Posts Tagged With: Swiss chard

Silverbeet and garam masala soup

Garam is the Hindi word for hot, and masala, spice mixture. We often make our own garam masala blend of ground cumin, coriander, ginger and turmeric, cayenne and mustard seeds at school but it is commonly available in the spice section of any supermarket, already blended.

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Fresh from the garden: silverbeet (Swiss chard), onion, potatoes, garlic, coriander

Recipe source: Melissa

Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping boards and knives
  • Selection of mixing bowls
  • Paper towel
  • Stockpot
  • Flat-ended wooden spoon
  • Measures: jug, tablespoon, teaspoon
  • Garlic press
  • Ladle
  • Stick blender
  • Serving bowls
Ingredients:

  • 1.5 litres boiling water and 2 tablespoons bouillon (or 1.5 litres vegetable stock)
  • 2 medium potatoes
  • 1 brown onion
  • 4 garlic cloves
  • A large bunch of silverbeet
  • Olive oil
  • A heaped teaspoon garam masala
  • Freshly ground black pepper
  • Flaked salt
  • A small handful of coriander

What to do:

  1. Fill the kettle to 1.5 litres and set it to boil.
  2. Wash or scrub the potatoes under running water (but don’t peel!) and then coarsely chop into 2cm cubes.
  3. Peel the onion and slice into two halves, then finely chop. Peel and chop the garlic.
  4. Wash the silverbeet & shake over the sink. Finely chop the silverbeet, using the whole stalk and leaves as well.
  5. Pour olive oil to cover the base of the stockpot and heat over medium heat for 30 seconds. Add the chopped onion and cook on low, stirring every now and then, for 5 minutes and then add the potato and cook for another few minutes.
  6. Add in the garlic, chopped silverbeet and the garam masala and stir together. Cook very gently for a minute until aromatic.
  7. Increase heat to high. Add the 1½ litres of hot water and the 2 tablespoons of bouillon and bring to the boil, then simmer gently, uncovered, for 10 minutes or until the potato is almost tender.
  8. Meanwhile wash and pat the coriander dry and finely chop.
  9. When the soup is ready and the potato is soft, grind a little bit of pepper in too and taste to see if you need to add any extra salt.
  10. Add in the coriander and then blitz the soup with the stick blender until it’s really smooth.
  11. Taste and add more salt if you need to.
  12. Ladle soup among serving bowls and serve!

 Notes: What do is silverbeet also known as? What is in the garam masala blend? Why do potato-based soups need more salt?

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Silverbeet soup with sour cream and chives

Slurpy, slinky soup chock-full of healthy stuff like silverbeet (or Swiss chard as it’s known in other parts), and a bit of creamy goodness too. Heaven.

ourkitchengarden.net

Fresh from the garden: onion, potatoes, celery, chives, silverbeet, garlic
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping boards and knives
  • Peelers
  • Paper towel
  • Scissors
  • Stockpot, wooden spoon
  • Scales
  • Measures: jug, ½ cup, tablespoons, teaspoons
  • Garlic press, ladle
  • Stick blender
  • Serving bowls
  • Teaspoons
Ingredients:

  • 1 brown onion
  • 500g potatoes
  • 2 large or 3 small stalks celery
  • Small handful chives
  • 4 or 5 large silverbeet stalks
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 1.5 litres boiling water
  • 1.5 tablespoons bouillon
  • Salt & freshly ground black pepper
  • 1/2 tub crème fraîche or sour cream

What to do:

  1. Fill the kettle to the 1.5 litre mark and set it to boil.
  2. Peel and coarsely chop the onion.
  3. Peel and coarsely chop the potatoes into 2cm cubes.
  4. Wash and finely chop the celery, including leaves.
  5. Wash the chives and then roll them in a piece of paper towel. Snip into tiny pieces and reserve.
  6. Meanwhile wash the silverbeet stalks and shake dry. Slice off the stalks and finely chop, then roll up the leaves into a cigar shape and finely slice into ribbons.
  7. Heat the oil in the stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes and then add the chopped celery and cook for another few minutes.
  8. Meanwhile peel and crush the garlic, and then add the garlic and ground cumin and cook, stirring, for 30 seconds or until aromatic.
  9. Increase heat to high. Add the stock (or hot water and bouillon) and bring to the boil. Add the potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or until potato is almost tender.
  10. Add the chopped silverbeet stalks and cook for a few minutes and then add the sliced ribbons and simmer for a further 5 minutes.
  11. Remove from heat and blitz with the stick blender. (If you have time you may want to pass the soup through a mouli to make it super-smooth.)
  12. Taste and season with salt and pepper if needed.
  13. Ladle soup among serving bowls. Using 2 teaspoons, top with a wee dollop of crème fraîche and sprinkle with chives.
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Silverbeet and ricotta tart

This is an open tart filled with a lovely soft silverbeet mixture. To save time, we use the pastry dough made by the class before, and then make the pastry for the next class.

ourkitchengarden.net

Fresh from the garden: silverbeet, marjoram, eggs, onion, lemon
Recipe source: adapted by Melissa from the recipe in The Silver Spoon
Serves: 6 or 24 tastes

Equipment:

  • Rolling pin
  • 26cm tart tin
  • Fork
  • Aluminium foil
  • Baking beans
  • Oven mitts
  • Chopping boards & knives
  • Mixing bowls – selection
  • Large frying pan
  • Whisk
  • Measuring cups – 1, ½, ¼
  • Scales
  • Large metal spoon
  • Microplane grater
  • Food processor
  • Cling film
  • Serving plates

 

Ingredients:

Italian shortcrust pastry

  • 1 lemon
  • 200g plain flour plus extra for rolling
  • 100g cold unsalted butter
  • 1 egg
  • 1 tablespoon iced water

Tart filling

  • An onion
  • 6 silverbeet stalks & leaves
  • 3 sprigs marjoram
  • 30g unsalted butter
  • 3 free-range eggs
  • 1 cup milk
  • ¼ cup cream
  • Salt and freshly ground black pepper to taste
  • 1 nutmeg
  • 100g ricotta

What to do:

Blind baking the pastry:

  • Preheat oven to 180C.
  • Roll out pastry onto floured surface to approximately 4mm thick.Rolling the pastry onto a rolling pin, lift it gently into the tart tin, and prick all over with a fork. Place a sheet of foil to cover the pastry, empty in the baking beans and blind bake in the oven for 15 minutes.

Preparing the tart:

  • Finely chop the onion and thoroughly wash the silverbeet. Wash, dry & pick the marjoram leaves.
  • Melt the butter in the large frying pan over medium/low heat. Add the onion and cook gently on a low heat, stirring regularly for 5 minutes.
  • Meanwhile shake off the excess water from the silverbeet, and slice it (including the stalks) finely. Add it to the frying pan and cook, stirring occasionally, for 5 minutes or so until it’s wilted but the leaves are still deep green. (If there is liquid in the base of the pan, briefly increase the heat to boil it off.) Turn off the heat. Set aside.
  • Whisk the eggs in the large bowl to break them up. Weigh the ricotta then push it through the sieve into the bowl then stir in the milk, cream, and a little salt, pepper and a grate of nutmeg. Stir in the silverbeet and the marjoram.
  • Using the oven mitts, remove the tart shell from the oven and let it cool for a few minutes. Pull off the beans (reserving them for future use) & discard the foil.
  • Using the large metal spoon, spread the silverbeet mixture evenly over the base of the tart shell.
  • Bake the tart for about 30 minutes until it is golden and lightly set. Use this time to make the pastry for the next class.
  • After 30 minutes is up, check the tart by inserting the tip of a knife into the middle and gently pressing the sides of the cut apart. The filling should be softly set with no liquid running into the cut.
  • Remove it from the oven and leave it to cool and settle for a few minutes before serving. Then just slip off the outer ring of the tin, gently slide the tart onto a clean chopping board to slice before placing onto your serving plates.

