October brings the smell of roasted chestnuts, warm flavors and foods that remind us how delicious autumn can be. Chestnuts are much more than a favorite autumn snack. Its mild sweetness and delicate, floury texture make it an interesting ingredient for savory dishes, breakfast and various desserts.
I chose chestnut for the October star of the month.
October is the right time for chestnuts, one of the foods that immediately remind us of autumn, the smell of roasted fruits and pleasant days spent with warm meals. Its slightly sweet taste goes well with fruits, vegetables, herbs and various additions, so it can be found in savory dishes, but also in numerous sweet treats.
Note: I forgot to publish the “Star of the month” at the beginning of October, but the chestnut is also relevant in November, so this topic still has its place.
That's why this time I don't look at the chestnut only as a roasted fruit that we eat while it's still warm. Let's see how many different combinations we can make from it.
1. Chestnut + pumpkin + thyme = cream chowder, puree, warm side dish or savory pie.
2. Chestnut + chicken + mushrooms = warm lunch, filling for tortillas, savory pie or pasta sauce.
3. Chestnut + red lentils + cumin = thick soup or stew or dish in bowl.
4. Chestnut + apple + cinnamon = oat porridge, dessert in a glass, crust pie, sponge cake or filling for crepes.
5. Chestnut + chocolate + hazelnuts = chocolate cream, dessert in a cup, balls, cake filling, no-bake cake.
How to prepare chestnuts and chestnut puree?
Chicken drumsticks and thighs in buttermilk marinade
How to bake pumpkin in the oven?
Oktobar donosi miris pecenog kestena, tople ukuse i namirnice koje nas podsecaju koliko jesen moze da bude ukusna. Kesten je mnogo vise od omiljene jesenje grickalice. Njegova blaga slatkoca i nezna, brasnasta tekstura cine ga zanimljivim sastojkom za slana jela, dorucak i razlicite poslastice.
Za oktobarsku zvezdu meseca izabrala sam kesten.
Oktobar je pravo vreme za kesten, jednu od namirnica koje odmah podsecaju na jesen, miris pecenih plodova i prijatne dane provedene uz tople obroke. Njegov blago sladak ukus lepo se slaze sa vocem, povrcem, zacinskim biljem i razlicitim dodacima, pa moze da se nadje u slanim jelima, ali i u brojnim slatkim poslasticama.
Napomena: Zaboravila sam da pocetkom oktobra objavim „Zvezdu meseca”, ali kesten je aktuelan i u novembru, pa ova tema i dalje ima svoje mesto.
Zato ovog puta kesten ne posmatram samo kao peceni plod koji jedemo dok je jos topao. Pogledajmo koliko razlicitih kombinacija mozemo napraviti od njega.
1. Kesten + bundeva + timijan = krem corba, pire, topli prilog ili slana pita.
2. Kesten + piletina + pecurke = topli rucak, punjenje za tortilje, slana pita ili sos za testeninu.
3. Kesten + crveno socivo + kumin = gusta supa ili corba ili jelo u ciniji.
4. Kesten + jabuka + cimet = ovsena kasa, dezert u casi, pita sa korama, kolac sa biskvitom the ili punjenje za palacinke.
5. Kesten + cokolada + lesnici = cokoladni krem, dezert u casi, kuglice, fil za tortu, kolac bez pecenja.
Kako pripremiti kestenje i kesten pire?
Pileci batak i karabatak u jogurt marinadi
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