Last sunday was a day spent by the sea.
The mild weather and the recent arrival of Paprika’s friend, were perfectly combined to enjoy the outdoors.
Walking on familiar path and favored spot, brought back memories of Summer 2010, when my niece M. was here.
I remember that unlike last Sunday, it was a fairly windy day. We walked on that same beach, our face lashed by the sea breeze and she started to sing ‘I believe I can fly‘…
I smiled thinking of those good moments and I collected a little bit of sand.
This way, I’m sure it’ll remind her this special time in New Zealand too when she’ll open my next letter…
And while I was deep in my thoughts, Paprika, trousers rolled up, soaked his feet in the chilled water…
Not being so foolhardy, I prefered to let my eyes being caught by details, colours and light…
La suite en français…
I remember when we were chatting with Graeme, the owner of the chestnut orchard, how his passion for the produce he grows was noticeable. The way he spoke about it and sparkles in his eyes. He then asked how we most like to enjoy chestnuts.
Chestnut cream! I spontaneously replied.
I never fail to make each year the chestnut cream, however the process is long and tedious.
This year though and given the fact that I have so many chestnuts I promised myself to venture on the savoury side too.
I’ve jotted down ideas and also bookmarked interesting recipes in order to use up all the fresh chestnuts we have at home.
To start with what will may be a chestnut series, I first propose a simple confection.
I’ve made the usual chestnut cream and this time I’ve omitted the additional cream and drained very well in order to get a very thick cream, almost like a paste.
Initially in the first batch I did, the pearls were generously coated with chocolate, which I found was overpowering the delicate taste of chestnut.
This alternative keeps the same flavour combination but the chestnut pearls are wrapped in a thin skin of fine chocolate shaving. It makes a whole difference. The result is much more subtle and well balanced.
Chocolate and Chestnut Pearls (makes 20)
For the chestnut Cream:
100g caster sugar
500ml milk – vanilla pod, split in two
Cook chestnuts for 20 minutes in boiling water. Remove from fire and keep covered. One by one, pick a chestnut from the pan, rinse under cool water and with a sharp knife incise the top of chestnut and peel. Then in a sauce pan over medium fire, dissolve sugar in the milk. Add the split vanilla pod and peeled chestnuts. Cover the sauce pan and simmer until chestnuts are tender. Strain chestnuts (You may keep the milk and reuse it later in a preparation that requires milk.) and mix it in a blender.
250g very thick chestnut cream/paste
30g fine chocolate grated
With a teaspoon, scoop a little of chestnut cream, the size of little cherry and roll between your palm to shape it like a bowl. Drop and roll it in the chocolate shaving to coat. Repeat until all the cream is used. Keep in a cool dry place until serving.
La suite en français…
Let’s start this new week with colours.
They are slowly changing in the southern hemisphere. And so does the light.
Captures from a walk on a week-end in Horowhenua district.
Gentle light filtered through the foliage and nice shades of green or scarlet leaves on delicate stems I like them all.
I also want to thank you all for spreading the word, showing your interest/bidding and Asha for setting up Food Bloggers Auction for Japan.