To make the pastry:

  • Carefully zest the lemon using the microplane grater.
  • For the pastry sift the flour and add to salt in food processor. Chop the butter and add to flour mixture – whiz until mixture resembles fine breadcrumbs.
  • Sprinkle in the zest and pulse to incorporate.
  • Separate the egg and add the yolk only to processor with the cold water and motor running.
  • As soon as the pastry resembles a ball, take out of processor. Flatten dough to form a disc and wrap in cling film. Refrigerate for at least an hour.

Notes: What else could be used in the filling instead of silverbeet? Why do we ‘blind bake’ & what does it mean? What does ‘shortcrust’ mean?

ourkitchengarden.net

 

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Penne with Swiss chard, tahini, yoghurt and buttered pine nuts

Yotam says, “Chard leaves are some of the most popular greens in Jerusalem. They have a fantastic sharp aroma and tend to hold their texture when cooked. Garlic is essential! Paired with tahini and yoghurt, they make a remarkable dish – sharp and full of flavour…” We have made it into a main course simply by adding some penne pasta – a dried staple found in every kitchen.

ourkitchengarden.net

Fresh from the garden: Swiss chard (silverbeet), garlic, lemon
Recipe source: adapted from a recipe in the book Jerusalem by Yotam Ottolenghi
Serves: 4 or 24 tastes

Equipment:

  • Citrus juicer
  • Bowls – big, med
  • Scales
  • Garlic press
  • Measures: jug, tablespoon
  • Whisk
  • Chopping boards and knives
  • 2 large stockpots
  • Colander
  • Large frying pan
  • Slotted spoon, wooden spoon
  • Serving bowls

 

 

 

What to do:

Ingredients:

  • 250g dried penne
  • 1.3kg Swiss chard
  • 40g unsalted butter
  • 2 tablespoons olive oil, plus extra
  • 40g pine nuts
  • 2 cloves garlic
  • 60ml dry white wine, stock or water
  • Sweet paprika, to garnish

The sauce:

  • 50g light tahini paste
  • 50g Greek yogurt
  • 1 lemon
  • 1 garlic clove
  • 2 tablespoons water
  • Flaked salt
  • Start with the sauce: Squeeze the lemon to yield 2 tablespoons juice. Place all sauce ingredients in a medium bowl and add a pinch of salt. Peel the garlic clove and squeeze through the press and add too; whisk well until you get a smooth, semi-stiff paste. Set aside.
  • Bring the 2 large pots of salted water to a boil. Use a sharp knife to separate the chard stalks from the leaves and cut both into 2cm wide slices, keeping them separate. Peel the garlic cloves and slice thinly.
  • Add the pasta to one pot of boiling water with a tablespoon of salt and cook for 10 minutes. Add the chard stalks to the other pot of boiling water, simmer for 2 minutes, add leaves and simmer for another minute. Drain and rinse well under cold water. Allow the water to drain and then use your hands to squeeze the chard well until it is completely dry.
  • Put half the butter and the 2 tablespoons of olive oil in the frying pan and place on a medium heart. Once hot, add the pine nuts and toss them in the pan until golden, about 2 minutes. Use a slotted spoon to remove them from the pan then throw in the garlic. Cook for about a minute until it starts to become golden.
  • Carefully pour in the wine, stock or water and leave for about a minute until it reduces to about a third. Add the chard and the rest of the butter and cook for 2-3 minutes, stirring occasionally.
  • Drain the pasta and turn back into the hot pot, reserving some cooking water. Add the chard and mix to combine. Divide the into serving bowls, spoon some tahini sauce on top and scatter with the pine nuts. Finally, drizzle with a tiny splash of olive oil and dust with some paprika.
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Silverbeet soup

Slurpy, slinky soup chock-full of healthy stuff, and a bit of creamy goodness too. Heaven.

