Chestnuts

Cold autumn or winter nights and roasted chestnuts seem to go together. Chestnuts do however have a distinctive flavour and texture and can be used to give a unique taste to a wide range of dishes from starters to sweets. Chestnut soup is a winter classic and other equally delicious options are stir fries, casseroles, stuffing for meat and poultry, pastas, cakes and desserts. Although chestnuts can be eaten raw after peeling, they are usually cooked in some way.

Chestnut and Apple Soup

A thick and nourishing soup with a sweet, nutty flavour that makes it perfect for cold winter nights.

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Permanent link to this article: http://aussietaste.recipes/soup-2/chestnut-and-apple-soup/

Chou Rouge a la Limousine – Red Cabbage with Chestnuts

The delicious combination of red cabbage and chestnuts is a common in France and goes well with pork chops or with pork sausages.

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Permanent link to this article: http://aussietaste.recipes/side-dish/chou-rouge-a-la-limousine-red-cabbage-with-chestnuts/

Kalam Dolmasi – Cabbage Leaf Dolma

Stuffed cabbage leaves, or kelem dolmasi, is one of the many stuffed delicacies from the Azerbaijani dolma repertoire.

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Permanent link to this article: http://aussietaste.recipes/appetisers/kalam-dolmasi-cabbage-leaf-dolma/

Kestaneli Pilav – Chestnut Rice

Steamed rice with the infusion of flavour and crunchy texture of roasted chestnuts.

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Permanent link to this article: http://aussietaste.recipes/rice-and-grains/rice/kestaneli-pilav-chestnut-rice/