Friday 23 October 2015


Edible Chestnut-Picking


1. Wash and rinse the chestnuts.
2. Slit the shell to allow easy cooking.

There are 3 ways to cook them:

Baking method:

3. Bake for 15 mins in oven preheated to 200 degree celsius.

Boiling method:

3. Bring a pot of water to boil.
4. Boil the chestnuts for 5 mins.

Microwave method:

3. Put into microwave for 2 minutes

Additional Information:

It's autumn in Denmark. A fun time to harvest many things such as apples, pears, mushrooms and chestnuts. The best season for chestnuts in Denmark is between mid Oct. to end. October. Last year, the chestnuts were ripe on 10 Oct. 2015. This year, it was today. Daddy FECS saw that they are ripe on his way to work. So we went to pick them today. We picked our chestnuts at the corner of Kongvænget 2, Virum. The sweet lady of the house invited us in to her garden to pick them. My friend told me that there is another spot at corner of Hasselvej, Virum. 

I tried all three methods of cooking the chestnuts. The verdict - the boiling method is the easiest and tastiest. It is a little dry, for those baked in the oven. Although microwave is faster, it can only take a small amount of chestnuts at a time. 

Do not mistaken the edible chestnuts from the non-edible horse chestnuts. The edible ones come with an outer shell full of long thin prickly needles (as seen from the picture above). The non-edible ones do not have prickly shell.

1. Wash, rinse and slit the shell of each chestnut (optional, easier when you eat them, you don't have to spend time cutting them :-)

2. Lay on baking tray with baking paper.

3. Bake for 15 mins at 200 degree celsius.

4. They are ready to eat :-)

Or boil a pot of water, add chestnuts and boil for 5 mins. Drain and it is done :-)

The first bowl contained the baked chestnuts, the second bowl contained the boiled chestnuts and the plate contained the microwaved chestnuts. 

Verdict? We like the boiled chestnuts best :-) They are more moist than the baked ones.


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