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| marron |
Transforming the remaining marrons, big
size chestnut, picked up in the forest in October, luckily they keep well in
the fridge.
Boiled in water for half an hour, when
cool down, I cut them in halves and use a spoon to scoop out the nut. Save a
lot of time and hard finger work to peel the shell then the brown skin.
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| Chestnut |
The bigger pieces are picked out to eat as
such, or use in casserole.
Some of the small bits are blended into
powder to make cakes/cookies later.
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| Chestnut spread |
Some are blended with olive oil to make
chestnut spread, for use in breakfast. The spread has the natural sweetness of
chestnut and the mild green spicy note of olive oil from Croatia. I like this taste more than the traditional way of turning chestnut into very sweet puree.
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