Fireside
It's cold and damp here in Blighty (a hindustani word meaning foreign apparently), so we lit the first fire of the year.Norman, our gardener, has left us some sweet chestnuts which we will be bunging into the ashes later. I wonder how long you should roast chestnuts for?
Comments
Really good to make soup out of too.
Roast the chestnuts until soft. Peel and mash.
Brown a diced red onion in butter.
Make up some beef or veggie stock.
Chop fresh coriander and mix with chestnut paste with some horseradish - but not too much.
Boil some suede (swede, sweed??) and mash - again not too much and add to paste. You want to preserve the taste of the chestnuts - so 10% suede, 5% horseradish. Er, 90% chestnut.
Mix it all up in the veggie broth.
Add cream when finished a teaspoon of fresh lemon juice.
Chillies to taste.
Voila.
The one with the chimney is a short way past Avoca, the pictures are in chronological order, if that helps.
I could follow the walk but that one threw me and made me think that you had also gone along Hardwick too - which would have been quite some stroll.
Getting very laid back here. Just a few more odds and sods to do, now and then, with swimming at the Ashram, walking in the hills etc in between.
Just came in to pick up my email and look at the confidentiality agreement they want me to sign.
I shall soon be on my way back to 'bilayati' - which might also be a root for 'village'. You never know. Anyway, the firangi will be back home in the phoren bilayati. Sort of.
I AM SO BORED.