Chestnut bread

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Ingredients:

0.75-1 kg chestnuts

(or 1 can: 400 gr)

1 large onion

2 tablespoons butter

1 roasted bell pepper

250 gr cooked potatoes

3 eggs

1 tablespoon oil

salt, pepper

(milk)

(breadcrumbs)

butter or margarine

fruit

Preparation: 

© Janneke's Recipe pages - recipes make your own bread, stuffed buns

Make with a sharp knife a cross in the chestnut shells and cook 25 à 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 puree 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 175°C/350°F (fan oven 160°C/310°F).

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.