INGREDIENTS:
500 g of peeled potatoes
350 g of cabbage heart
300 g shelled chestnuts
50 g of carolin rice
1 onion
5 tablespoons of olive oil
Salt q.b.
PREPARATION METHOD:
1. Bring a pan with 2 L of water to the boil and bring to a boil. Peel the onion and cut it into pieces. Also cut the potatoes into pieces, wash everything, put it in the pan and let it cook for 20 minutes.
2. Meanwhile, arrange the cabbage and cut it into pieces or strips, wash them and let them drain. Remove the pan from the heat, reduce the puree, put it back on the heat, add the chestnuts and bring to a boil.
3. Add the rice, stir, bring to a boil, add the cabbage and oil, season with salt and cook for another 15 minutes. Remove from heat and serve hot.

INGREDIENTS:
350 g homemade bread flour
70 g shelled chestnuts
30 g whole wheat flour
270 ml water
1 c. of soup with oil
PREPARATION METHOD:
– Hit the chestnuts with a knife, and then peel them more easily;
– Take the chestnuts to the microwave and put it on maximum power;
– Turn on the microwave with the chestnuts inside for 1 minute;
– Then, peel the chestnuts;
– Allow them to cool;
– Put the chestnuts in the chopper and break them up;
– In the bread maker bowl, you must place the ingredients in order;
– Add the water, then the oil and finally the flour for homemade bread.
– Afterwards, add the whole wheat flour and, finally, the chestnuts;
– Use the wholemeal bread program;
– At the end of the program, remove the bread;
– Allow it to cool over a grid.

INGREDIENTS:
8 sheets of filo pastry
500 g of pears
200 g shelled frozen chestnuts
100 g of sultanas
100 g of sugar
100 g of melted butter
PREPARATION METHOD:
1. After defrosting, roughly chop the chestnuts, place in a pan with plenty of water, bring to the boil and let it cook.
2. Remove the seeds from the pears, cut them into pieces with the skin on and sauté them in a frying pan together with the sugar. Add the sultanas and drained chestnuts and mix well.
3. Brush the sheets of filo pastry with butter, make sets of two, overlapping them, put a little of the stuffing on each one, roll up and close. Bake in a preheated oven at 180°C for 10 minutes. Remove, let cool and serve.

INGREDIENTS:
1 kg of chestnuts with shell
350gr of sugar
6 eggs
1 c. powdered cinnamon tea
1 c. yeast tea
margarine to grease
flour to sprinkle
PREPARATION METHOD:
- Make a cut in the shell of the chestnuts, bring them to a boil in a pan with water and boil for 8 minutes. Then drain them, remove the rind and skin, put them back in boiling water and boil for another 15 minutes. Then drain them and reduce them to a puree;
- Turn on the oven to 180ºc, spread a mold with margarine and sprinkle it with flour. Place the sugar, egg yolks and cinnamon in a bowl and beat until smooth. Then add the yeast, beat a little more, then add the chestnut puree and mix well. Separately, beat the egg whites until stiff and gently mix them into the mixture;
- Pour into the mold and bake in the oven for about 30 minutes. Check the cooking with a toothpick, remove, let it cool a little, unmold and serve decorated to taste.

INGREDIENTS:
200 g of cooked and peeled chestnuts
300 g of flour
150 g of sugar
150 g of butter
2 gems
1 c. vanilla essence tea
1 c. of salt tea
PREPARATION METHOD:
- Preheat the oven to 200ºC;
- Put the chestnuts in the blender and beat until they are undone;
- Add the remaining ingredients and beat again until obtaining a homogeneous mass;
- Roll out the dough and mold the cookies;
- Arrange the cookies on a greased tray with butter;

- Bake in the oven for 10 minutes at 200ºC;

- Let cool and serve.

Preparation mode
1. Preheat the oven to 200º C.
2. With a sharp knife, cut the chestnut shells and leave them to soak in water for 10 minutes.
3. Arrange the chestnuts in a single layer on an oven tray, sprinkling them with 1 tablespoon of coarse salt.

INGREDIENTS:
500 g of frozen chestnuts
200 g of sugar
1 dl of Port Wine
1 tablespoon of vanilla essence
1 cinnamon stick
1 star anise
2 dl of water
PREPARATION METHOD:
1. In a saucepan, place the sugar, Port Wine, vanilla essence, cinnamon stick, star anise and water. Bring to a boil and let it boil for 5 minutes.
2. Then add the chestnuts and cook for about 15 minutes. After this time, remove the chestnuts to another container and let the sauce thicken.
3. Finally, add the chestnuts again and let them cool. Serve with decoration to taste.

