How to cook chestnuts at home recipe. How to cook chestnuts: Parisian romance in our kitchen

Only a person living in the very south of Russia is able to appreciate the beauty of flowering chestnuts, the taste and unique aroma of roasted chestnuts. For the inhabitants of the remaining expanses of our vast homeland, this word itself is more likely associated with the image of Paris, right on the streets of which chestnuts are cooked in a large frying pan to be immediately offered, warm, to passers-by. A smell emanates far around, reminiscent of baked potatoes. And the taste has something of hazel and peanuts. But this didn’t stick with us.

In France, there is even a national Chestnut Festival, when the fruits of the Mediterranean tree are baked over fires in frying pans with holes, in roasting pans with small stones, soups and souffles are cooked with them, served with asparagus and seafood, risotto is prepared, bread and sweet treats are baked from chestnut flour ...

This picture: a street, a frying pan, a seller of roasted chestnuts is typical for many European cities on the eve of Christmas. It is unlikely that such a tradition will ever take hold among us: neither pancakes nor shish kebab... However, chestnuts began to appear on Russian markets and in supermarkets. They usually come from the Caucasus and are the fruits of trees that large quantities The Greeks planted them together with grapes, establishing colonies in the Black Sea region and Crimea during antiquity. And many of our fellow citizens are curious to know how to roast chestnuts, which those same ancient Greeks (and Romans) gladly ate for dessert and sipped their wine with. (And in Japan, the fruits of chestnut, cultivated in East Asia and in the Far East, not much is not enough - six thousand years, it is customary to serve it with beer).

Why not try it?

Indeed, why don’t we include this ancient product in our diet? Moreover, it is healthy, like all nuts, rich in natural plant proteins and carbohydrates, easily digestible human body and is quite suitable not only for fattening pigs. Unlike other nuts, it contains ascorbic acid, as well as folic acid, iron, copper, zinc, and potassium.

Just don’t try to collect nuts from the trees that grow on the streets and in the parks of our cities (except for Sochi and Tuapse). This is a decorative horse chestnut, suitable for not culinary but medicinal recipes.

It is not difficult to distinguish edible fruits. The spines on their shell are longer and softer, and the peel itself is almost white. And they look more like hazelnuts than horse chestnut.

So, you buy the fruits of chestnut or European chestnut. Before roasting chestnuts at home, select quality ones. Their kernels are usually wrinkled and the skin is brown and shiny. They will remain at the bottom when you fill the chestnuts with water and throw away those that float.

You can peel the chestnuts and eat them raw with sauce, meat and herbs. But it’s very difficult to peel fruits that haven’t been thermally treated. (However, as well as those that have cooled down after cooking). Therefore, they are cut single or crosswise with a knife or pierced with a fork - otherwise they will scare you by exploding in the pan, since they accumulate a lot of moisture. And fried or baked. Boiled ones are also suitable, but the taste will not be the same.

How to fry chestnuts in a frying pan. Recipe one

The recipe for roasting chestnuts is not simple, but very simple. Heat a dry, oil-free frying pan and fry over medium heat for about half an hour. Wait until it cools down a little so you can pick it up. Clean, sprinkle with salt or sugar - as you like - and serve.

It is unlikely that you will find in your kitchen a special frying pan for frying chestnuts - with holes. A regular one will do. But not Teflon!

How to fry chestnuts in a frying pan. Recipe two

To prevent the nuts from drying out and hardening, you can cover them during frying with damp cotton napkins. Or pour a third of a glass of water into the frying pan and reduce the gas to a minimum after boiling. Simmer for the same half hour under the lid. Stir regularly. The degree of readiness is checked by pressing. If it shrinks easily, it’s time to remove from heat.

How to roast chestnuts in the microwave

About the same as on the stove. But much faster - about five minutes at maximum power. And also be sure to add salted water to the microwave container and cut the chestnuts.

Let's tell you a secret that nuts fried in a microwave are less tasty than in a frying pan.

How to roast chestnuts in the oven

But in the oven they turn out amazing. The difference from previous cooking methods is the deeper cuts: otherwise the chestnuts will “shoot” the entire oven for you. And, of course, it must be thoroughly warmed up before you place the fruits on the baking sheet (cut side up). Baking time is the same half an hour, temperature is 240 degrees. In order not to overcook the nuts, it is important not to miss the moment when moisture begins to leak out of them. After this, keep the chestnuts on the fire for exactly seven minutes.

