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Special importer for chestnuts

Recipes with chestnut flour

Information for allergic persons! Wheat flour can be replaced by chestnut flour.

Chestnut flour cake

Ingredients:
150 g chestnut flour
some wheat flour
150 g sugar
100 g butter
3 eggs
1 small glass of liqueur
1 small glass of milk
1 sachet of baking powder
3 apples (reinette)
salt

Preparation:
Grease a cake pan (Æ 24 cm) and powder it with wheat flour. Toss the sugar with the creamy butter in a bowl until it is foamy. When the butter is well tossed with the sugar, add the yolks one by one (keep the egg white separated) and keep on tossing the lump. Mix the chestnut flour with the baking powder and sieve it very slowly into the dough. Stir in small amounts of milk and liqueur in turn with the flour. Peel the apples,cut them into small pieces, then add them into the lump and mix it. Whisk the egg white stiff with a pinch of salt in a bowl and mix it in carefully. Put the dough into the cake pan and bake it 400 F for one hour. When the cake has cooled down, you can garnish it with chocolate bits.

Chestnut cake

Ingredients:
500 g butter
500 g powdered sugar
400 g eggs ( circa 8 eggs)
150 g chestnut cream
600 g wheat flour type 405
400 g chestnut flour
200 g glazed chestnuts in small pieces

Preparation:
Toss the sugar with the creamy butter until it is foamy, add slowly the eggs and the chestnut cream. Press both flour types and the mashed glazed chestnuts through a sieve and stir it into the dough. Put the dough into greased and with flour powdered small cake pans and bake it at 360 for ca. 40 minutes.

Fried chestnut mini-cakes

Ingredients:
500 g chestnuts
½ glass of milk
20 g butter
½ glass of sweet liqueur
50 g kibbled almonds
200 g flour
3 eggs
breadcrumb
powdered sugar
bay leaves
wild fennel seeds

Preparation:
Cook the chestnuts with the bay leaves and the fennel seeds, peel them and press them through a sieve; add the butter and the powdered sugar (2 or 3 spoons), then the almonds and if necessary one yolk. Roll out the dough like pasta dough and cut it at will, roll it in flour, in eggs and finally in breadcrumb and fry it in oil. Then sprinkle the mini-cakes with powdered sugar and serve them.

Chestnut – crepes

Ingredients:
chestnut flour
1 egg
1 teaspoon of olive oil
milk
water
butter
chestnut cream

Preparation of a pasty dough:
Put chestnut flour in a tall glass. Insert the oil, the egg and a bit of milk. If desired, you can add the juice of a small orange. Add so much water that the dough is runny. Let the dough rest for ca. 10 minutes. Give 5-10 g butter into a pan and prepare the crepes. Finally spread chestnut cream on each of the crepes and optionally sprinkle some pine nuts on them and roll them up. You can also spread vanilla cream on them. The crepes can be served warm as well.

Ciambella – cake

Ingredients:
300 g flour
200 g chestnut flour
75 g grated chocolate
100 g butter
4 eggs
200 ml milk
some marashino liqueur
1 sachet of baking powder

Preparation:
Toss the sugar with the eggs until they are foamy, add the butter, both sorts of flour, the marashino liqueur, the chocolate, the milk and finally the baking powder. Mix it well and put it into a greased and with flour powdered cake pan. Bake the cake in a preheated oven at 360 F for ca. 40 minutes.

Marron`s torte

Ingredients for the sponge mixture of chestnut flour:
300 g chestnut flour
90 g wheat flour type 405
50 g potato starch
200 g eggs (circa 4 eggs)
150 g sugar

Ingredients for the chantilly-cream:
vanilla cream
300 g candied minced chestnuts
100 g yolk (circa 2 eggs)
100 g sugar
20 g wheat flour type 405

Preparation:
Coat the chestnut flour torte with the chantilly-chestnut-cream and use candied chestnuts, whipped cream and white chocolate as decoration.

Grappa-Sabayon with chestnuts

Ingredients apiece:
1 yolk
50 g grappa or brandy
1 tablespoon of sugar
2 candied chestnuts

Preparation:
Whipping it constantly, heat the yolk, the sugar and the grappa in a small jar and bring it to a boil. Serve it instantly with two chestnuts in the middle of a bowl.

