Tuesday, 20 January 2015

Roasted chestnuts

Oven roasted sweet chestnuts, the perfect autumn-winter snack

I love so much these little treats that we ate two-three times a week in autumn, early winter. After dinner it was the perfect treat/snack. There is so comforting about sitting around the table and cracking the chestnuts and munching on the soft, sweet flesh one by one. It is best roasted over smoldering open fire. Of course, setting the floor on fire was out of the question, so we preheated the oven instead.

You will need:
350-400 g chestnuts

1. Wash the chestnuts (optional) and drop into boiling water. Reduce the heat and gently simmer for 15 to 20 mins. Drain and let it cool a bit so you can handle.
2. Using a sharp knife, cut a cross into the skin onto the top of each chestnut.
3. Arrange the nuts on a roasting tin and roast on 220 °C for about 25 to 30 mins.
The nuts open and the shells become crisp thus easy to open.
4. Serve warm (but not too hot). Enjoy!

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