A small taste of the memories that shaped us.

Chestnuts have always been a quiet symbol of home for us. Growing up in Belgium, autumns and winters were marked by the scent of roasting chestnuts drifting through our kitchens and around the joyful bustle of Christmas markets, where warm cones of freshly roasted chestnuts were the highlight of every visit.

It is one of those memories that stays vivid, simple, and full of heart. In the spirit of The Art of Memory, we wanted to share this piece of our story with you. These recipes are reminders of where we come from and the small rituals that shaped us, passed on now with love from our family to yours.

Our Favourite Chestnut Recipes

All recipes begin with cooked and peeled chestnuts. You can prepare them using our roasted chestnuts recipe, which explains exactly how to slice, roast, steam, and peel them.

1. Roasted Chestnuts (SWE ME style)

Serves: 4 as a snack, or use as the base for all other chestnut recipes

Roasted chestnuts were one of those small comforts that made our autumns and winters feel warm. This is the way we have always made them at home, and it is the method we use for all the recipes that follow.

Ingredients:

• Total chestnuts needed: 500 g to 600 g (about 30 to 35 chestnuts)

Method:

1. Place each chestnut on a cutting board with the flat side down and the rounded side facing up. Hold the chestnut firmly and with a serrated knife, cut a long slit across the rounded surface, making sure to only cut all the way through the upper shell. Make a second cut to form an “X.” This helps the steam escape during roasting and makes the chestnuts easier to peel later.
2. Preheat the oven to 175ºC. Arrange the chestnuts on a baking sheet in a single layer, with the “X” side facing up.
   Roast for 30 to 35 minutes, or until the shells begin to curl back at the cuts and the inside of the nut feels tender when pressed lightly.
3. Once they come out of the oven, transfer the hot chestnuts immediately onto a damp kitchen towel. Fold the towel over them to create a pouch, twist it closed, and let the chestnuts sit for 10 to 15 minutes.
   This brief steaming step loosens the inner skins and makes peeling much easier.
4. Peel the chestnuts while they are still warm. Starting at the “X,” pull back the outer shell and the papery inner skin until the yellow nut is revealed.
   If any chestnuts resist peeling, warm them slightly in the oven again to soften the skins.
5. Enjoy the roasted chestnuts as they are, or use them immediately in the soup, candied chestnuts, or chestnut purée.

2. Chestnut Soup

Serves: 4

A warm, velvety soup inspired by Belgian winters and the comfort of home.

Ingredients:

• 2 cups cooked chestnuts (peeled)
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 3 cups vegetable stock
• 1 cup milk or cream
• Salt and pepper to taste
• Optional: a drizzle of truffle oil or a sprinkle of thyme

Method:

1. In a pot, melt the butter and gently sauté the onion until soft and translucent. Add the garlic and cook for another minute.
2. Add the chestnuts and pour in the stock. Bring to a simmer and cook for 15 minutes.
3. Blend the mixture until smooth, then return it to the pot and stir in the milk or cream.
4. Add salt and pepper to taste and warm gently before serving.
5. Serve with a drizzle of truffle oil or a sprinkle of fresh thyme if you like a touch more of indulgence.

3. Candied Chestnuts (Marrons Glacés Inspired)

Serves: 4 to 6

A delicate treat reminiscent of holiday markets and European winter festivities.

Ingredients:

• 2 cups peeled chestnuts
• 1 cup sugar
• 1 cup water
• 1 teaspoon vanilla extract or half a vanilla bean
• Optional: a few drops of orange blossom water

Method:

1. In a saucepan, combine the sugar, water, and vanilla. Heat gently until the sugar dissolves.
2. Add the chestnuts and simmer on low heat for 25 to 30 minutes, or until the chestnuts become glossy and the syrup thickens.
3. Remove the chestnuts carefully and place them on parchment paper to cool.
4. Let them dry for several hours or overnight. They should be tender inside with a delicate sugary shell.
5. Enjoy as a sweet treat with tea, or crumble them over desserts for a touch of winter sweetness.

4. Chestnut Spread

Serves: 4

A sweet and comforting chestnut spread inspired by a small tradition I began on ski trips in France. Warm crêpes in the mountains quickly became a favourite treat, and chestnut purée was always my topping of choice. This simple recipe brings that memory to life.

Ingredients:

• 2 cups cooked chestnuts (peeled)
• 1 cup water
• 1 cup sugar
• 1 teaspoon vanilla extract or half a vanilla pod
• Optional: a pinch of salt to balance the sweetness

Method:

1. Place the chestnuts in a pot with the water and sugar. Bring to a gentle boil and cook on low heat until the chestnuts are very soft and the liquid thickens slightly.
2. Remove from heat and add the vanilla.
3. Transfer the mixture to a blender and blend until completely smooth. If the purée is too thick, add a little warm water to loosen it.
4. Taste and adjust the sweetness if needed.
5. Spread it generously on warm crêpes, just as I love to do on ski trips, or enjoy it with yogurt, brioche, or as a simple dessert.
6. Store in an airtight jar in the refrigerator for up to three days.

We hope these recipes bring the same warmth to your home that they have always brought to ours. More than ingredients or steps, they are memories made tangible, much like the pieces we create at SWE ME.

May they inspire moments of connection, comfort, and togetherness, and perhaps even become part of your own traditions for years to come.

With love,

Sweta & Chandni