How to roast chestnuts in an air fryer

The recipe is similar to the previous one. Place the chestnuts on the baking sheet of this glass “pan”, making deep (from half a centimeter to one) cuts. Set the temperature to 180 degrees. Bake for twenty to thirty minutes.

A little secret on how to achieve a double boiler effect from an air fryer: place the chestnuts on the bottom rack on foil, and cover the top one with foil.

The main thing is not to overheat!

Whichever way you roast chestnuts, general rules are like that.

1. Don't overdo it with time. Overcooked chestnuts cannot be chewed! And cleaning is just as problematic as raw ones.
2. Cooled nuts lose all their taste and nutritional quality. Have time to eat it warm and don’t try to fry it for future use.
3. Just as carefully as a shell, remove all films and membranes.
4. Store raw chestnuts in a cool, dark pantry.

To clarify the details of the process, we suggest watching the video on how to fry chestnuts. It is easy to see that there are no big difficulties here.

If you don't stop halfway

Isn't it enough for you to just chew chestnuts like sunflower seeds or peanuts? Consider fried as a semi-finished product and add as an ingredient to vegetable stews or as a side dish for meat. You can mash it with a masher or beat it in a blender with warm milk. From such puree you can make a soufflé, make a sauce, even bake bread. Or add it to a cupcake, pie, cake, any dessert (ice cream, for example). The product is universal and just begs for culinary experiments, which are especially pleasant due to its exotic nature for us.

Well, for French cuisine there is no exoticism here. Here are a few traditional recipes chestnut dishes.

Berishon

You will need:

• cabbage – 250 grams,
• pork belly– 200 grams,
• chestnuts – 150 grams,
• onion – 150 grams,
• red wine sauce – 100 grams.

Cut the stalk from the cabbage head and boil it in salted water. Disassemble into leaves. Wrap shredded brisket in them and simmer. Roast the chestnuts in a dry frying pan. Blanch the onion. All serve on common dish in separate “heaps”, without mixing. Pour wine sauce over meat.

Chestnuts with Brussels sprouts

You will need:

• Brussels sprouts – 400 grams,
• chestnuts – 200 grams,
• butter – 20 grams,
• bacon - four strips.

Cook the cabbage for five to eight minutes salt water. Fry bacon in butter, add roasted chestnuts, then cabbage. Fry everything together for another five to seven minutes. Season with black pepper.

Royal chestnuts

You will need:

• chestnut puree – 300 grams,
• milk – 100 grams,
• broth (meat or vegetable) – 100 grams,
• eggs – 5 pieces.

Beat the eggs with a mixer, gradually pouring in the broth and milk. Add salt. Prepare roasted chestnut puree. Mix everything carefully so that there are no lumps. Pour the mixture into the greased butter form. Place in an oven heated to 200 degrees for water bath for 35–45 minutes. Cut into pieces and serve with any unsweetened puree soup or hot broth.

Chestnuts with coffee cream

You will need:

• yolks of two eggs,
• cream with a fat content of at least 30% - 80 milliliters,
• welded natural coffee– 40 milliliters,
• powdered sugar – 3 tablespoons,
• cognac or rum – 2 tablespoons,
• chestnuts – half a kilo (about 36 pieces).

Boil chestnuts in boiling water, peel. Grind the yolks with powder, gradually adding the remaining ingredients. Cook the cream until it thickens in a water bath. (As such, you can use a pan where chestnuts are boiled). Pour cream over chestnuts.

Serve chestnuts, peeled, as an appetizer with sauce or as a side dish for meat. Boiled chestnuts can be pureed by adding milk and butter - similar to mashed potatoes. By the way, chestnuts taste like potatoes and also contain a lot of starch. If chestnuts are boiled in sweet syrup or served with sweet sauce, you will get an original and very healthy dessert.
- You can store raw chestnuts for six months to a year. Boiled chestnuts cannot be stored: within a day they will become tasteless and viscous.

There are 2 common types of chestnuts - the European "noble" seed chestnut, the fruits of which are edible and very good for health; this chestnut grows in Asia and in the south of Russia and Europe. Horse chestnut - with a prickly peel, such as decorates many Russian cities - is not suitable for consumption in any form due to high content tannins.

The name of the chestnut in English is chestnut, which means “chest nut”, which means the need to definitely have it in large quantities. Indeed, in the countries where chestnut grows, flour, cereals, bread are made from it, boiled and fried.

Calorie content of chestnut is 166 kcal/100 grams.

When choosing chestnuts, pay attention to their size: large chestnuts are meatier and have a better nut/peel ratio. You can find the most ripe chestnuts in September-October. Also check if they are trying to sell you horse chestnut. The noble chestnut has a thin tip; it will not be round but flattened on one side, since the “bulb” of the noble chestnut fruit contains 3-4 nuts at once. But the horse chestnut is round on all sides.

How to cook chestnut rice soup

Preparation
Pour chestnuts cold water and put it away overnight. Place chestnuts in a saucepan with heated salted water and cook for 1.5 hours over low heat. Add rice and cook for 20 minutes. Add butter, salt, cheese and cinnamon. Mix well.

The British, Greeks and French have long eaten roasted chestnuts and considered them not an exquisite delicacy, but rather necessary product. Every poor person knew how to cook chestnuts. Now the chestnut is considered a symbol of France, in whose honor holidays are held and songs are written. On festive squares they are eaten hot straight from the packages, washed down with wine.

In botany, there are noble and horse chestnuts, differing not only in fruits, but also in leaves. The noble one is eaten, calling it a real chestnut. In Russia, they grow horsetail, which is unsuitable for food and poisonous to humans, but serves as an excellent decoration for city parks and alleys. But in the market and in the store you can buy the fruits of noble chestnut, grown in countries with a subtropical climate.

Description

You can find edible chestnuts in the nut section of the supermarket. They should be brown with an elongated tail. The fruits of the noble plant were called Euboean nuts in honor of the island of Euboea, where they were intensively bred chestnut trees. By the end of summer, spherical fruits appear on the branches of the plant, the size of a small apple. The fruits are strewn with spines, which, when ripe, crack and fall to the ground. The chestnut itself is shiny and dark brown, smooth to the touch.

Chestnuts were considered bread for the population of many countries. The tree does not require special care, but it produces a rich, tasty and nutritious harvest, which helped people out in times of famine. Chestnut flour is similar to wheat flour, but yellower and sweeter. If you mix both varieties, the bread will turn out much tastier, since noble flour contains much more sugar, protein and fat.

Fruits that are still wet are collected from the trees, and they are artificially dried to obtain flour. Dry under the changeable autumn sun huge amount nuts are impossible. During drying, the kernels become smaller, the skin becomes brittle and can be easily separated from the pulp. In the old days they were cleaned in different ways- threshed in wooden boxes, poured into bags and beaten against logs, trampled under heavy shoes with metal soles.

The green, inedible prickly plush protects the nuts from forest animals and provides the starchy seed with a sufficient amount of carbohydrates for full ripening. Humanity has come up with many ways to prepare chestnuts. They are boiled, dried, fried, baked. The tradition of roasting chestnuts open fire is still preserved and is considered the best way their preparations, both in France and in England. But chestnut is valuable not only delicious nuts, and also wood with amazing unique patterns. It is highly polishable and rot resistant.

The benefits of chestnuts

The kernels are considered a source of starch, fiber and sugar. They contain vitamins, tannins, pectins, and minerals. Parts of the tree (bark, leaves, branches) are used for medicinal purposes:

• bronchitis is treated with a decoction of dried leaves;
• fresh leaves are used to cure whooping cough;
• alcohol tincture gets rid of eating disorders and dysentery;
• fruits and bark relieve swelling caused by kidney disease;
• nut decoction helps cure boils and abscesses;
• kernels reduce blood pressure, help get rid of heart disorders, treat thrombosis, phlebitis, varicose veins;
• There are known cases when, using fresh fruits managed to recover from malaria;
• fried pulp is used for uterine and hemorrhoidal bleeding.

The benefit of chestnuts lies in their low fat content compared to walnuts, or .

Contraindications

At chronic diseases intestines, kidneys, liver, you should consult your doctor before using chestnuts for treatment. To those who suffer diabetes mellitus and those with poor blood clotting should not use them. They can also cause allergies. Sometimes people confuse noble nuts with horse nuts, which causes serious poisoning. Although it is quite difficult to confuse the fruits - they differ in their elongated shape.

How to prepare chestnuts

Recipes for preparing healthy roasted and roasted chestnuts have been preserved since ancient times almost unchanged. The reddish fruits are eaten with salt and sugar, and are also added to other dishes to add a different taste. There are several ways to prepare chestnuts. Since roasting chestnuts is not difficult, they are easy to prepare at home. If you ask a European how best to prepare chestnut fruits at home, he will advise frying them. They are fried in a frying pan, on the grill, on a grill, in the oven and in the microwave.

