The Healthy Temple

In Europe exist nearly 500 type chestnuts, a lot from which carry AIDS, anymore in 2000 years from Mаllа Asia. They have the different types chestnuts nearly the identical constitution, but other gustatory qualities. 49.8 percent of water, 42.8 percent of carbohydrates, 2.9 percent of glairs, 1.9 percent of oils and 1.4 percent of cellulose are being held on the fresh cleaned out chestnuts fruits. They care you and significant numbers mineral salt, мajor potassium-707-milligram of percent, phosphorus-87-milligram of percent, of magnesium-45-milligram of percent, calcium-33-milligram of percent, of sodium-1.5 мilligram of percent and iron-1.3-milligram of percent as well as the trace elements copper, fluorine and silicon.

The bs are being held in the chestnuts as well for a 27-milligram of percent, РР 87-milligram of percent, in 2 0.24 A milligram of percent in 1 0.2 of a milligram of percent as well but a 80-milligram of percent. The chestnuts are hard, have lemony taste, they cannot be consumed harsh. When cooking or pan - roast , part is being hydrolized to sugars from the starch and they win honeyed nice taste and aroma. The chestnuts are a favorite ingredient for a lot of sort-stuffing of dishes from meat, rice and materials as well as on a range of desserts. On the target though they need to be scavenged for to be enough high from her wrappings.

Cream soup of chestnuts:
Needed releases:
20 chestnuts-450 ml.. Bouillon-
1 head-Luke
1 Butter
-1 ,egg yolk,
1 o’clock-cup of liquid cream.
A way of preparation: clean the chestnuts. This can happen easily, if you do slash in the form of cross in one flower of the chestnuts and next put them for 5-10 minutes of the baking, so that their rind is being “opened”. Bleach, scallop choke luke in the ghee. Accession the chestnuts and the bouillon and drop the mixture yes boiling hot , after which low fire steeps While the chestnuts soften. The beat. Funnel the puree a casserole with a two - ply bottom. Beat the egg yolk with the cream and append them the puree. Steep 5 minutes to a very low fire. Serve the soup hot with the rusks.