted butter, flour (optional), egg yolks, salt and pure vanilla extract. Whisk the egg whites until firm peaks. Add to the preparation and mix gently. Pour the mixture in a greased springform pan. Cook for 45 minutes.
Fall rimes with pumpkin and chestnuts. And the Halloween star is also a cooking favorite. Sweet or savory, it is delightful. As the cold is back, this soup recipe is very comforting. Hope you’ll enjoy it!
Confit pumpkin and chestnut soup
450g/1lb pre-cooked chestnut
4 garlic cloves
2 tablespoons of olive oil
salt and pepper
1 pinch of nutmeg powder
roasted squash seeds
Preheat the oven to 150°C/350°F.
Remove the pumpkin skin if necessary (you don’t need to if it’s young and organic). Cut the pumpkin in half. Take the seeds out. Cut in thin slices. Peel and slice the garlic. Cover a baking sheet with parchment paper. Place the pumpkin slices on it and insert the garlic. Spray the olive oil. Cook for 40 minutes, turning the pumpkin over halfway through.
Boil 1 liter/US liquid quart of water. In a bowl, mix the pumpkin, garlic, chestnuts and boiling water. Season with salt, pepper and a pinch of nutmeg powder.
Serve with a teaspoon of cream on top and sprinkle some roasted squash seeds.
Simple and tasty for a 4′ a clock tea. I am a big fan of chestnuts jam. However, you can make as many variations as you want using any kind of jam (raspberry, blueberry, apricot …).
Chestnuts mini roll cakes
1/2 lemon zest
Pure vanilla extract
3 tablespoons of chesnuts jam
1 pinch of salt
Preheat the oven at 180°C/350°F.
Separate egg whites and egg yolks.
In a large bowl, whisk the egg yolks and sugar until the mixture has turned a very pale yellow. Add the lemon zest and pure vanilla extract.
Whisk the egg whites with a pinch of salt until firm. Add to the egg yolks and mix softly using a spatula.
Add the flour and mix until the mixture is smooth.
Cover a baking sheet with parchment paper or a silicon cooking sheet. Pour the mixture and spread it in a rectangle shape.
Cook for 10-12 minutes until the top is slightly golden.
Remove the cake from pan. Loosen the edges of the cake with a flat knife. Turn out the cake on a clean and slightly wet kitchen towel. Spread the chestnuts jam over the top of the cake. Cut the cake into 6 rectangles. Roll them one by one.
I love stuffed cabbage. Cabbage is so healthy, tasty and full of proteins. For this recipe, I wanted to make a vegetarian option. Also, I grabbed the flavours thesaurus by Niki Segnit to find the best flavours combination. Cabbage and chestnut looked like the perfect match. I love both. I had one natural chestnut jar left so I could skip the long chestnuts preparation. Plus I had some carrots and parsnips that looked good with it. In less than 30 minutes, the chestnuts stuffed cabbage dish was ready to serve.
Vegetarian stuffed cabbage with chestnuts, parsnips and carrots
Ingredients (4 servings) :
10cl/4fl.oz. white wine
1 teaspoon of olive oil
Salt, white pepper, hot chili pepper powder
Peel parsnips and carrots. Cut in small pieces. Steam for 20 minutes.
Steam cabbage for 20 minutes.
Peel and finely chopped the onion. Sweat the onion in a pan with olive oil. Add the chesnuts et cook for few more minutes.
Add carrot and parsnip pieces. Lower heat. Cook for few 2-3 minutes.
Deglaze with white wine. Season with salt, white pepper and a pinch of chili pepper powder.
Pick the leaves of the cabbage off.
In a robot, mix chesnuts preparation, carrot, parsnip, and the rest of the cabbage.
Make small balls with the mixture. Place in a middle of a leave. Fold the sides over. Repeat operation with other leaves.