On a frying pan

The simplest and affordable way- This is frying in a frying pan. It would be better if it was a special frying pan with holes. Since chestnuts are often a rarity in the homes of residents of Russia and Ukraine, you can fry them in a frying pan with thick walls. Teflon is not suitable for these purposes. To fry this European delicacy, you don’t need much: a knife, napkins or paper towels and a frying pan.

Before cooking, several cuts are made on the fruits so that they cannot explode due to the overflowing moisture. Place in even layers in a dry, heated frying pan and cover with damp cloths. Simmer for 20 minutes in a sealed container. During this time, they are stirred and the napkins are moistened. When the shells begin to crack and come off easily, it’s time to check the chestnuts. If they have darkened, the shell has cracked and the flesh is visible in places, it means they are cooked. Clean them immediately, without waiting for them to cool. Eat hot with the addition of salt and vegetable oil.

In the oven

Chestnuts are fried both in a frying pan and in the oven. To do this, cross-shaped shallow cuts are made on the fruits along the edges. It is better to place them not on a baking sheet, but on a wire rack with the cuts facing up. The processed fruits are placed in an oven heated to 220 C and after 15-20 minutes. check their condition. If the cuts have turned into an open flower, the product is ready. It is important to remove the peel while it is still warm, so it is better to wear oven mitts on your hands. Place the prepared pulp on a towel for 5 minutes. then serve.

In the microwave

Roasting chestnuts without cuts at home is dangerous (they can explode); it is better to cut or pierce each of them with a knife, as when cooking in a frying pan or in the oven, so that steam can escape. Place in a shallow microwave-safe container, add salt and add a little water. You won't be able to fry them in the microwave. You can only steam and peel them, and then fry them in oil. Cover the dishes with cling film and set on full power for 8 minutes. then they try. If the nuts are not ready, add time.

In a convection oven

As in previous cases, chestnuts are fried with cross cuts. Place on a baking sheet and set the temperature on the timer to 180 C. Bake for about half an hour. Main secret Baking noble chestnuts in an air fryer means placing the fruits on foil. It is also recommended to cover them with foil on top.

Boiled chestnuts

You know how to fry chestnuts, but how to properly boil them at home? To do this, you will need to wash the fruits and cut them on the side. Then the prepared chestnuts are poured with water and boiled for 10 minutes. Remove from heat and remove from boiling water one at a time, removing shells and peels. To make puree, you can use unpeeled fruits, boil them for 20 minutes, and only then peel them.

Cooking secrets

How to prepare delicious and nutritious chestnuts at home? There are several secrets that will provide unusual product excellent taste and aroma.

• When buying edible chestnuts, you need to pay attention to the kernels - they should be wrinkled with a brown shiny skin.
• Purchased fruits should be thoroughly washed and dried. They are poured with boiling water. Those that float to the surface are unusable, and those that settle to the bottom are selected and shelled.
• They should be fried following exact time. If you overdo it a little, the kernels will become dry and hard.
• The peel is most easily removed from hot fruits.
• It is necessary to remove all films, membranes and membranes from the fried kernels.
• There is no need to cook more than you can eat at one time. Stale nuts will become tasteless and dry out quickly.
• Chestnut flour, although very tasty and aromatic, has a short shelf life. It must be used immediately and not stored for longer than 1 month. It is advisable to mix it with wheat flour.
• It is recommended to store raw chestnuts in a cool, dark place.

Recipes

Roasting chestnuts is not at all difficult; they can be included in many recipes and diversify your diet from familiar products, both vegetable and meat. Since it is not always pleasant to roast chestnuts at home (they emit a lot of smoke), you can simply pour boiling water over them. They are very tasty raw, if you add sauce, meat and herbs to them. Some housewives grind the roasted kernels in a blender and pour milk over them. This puree is a semi-finished product for making soufflés, sauces and bread dough. You can add the mixture to muffins, pies and cakes. Crushed chestnuts will amazingly complement the taste of ice cream. Pounded chestnuts go well with vegetables – cabbage, carrots, mushrooms.

Chestnut dessert

You can please children or guests by preparing chestnuts as a dessert. To do this you will need:

• 60 g butter;
• 500 g fresh fruits;
• 100 g sugar (you can add honey).

