Elos valley - the bright green trees are the chestnut, while the silver green ones are olive.
These photos were taken as we were driving to Elafonisi last summer in July 2008.
To roast chestnuts, you simply need to take whole chestnuts, make a slit in their skin to stop them from exploding in the heat (see how Nihal does a more aesthetic cut than mine) and place them on a baking tray (no oiling is required) in a hot oven. They need no more than 20 minutes to become tender. Once they are done, the skin cracks away easily, revealing the delicious soft nut.
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