Anyone in Europe will think I’ve lost the plot sharing this Autumn recipe for roasted chestnuts as it’s Summer over there. But as we’re going into our last month here in Australia I wanted to try and make as many recipes as possible before we head back home. So when I saw this bag of chestnuts during my weekly market shop, I couldn’t resist. I had eaten roasted chestnuts before, but I had never actually made them. Roasting chestnuts is really easy to do, but you have to be careful when cutting them as well as peeling them after they come out of the oven.
You can eat these as they are once they are roasted, or you can use them in other dishes. I’ll be sharing a new recipe next week using these roasted chestnuts as well, so check back to discover what it is!
Preheat the oven to 200 °C Fan.
Take the chestnuts and carefully cut a cross or long slit along the skin. If you don't do this, they will explode in the oven.
Put the chestnuts in the oven for 10-15 minutes.
Let them cool down until you're able to handle them without burning your hands.
Remove the outer shell and the fuzzy white part until you get to the soft yellow sweet kernel.
From bottom to top: chestnut, roasted chestnut, half-peeled chestnut, fully peeled chestnut
With coronavirus restrictions easing in most countries in Europe & in the different states here in Australia it’s time to celebrate! We are so excited that we get to travel around the place a bit more before heading back home to Europe in July. We’re heading home a lot sooner than we had planned, but what a trip it has been! Although I’m not a travel blogger, I might write up a few of our roadtrips we did once we’re back home. But for now, it’s time to celebrate with some chewy double chocolate chip cookies ! Continue Reading…
Oh guys, after 6 months of being in Australia I finally found dairy-free yogurt that I like! Back home I would eat Alpro soy & coconut yogurt with homemade granola almost all mornings at work (apart from the one morning where I’d go for an Irish fry-up), but it just does not exist out here. I tried coconut yogurt but it just wasn’t my thing, and the only other options I found were almond yogurt – and I’m intolerant to almonds as well. I had looked online a few times but couldn’t really find anything, but then the other day I gave it another go and found that there was a Woolworths nearby that sold a couple of dairy-free yoghurts. Continue Reading…
One of the ingredients that was sold out in supermarkets here when COVID-19 hit, was yeast. And unfortunately for me, it was also something I (strangely enough), did not have in my pantry either. So when my fiancé and I decided to make our own pizza’s from scratch, we were in a bit of a pickle: buy a ready made base, or make one without yeast. We ended up going for a yeast-free homemade pizza base in the end and it did not disappoint!
Yeast causes the pizza base to rise which gives it a bubbly airy crust but it also contributes to the taste of the pizza base. To make up for what we’re losing by not using yeast, I added some Italian herbs to flavour the dough and I used baking powder to give it that rise. I didn’t have too high hopes when I made my first dough but the taste was spot on. It hadn’t risen as much as I had hoped though so the second time I made it, I added more baking powder. Continue Reading…
It’s been an absolutely hectic week for me last week and I just could not find the time to share this recipe with you all so to make up for it I’ll be sharing 2 new recipes this week. First up is this delicious dinner of Lamb chops with boiled & grilled artichokes, aubergine & radicchio.
There is quite a lot involved in this recipe, the artichokes need a lot of work, the aubergines need to be grilled to perfection so they don’t become too soft. And last but not least there’s the radicchio. Anyone who knows me knows how much I love Belgian witloof (endive), which is quite bitter. Radicchio is on a whole other level of bitterness though and even I struggled with it. But there are a number of things you can do to make it less bitter. Continue Reading…
Artichokes are quite an underrated ingredient in my opinion. They were quite hard to find in Ireland and back when I was living in Belgium I only cooked with a fresh one once, and used tinned artichoke hearts instead in other recipes. They do require a bit of work, but you mostly need a lot of them to get a good meal out of them as more than half the artichoke isn’t edible (or well, not pleasant to eat). But they are so delicious & healthy so hopefully this recipe will encourage more people to give them a try! Continue Reading…
Want to sample some of Tipperary’s finest? Cashel Irish Farmhouse Cheesemakers are currently selling 3 types of hampers: regular, large & vegetarian. They all come packed full of a variety of deliciousness. The food box is delivered Free of Charge anywhere in Ireland, and the produce is delivered in an insulated cooler box. It’s a fantastic way to support a few local producers from Tipperary at the same time. Continue Reading…