The washed fruits are cut and placed in the oven. After half an hour, when the chestnuts are cooked, they are taken out and peeled. The peeled kernels are boiled in a saucepan. After 5 min. transfer to a mold and mix with butter, honey or sugar. Bake in the oven for 2 minutes. When served to adults, chestnuts are poured with cognac, and for children - with yogurt.

Chestnuts with cauliflower

• cauliflower 450 g;
• chestnut fruits -250 g;
• butter;
• one egg.

Boil cauliflower in a covered pan for 15 minutes. Remove, separate the inflorescences and chop finely. Cut the chestnuts and place them in the frying pan. As soon as they start to bounce, stir and drain on paper towels. Cut the peeled fruits. Place the cabbage in a frying pan greased with butter, add chestnuts and beaten egg. Season with salt and cover with a lid. Simmer over low heat for 3 minutes. Then stir and leave for 5 minutes. Serve with milk sauce added.

Chestnut puree

• 1 kg of fruits;
• 1 glass of whole milk;
• butter;
• salt.

Pour boiling water over clean chestnuts, strain and remove the skins. Cut the fruits small pieces, place in a saucepan. Pour in milk and simmer over low heat until completely softened. Crush the resulting mass like potatoes, add butter and salt. The puree goes very well with poultry and bread.

Prepare healthy dishes It’s not difficult to make edible chestnuts, the main thing is to include high-quality peeled, washed fruits in the recipe, both without damage and without mold

How to roast chestnuts

These reddish-cinnamon fruits are good not only as an independent dish. They are also included in the recipe for many other dishes. But, before we tell you how to cook chestnuts, let's talk about which ones you can eat.

Indeed, under this name there are several different varieties nuts that look similar to each other.

All of them are covered with a spiky green shell, under which shiny fruits of a characteristic shade are hidden. But the ones that are edible are more elongated, shaped like an onion, and have a tiny tail at the sharp end. The tree they grow on has long, toothed leaves attached to the branch by a stem. You can cook chestnuts of this variety without any fear.

But you shouldn’t eat the fruits of trees with large, spreading leaves, somewhat reminiscent of maple leaves - you can get poisoned. Their nuts are round, sometimes lumpy. And, unfortunately, they are the ones that grow in abundance in middle lane Russia. So residents of this region can buy chestnuts in the store.

Method 1

First of all, regardless of the chosen cooking method, they need to be cut. This can be done with special scissors, or with a regular sharp knife. Carefully make a longitudinal cut on the side, so as to slightly capture the flesh of the nut. You can pierce it with a fork or cut the brown peel crosswise from the sharp edge. Almost any chestnut recipe begins with this step.

Now the nuts have holes for steam to escape and they can be fried in a frying pan. It's a good idea to use a regular thick-walled container with a heavy lid, like the one you use to pop popcorn. Excellent choice there will be a grill pan. It needs to be heated over moderate heat without oil and put the chestnuts on it.

If they are old and dark, wrinkled flesh is visible through the cut, you can splash a tablespoon of water on them or lay a damp towel on top. This way they will be steamed at the first stage of cooking and will not be dry. But even without these manipulations the result will be successful. The main thing is to remember that it is correct to fry chestnuts in a frying pan, covered, over moderate heat, stirring from time to time. When they start to bounce and burst loud claps, you can simply shake the container.

Check the nuts. If they have darkened, the brown shell has charred in places, and the cut has opened to reveal the light flesh, the chestnuts are ready. Now you can cool them slightly, remove the peel (this is easy while they are hot) and eat. You shouldn’t wait until they have completely cooled down – this will greatly reduce the taste.

Method 2

If desired, you can cook chestnuts in the oven. For this, it is better to make a cross-shaped cut on the fruit from one of the edges.

Place the prepared nuts on a dry baking sheet and place in the oven, heated to 220 degrees.

After 15-20 minutes, check their condition. If the cut opens like a flower, you can turn off the heat - everything is ready.

Using oven mitts, being careful not to burn yourself, remove the skins from the nuts.

Method 3

You can also cook chestnuts in the microwave. It is fast, modern and, if you are not lazy and make the necessary cuts on each of them, it is safe.

Having prepared the fruits in this way, place them in a wide but shallow container for microwave ovens.

Salt them a little and pour a few tablespoons into them hot water. Since it is almost impossible to roast chestnuts in the microwave, it is better to steam them and peel them. Then, if you really want to, lightly fry the kernels in oil or without it.

For now, cover the container. cling film or a lid (preferably not glass) and microwave for 6-8 minutes at full power. Try one thing at a time, cook for a few more minutes if necessary.

