The butternut squash had been laying on the counter for a couple of weeks and I kept moving it closer to the preparation area near the sink as a reminder to myself to do something with it. I love pumpkin almost anything, but I really wanted to avoid making another soup.
As I’ve not been too inspired lately or have been blogging frequently enough, I wanted to create something special… but I ended up surprising myself with soup. Sometimes the quick and easy wins over; and as it was so tasty, I decided it’s worthy of sharing.
Hope you enjoy!
CREAM OF PUMPKIN SOUP AUX HERBES DE PROVENCE
Ingredients, for 4:
1/2 large butternut squash (the whole squash was about 750g), roasted
3 cloves garlic, sliced
3 stalks celery, sliced
3 medium tomatoes, peeled and cut into chunks
1 medium onion, julienned
1/4 cup butter (I used Kerrygold)
2 tablespoons olive oil
1 cup coconut milk
2 cups filtered water
1 tablespoons herbes de Provence
sea salt, to taste
freshly ground pepper, to taste if desired
I roasted the pumpkin split in half, shell side facing up, for almost 50 minutes at 180C (350F). You can do this in advance to have ready for the soup or other recipes. With the shell facing upwards, you avoid browning the flesh and have better tasting pumpkin meat.
Place the butter and olive oil in a large pot and melt over low heat. Add the garlic, onion, and celery and poach for about 8-10 minutes until tender. Add the tomatoes and cook an additional 3 minutes so the flavours blend. Add the meat of 1/2 pumpkin and give it a good stir to blend well.
Add the coconut milk and stir well. Remove from heat and with an immersion blender, puree all the ingredients. You can do this directly in the pot. Return the pot to the stove and add the filtered water. Add the herbes de Provence and sea salt and pepper to taste. Stir well and allow to warm through on low heat.
If desired you can serve with pieces of hard-boiled egg, sautéed shrimp or other seafood.
SOPA DE CALABAZA A LAS HIERBAS DE LA PROVENZA
Ingredientes, para 4:
1/2 calabaza (tipo butternut squash de unos 750g entera), horneada
3 dientes de ajo, cortados
3 pencas de apio, cortadas finamente
3 tomates medianos, pelados y cortados a cuartos
1 cebolla mediana, cortada en juliana
1/4 de la taza de mantequilla (como unos 30g, yo use de la marca Kerrygold)
2 cucharadas soperas, o un poquito mas, de aceite de oliva
250ml de leche de coco
500ml de agua
sal y pimienta a gusto
Como hacer la sopa:
Hornea la calabaza a 180C unos 50 minutos. Yo la puse en la fuente con el lado de la piel hacia arriba, así se hornea sin quemar la pulpa y tiene mejor sabor.
En un olla onda, ponemos la mantequilla y el aceite de oliva a derretir sobre fuego lento. Agregamos los ajos, el apio y la cebolla y pochamos unos 8-10 minutos hasta que esten tiernos. Añadimos los tomatoes y pochamos unos 3 minutos mas para que se mezclen los sabores.
A continuación, echamos la pulpa o carne de la media calabaza dentro de la olla. Le damos una vuelta con una cuchara de madera para mezclar bien. Añadimos la leche de coco y volvemos a mover bien.
Retiramos del fuego y con una mini-pimer hacemos un puré. Esto se puede hacer dentro de la misma olla. Volvemos a poner sobre fuego lento y agregamos el agua, la hierbas de la Provenza, y salpimentamos a gusto. Dejamos que se caliente bien para servir.
Podemos acompañar la sopa con algo de guarnición, como un huevo duro picado, unas gambas salteadas o algún otro marisco.
I’ve been meaning to visit the Barnes Farmer’s Market since we moved near the area, but as it falls on Saturdays, I always seem to have something else better to do instead, like visiting some part of the UK or exploring London… Today, however, I went for a very refreshing walk with a friend of mine, whom I’ve known since our high school years back in Spain, and we ventured into the village, where we bumped into the farmer’s market. Well, in all honesty, we could’ve missed it had I not turned around to look behind me and see it…oftentimes my curiosity pays off! It’s located across the street from the pond in downtown Barnes.
I love a good farmer’s market, and who doesn’t I suppose? All that beautiful, fresh produce, meats, fish, specialty stands… it’s better than “being in a candy shop” for me. When we lived in Germany, I visited the weekly market in Frankfurt and also the one in our town of Bad Homburg. And whenever we’ve been in the Netherlands on a weekend, we have found it hard not to visit one, usually in the city center near the church plaza. The markets in Deventer and Arnhem are especially nice. France, of course, also has great farmer’s markets. Spain for some strange reason, which I think should be changed, isn’t really known for these types of markets. Okay, yes, there are weekly markets called mercadillos or los gitanos, but they stand nowhere close to the ones in middle Europe in my opinion.
Barnes farmers put on a good show with some delectable and tempting selections. We had a taste of a few cheeses, including a truffle brie-like variety, which I ended up bringing home. I mean who can resist the delicate aroma of truffle anything? There was a curious stand with Spanish specialties, including saffron and pimentón, ready-to-eat empanada gallega and Argentinean empanadas too. The owner, who was preparing the paella pan to make the dish, told us he had lived in Argentina, where his father had been a diplomat, until the Falklands, when they were evacuated home to England. I would’ve lingered to learn a bit more about his interesting experience, but across the way there was a stand that offered a large variety of olives.
Spanish, Greek and Italian olives and other sorts of goodies beckoned us and called for our attention. Raw honey at another stand seemed a bit expensive… and then what surprised me the most were the meat stands. The meat was displayed without refrigeration, like in the old times. Maybe today’s 6 degrees Celsius is considered safe enough for the meat to stand out? Everything looked very fresh and beautiful, so I would’ve indulged in some shopping had we not needed to still walk all the way home.
On the way home, incidentally, we again bumped into something intriguing and inviting: Gail’s bread shop and cafe. I very rarely eat bread these days, not even in Spain this last Christmas was I tempted. However, today I did indulge in a little sourdough that was served under my mushroom, egg and spinach breakfast.
The decor of the shop is eclectic, with mix-matched chairs and stools and distressed-wood tables and the ambience was relaxed and jovial, although the place was buzzing with breakfast eaters and people buying baguettes. While we ate, it rained and rained a bit more. But we ignored it until it was time to go home.
The morning had started off with sunshine and the afternoon turned windy and wet. So, I decided that a pork roast, slowly cooked in the oven, would be a nice reason to stay indoors and eat a healthy lunch.
PORK SHOULDER ROAST WITH VEGETABLES
Ingredients, for 2:
- 1 pork shoulder, about 3.5 kilos with crackling
- 4-5 potatoes, peeled and cut into chunks
- 5 medium carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 head of garlic, separated but not peeled
- sea salt
- freshly ground pepper
- 1 tablespoon of herbes de Provence
Preheat the oven to 220C (425F).
Place the vegetables and cloves of garlic on the bottom of an ovenproof tray. Rinse the pork shoulder and make cuts into the skin, if necessary (mine came with the cuts ready made).
Sprinkle some salt and freshly ground pepper over the vegetables and part of the herbes de Provence. Place the pork shoulder, crackling side up, on top of the vegetables and season.
Bake for 30 minutes, then reduce the oven temperature to 180C (350F) and cook another 30 minutes. Take the dish out of the oven and remove the pork shoulder. Spoon the vegetables out into a bowl, cover and set aside.
Return the pork shoulder to the ovenproof dish and bake for 2 to 2.5 hours, turning over every hour. In the last 20 minutes of cooking, remove again from the oven and add the vegetables back into the dish, placing the shoulder on top. I actually switched to a clean dish because the original one was full with some burnt fat and I didn’t want that to ruin the flavours in the vegetables.
HOMBRO (ó PALETA) DE CERDO CON VERDURAS AL HORNO
Ingredientes, para 2:
- 1 hombro de cerdo de unos 3,5 kilos
- 4-5 patatas, peladas y cortadas en cubitos
- 5 zanahorias, peladas y cortadas en cubitos
- 2 chirivías, peladas y cortadas en cubitos
- 1 cabeza de ajo, separamos los dientes pero no los pelamos
- sal y pimienta a gusto
- 1 cucharada sopera de hierbas de la provenza
Como hacer el hombro/paleta de cerdo con verduras:
Precalentamos el horno a 220C.
Ponemos las verduras y los dientes de ajo en el fondo de un recipiente para ir al horno. Salpimentamos las verduras y le echamos como la mitad de las hierbas.
Enjuagamos el cerdo y le hacemos unos cortes en la piel, si fuera necesario. El mio venia con los cortes ya hechos. Ponemos el hombro de cerdo sobre las verduras y salpimentamos y le echamos el resto de las hierbas.
