In Europe, chestnuts have become very popular. They appear on supermarket shelves in the autumn, when these nuts ripen. Very popular are the roasted chestnuts at Christmas. Because it's nice to treat yourself to a sweet hot nuts! The land of the Soviets tell how to cook chestnuts.

Do not assume that the chestnuts, which grow at us on the streets, can be eaten. The matter is that it is a decorative chestnut, the nuts of which are very bitter. Edible chestnuts grow in Armenia, Azerbaijan and the Caucasus. In Europe, edible chestnuts grow in many countries. Particularly valuable are the Sicilian. Of course, European chestnuts are almost not exported, so we are unlikely to be able to find select walnuts the size of mandarin on the market (which is what they are most valued for). But still we can buy chestnuts, which can be cooked.

Before cooking the chestnuts should be cleaned from the outer shell and the bitter membranes. To wipe off all the dirt from the nut, it is rubbed with a brush.

The easiest way to cook chestnuts is to roast them. Chestnuts are fried in a frying pan (only not Teflon). Before roasting on chestnuts, small incisions should be made on their flat side. Without cuts, they will explode. Cover the frying pan with a lid and just wait until they are ready. The most delicious chestnuts are those that are about to burst. Fried chestnuts should be eaten only hot.

In addition, a large number of dishes are prepared from chestnuts. Tell in detail how to cook chestnuts.

Chestnut dessert

Want to surprise your guests with unusual dish, then prepare the chestnut dessert. For its preparation You will need :

  • 500 g chestnuts
  • 3 tbsp. butter
  • 80 ml brandy

To begin with, the chestnuts should be peeled. To do this, on a clean chestnut, make a cut in a criss-cross and put in the oven in the pan. At a temperature of 200 ° C they are heated until the skin does not burst. Then they can be pulled from the oven and peeled. Peeled chestnuts cook for 5 minutes.

Welded chestnuts are laid in a fireproof form and mixed with butter and a small amount of sugar. Bake chestnuts in the oven for 20 minutes at a temperature of 200 ° C. When the dish is served on the table, the chestnuts are watered with cognac and set on fire.

Pudding of chestnuts

Try to cook delicate pudding of sweet chestnuts. For its preparation You will need :

  • 2 tbsp. chestnut
  • 0,5 tbsp. sugar
  • 1 liter of milk
  • 3 tbsp. butter
  • 3/4 tbsp. flour
  • 5 egg yolks
  • 8 egg whites
  • breadcrumbs

Pre-peeled chestnuts boiled in 0.5 liter of milk until tender. It is desirable that the chestnuts have already started and are soft after boiling. Cooked chestnuts are cooled and triturated through a sieve. The resulting puree of chestnuts bred a small amount of milk and add sugar.

Butter should be grinded with flour and added to chestnut puree. The cooked puree is boiled and then cooled. Separately, beat egg yolks, and then they inject foam from proteins. Whipped eggs are added to the cooked cold chestnut puree and the whole mixture is mixed well.

Now you can bake the pudding itself. Take any form for baking, grease it with butter and sprinkle with breadcrumbs. In the prepared form pour chestnut puree and put in the oven for 45 minutes. Ready pudding can be poured with any sweet sauce.

As you can see, the chestnuts is a great product for desserts. But also of them can cook soup, make regular mashed potatoes, to serve with fish, meat or add to salads. Try and you experiment with these nuts, especially now you know how to cook chestnuts.

It is not clear at what point they are cleaned from a bitter membrane and peel. The author clearly did not see chestnuts in nature. Chestnuts are similar in appearance to hedgehogs, only green. When they are ripe, the nuts fall out independently or without special effort from their skin, and there is no membrane there. But already under the brown skin of the fruits themselves (chestnuts) and there is a bitter membrane, well, under it is the flesh itself, which is eaten. Only the peel is not cleaned and therefore the membrane before cooking in classic varieties with cooking or frying. They are simply washed, cut and forward. I ripped off and chickened and collected, and then cooked and ate a lot of chestnuts in my life. Edible chestnuts come in different sizes from the size with a walnut to a large plum and are distinguished by taste.

But among them there are many spoiled ones, especially if the chestnuts were kept, so I recommend them to eat in the fall and immediately.

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