INGREDIENTS:
8 quail
1 kg of frozen chestnuts
200 g of carrots
1 large onion
3 cloves of garlic
1 dl of white wine
1 dl of olive oil
0.5 dl of vinegar
chopped parsley q.b.
Salt and pepper q.b.
PREPARATION METHOD:
1. Open the quail, clean them and season them with salt, pepper, a clove of minced garlic and the white wine. Drain them, reserving the marinade, and brown them very well, on both sides, in a frying pan with the oil. Remove and reserve.
2. In the same skillet, place the onion cut into slices, the carrot into strips and the remaining chopped garlic cloves, bring to the boil and let it begin to brown. Add the vinegar and season with salt.

INGREDIENTS:
140 g shelled chestnuts
120 g of sugar
6 gems
5 dl of cream
1.75 dl of milk
brown sugar q.s.
PREPARATION METHOD:
1. Cook the chestnuts in water, then drain them, add the milk and reduce the mash with the hand blender. Add the yolks and sugar and mix very well.
2. Bring the cream to a boil, bring to a boil, add to the previous mixture and mix well. Pour into crockery bowls and bake at 140ºC, in a bain-marie, for about 40 minutes.
3. Remove, let cool, sprinkle with brown sugar, burn with an iron or a blowtorch and serve decorated to taste.

INGREDIENTS:
150 g of Paris mushrooms
150 g Portobello mushrooms
150 g shelled frozen chestnuts
100 g of leek
2 medium onions
2 garlic cloves
1 dl of olive oil
2 L of water
Salt and pepper q.b.
PREPARATION METHOD:
1. Peel the onions and garlic, wash them and roughly chop them. Remove the oldest leaves from the leek, cut into slices, wash and drain.
2. Wash the mushrooms well, dry them with a kitchen towel and cut them into thin slices.
3. Put the oil in a pan, add the onion, garlic and leek and let it sauté a little. Then add the mushrooms and chestnuts and mix with the onion. Then add the water and let it cook for about 20 minutes.
4. When all the ingredients are cooked, blend the soup with the hand blender until you get a cream. Season with salt and pepper and serve.

INGREDIENTS:
500 g pork tenderloin
1 c. of oil soup
2 c. of tea salt
2 c. of tea garlic powder
1 c. of coffee cumin
1 c. oregano tea
qb mill pepper
1 cinnamon stick
100 g chopped onion
400 g chestnuts
400 g brussels sprouts
250 g small portobello mushrooms
½ pomegranate qb rosemary.
PREPARATION:
1. Divide the tenderloin into six portions and brown it on all sides in a deep frying pan with very hot oil.
2. Sprinkle with half the salt and garlic powder, with the cumin, oregano and freshly ground pepper.
3. Reduce the heat a little and add the cinnamon stick, chopped onion and chestnuts.
4. Blanch the brussels sprouts in boiling water and add them to the pan.
5. Clean the mushrooms with kitchen paper and add them to the cooking. Season with the remaining salt and garlic powder, cover and cook over moderate heat for 25 minutes, shaking the skillet from time to time.
6. Meanwhile, remove the pomegranate berries into a bowl and at serving time, sprinkle with the pomegranate berries and rosemary.

INGREDIENTS:
1 kg of frozen chestnuts
400 g of sugar
10 eggs
2 gems
1 l of milk
1 orange peel
1 cinnamon stick
liquid caramel q. B.
PREPARATION METHOD:
Cook the chestnuts in the flavored milk with the cinnamon stick and the orange peel. Drain them, reserving the milk, and puree them. Beat the eggs with the yolks, pass them through a mesh strainer, add the sugar and mix.
Remove the orange peel and cinnamon stick from the milk and gradually add it to the chestnut puree, mixing well. Then mix with the egg mixture, until you get a homogeneous mixture.
Grease a hole shape with liquid caramel, pour the previous preparation into it and take it to the oven, preheated to 180ºC, in a bain-marie, for about 50 minutes. Let cool before unmoulding.

INGREDIENTS
2 c. olive oil soup
2 sliced ​​celery stalks
1 chopped onion
2 cloves of minced garlic
200 g diced bacon
300 g cooked chestnuts
2 c. tea salt
qb mill pepper
qb rosemary
400 g tagliatelle
PREPARATION:
1. In a frying pan, heat the oil and sauté the celery, onion and garlic cloves until they start to brown.
2. Add the bacon and cook for 2 minutes.
3. Add the chestnuts, previously separated into halves, and mix everything very well.
4. Season with a teaspoon of salt, a little pepper and rosemary leaves (reserve some). Reserve.
5. Cook the pasta in water seasoned with the remaining salt until al dente.
6. Drain it, add it to the skillet and mix well.
7. Serve immediately sprinkled with the reserved rosemary.