Horneamos unos 30 minutos, y reducimos la temperatura a 180C y horneamos otros 30 minutos. Sacamos todo del horno, poniendo el hombro de cerdo sobre un plato o bandeja. Con una cuchara, retiramos las verduras del recipiente del horno y las ponemos en un bol. Las tapamos con un papel y las dejamos de lado.
Ponemos el hombro de cerdo otra vez en el recipiente y seguimos horneando unas 2 horas a 2 horas y media. En los últimos 20 minutos, lo sacamos del horno y le agregamos las verduras poniéndolas en el fondo. Yo cambie de recipiente pues estaba lleno de grasa quemada y no queria que eso estropeara el sabor de las verduras.
I’ve been somewhat neglecting the blog since before our trip to Spain for the holidays. I’m sorry about that, but sometimes life catches up with us in ways that are unpredictable. And then we have to prioritise. And it’s then that in my case, the blog must be put on the back burner (pun intended) for a while.
Over the holidays, I wrote up a bunch of recipes very excitedly to share with all of you; and I hope I will be able to put those up on the blog soon. I actually did a lot of home cooking with my mother whilst in Sevilla and some of the things we made are very traditional dishes from my childhood, with influences from Spain, of course, and Portugal.
I feel like I’ve abandoned you and am sad and frustrated about it; so while I can get those recipes up and a few things on which I’ve been working (such as Paleo nut-free ice cream cones!), I am writing this while I eat it…
(Psst: don’t forget to follow me on Instagram and Twitter.. you can be kept up to date with my daily kitchen musings and recipe development.)
BEEF & KALE STEW
Ingredients, for 3-4 persons:
800g beef chunks
2 medium onions, cut julienne style
1/4 cup olive oil or fat of choice
4-5 carrots, peeled and in medium chunks
1/2 cup white wine
3 cups filtered water
1 tablespoon pimentón
1 teaspoon thyme
coarse sea salt, to taste (I used about 1/2 teaspoon)
2 zucchini, cut in 1/2 -inch slices then in half
200g cut kale leaves
1 tablespoon arrowroot powder
for some kick, you can add some chili powder if desired
Rinse the beef and allow to drain. In a pressure cooker, pour the oil and add the meat. Over medium heat, braise the meat until brown on all sides. Add the onion and cook about 3-4 minutes.
Add the pimenton, thyme, salt and mix well. Add the wine and cook 1 minute. Then add the water and cover the cooker. Depending on the type you have (I have a Fissler), wait for the indicator to show you that the proper pressure has built up. Then reduce the heat to a simmer and cook for 35 minutes.
Turn the heat off and allow the steam to be fully released from the pot. Once it’s ready to be open (follow your manufacturer’s instructions to be safe), open and check the meat for desired tenderness. If it’s ready, add the zucchini and kale and cook 10 minutes over low-medium heat, covered.
Uncover the pot again and take some of the liquid out with a spoon, pouring it into a cup. Add the arrowroot powder to this and mix well, so the arrowroot powder is dissolved. Pour this into the pot and mix well. Cook on low heat, uncovered, for an additional 5 minutes until the sauce thickens.
ESTOFADO DE TERNERA Y COL RIZADA
Ingredientes, para 3-4 comensales:
800g ternera para guiso, cortada en cubitos
2 cebollas medianas, cortadas en juliana
60ml de aceite de oliva u otra grasa (como manteca de cerdo, grasa de pato, etc)
4-5 zanahorias, peladas y cortadas en trozos medianos
1/2 vaso de vino blanco
3 vasos de agua
1 cucharada sopera de pimentón
1 cucharadita de tomillo
sal marina, a gusto (yo le puse como 1/2 cucharadita)
2 calabacines, cortados en rodajas de 2 cm, y luego cortadas por la mitad
200g de col rizada, lavada y cortada en tiras
1 cucharada sopera de “polvo de arrurruz” (o en todo caso, maizena*)
si queremos el estofado un poco picante, se le puede echar un poco de chile en polvo o guindillas
Como hacer el estofado:
Para el guiso, vamos a utilizar la olla a presión, para que nos salga la carne mas tierna y tengamos menos tiempo de cocción. Ponemos la olla sobre fuego mediano y añadimos el aceite y la carne. Cocemos hasta que la carne este dorada por todos lados. Agregamos la cebolla y cocemos unos 3 a 4 minutos mas, removiendo un par de veces.
Ahora agregamos el pimentón, el tomillo, la sal y mezclamos bien. Echamos el 1/2 vaso de vino por encima y cocemos 1 minuto. A continuación, echamos el agua y tapamos la olla. Cuando el indicador nos diga que esta la temperatura dentro lista, bajamos el fuego a lo mas lento posible y cocemos 35 minutos.
