Centre Travel

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Chestnuts can be used in tarts, fritters or roasted. Try this soup idael for winter days. 250 g peeled chestnuts rind of orange rind of lemon 1 bar plain chocolate 2 or 3 cloves some spice, nutmeg, cinnamon 2 tablespoons red wine or rum 2 heaped tablespoons chocolate powder sugar (optional) Soak the peeled chestnuts overnight. Place in a pot or casserole Add all ingredients except the wine or rum Let simmer until chestnuts are tender. Add rum or wine. Just before serving remove lemon and orange rind as well as the cloves. It is important that the chestnuts are well covered with water before setting to boil.

It is easier if you use a liquidiser. 1 whole egg 1/4 pint salad oil 1 tbsp wine vinegar or lemon juice 1/2 tsp sugar 1/2 tsp mustard salt and pepper Place all ingredients except the oil in the liquidiser. Remove centre cap, switch to lowest . Now pour oil very slowly until the desired consistency is reached. Very important: All ingredients are to be at room temperature .