Chestnut flour torte

Ingredients:
3 cups of chestnut flour
1 cup of creamy yoghurt
1 cup of sugar (at will 1 spoon of honey)
1 cup of oil
3 eggs
1 sachet of vanilla sugar
1 teaspoon of rum
raisins (optional)
4 apples (reinette) , cut in fine slices
1 sachet of baking powder

( 1 cup = 1 yoghurt cup )

Preparation:
Mix everything and finally stir in the baking powder and the apple slices. Baking time ca. 40 minutes at 360 F. Powder the cake with sugar and cocoa after it has cooled down.

Fried mini-cakes of chestnut flour with chestnut ice cream

Ingredients for 10 portions:
100 g chestnut flour
220 g wheat flour
250 ml milk
25 g melt butter
1 yolk
1 egg
10 g barm
2 cl rum
500 ml custard

Ingredients for the chestnut ice cream:
200 g chestnut marmalade
100 ml whipped cream
220 ml milk
100 g sugar
1 yolk
1 teaspoon of rum

Preparation:
Put all the ingredients for the chestnut ice cream into a bowl and toss them foamy. Put the mass into an ice cream form and put it into the freezer. For the mini cakes: put both flour sorts into a bowl and add the milk and the eggs, whipping constantly with a wire whisk. Dissolve the barm in some warm milk and mix it well with the mass. Add the melt butter and the rum; let the dough rise for two hours. Cut off the dough with a tablespoon and fry it. Let the oil drip off and put the mini-cakes into the warm oven for a short time. Powder them with powdered sugar.

October cake

Ingredients:
1 kg apples
2 eggs
2 kg chestnut flour
50 g sugar
1 glass (ca. ¼ l) of warm milk, in which you dissolve ½ sachet of baking powder

Baking time: ca. 45 min. at mean temperatures.

Ribbon noodles (Tagliatelle) with chestnut flour

Ingredients for 6 persons:
1 kg flour
1 kg chestnut flour
10 eggs
a knife point of salt and a teaspoon of olive oil Extra Vergine

Preparation:
Make a noodle dough of the above-named ingredients. Carefully stretch the dough and cut it into ribbon noodles with a knife when it isn´t sticky any more. If they are smooth they shouldn´t be cooked for longer than 3 minutes. Toss them in butter with fresh sage leaves and serve them.

Chestnut ragout

Ingredients for 8 persons:
1 carrot
1 onion
1 garlic clove
1 rosemary branc
2 bay leaf
100 g peeled pistachios
200 g frying sausage dough
300 g dried chestnuts
oil, salt and pepper
400 g tomato puree
½ l milk
1 glass of white wine

Preparation:
Chop the onion, carrot, some celery, garlic clove and the rosemary or put it through a meat grinder and braise it lightly in a plain jar with some oil for 4-5 minutes. Put the chestnuts in water and milk the evening before, let them swell and then cook them for ca. 40 minutes. Then put the chestnuts with the pistachios and the sausage dough through a meat grinder, give it into the jar to the braised vegetables and roast them lightly for 4-5 minutes. Pour the white wine into it and evaporate it, add the tomato puree and cook it for ca. 40 minutes at low heat. Add salt and pepper.

Rice pudding and chestnuts

Ingredients:
1 l milk
120 g rice
500 g chestnuts
water

Preparation:
Shell the chestnuts, put them into a pot and pour boiling water over them, then pour the water off and remove carefully the brown skin. Now cook the chestnuts out in the salted milk, in which you sometimes add water. Add the rice almost at the end of the cooking time and cook it out. Optionally add 2 spoons of cream.

Chestnut soup

Ingredients for 10 people:
400 g chestnuts
butter at will
0,8 l milk or meat broth
some roasted slices of bread (white bread)
salt

Preparation:
Remove the shells and cook in salted water. Then peel off the thin, brown skin and filter them through a sieve. Melt the butter in a plain jar and stir in the chestnut puree. Add the broth (or the milk) and mix everything to a creamy, runny soup. Simmer it again for 5-10 minutes over low flame. Add some salt. Serve with the roasted slices of bread.
Wine suggestion: if the soup is prepared with milk, we suggest you not to drink wine, but a light mineral water, that should not be missing on any table. Nevertheless who wants to enjoy some wine, we suggest a light dry one.

Home style Tagliatelle (ribbon noodles) with chestnuts

Ingredients:
3 mellow tomatoes
320 g Tagliatelle
1 garlic clove
2 spoons of pesto
50 g cooked and crumbled chestnuts
1 spoons of olive oil Extra Vergine
salt and pepper at will

Preparation:
Dice the peeled tomatoes and put them into a pan, add one minced garlic clove, the chestnuts, the minced herbs and the olive oil, salt and pepper. Heat every 5 minutes. Cook the tagliatelle in salted water, teem them and mix them with the sauce in a bowl. Serve instantly.

Tagliette (cut noodles) of chestnut flour

Ingredients:
400 g chestnut flour
200 g wheat flour type 405
1 egg
1 ½ glasses of lukewarm water
salt at will
100 g ricotta (=Italian curd)
50 gr grated feta cheese
1 glass of cream

Preparation:
Sieve both types of flour to a small heap in the middle of an dough-board. Add the egg, a pinch of salt and bit by bit the warm water into the middle and knead a dough. The dough should have such a consistency that it can be rolled out very slightly. Let the dough dry after rolling it out and cut it at will (ribbon noodles or cut noodles). Cook them in salted water for 5 minutes. For flavoring take the ricotta cheese, the cream and if necessary come spoons of the boiled water. Mix everything well. Teem the noodles and mix them into this sauce, in which you also put the grated feta cheese.

Torte of chestnut flour

Ingredients:
200 g wheat flour
200 g chestnut flour
300 g sugar
200 g butter
3 eggs
grated lemon peel
1 sachet of baking powder
powdered sugar

Preparation:
Toss a dough of all the ingredients and bake it at medium level.

Chestnut cake 1

Ingredients for 4-6 persons:
400 g shelled chestnuts
salt
1 bay leaf
100 g peeled, minced almonds
100 g creamy butter
200 g sugar
3 eggs,separated
grated lemon peel
50 g raisins
butter or margarine
breadcrumb for the cake pan

Preparation:
Cook the chestnuts in water enough to cover them with the bay leaf and a pinch of salt. Then drain and peel off the thin skin, and pass them through a sieve. Toss the sugar with the butter in a bowl with a wooden spoon until it is foamy, add the yolk and the lemon peel bit by bit. Then stir the almonds, raisins and sieved chestnuts into the dough and finally fold in the stiff whisked egg white carefully. Grease a cake pan (Æ 24 cm) with butter or margarine and breadcrumb. Put it into the oven and bake it for ca. 40 minutes at 410 F. The cake is ready when an inserted little wooden rod is dry after pulling it out again. You can serve the cake warm or cold.

Chestnut cake 2

Ingredients:
300 g chestnut flour
150 g sugar
3 eggs
1 glass of milk
2 spoon of oil
1 spoon of bitter cocoa
½ glass of rum
100 g raisins (soaked in water, pressed out and wiped)
1 sachet of baking powder

Preparation:
Mix the chestnut flour, the sugar, the eggs, the milk, oil, cocoa and rum in a bowl and add the raisins. Finally stir in the baking powder. Grease a cake pan with high brim and powder it with flour. Fill in the dough and bake it in a warm oven at 400 F for ca. 40 minutes. After baking powder the cake with sugar.

Cake of „Garessine“-chestnut flour

Ingredients:
200 g „Garessine“-chestnut flour
200 g wheat flour
100 g bitter cocoa
300 g sugar
200 g margarine
1 sachet of baking powder
3 eggs
milk
¼ l fresh cream

Preparation:
Mix all the ingredients in a bowl – the margarine should be molten – and toss them into a smooth, creamy dough. Add milk, so that the dough isn´t too hard. Grease a cake pan, fill in the dough and bake it in an already warm oven for ca. 40 minutes at 340 F. When the cake has cooled down, decorate it with stiff whisked cream at will.