Cuando vayamos a abrir la olla, la retiramos del fuego y dejamos que todo el vapor salga, según las instrucciones del fabricante y el tipo de olla que tengamos (yo tengo una Fissler). Cuando la podamos abrir, le agregamos los calabacines y la col y cocemos unos 10 minutos sobre fuego lento, con la olla tapada.
Volvemos a destapar la olla y sacamos un poco del caldo y lo echamos en una taza o vaso. A esto le añadimos el polvo de arrurruz (o la maizena) y removemos bien para que este bien disuelto y no nos queden grumos. Esta mezcla se la echamos al estofado y cocemos sobre fuego lento unos 5 minutos mas para que espese.
*La Maizena: aunque no es Paleo por estar hecha de maíz (que es un grano), si no podemos encontrar polvo de arrurruz, se puede sustituir con maizena.
If you have ever tried a Dutch pannenkoek, you know how much fun they are to make and eat. Dutch pancakes are a watered-down version of the American pancake, with both sweet and savoury toppings. The Dutch eat them for lunch and dinner, instead of breakfast.
In fact, my Dutch husband won’t eat a pannenkoek or any pancake before lunchtime…he keeps telling me he’s Dutch, not American, remember? I have to smile of course because he loves sweet pastries after his savoury first meal of the day.. but not the pannenkoek.
We used to buy the flour mix from Koopmans every time we visited the Netherlands; but since going Paleo, I haven’t made any pannenkoek and much less from a box. This past weekend, however, I was simply in a mood for one and decided it was time to tackle the project.
I made these regular, basic almond-flour pancakes the other day and they served as the basis for the pancake dough. I simply literally watered them down and added my favourite toppings, apples and ham. I swirled some maple syrup and sprinkled some ground cinnamon over top and had a hearty first meal of the day, in a very un-Dutchable way.
You can top your pannenkoek with all sorts of things, from Gouda cheese (very typical), bacon pieces, fresh fruit, to even nuts and maybe thinly sliced vegetables, such as mushrooms (although personally, I’ve never tried it with veggies…it is a thought).
PALEO DUTCH PANNENKOEKEN
Ingredients, makes 2 large pannenkoeken:
1 cup ground almonds (almond flour)
2 teaspoons lemon juice
1/2 teaspoon baking soda
pinch of sea salt
1/4 cup filtered water
butter, coconut oil or fat of choice for frying
toppings: anything you like, but I used 1 apple, peeled and cored and sliced, and pieces of ham
maple syrup and ground cinnamon, if desired
Heat a skillet over low heat. Lightly beat the eggs with a hand whisk or fork. Add the remaining ingredients and mix well. Add the butter to the skillet and melt. Pour half the pancake mixture onto the skillet, making sure you cover the entire bottom of the pan (keep it as a thin layer though; you do not want a thick American pancake). Place your toppings on top of the mixture, and allow it to start bubbling before flipping over.
To flip over, I found it easy to do it like I do a Spanish tortilla: place a plate over the skillet, flip the skillet onto the plate, and then slide the pancake (cooked side on top) back into the skillet. Cook on the other side until done, a few minutes. You can also use a large spatula to flip, if you are handier than I am.
To serve, flip again, so you have the toppings on top. Drizzle with maple syrup and sprinkle with cinnamon, if desired.
TORTAS “PANNENKOEKEN” HOLANDESAS
Ingredientes, para como 2 pannenkoeken:
1 taza (250ml) almendras molidas (muy finamente molidas, lo que se llama harina de almendras)
2 cucharaditas de zumo de limón
1/2 cuchardita de bicarbonato de soda
una pizca de sal marina
1/4 taza (60ml) de agua
toppings: se le puede poner lo que a uno le guste, pero yo utilicé algo muy típico y que me gusta mucho: una manzana, pelada y cortada, y algo de jamón cocido
mantequilla, aceite de coco o la grasa que prefieras, para hacer las tortitas
Como hacer los pannenkoeken holandeses:
Calienta una sartén sobre fuego lento. Bate un poco los huevos con un tenedor o una batidora de mano. Añade los demás ingredientes y mezcla todo bien. Pon un poco de mantequilla o aceite de coco sobre la sartén hasta que se derrita. Echa la mitad de la masa en la sartén, cubriendo bien el fondo. Agrega los toppings, a gusto.
