Sunday was a great day! Hubby and I went up the hills for a wee walk. It was a lot cooler than it has been and we even got a bit cold, yeah!! It was a fruitful day out as we filled our foraging bags with chestnuts and figs. The figs were nearly all gone but the chestnuts are still to be got, for those of you that like to forage.
Here´s a recipe for my homemade Chestnut Butter, chestnuts have fantastic nutrional value, they contain B vitamins, Iron and some vitamin C, also lots of minerals, such as potassium. They are also very low in fat and that is why they are sometimes called grains rather than nuts, also because they are very rich in fibre.
CHESTNUT BUTTER
Roast or boil your picked chestnuts and peel
Mash up the peeled chestnuts, try to crush them as much as you can but I like to leave a few bigger pieces for extra crunch
Put the mashed chestnuts in a pan with enough soya milk (or cows if you really want to) to just cover them, sugar to sweeten (optional), nutmeg, and a good glug of brandy (optional)
Bring all the ingredients to the boil and keep stirring until it starts to thicken, you´ll know it is ready when you can see the bottom of the pan when you are stirring
Take it off the heat and pour into a sterilised jar, leave a little room at the top for an extra splash of brandy (optional), the brandy helps to preserve it for longer and if you shake well before using it, this helps to keep it runny enough to use easily
Keep in a dark, cool place and use at once or will keep for approx. 12 weeks, once it is opened though store in the fridge
Mmm ..... a great wee recipe using what nature has to offer ... a good Halloween spread for your pancakes
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