Tag Archives: chestnuts

Chestnut marmalade muffins (gluten, wheat, dairy free but don’t let any of that put you off)

These are adapted from a Hugh Fearnley-Whittingstall recipe (from his book Light & Easy). The original calls for 75g coconut oil, which I just find too much, and 75g runny honey, which I’ve eased back on just ever so slightly. His recipe also says cook for 25 mins, but mine are done at 17.

It calls for chestnut flour – which isn’t cheap, nor madly readily available. But is delicious and so filling. Don’t be tempted to buy it in bulk, it doesn’t keep for very long.

And you really need an electric whisker unless your arms are super strong. If they are, all respect to you.

These are just so delicious though, and gluten-free if that’s important to you. I love anything to do with chestnuts as it reminds me of my Pa.

Note these make ten. I’ve been making these for a few years now and every time, with my 12-bun tray, it catches me out.

125g chestnut flour

A pinch of salt

2 teaspoons of baking powder

125g marmalade

2 large eggs

70g runny honey

half a teaspoon of vanilla extract

50g coconut oil, melted and cooled.

Pumpkin seeds to sprinkle.

 

Preheat the oven to 170. Line a muffin tin with…muffin cases

Combine the flour, salt and baking powder and set aside.

In a food mixer with whisk attachment, put the eggs, honey and vanilla and whisk for, frankly, ages. But about eight minutes. Until the mixture is like a thick mousse and the beaters leave trails when you lift them out.

Now gently and slowly, with the mixer running, spoon in the flour mixture and when all is incorporated whisk again for a few minutes. The mixture will go down to a batter-type one. When done, trickle in the melted coconut oil with a tablespoon of water and whisk for half a minute more. Take off from the mixer and just with a spoon fold in the marmalade.

Spoon the batter into the TEN muffin cases. They won’t come up all the way, that’s how it should be, about 2/3 full. Sprinkle on the pumpkin seeds and bake for ¬†about 20 mins – check after 15. They should be golden and bounce back when you touch them. Depends on your oven of course.

Pancetta, thyme and chestnut pappardelle

This is a delicious, easy, stand-by meal. The ingredients all have at least a week’s life-span (the majority a lot longer) so you can get them in, and when you want to eat something delicious but fast, you can.

I use fresh pasta for this. Dried pasta has a lower glycaemic index, but there is no greater lie in all the world, than the cooking times advertised on the front of dried pasta packets.

Although chestnuts make it festive, you could cook this at any time of year and if you were to do some prep before hand (not that you really need to) you’d have this on your plate in minutes. It’s a great thing to throw together for friends who you weren’t expecting to stay to lunch/dinner, or when you fancy something really flavoursome and delicate. It’s so much better than you think it’s going to be.

Adapted from Delicious magazine.

Serves 4 for moderate appetites, two if you’re greedy pigs.

Ingredients

300g fresh pappardelle pasta – fret not you can also use tagliatelle or spaghetti or really, let’s face it, any pasta. But pappardelle is a great shape for this recipe. And using fresh just makes the whole thing faster and easier.

1 tablespoon of olive oil (not virgin)

1 onion, finely chopped

200g ready cooked chestnuts, roughly chopped

A few sprigs of fresh thyme, leaves taken off the woody stems

100g thinly sliced bacon, not too much fat on

a garlic clove, finely chopped

200g frozen petit pois. Make sure they are petit pois and not normal peas and you cook from frozen

a jar of 20cl Isigny Creme Fraiche  any other creme fraiche would do but I really love this one and the glass jars make great little storage pots, not least, they perfectly hold one cupcake.

Method

If you are using dried pasta, put it on to cook now because we know those cooking times are all damned lies. If using fresh pasta, don’t put it on yet but have a pan of water boiling away in the background.

Heat the oil in a large frying pan (at the end everything will end up in it) and fry the onion for a few minutes until soft. Add the bacon strips and fry for 5 mins, then add the garlic, chestnuts, petits pois and thyme.

(Put the fresh pasta on to boil for the 3-4 minutes it needs.)

Fry for a further 3-4 minutes. Drain the pasta then stir the creme fraiche through the stuff in the frying pan and finally add the pasta. Season with salt and pepper and serve.