Unlike previous chestnut roasting efforts, these were done properly, in an actual long handled chestnut pan, no less.
So they were sweet and succulent and cooked all the way through, unlike the ‘wrapped in foil and put in the fire’ nuts of the past which were burnt on the outside and raw in the middle.
Washed and scored:
The pan comes with full instructions on how to choose the best chestnuts and then how to roast them, making it a really nice festive gift.
It’s almost December! Chocolate Advent Calendars:
To finish off today, turn your sound up and listen to some beautiful whooper swans on the early morning loch.
So simple: cook pasta of your choice; fry up some chopped onions and whole chestnut mushrooms in a little olive oil. Once cooked, drain the pasta and stir everything together adding salt as desired. Add chopped parsley and cherry tomatoes, some seeds. Eat.
And a dragonfly, there are so many this year…
First to the glossy hair. The organic hair care company Old Wives Tail sent us some lovely smelling Argan & Rosemary Organic Oil Treatment. Now, my hair has always been thin and brittle; good nutrition improved it, but on a windy day in the woods I still looked like a demented will-o’-the-wisp. I also use other products, like a special shampoo for avoid hair loss, learn more here,
Never having used an oil treatment before, I wondered if the thick conditioner would really shampoo off easily: it did, oily to squeaky clean in sixty seconds. And it’s left my hair feeling fuller, with more body and smelling great. It’s actually glossy. Will it defy the wind? Well that would be a miracle, but who knows?
Old Wives Tail are running a competition to win a free hair mask of your choice here. (Closes August 1st).
An older recipe from our main courses page has recently come back into favour, it’s so delicious I don’t know why we stopped making it:
Sweet Potatoes in a Coconut and Peanut Sauce
1 onion, finely chopped
2 cloves of garlic, crushed
a little sunflower oil
1 teaspoon of curry powder or spices of your choice
2 tablespoons of peanut butter
1 tin of coconut milk
5 or 6 medium sized sweet potatoes, cut into bite size chunks
seasalt to taste
Fry the onion and garlic in the oil for a few minutes. Add the curry spices and stir well. Add the peanut butter, stirring over a medium heat until in begins to melt and then pour in your coconut milk and stir until well blended. Put the sweet potatoes and salt in the pan and bring to the boil and then turn down to simmer until they are softened (10 minutes +). Nice with rice and salad.
‘Harlequin’ is one of fifty life-size dolphins displayed across Aberdeen for the summer. They are diverse and beautiful and huggable. See the Wild Dolphins website for more info.
An older book, now out of print, but I don’t think anything has come along to best it as a veggie festive title (do comment if you know otherwise!). I got the hardback out of the library something like 18/19 years ago and it impacted me. The gorgeousness of Christmas food, the hints on preparing and freezing taking the hard work away from the day itself, the photos all through it. In fact looking through the pristine copy I now own (thank you Amazon marketplace, used condition, 1 pence!) I see obvious influences there for some of the recipes on our Yule page from puff pastry mushroom trees:
to little Santa pizzas:
and parsley potato stars:
There are five complete Christmas dinner menus, sections on preparation, party food, puddings and cakes, lighter festive lunches and so many cute sides. There’s also a craft bit about making your own gifts. As with all Rose Elliot books there are vegan adjustments added in where appropriate.
Amazon links: Buy UK or Buy US
Whooper swans flew over as I was taking the photographs: