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I trust it's not rude to answer one's own posting..........
[url]http://www.chestnutsonline.com/recipes.htm[/url]

Any more are welcome though, I want your recommendations ;)

Hello Kim,

Not letting you down, I'm sending this recipe your way.
I hope your mother enjoys it :)

Chestnut Polenta with Pancetta, Balsamic Vinegar, and Ricotta

For the Polenta:

1 gallon plus 1 cup (4 litres) mineral water
Salt
35 ounces (1 kilogram) chestnut flour, sifted

For the pancetta and balsamic vinegar:

10 ounces pancetta
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Ricotta Salata, sliced
Thyme, for garnish
Marjoram, for garnish

Boil the water in a large saucepan and add salt. Once boiling, remove from the heat and pour into a copper pot. Add the flour and, with a wooden paddle, create a hole in the middle of the mixture so that the water begins to bubble over. Place on the stove and simmer slowly for 40 minutes.

Remove from the heat and beat vigorously with the paddle/wooden spoon until the polenta forms a smooth, firm consistency. Place the mixture on a wooden board, and shape into a large ball with your hands (cold water will help keep your hands cool). Allow to cool for 30 minutes.

In the meantime, cut the pancetta into small cubes and saute in a frying pan with the olive oil. Once the pancetta has turned a golden brown, splash the balsamic vinegar into the pan and allow the pancetta to caramelise with the sweet vinegar. It is now ready to serve with the polenta.

Assemble the dish onto a plate: a wedge of polenta , pancetta and a fresh slice of ricotta cheese. The flavours will balance each other perfectly and all you need is a generous drizzle of olive oil and thyme and marjoram to garnish.

well,

il Castagnaccio:

Farina di castagne - 300 g
Zucchero - 4 cucchiai
Latte - 1 bicchiere
Acqua - 1 bicchiere
Olio - 2 cucchiai
Uvetta - 50 g
Pinoli - 50 g
Noci sgusciate - 50 g
Burro - 40 g
Sale

Far rinvenire l'uvetta in acqua tiepida.
Setacciare la farina con lo zucchero e un pizzico di sale in una zuppiera.
Cominciare ad aggiungere lentamente il latte, l'acqua e un cucchiaio d'olio, mescolando in continuazione.
Eventualmente aiutarsi con una frusta per evitare la formazione di grumi. Si deve ottenere un impasto liscio e fluido.
A questo punto strizzare l'uvetta e spezzettare i gherigli delle noci.
Aggiungere al composto l'uvetta, le noci e i pinoli.
Imburrare una tortiera piuttosto larga e bassa (il castagnaccio non deve venire molto alto) e versarvi il composto.
Ungere la superficie con il resto dell'olio con un pennello da dolci ed, eventualmente, aggiungere qualche fiocchetto di burro.
Infornare a 200° C per 50 o 60 minuti o fino a quando il dolce non si è ben asciugato.

Let me know if you need help with the translation!

P

[QUOTE=tuscanhills]I bought my Mum, an avid cook some chestnut flour the other day, hoping that she'd know exactly what to do with it.

..........so, any recipies I can offer her? Please don't let me down guys!
;)[/QUOTE]

Where did you buy the chestnut flour please? I've not seen it on sale anywhere in the UK or Spain.

I bought it in Italy, not the UK, sorry.

You might try this Sue.

This is what Roasted Chestnut flour is:

Roasted Chestnut Flour is pale white and fine, made from the grinding of whole roasted and dried Chestnuts without their bitter skins.

I'd get a good grinder and try and make some small batches. It might be worth a try and see how it works out. Hope this helps.

You can purchase it online at the Flour Specialist...

[url]http://www.shipton-mill.com/flourInfo.php?id=50&iid=5&fc=59[/url]

Don't know if it is a sin coming from France tho....!

Or ask someone here to bring you some back...

G

ha ha so Saint Tescos doesn't sell everything.....?
Have you tried looking for Marron Glacès outside London too? Impossible