Roasted chestnut and beetroot salad recipe | olivemagazine stilton cheese,    chestnut,    blue cheese,    olive oil,    beetroot,    lettuce,    mustard,    white wine vinegar,    honey A warm salad for cold days. Quickly roast the chestnuts and beetroot then assemble with the lettuce and blue cheese to make a speedy meal for two. STEP 1   Heat the oven to 200C/fan 180C/gas 6. Tip the...

Terrine of Chestnut and Fig Pate with Beetroot Layer, and Seed Crackers - Vegetarian Society chia seed,    pumpkin seeds,    chestnut,    chestnut mushroom,    vegetables,    oil,    sunflower seeds,    walnut,    thyme,    sesame seed,    pepper,    flax seed/linseed,    watercress,    coriander seed,    fig,    carrot,    beetroot,    shallot,    leek,    garlic,    white wine vinegar,    sherry vinegar,    salt,    sugar,    apple juice,    water Browse hundreds of recipes the Vegetarian Society has built to make eating vegetarian tastier, healthier and easier for everyone. Preheat the oven to 150 C/gas mark 2.   To make the seed crackers: Comb...

'Mont Blanc' chocolate and chestnut meringue recipe - BBC Food egg whites,    chestnut,    icing sugar,    white wine vinegar,    sugar,    cocoa powder,    dark chocolate,    whipped cream Create a snowy mountain scene with a simple chocolate meringue, creamy filling and chestnut puree. Preheat the oven to 200C/180C Fan/Gas 6 and cut out a 20cm/8in round of baking paper and place onto a...

Quail with chestnuts and butternut squash recipe - BBC Food butter,    dried cranberry,    chestnut,    red onion,    hazelnut oil,    olive oil,    thyme,    star anise,    rosemary,    pepper,    parsley,    cloves,    cinnamon,    orange,    butternut squash,    quail,    mustard,    white wine vinegar,    salt,    honey,    sugar Quail is wonderful paired with crunchy roasted chestnuts and butternut squash. Bring 500ml/18fl oz water and the brine ingredients to the boil then remove from the heat and cool.   Spatchcock the quai...

Continental Chestnut Mold Recipe by Charles.Durand | ifood.tv heavy cream,    chestnut,    chicken stock,    white peppercorn,    celery salt,    white wine vinegar,    gelatin,    sugar,    water Using an electric blender, puree about half of the chestnuts with 1/4 cup of the chicken broth; set aside.   Chop the remaining chestnuts; set aside.   Soften gelatin in the cold water in a saucepan.Sti...

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