Serve the peeled chestnuts hot. beautiful plate. Eat them with soft music or a good old French comedy, and enjoy the Parisian romance at home.

Today we will talk about a very popular delicacy in many countries, where it is sold still warm right on the streets in bags. We are talking about chestnut. But don't confuse the horse chestnut that grows in parks with the edible one, which is specially grown in countries such as Italy, China, France and Thailand. This product is most popular in

France, where it is considered national dish of this country. The French even celebrate a holiday dedicated to the edible chestnut. These nuts are very often used in making ice cream, cakes and other desserts. In some countries it is the second bread, and it is also used as a coffee substitute. Now I will tell you how to easily and quickly cook chestnuts at home and treat your family to a very satisfying and unusual delicacy.

You should not consume them in large quantities, so as not to harm your health and figure.

How to cook chestnuts in the oven

Kitchen appliances and utensils: oven, baking tray.

Ingredients

Step by step recipe

Video recipe

The process of preparing such a dish is quite quick and understandable, but in this video you can take a closer look at how to correctly make a cross-shaped cut, and what happens when full readiness.

I am very glad that a microwave oven has appeared in our lives, because it is very quick and easy to cook many dishes. With its help, you can cook edible chestnuts in just 5-7 minutes.

You can consume such nuts as completely independent dish, or combined with meat or fish products. Now I will tell you in detail how to bring them to full readiness with the help of miracle technology.

How to cook chestnuts in the microwave

Cooking time: 7 minutes.
Number of servings: 6.
Calories: 210 kcal per 100 g of product.
Kitchen appliances and utensils: microwave oven, knife.

Ingredients

Step by step recipe

Video recipe

Here is a video in which a man shared his experience of preparing these nuts in microwave oven. Watch the process to fully understand it.

And, probably, the most accessible way for many is to fry chestnuts in a regular dry frying pan. The main thing is not to let them burn, so as not to spoil the product.

How to cook roasted chestnuts

Cooking time: 20 minutes.
Number of servings: for 12 people.
Calories: 182 kcal per 100 g of product.
Kitchen appliances and utensils: frying pan, knife, hob.

Ingredients

Step by step recipe

Video recipe

If you still have questions, you can watch this video, which shows in great detail each step of cooking nuts in a frying pan.

• Before you cook edible chestnuts, you need to know what benefits and harm they can bring. The edible nut has an anti-inflammatory effect and also improves immunity. But consuming it in large quantities can be harmful to a person’s health and figure.
• There are many recipes for preparing dishes from chestnuts - it can be added to salads, made into puree soup, used to make desserts and much more. But eating it simply fried and baked is also very common in many countries.
• The first thing you can cook from chestnuts is to add them to chicken or any other meat, which is exactly what I do.

Serving options

• Serve them cooled in a common dish.
• It is better to remove the shells from them while they are still warm, it is easier.

Cooking options

Dear readers, this is what we found out simple recipes on how to cook chestnuts at home. And now I want to leave a few for you simple ideas preparations delicious dishes who will become great snack for you and your guests.

• We often avoid cooking beans because they take a very long time to cook, but we love to do everything quickly and tasty. Boiled beans can be stored in a cold place for a week, so you can boil it at any time and leave it in the refrigerator to wait in the wings. When you have such legumes in stock, you can cook it very quickly and easily. This dish will saturate your body with proteins and other beneficial substances.
• I recommend trying it. It's delicious spicy dish Georgian cuisine, which every housewife can now prepare at home. It can be eaten hot as a soup, or cold as a snack. Take this recipe to yours cookbook and supplement yours more often dining table interesting food.
• Let's stay in the kitchen of this country and cook —Georgian-style eggplants—. I love this vegetable in any form and, by the way, it retains its beneficial properties for any processing, which is a huge plus for us. Use this recipe and you will get quite savory snack for all occasions.
• Let's continue the light, vegetable theme, and add a very quick and delicious recipe. Zucchini is one of those products that can be boiled, fried and baked, combined with absolutely different ingredients. I really love baked dishes because we get more benefits from them, and the taste of such dishes is very interesting and unusual.
• And here you will find a recipe prepared in the oven and slow cooker. They cook very quickly and turn out quite tasty. You can easily treat your guests to them during any event.

Dear cooks, I hope that today I was able to be useful to you, and you completely figured out how to cook edible chestnut. If you have any questions or comments while cooking, you can leave them in the comments, I will definitely take them into account. And now I wish you success and bon appetit!