INGREDIENTS:
30 champagne sticks
250 g of mascarpone cheese
200 g of chestnuts
120 g powdered sugar
3 eggs
4 dl of coffee
1 tablespoon of cognac
1 teaspoon of fennel
1 pinch of salt
Chocolate powder for sprinkling
PREPARATION METHOD:
1. Cut the chestnuts crosswise, place them in a pan with water, season with salt and fennel and bring to a boil. Once cooked, drain them, peel them and puree them in a food processor or pass-vite.
2. Beat the egg whites until stiff and set aside. Whisk the yolks with the powdered sugar until you get a voluminous and whitish cream. Gradually add the mascarpone cheese, beating constantly until well blended. Then add the chestnut puree and, finally, carefully fold in the whites.
3. Pass the champagne sticks through the coffee previously mixed with the cognac. Arrange them in a deep container, cover with a layer of chestnut cream and sprinkle with cocoa powder. Repeat the operation until you run out of sticks and cream. Refrigerate for about 1 to 2 hours before serving.

INGREDIENTES
2 c. sopa azeite
2 talos fatiados aipo
1 cebola picada
2 dentes de alho picado
200 g bacon em cubos
300 g castanhas cozidas
2 c. chá sal
qb pimenta de moinho
qb alecrim
400 g tagliatelle


PREPARAÇÃO:
1. Numa frigideira, aqueça o azeite e refogue o aipo, a cebola e os dentes de alho até começarem a alourar.
2. Adicione o bacon e deixe fritar 2 minutos.
3. Junte as castanhas, previamente separadas em metades, e envolva tudo muito bem.
4. Tempere com uma colher de chá de sal, um pouco de pimenta e folhas de alecrim (reserve algum). Reserve.
5. Coza a massa em água temperada com o restante sal até estar al dente.
6. Escorra-a, adicione-a à frigideira e envolva bem.
7. Sirva de imediato salpicada com o alecrim reservado.

INGREDIENTES:

1 kg de castanhas congelada

400 g de açúcar

10 ovos 

2 gemas 

1 l de  leite

1 casca de laranja

1 pau de canela

Caramelo líquido q. b.

MODO DE PREPARAÇÃO:

• Coza as castanhas no leite aromatizado com o pau de canela e a casca de laranja. Escorra-as, reservando o leite, e reduza-as a puré. Bata os ovos com as gemas, passe-as por um coador de rede, adicione o açúcar e misture.
• Retire a casca de laranja e o pau de canela do leite e adicione-o, aos poucos, ao puré de castanhas, mexendo bem. De seguida, misture com o preparado de ovos, até obter um preparado homogéneo.
• Unte uma forma de buraco com caramelo liquido, deite nela o preparado anterior e leve ao forno, pré-aquecido a 180ºc, em banho-maria, durante cerca de 50 minutos. Deixe arrefecer antes de desenformar.

INGREDIENTES:

1kg de castanhas com casca

350gr de açúcar

6 ovos

1 c. chá de canela em pó

1 c. chá de fermento

Margarina para untar

Farinha para polvilhar

MODO DE PREPARAÇÃO:

- Faça uma corte na casca das castanhas, leve-as a cozer num tacho com água e deixe ferver durante 8 minutos. Depois escorra-as, retire-lhes a casca e a pele, leve-as a cozer novamente em água e deixe ferver mais 15 minutos. Depois escorra-as e reduza-as a puré;

- Ligue o forno a 180ºc, barre uma forma com margarina e polvilhe-a com farinha. Deite o açúcar, as gemas e a canela para uma tigela e bata bem até ficar uma mistura fofa. Adicione depois o fermento, bata mais um pouco, junte de seguida o puré de castanhas e misture bem. À parte, bata as claras em castelo bem firme e misture-as delicadamente no preparado;

- Verta na forma e leve ao forno durante cerca de 30 minutos. Verifique a cozedura com um palito, retire, deixe arrefecer um pouco, desenforme e sirva decorado a gosto.

