Thank you very much to all our readers for joining us on the blog for another year. We’ll be taking a break until January but before then we’d like to share a delicious recipe for chestnut hummus which you might like to try over the festive season:
- Chestnut puree (this can be bought ready-made at the supermarket)*
- Tahini, two large spoonfuls for a 200g/7oz (1 1/2 cup) packet of puree
- A generous drizzle of olive oil
- A squeeze of lemon juice
- Garlic to taste
Blitz the ingredients together to make a smooth paste, adding a little cold water if too thick. Top with your choice of garnish e.g. roasted red pepper, sprigs of fresh rosemary, pomegranate seeds and/or blueberries. Serve with crusty bread or crackers.
You can also find another easy chestnut recipe in the December chapter of our book, Little ideas for living life well.
Like Jane Austen, we both
sincerely hope your Christmas…may abound in the gaieties which that season generally bringsPride and Prejudice
Until the new year, stay safe and well,
Claire and Sam
* If you have trouble obtaining chestnut puree, you can make it by using a vacuum pack of roasted chestnuts. Put 200g / 1 1/2 cups of the cooked chestnuts into a saucepan and just cover with water. Bring to the boil, then lower the heat and simmer until the water has reduced and the chestnuts are very soft. Blend the chestnuts plus any left over water as required to make a thick, smooth puree.