Sastojci: kestenje i voda.
Priprema:
1) Nozem iseci po polukruznom delu kestena - napraviti rez. Treba da isecete po povrsini - da se isece ljuska. Nemojte da secete do kraja. Ostaviti ravnu stranu neisecenu.
2) Staviti kestenje u vodu na 1 sat. Izvaditi resetkastom kasikom.
3) Staviti u serpu sa prokljucalom vodom na 45 sekundi. Izvaditi resetkastom kasikom.
4) Staviti tiganj na jaku temperaturu (6) da se ugreje.
5) Staviti kestenje u vreo tiganj. Okrenuti kestenje da isecena strana bude na vrhu tj. da ravna strana bude na tiganju. Poklopiti i prziti 1 minut.
6) Staviti u ciniju. Izvaditi kestenje iz tvrde i mekane ljuske.
Ovako pripremljeno kestenje mozete koristiti za slanu varijantu.
Kuvan kesten
Sastojci: 10 - 12 kestena, 1 kasicica semenki komoraca, 1 list svezeg lovora, 1 grancica svezeg timijana, 1 1/2 kasicice soli, malo maslinovog ulja.
Priprema:
1) Staviti u serpu vodu i pustiti da prokljuca. Smanjiti na srednju visoku temperaturu (5). Dodati kestenje, list lovora, grancicu timijana, semenke komoraca i so.
2) Kuvati oko 45 minuta. Izvaditi list lovora i grancicu timijana.
3) Resetkastom kasikom izvaditi u ciniju. Izgnjeciti viljuskom ili kasikom za gnjecenje. Dodati maslinovo ulje i promesati.
Napomena: ako vam treba kuvan kesten za slatki pire, a ne slani, izostavite list lovor, semenke komoraxa, timijan, so i maslinovo ulje.
Kesten pecen u tiganju
Sastojci: 10 - 12 kestena, voda.
Priprema:
1) Korak 1) iz recepta sa pocetka.
2) Staviti kestenje u vodu na 20 minuta. Izvaditi resetkastom kasikom.
3) Tiganj staviti na jaku temperaturu (6) da se ugreje. Staviti kestenje ravnom stranom na tiganj. Peci oko 10 minuta. Okrenuti na drugu stranu i peci jos oko 10 minuta.
4) Staviti u ciniju, pokriti krpom i ostaviti da se ohladi 20 minuta.
5) Izvaditi kestenje iz ljuske.
Slatki kesten pire
Sastojci: 500g kestena (oko 40 kestena), 750ml vode ili mleka, 2 1/2 kasike secera, 5ml vanila ekstrakta.
Priprema:
1) Primpremiti kesten - kesten pecen u tiganju
2) U serpu staviti vodu ili mleko. Dodati secer i na srednjoj temperaturi (4) otopiti secer.
3) Dodati kestenje i vanila ekstrakt. Smanjiti na nisku temperaturu (2) i krckati oko 20 minuta povremeno mesajuci.
4) U blender staviti kestenje (bez tecnosti). Blendirati. Dodati malo tecnosti u kojoj se kuvalo kestenje da postignete zeljenu gustinu pirea.
5) Staviti u ciniju i ostaviti da se ohladi.
6) Sipati u staklenu teglu, zatvoriti i cuvati u frizideru 3 dana. Ili, staviti u plasticnu posudu i zamrznuti do mesec dana.
Cokoladni kesten pire
Sastojci: isti kao kod slatki kesten pire, 50g cokolade.
Priprema:
1) Ista kao kod slatki kesten pire, s tim sto u blender dodate cokoladu izlomljenu na kockice.
Ingredients: chestnuts and water.
Preparation:
1) Cut with a knife along the semicircular part of the chestnut - make an incision. You need to cut the surface - to cut the shell. Don't cut to the end. Leave the flat side uncut.
2) Put chestnuts in water for 1 hour. Remove with a slotted spoon.
3) Put in a bowl with boiling water for 45 seconds. Remove with a slotted spoon.
4) Put the pan on high heat (6) to warm up.
5) Put the chestnuts in a hot pan. Turn the chestnuts so that the cut side is on top, ie so that the flat side is on the pan. Cover and fry for 1 minute.
6) Put in a bowl. Remove the chestnuts from the hard and soft shell.
You can use chestnuts prepared in this way for the salty variant.
Cooked chestnuts
Ingredients: 10 - 12 chestnuts, 1 teaspoon of fennel seeds, 1 leaf of fresh bay leaf, 1 sprig of fresh thyme, 1 1/2 teaspoons of salt, a little olive oil.
Preparation:
1) Put water in a pot and let it boil. Reduce to medium high (5). Add chestnuts, bay leaf, thyme sprig, fennel seeds and salt.
2) Cook for about 45 minutes. Remove the bay leaf and a sprig of thyme.
3) Remove to a bowl with a slotted spoon. Mash with a fork or mashing spoon. Add olive oil and stir.
Note: if you need boiled chestnuts for sweet puree, and not salty, omit the bay leaf, fennel seeds, thyme, salt and olive oil.
Chestnuts roasted in a pan
Ingredients: 10 - 12 chestnuts, water ..
Preparation:
1) Step 1) from the recipe from the beginning.
2) Put the chestnuts in water for 20 minutes. Remove with a slotted spoon.
3) Put the pan on a high temperature (6) to warm up. Place the chestnuts flat on the pan. Bake for about 10 minutes. Turn to the other side and bake for another 10 minutes.
4) Place in a bowl, cover with a cloth and leave to cool for 20 minutes.
5) Remove the chestnuts from the shell.
Sweet chestnut puree
Ingredients: 500g chestnuts (about 40 chestnuts), 750ml water or milk, 2 1/2 teaspoons sugar, 5ml vanilla extract.
Preparation:
1) Prepare chestnuts - chestnuts roasted in a pan
2) Put water or milk in the pot. Add sugar and dissolve the sugar at medium temperature (4).
3) Add chestnuts and vanilla extract. Reduce to low (2) and simmer for about 20 minutes, stirring occasionally.
4) Put chestnuts in a blender (without liquid). Blend. Add a little liquid in which the chestnuts were cooked to achieve the desired density of the puree.
5) Place in a bowl and allow to cool.
6) Pour into a glass jar, close and store in the refrigerator for 3 days. Or, put in a plastic container and freeze for up to a month.
Chocolate chestnut puree
Ingredients: same as for sweet chestnut puree, 50g chocolate.
Preparation:
1) Same as sweet chestnut puree, except that you add diced chocolate to the blender.
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