Fresh from the garden: silverbeet, onion, potatoes, celery, chives, garlic
Recipe source: Melissa
Serves: 6 or 24 tastes 

Equipment:

  • Kettle
  • Chopping boards and knives
  • Peelers
  • Paper towel
  • Scissors
  • Stockpot, wooden spoon
  • Scales
  • Measures: jug, ½ cup, tablespoons, teaspoons
  • Garlic press, ladle
  • Stick blender, mouli
  • Serving bowls
  • Teaspoons

What to do:

Ingredients:

  • 1 brown onion
  • 1kg Sebago potatoes (or other white fleshed all-rounder)
  • 2 large or 3 small stalks celery
  • Small handful chives
  • A large handful of silverbeet
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 1.5 litres vegetable stock or 1.5 litres boiling water and 1.5 tablespoons bouillon
  • Salt & freshly ground black pepper
  • 1/2 tub crème fraiche
  • Fill the kettle and set it to boil.
  • Peel and coarsely chop the onion.
  • Peel and coarsely chop the potatoes into 2cm cubes.
  • Wash and finely chop the celery, including leaves.
  • Wash the chives and then roll them in a piece of paper towel. Snip into tiny pieces and reserve.
  • Meanwhile wash the silverbeet stalks and shake dry. Slice off the stalks and finely chop, then roll up the leaves into a cigar shape and finely slice into ribbons.
  • Heat the oil in the stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes and then add the chopped celery and cook for another few minutes.
  • Meanwhile peel and crush the garlic, and then add the garlic and ground cumin and cook, stirring, for 30 seconds or until aromatic.
  • Increase heat to high. Add the stock (or hot water and bouillon) and bring to the boil. Add the potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or until potato is almost tender.
  • Add the chopped silverbeet stalks and cook for a few minutes and then add the sliced ribbons and simmer for a further 5 minutes.
  • Remove from heat and blitz with the stick blender. You may want to pass the soup through the mouli to make it super-smooth.
  • Taste and season with salt and pepper if needed.
  • Ladle soup among serving bowls. Using 2 teaspoons, top with a wee dollop of crème fraîche and sprinkle with chives.
Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | 1 Comment

Green soup!

(Rocket, silverbeet and potato…)

These sunny-but-cool days & lengthening nights sing to me of soup, soup and more soup – and this is a great way to use up the bolting rocket!

ourkitchengarden.net

Green soup!

Fresh from the garden: rocket, silverbeet, potatoes, chives
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • Kettle
  • Scales
  • Chopping boards & knives, scissors
  • Peelers, garlic press
  • Bowls – big
  • Salad spinner
  • Large stockpot
  • Wooden spoon
  • Measures – litre jug, tablespoon
  • Handheld mixer
  • Ladle
  • Serving bowls
Ingredients:

  • 500g waxy potatoes
  • A small bunch of chives
  • 1 big bunch rocket
  • 2 or 3 silverbeet stems & leaves
  • 4 cloves garlic
  • 50g unsalted butter
  • 1 litre water
  • 1 tablespoon bouillon
  • Black pepper

What to do:

  • Fill the kettle and, making sure you have dry hands, set it to boil.
  • Peel the potatoes under running cold water & cut into 2cm cubes.
  • Wash the chives, shake dry and slice into 1cm bits.
  • Peel the garlic cloves and squeeze them through the garlic press.
  • Melt butter in the large stockpot over medium heat and sauté the chives and garlic for a minute, and then add the potato cubes and turn so that the potato sweats in the butter.
  • Meanwhile wash the rocket in several changes of water and spin dry. Roll up and slice into thin ribbons.
  • Wash the silverbeet in several changes of water and shake dry. Slice or cut the leaves up the middle to remove the stems, then chop them into cm pieces. Roll up the leaves and finely slice them into ribbons.
  • Measure the bouillon & boiling water into a litre jug, stir and then pour it into the potatoes. Bring them to a boil, then turn down to a simmer, cover and cook gently over low heat for 10 minutes, then add the silverbeet stalks.
  • Cook for 2 minutes – check that the potato is tender, then stir in rocket and silverbeet leaves. Increase heat to medium and simmer for another 2 minutes. If it’s really thick you may want to add another cup of hot water.
  • With dry hands, plug in the handheld mixer and carefully whizz the soup until it is silky smooth.
  • Taste for correct seasoning (the bouillon is salty so you may not need any extra salt) and ladle into bowls to serve.

Notes: What other vegetables can be used for soup? How many different procedures are there in this recipe? Why do we want the potato to ‘sweat’?

ourkitchengarden.net

Thick green soup!

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