===== Title Index (2 recipes) =====

Chestnuts in spiced syrup Button German
Chocolate-chestnut slice Button German

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Chestnuts in spiced syrup
Categories: Preserving
Yield: 2 X 375 ml/12 fl oz jars

Maronen_in_Würzsirup 001

400 grams Golden caster sugar, 14 oz
2 Cinnamon sticks
4 Star anise
8 Whole cloves
1 tablesp. Whole allspice or coriander seeds
400 grams Peeled whole canned or vacuum packed chestnuts,
— 14 oz
2 x 375 ml jars,12 fl oz, sterilised (see Know-how)

============================== SOURCE ==============================

Good Food Magazine, November 2005, p. 56
— Edited *RK* 04/16/2006 by
— Ulrike Westphal

As a Christmas gift alternative to homemade mincemeat, I pack whole
chestnuts in jam jars in a spiced syrup. They keep for several
months in a cool place, and make a great last-minute dessert to
serve with ice cream or plain, thick cream.

1. Warm the sugar and 700 ml water in a large shallow saucepan over
a low heat until the sugar dissolves – do not let it boil or the
syrup will be cloudy. Add the spices, bring to the boil and simmer
for 15-20 mins.

2. Add the chestnuts to the syrup, cover and continue infusing over
a very low heat for 10 mins – make sure the syrup doesn’t boil, or
the chestnuts will break up. Leave to cool for 5 mins.

3. Meanwhile, sterilise the jars (see Know-ho below). Transfer the
chestnuts to the jars using a slotted spoon. Divide the spices
evenly among the jars. Ladle the syrup over the chestnuts covering
them completely. Seal with a tight-fitting lid.

:PREP 15 mins
:COOK 25-30 mins

• Ideally, use jars with new rubber seals and spring-clip or
screwband fastenings
• To sterilise: wash the jars in hot, soapy water and rinse, or run
them through the dishwasher. Then dry them for 10 mins in an oven
heated to 150 °C/fan 130 °C/gas Fill while still warm


-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Chocolate-chestnut slice
Categories: Dessert
Yield: 12 Servings

Chocolate-chestnut slice

200 grams Dark chocolate, broken in pieces, 8 oz
200 grams Unsalted butter, room temperature , 8 oz
175 grams Golden caster sugar , 6 oz
435 grams Can unsweetened chestnut purée
1 tablesp. Brandy, optional
Chestnuts in spiced syrup
Double cream, to serve

============================== SOURCE ==============================

Good Food Magazine, November 2005, p. 56
— Edited *RK* 03/23/2006 by
— Ulrike Westphal


For Christmas I mould chestnut puree with butter, sugar and melted
chocolate (we’re celebrating, right!) so it can be sliced into
meltingly rich squares. The dessert keeps for at least a week in the
fridge, needing only to be decorated for serving.

1. Oil and line a straight-sided loaf tin (1.2 litre capacity) with
greaseproof paper, overlapping the paper on the sides to act as
handles to help remove the mould after chilling. Melt the chocolate
(in a microwave, or in a small bowl over a pan of simmering water)
and leave to cool.

2. With an electric hand mixer, cream the butter until soft, then
add the sugar and continue beating for 3-5 mins or until light and
fluffy. Beat in the chestnut purée. Stir in the cooled chocolate;
with the brandy if using, then pack into the tin. Bang it on the
counter to get rid of air bubbles, then cover and chill until firm.

3. Just before serving, remove the mixture from the tin by pulling
the lining handles. Cut into 12 slices using a sharp knife, dipping
it frequently in hot water as you slice. Serve with Chestnuts in
spiced syrup and a swirl of double cream (or just cream or ice cream
on their own).

:PER SERVING 320 kcalories, protein 2g, carbohydrate 33g, fat 21g,
saturated fat 12g, fibre 2g, added sugar 20g, salt 0.1 g
: PREP 25-30 mins plus 6 hrs to set

HEALTHY BENEFITS Chestnuts are low in fat and protein, and unlike
most nuts, the bulk of calories come from carbohydrates rather than
fat. They are full of fibre, vitamins B1 and B6, and small amounts
of potassium.


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