Cuando empiece la masa a formar burbujitas, ya se le puede dar la vuelta. Yo lo hice como una tortilla española, poniendo un plato encima de la sartén y dandole la vuelta. Se vuelve a incorporar el pannenkoek con la parte hecha hacia arriba en la sartén. Se cuece unos minutos mas hasta que el otro lado también este hecho.
Para servir, se le vuelve a dar la vuelta para que queden los toppings hacia arriba. Se puede servir con sirope de arce y un poco de canela molida, si se desea.
Chestnuts roasting on an open fire…
…are synonymous with wintery days and nights and the Yuletide season that’s upon us. For me, roasting chestnuts also brings back memories of growing up in Chipiona and my Spanish grandmother, whom we all called Tita Paca. She was one of the biggest influences in my life and someone that continues to be very important.
Today, which is the holiday of San Nicolás (Saint Nicholas), I remember her even more than other days. For Tita Paca, San Nicolás was very special. We used to do the traditional 3-Monday journey many times during the year, and on December 6th especially, we’d always try to go to church to visit him.
I’m not a very religious person, and in many ways, neither was my grandmother. Yet, she truly believed in Saint Nicholas and how he had helped many people during his lifetime, and as a saint, also helped our family steer away from harm…
Leovigildo used to travel the country roads on his horse-carriage from town to town in the provinces of Sevilla and Huelva, taking with him important items, money and foodstuff during the late 1800s. During those times, there were a lot of bandoleros – robbers – on horseback on the country roads. They were always waiting for the right moment to attack travellers and steal what they could.
Leovigildo grew up in the town of Castilleja del Campo, in a humble home, where his mother used to have the portrait of an old man, with a white beard and a bishop’s hat on the wall. Leovigildo would ask his mother who that old man was, and she would always say, “just a saint… carry on”. And Leovigildo did, carry on. He wasn’t a religious man, in fact more of a republican and non-believer, but always an honourable and good person, never doing harm to anyone and always being just and kind. He was the father of one of my grandmother’s best friends, Carmelita.
After Leovigildo married and already had a few children, he continued with his business. His wife used to always tell him to not travel at night and be careful, since the bandoleros were always a menace and he was always in danger of being assaulted. But Leovigildo had little choice if he wanted to keep his family afloat.
One night, whilst travelling the country roads, in darkness and all alone, he heard voices and noises… and then he saw a bright light ahead of him on the road. He thought of turning back, but couldn’t because the carriage couldn’t turn around. He used to boast that he was not scared of anything…but on this particular night, he feared for his life. He knew the bandoleros were many and very prepared, with lights and all… so he braced himself and carried on.
Not being a religious man, he didn’t pray or ask God to help him.
As he entered the bright lights, he saw an old man with a white beard sitting on the side of the road…and just then, Leovigildo turned to the man and said, “I know you! You’re the man in the painting that my mother has always had.” Just as he pronounced those words, the old man with a beard disappeared and so did the bright lights.
He made his way home on that evening and many others, never, ever being assaulted or harmed…and never once telling anyone about this incident. Years later, when he was very old and agonising for days – the doctors kept saying that each day was to be his last – he found the strength to tell his granddaughter, Violeta, and my mother, who was also like a granddaughter to him, about the story. He still couldn’t really understand why that old man, Saint Nicholas, had chosen to appear to him on that dark night so long ago.. but he thought he owed him being safe all those years and wanted someone to know.
Leovigildo died a few days later… on December 6th, the day of Saint Nicholas.
This is a true story. One that my grandmother would tell me and my mother has told me over and over. And one that gives me goosebumps every time I remember it. San Nicolás also “gave signs” to my grandmother…and she believed that he answered all her questions that she would pose during the 3-Monday walks to see him at the Santuario de Regla, in Chipiona.
I have to admit I believe in him too, although maybe not quite the same way my grandmother did…and what I truly believe in, is his message of goodness and protection of those in need.
Today, on the day of Saint Nicholas, we should all – kids from one to ninety-two – be believers… believers in dreams and doing good to others.
I love this time of year that is approaching with the festive atmosphere, the lights, the decorations, the gathering of our family and friends, and yes, the roasting of chestnuts… the ones you find on street corners from London to Sevilla.
My grandmother is no longer with us, but her soul lingers and I remember her especially today and know that San Nicolás is somehow protecting all of us.
I remember her child-like excitement whilst opening packages on Christmas, her enthusiasm for everything in life, even the smallest things like roasting chestnuts in our fireplace.
