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The 'Here's what I had for dinner last night' thread - Part II - Don't quote pics!
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IvyTheTerrible wrote: »Quiche Lorraine, and because it was French pancake day yesterday (Chandeleur), homemade pancakes, with a choice of homemade chestnut jam or lemon and sugar for desert. Nom!
I would ask for the recipe of the chestnut jam, unfortunately I will never have enough chestnuts available to me to make such a delicacy.
PS. You can give it to me anyway. Who knows, I might move to France again some day. :P0 -
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LaChatteGitane wrote: »I would ask for the recipe of the chestnut jam, unfortunately I will never have enough chestnuts available to me to make such a delicacy.
PS. You can give it to me anyway. Who knows, I might move to France again some day. :P
Okeydokey!
For a kilo of peeled chestnuts you'll need 700g sugar, 250 mL water and a vanilla pod. This will make approx 4 standard jars.
First, peel off the first, hard cover on the chestnut. Discard any that have holes in them, or worms.
To remove the second skin, I boil the chestnuts for about 10 mins, in small batches. This is a bit tricky, you don't want them over cooked or they'll crumble and be impossible to peel, or else they'll get cold and the skin will stick back to them.
Once you've removed the second skin, weigh them - it's this weight you'll base the other ingredients on.
Boil the peeled chestnuts for 40 mins. Puree them, I use a potato ricer.
In a large pot, dissolve the sugar in the water with the vanilla pod (chopped) on a low heat until it bubbles. Stir well.
Add the chestnut puree, stir regularly to break any lumps for between 10 and 30 minutes until the mixture changes colour (to a brownish colour) and gets a "jammy" consistency. Pour into sterilised jars.0 -
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Oh yes it IS creme de marrons! I just Englified the title!LaChatteGitane wrote: »Ah ! I see, it is like crème de marrons ! We used to buy it when living in the Ardèche.
I don't even understand myself, conjuring up a raspberry or strawberry style jam but from chestnuts, doofus that I am.
Thanks for the recipe though.
You lived in the Ardèche? That's where we gather our chestnuts every year for the jam (my inlaws live there, we spend a lot of time there)0 -
the beer revolu wrote: »
Tonight's a night for a stew:D
So beef cheeks (and a little short rib) stewed with tomatoes, white wine and herbs (amongst other essential stew items). Served with mashed spuds.
What a rich luscious meat!
Going by the size, I thought I'd eat a whole cheek (as pictured) - I was beaten 2/3s of the way through:o
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IvyTheTerrible wrote: »Oh yes it IS creme de marrons! I just Englified the title!
You lived in the Ardèche? That's where we gather our chestnuts every year for the jam (my inlaws live there, we spend a lot of time there)
Yes, we lived there for 4.5 years. In a little village, called St Gineis en Coiron. Not entirely IN chestnut country, but close enough.
Love chestnuts : roasted, in soups, the flour for crepes .... Salivating now. 0 -
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Not far from where I spend my time (around Les Vans)!LaChatteGitane wrote: »Yes, we lived there for 4.5 years. In a little village, called St Gineis en Coiron. Not entirely IN chestnut country, but close enough.
Love chestnuts : roasted, in soups, the flour for crepes .... Salivating now.
I love pasta made from chestnut flour.0 -
IvyTheTerrible wrote: »Not far from where I spend my time (around Les Vans)!
I love pasta made from chestnut flour.
Yeay ! Les Vans ! We used to go to le marché regularly on samedi matin.
I don't want to derail this thread , but what region do you live in France ?0 -
Montpellier.LaChatteGitane wrote: »Yeay ! Les Vans ! We used to go to le marché regularly on samedi matin.
I don't want to derail this thread , but what region do you live in France ?
(The market in Les Vans is excellent, mad busy though!)0 -
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Gongoozler wrote: »Dinner tonight, more salad. Lettuce, yellow pepper, red onion, spinach, cajun chicken, cucumber and light caesar dressing. dressing is awful. Tastes like alcohol, and feet.
Can anybody recommend a nice caesar dressing?
Ceaser salad here as well!
I use the Aldi dressing but unfortunately put a bit too much on the salad today as it was near the end of the bottle and I thought why not. Yours looks soaked in the stuff! :eek:0 -
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Gloomtastic! wrote: »Ceaser salad here as well!
I use the Aldi dressing but unfortunately put a bit too much on the salad today as it was near the end of the bottle and I thought why not. Yours looks soaked in the stuff! :eek:
Yeah
I don't like dry food. Will give the Aldi stuff a go.the beer revolu wrote: »I have never tasted a shop bought salad dressing that I didn't think was awful!
You'll have to make your own.
Waaaaaaay too much effort. I'll stick with my light mayo if I need to!0 -
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Gongoozler wrote: »Yeah I don't like dry food. Will give the Aldi stuff a go.
Waaaaaaay too much effort. I'll stick with my light mayo if I need to!
Combining 4 ingredients in a jar and shaking it is too much effort?0 -
the beer revolu wrote: »I have never tasted a shop bought salad dressing that I didn't think was awful!
You'll have to make your own.
I made it once, it cost a fortune and was disgusting. Never again! 0 -
Gloomtastic! wrote: »I made it once, it cost a fortune and was disgusting. Never again!
I'm not talking Caesar dressing, just salad dressing / vinaigrette.0 -
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Gloomtastic! wrote: »I made it once, it cost a fortune and was disgusting. Never again!
A bit of olive oil and vinegar cost a fortune?0 -
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This discussion has been closed.
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