INGREDIENTES:

200 g de castanhas cozidas e descascadas

300 g de farinha

150 g de açúcar

150 g de manteiga

2 gemas

1 c. de chá de essência de baunilha

1 c. de chá de sal

MODO DE PREPARAÇÃO:

- Pré-aqueça o forno nos 200ºC;

- Coloque as castanhas no liquidificador e bata até as mesmas estarem desfeitas;

- Adicione os restantes ingredientes e bata novamente até obter uma massa homogénea;

- Estenda a massa e molde as bolachas;

- Vá dispondo as bolachas num tabuleiro untado com manteiga;

- Leve ao forno por 10 minutos a 200ºC;

- Deixe arrefecer e sirva.

INGREDIENTES:

350 g farinha para pão caseiro

70 g de castanhas descascadas

30 g farinha de trigo integral

270 ml água

1 c. de sopa com azeite

MODO DE PREPARAÇÃO:

– Golpeie com uma faca as castanhas, para depois as descascar mais facilmente;

– Leve as castanhas ao microondas e coloque-o na potência máxima;

– Ligue o microondas com as castanhas dentro por 1 minuto;

– Depois, descasque as castanhas;

– Permita que arrefeçam;

– Coloque as castanhas na picadora e desfaça-as;

– Na cuba da máquina de fazer pão, deve colocar os ingredientes por ordem;

– Coloque a água, depois o azeite e, finalmente, a farinha para pão caseiro.

– Posteriormente, coloque a farinha de trigo integral e, por fim, as castanhas;

– Use o programa pão integral;

– No final do programa, retire o pão;

– Permita que arrefeça sobre uma rede.

INGREDIENTES:

30 palitos de champanhe

250 g de queijo mascarpone

200 g de castanhas

120 g de açúcar em pó

3 ovos

4 dl de café

1 colher (sopa) de conhaque

1 colher (chá) de erva-doce

1 pitada de sal

Chocolate em pó para polvilhar

MODO DE PREPARAÇÃO:

1. Faça um golpe transversal nas castanhas, coloque-as num tacho com água, tempere com o sal e a erva-doce e leve ao lume para cozer. Depois de cozidas, escorra-as, descasque-as e reduza-as a puré no robot ou no passe-vite.

2. Bata as claras em castelo bem firme e reserve. Bata as gemas com o açúcar em pó até obter um creme volumoso e esbranquiçado. Adicione o queijo mascarpone aos poucos, batendo sempre até ficar bem misturado. Junte depois o puré de castanhas e, por fim, envolva cuidadosamente as claras.

3. Passe os palitos de champanhe pelo café previamente misturado com o conhaque. Disponha-os num recipiente fundo, cubra com uma camada de creme de castanhas e polvilhe com chocolate em pó. Repita a operação até terminarem os palitos e o creme. Leve ao frio durante cerca de 1 a 2 horas antes de servir.

Modo de Preparação
1. Pré-aqueça o forno a 200º C.
2. Com uma faca afiada dê um golpe nas cascas das castanhas e deixe-as de molho em água, durante 10 minutos.
3. Num tabuleiro de forno disponha as castanhas numa só camada, salpicando-as com 1 colher de sopa de sal grosso.
4. Leve as castanhas ao forno, durante 30 minutos ou até as cascas abrirem.

INGREDIENTES:
500 g lombinho de porco
1 c. de sopa azeite
2 c. de chá sal
2 c. de chá alho em pó
1 c. de café cominhos
1 c. de chá orégãos
qb pimenta de moinho
1 pau de canela
100 g cebola picada
400 g castanhas
400 g couves-de-bruxelas
250 g cogumelos portobello pequenos
½ romã qb alecrim.

PREPARAÇÃO:
1. Divida o lombinho em seis porções e aloure-o de todos os lados numa frigideira funda com o azeite bem quente.
2. Salpique com metade do sal e do alho em pó, com os cominhos, os orégãos e pimenta moída na altura.
3. Reduza um pouco o lume e adicione o pau de canela, a cebola picada e as castanhas.
4. Escalde as couves-de-bruxelas com água a ferver e acrescente-as à frigideira.
5. Limpe os cogumelos com papel de cozinha e junte-os ao cozinhado. Tempere com os restantes sal e alho em pó, tape e deixe cozinhar sobre lume moderado durante 25 minutos, agitando a frigideira de vez em quando.
6. Entretanto, retire os bagos da romã para uma taça e na altura de servir, salpique com os bagos de romã e com alecrim.

INGREDIENTES:

8 folhas de massa filo

500 g de peras

200 g de castanhas congeladas descascadas

100 g de sultanas

100 g de açúcar

100 g de manteiga derretida