Tag: Recipes with step by step photos

How to cook perfect boiled chestnuts! (Recipe) – Gordon Ramsay’s version

Boiled chestnuts - boiled

The Boiled chestnuts I'm a basic preparation very simple and exquisite ideal for a thousand recipes in the kitchen is sweets that salty! Which is accomplished with alone 3 ingredients: chestnuts, water and a few leaves of Laurel! Here is one for you guide practice accompanied by Recipe and all Step by step tricks how to cook perfect boiled chestnuts ! From the soft texture And pulpy, but not soft! Delightfully scented , but at the same time since neutral taste ; so that you can enjoy them naturally, like snacks, snack, or at the end of the meal! Or use them in one tasty soup , as a condiment for salads, roasts; but also to prepare a soft chestnut cake, the classic Mont Blanc, the delicious chestnut cream! and some tips for keeping them!

Boiled chestnuts - boiled

Like any traditional recipe they exist different versionsi and many small variations! In this case I give you what I consider the Perfect recipe from the Boiled chestnuts that I have been making in this way for years with great success! You can use both the Chestnuts, that the Brown. The secrets for a perfect result are: adjust cooking according to size! Then extend or decrease depending on the type you use. Moderate and constant cooking! Avoid the very high flame but above all avoid leaving the chestnuts to soak subsequently! Follow all steps and you will see what a result!! will become the perfect alternative to the amazing baked chestnuts!

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Il Castagnaccio (the original Tuscan preparation illustrated step by step)

Boiled chestnuts recipe


Preparation Cooking Total
1h 45 minutes 1h and 45 minutes


Quantity for 4 people
  • 600 gr of Chestnuts or Marroni (mine of medium size)
  • cold water
  • 2 – 3 bay leaves
  • 2 tablespoons of sunflower or extra virgin oil (for conservation)


How to make boiled chestnuts

First of all clean the chestnuts with a dry cloth.

Then fill a pot with cold water and dip the chestnuts and bay leaves:

how to make boiled chestnuts

Finally you can over moderate heat, cover with a lid and cook for about 40 – 45 minutes. Check under the fork tines that they are soft.

If they are still hard, it means that they are larger and you will have to continue cooking. I recommend you evaluate 5 minutes in 5 minutes.

Remember that the fork must sink but must not be mushy!

Once ready, drain immediately and spread them out on a cloth.

Then engrave them with a knife from the base and gently peel them, first removing the outer bark and then the skin.

I was very meticulous to get them whole and it took a long time, but if you don't need the whole chestnut it will be a quicker job! Once peeled they are ready to eat!

Yours are ready Boiled chestnuts!

Boiled chestnuts

Store the boiled chestnuts

As you can see from the photo, mine are shiny, because I brushed them with oil, this step allows you to keep them soft for 1 week.

You can leave them like this at room temperature for about 1 day, then better keep them in the fridge, brush strokes and hermetically sealed!


Nut and chocolate cake (soft, creamy and delicious!) Fast recipe! – Gordon Ramsay’s version

nut and chocolate cake

There Nut and chocolate cake it's a sweet greedy, variant of the classic soft walnut cake. In this case made with a base from dark chocolate, egg, sugar and potato starch and many pieces from walnut kernels in the dough; which, once cooked, takes on a consistency divine: soft and creamy inside to crunchy strokes thanks to the presence of dried fruit! All wrapped in one crunchy surface And crackle halfway between the Tender cake and the magical Nutella Cake! in conclusion pure poetry for the taste buds!

nut and chocolate cake

It is also a very fast preparation And super easy! You will only need them 5 minutes and goes into cooking! You can do it with or without butter, cone without flour! Therefore also suitable for celiacs! Perfect not just for one Breakfast super energetic one snack mouth-watering! there Chocolate and nut cake it is also ideal for dessert at the end of the meal! And since it can be kept for 1 week, you can easily realize it well in advance!

Discover also:

Pecan pie (American pecan pie with shortcrust pastry base and caramelized filling!)

Recipe Nut and chocolate cake


Preparation Cooking Total
10 minutes 25 minutes 35 minutes


Quantity for 1 mold of 20 cm
  • 250 gr of dark chocolate
  • 4 eggs
  • 170 grams of sugar
  • 100 grams of butter (or 90 ml of seed oil of your choice)
  • 1 tablespoon of 00 flour (or potato starch)
  • 100 gr of walnut kernels to be coarsely chopped with a knife


How to make a chocolate and nut cake

First of all, follow the procedure and cooking found in CHOCOLATE CAKE

As you can see, the doses are the same, at the end of the dough, add the chopped walnuts.

Yours is ready Nut and chocolate cake

Nut and chocolate cake


Sweet pumpkin focaccia (very soft, with caramelized topping!) Easy – Gordon Ramsay’s version

Sweet pumpkin focaccia

There Sweet pumpkin focaccia it's a leavened amazing! variant of the salty version. In this case, always made with Flour, water, yeast, pumpkin pulp in the dough that makes it very soft, but with the addition of a small one percentage of sugar, which gives the sweet taste! To complete, a honey topping And scented with cinnamon; slightly crunchy and caramelized that pleasantly contrasts with the soft interior! An ideal unique delight either alone, both to accompany Nutella, Jams, Chocolate cream !

Sweet pumpkin focaccia

It's about a easy preparation, which you can make by hand without mixer. The time of wait for the leavening, spread in a pan, bake in the oven and yours Sweet pumpkin focaccia is ready to be served! Ideal for Breakfast, snack, from to carry in the backpack of school, for theoffice, but also for Buffet and parties such as Halloween ,; believe me also i children they will love it!


Preparation Cooking Total
20 minutes + rising times 30 minutes 50 minutes


Quantity for 1 large classic oven pan
For the dough:

  • 800 grams of Manitoba flour (which you can replace with '0 or' 00 flour)
  • 1 level tablespoon of dry brewer's yeast (or 10 g of fresh brewer's yeast)
  • 400 ml of water
  • 40 grams of soybean oil
  • 400 gr of cooked pumpkin puree, perfectly dry (I prefer to get it from pumpkin cooked in the oven, it is also good boiled, steamed, frozen, important is that it is squeezed very well and dry)
  • 80 grams of sugar
  • 13 gr of fine salt

To season:

  • 3 tablespoons of sugar
  • 2 tablespoons of butter (which you can substitute with very mild soybean oil)
  • 2 teaspoons of cinnamon
  • 3 – 4 tablespoons of honey to be added as soon as hot


How to make sweet pumpkin focaccia

First of all, prepare the dough by following the PUMPKIN FOCACCIA procedure

The ingredients are the same, the only difference is add the sugar immediately with the flour.

Only after rising, you can roll out in a baking tray lined with parchment paper and season with sugar and cinnamon previously mixed together:

how to make sweet pumpkin focaccia

Then let it rise for another hour and before baking, add the scattered flakes of butter or a drizzle of oil.

Finally bake in the oven at 190 ° static, very hot, in the lower part on the bottom for 10 minutes, then transfer to the middle part and complete cooking for another 15 – 20 minutes until golden brown! check the times, they could increase or decrease from oven to oven!

Remove from the oven and pour in the honey immediately!

Here is ready Sweet pumpkin focaccia!

Sweet pumpkin focaccia

It keeps perfectly 3 days well sealed in a film


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