Chestnut bread


0.75-1 kg convert conversionchestnuts

(or 1 can: 400 gr)

1 large onion

2 tablespoons butter

1 roasted bell pepper

250 gr convert conversioncooked potatoes

3 eggs

1 tablespoon oil

salt, pepper



butter or margarine


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How to prepare:

Make a cross in the chestnut shells with a sharp knife and cook 25 30 minutes in wide water or roast 25 minutes in the oven. Remove the shell and brown skin and let cool. Mash the chestnuts to puree in a kitchen machine or with a mixer stick.

Chop the onion and fry in the butter. Roast the bell pepper and cook the potatoes.

Make a mash of the potatoes, small sliced bell pepper, fried onion, the frying butter, the beaten eggs, oil, salt and pepper. Mix very well with the chestnut puree. The chestnut mixture must be quite firm. If it's too firm add some oil, if too soft add some breadcrumbs.

Preheat the oven to 175C/350F (fan oven 160C/310F).

Grease a baking pan, spoon the mixture in and divide some little pieces butter over. Bake the bread 45 minutes.

Turn the chestnut bread out on a dish and decorate with sweet fruits.

First published: April 12, 2003, Netherlands
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