I didn’t roast the chestnuts for this recipe, but rather cooked them on the stovetop to make them moist and supple. The muffins are a delicious combination of the seasonal flavours. I hope you enjoy and dream a little today…
CHESTNUT & DRUNKEN RAISINS MUFFINS
Ingredients, makes 9 large muffins:
350g chestnuts (about 50 chestnuts, plus some extra; I put in about 5 more)*
1/2 cup raisins
1/2 cup moscatel or brandy**
4 egg whites + 1/2 teaspoon cream of tartar
1/3 cup butter, softened
1/2 cup coconut milk
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
1/4 cup raw honey
1 tablespoon orange zest
1 cup almond flour
Cook the chestnuts in a large pot of boiling water, about 50 minutes. Make sure you add more water, if necessary, so the chestnuts do not burn. In the meantime, place the raisins in a bowl and cover with the moscatel.
Before the next steps, preheat oven to 180C (350F). Prepare a large muffin tin with paper holders.
When the chestnuts are done, allow to cool before handling. Peel and purée in a food processor. Drain the raisins, reserving 2 tablespoons of moscatel. Set the raisins aside.
Add the 2 tablespoons of moscatel to the chestnuts and continue puréeing. Add the egg yolks, butter, and coconut milk and blend until smooth. Add the raw honey, orange zest, baking soda and sea salt. Pulse again until well blended.
In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Fold the chestnut mixture, almond flour and raisins into the egg whites until just blended.
Pour by spoonfuls into the muffin holders, about 2 spoonfuls per muffin. Bake for 35-40 minutes or until toothpick comes out clean and muffins are golden brown. Allow to cool before serving.
*Tip: Since you are cooking the chestnuts without peeling, add a few extra in case they are rotten or not nice on the inside. I used about 5 extra and I ended up discarding about 6 chestnuts after peeling because they were not right inside.
**If you prefer to make the recipe without alcohol, simply soak the raisins in water, orange juice or orange blossom water to make them soft.
MUFFINS DE CASTAÑAS Y UVAS PASAS BORRACHAS
Ingredientes, para 9 muffins grandes:
350g castañas (son como unas 50, aparte yo puse unas 5 de demás)*
1/2 vaso uvas pasas
1/2 vaso moscatel o brandy**
4 claras + 1/2 cucharadita crema de tartar
1/3 vaso mantequilla
1/2 vaso leche de coco
1/2 cucharadita de bicarbonato de soda
1/8 cucharadita de sal fina, como una pizca
1/4 vaso de miel cruda
1 cucharada sopera de ralladura de naranja
1 vaso de harina de almendras/almendras molidas muy finas
Como hacer los muffins:
Cuece las castañas en una olla grande de agua hirviendo, como unos 50 minutos. Si hiciera falta, añade mas agua. Entretanto, pon las uvas pasas en un bol y tapa las con el moscatel.
Antes de empezar con los siguientes pasos, precalienta el horno a 180C. Y prepara un molde de muffins grandes con su correspondientes fundas de papel.
Cuando las castañas esten listas, deja que se enfríen antes de pelar las. Pela las y haz un puré con el robot de cocina. Escure las uvas pasas, reservando 2 cucharadas de moscatel. Añade el moscatel al puré de castañas. Agrega las yemas, la mantequilla, la leche de coco y pulsa hasta que obtengas una masa suave.
Ahora incorpora la miel, la ralladura de naranja, el bicarbonato y la sal. Vuelve a pulsar hasta que este todo bien mezclado.
En un bol aparte, bate las claras de huevo con la crema tartar hasta punto de nieve. Con una espátula, pasa la crema de castañas al bol de las claras montadas. Añade la harina de almendras (almendras molidas) y las uvas pasas. Mezcla todo bien con las espátula, pero sin batir la masa. Queremos que quede con aire, pero que no se vean las claras montadas.
Echa como dos cucharadas soperas de la masa en cada molde de muffin. Hornea durante unos 35-40 minutos hasta que esten los muffins dorados y hechos. Se puede comprobar con un palillo de dientes. Deja que se enfríen antes de servir.
*Nota: Al utilizar castañas frescas sin pelar, siempre es bueno incluir unas cuantas demás por si nos sale alguna mala por dentro. Yo puse unas 5 demás, y tire como 6 después de cocer las.
**Si no quieres utilizar alcohol, en vez de moscatel, usa agua, zumo de naranja o agua de azahar para poner las pasas en remojo.
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