WHB#168 - chestnut pudding with Asiago cheese

the round up good evening and welcome to this week's WHB!
this week we are hosted by marija from palachinka.

this is a fantastic idea of kalyn, and from now on hold by haalo.

if you would like to join, please read here.

this is also my first post on my new blog...

yesterday I was visiting the mill I have nearby where I live, together with other 3 bloggerfriends..and the kindly asked me to skip the english posts as they don't understand a thing.

well..drop it, is out of the question, that would mean no more whb! :))))

so, as it is easy...I made another blog! all on english this time.

so here we go...

chestnutpudding with Asiago cheese

you need:

100gr of chestnut flour

a piece of leek (green part)

some leaves of green sellery

1/2 tps of fennel

1/2 tps of cumin

1 tbps of vegetable cube (possibly home made)

white wine

extravergin olive oil

Asiago cheese

black pepper

water q.b.

put the flour in a pan and toast lightly, add some newmilled black pepper. (without grease)

in another pot fry the grated leek and sellery leaves together with the vegetable cube and the species in some olive oil.

fade with some white wine.

now, add the toasted chestnut flour and mix together, add some other white wine and let fade.

when the white is gone, add water to cover the flour with two fingers hight.

let cook gently for maximum 10min and the pour in two small puddingbowls and let cool.

when it is coolen just let the pudding slip out on a plate, cover with grated asiago.

if the pudding is to cool, just heat it up in oven or microwave.

brigidaa_te:

the chesnut flour is rather sweet, but the toasting gives it more bitter taste.

also the black pepper and the species, helps a lot.

the Asiago cheese is a tipical montain cheese. you can use a local cheese, it is important that it is strong in taste.

if you cannot find chestnut flour it is possible to mill or grate dry chestnuts.

do you know howe to make your own vegetable cube?

follow me! :))

you need:

onion

sellery

carrots

and if you like or wish:

tomatoes

pumpkin

red pepper

you can also add herbs or species if you like.

cut in small pieces and put it all in a pressure cooker.

add salt, close and when it whistles let cook for:

1,5kg of vegetables and 200gr of salt 40min

800gr -1kg vegetables 100-150gr of salt 30min.

don't add water, the vegetables are full of water, and when you open you pressure cooker, the cube will look like an italian minestrone :))

but that is right!

then just mix with an immersion mixer and pour on jars.

it conserves in the fridge for 3 months and in the freezer forever!

the consitence is more liquid than the one you buy, but after a while you get used to it and will not be able to live without!

promise! :)))

see you next week at dee's the daily tiffin