Comments on: Roast Chestnut soup and Pearl balls

By: Cooking with fruit: Tomatoes…. | Kitchen Butterfly

Cooking with fruit: Tomatoes…. | Kitchen Butterfly — Fri, 05 Mar 2010 22:37:52 +0000

[...] with grated ginger and coriander leaves and a li’l bit of chilli. Amazing. We had them with pearl balls….perfect [...]

By: deana

deana — Sun, 10 Jan 2010 19:52:07 +0000

What a beautiful soup…just roasted some chestnuts!!! The photos a perfect!

By: Try this for Christmas Lunch: Ling Al Cartoccio | Kitchen Butterfly

Try this for Christmas Lunch: Ling Al Cartoccio | Kitchen Butterfly — Tue, 05 Jan 2010 20:47:05 +0000

[...] moderately ripe tomatoes, skinned and chopped finely 2 tablespoons minced parsley 5 basil leaves, chiffonaded Salt to taste Aluminum foil Note that this is a highly adaptable dish. I’ve made it with [...]

By: We’ve ticked the box: Cologne Christmas Market, done! | Kitchen Butterfly

Tue, 05 Jan 2010 20:36:23 +0000

[...] were split across, on the rounded side only- no cross, no X, no nothing. They were easy to open – you pulled both ends apart and the chestnut was there, ready to eat [...]

By: Ozoz

Ozoz — Tue, 24 Nov 2009 21:19:25 +0000

Celia…I have pondered the same question cause it took me a while to shell the batch I used in the kumquat and chestnut pie…but the batch for this soup was so easy to shell.My friend thinks its a ripening process thing so the ‘riper’ the chestnuts are when they come off the tree, the easier to shell but….I don’t know.I am thankful though they’re not all year round:-)!

By: Celia

Celia — Tue, 24 Nov 2009 19:16:41 +0000

Rice balls look wonderful, Oz! But chestnuts…grrrr…I have so much trouble peeling them! Have you figured out why some work and others don’t? I find you need to peel them when they’re blazing hot if you’re going to have any chance at all of getting the skin off (as opposed to the shell) and as soon as they cool down, it sticks. There has to be some trick, because you can buy shelled chestnuts..

By: Thanksgiving Side: Chestnut Soup | Nibblers

Thanksgiving Side: Chestnut Soup | Nibblers — Tue, 24 Nov 2009 15:42:51 +0000

[...] From Kitchen Butterfly [...]

By: 3hungrytummies

3hungrytummies — Tue, 24 Nov 2009 12:42:46 +0000

Love the photo! must give this a try during colder months!

By: Ozoz

Ozoz — Mon, 23 Nov 2009 19:52:15 +0000

Thanks Jessica, Heather, Allie, Sarah, Kiran, Karine..you’ll love it!

Babara, when I roasted chestnuts a week ago, it was hard on my (unmanicured) nails…but when I did these this past weekend for the soup, the shells came off so easily….my friend thinks this set ripened on the tree and so shed their skin easily.

Velva, you make my heart sing, and my lips curl up into a smile. Looking forward to those piccies….NYC here I come and for the sausage, I am so, so pleased!!!!!

By: Sarah, Maison Cupcake

Sarah, Maison Cupcake — Mon, 23 Nov 2009 15:44:50 +0000

Now I know where I’ve been going wrong with roast chestnuts. I need to do those little crosses. Looks like it would make them easier to peel. The soup with the sage leaf looks very pretty.