Silverbeet Swiss Chard Or Spinach And Ricotta Torte Recipes

SWISS CHARD AND RICOTTA CROSTATA

Steps:

• Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse, pulse, pulse, until it looks very dry and crumbly--what I like to call the Parmesan stage. Add the eggs and pulse until the mixture forms a ball. Remove the dough from the food processor, and refrigerate for at least 30 minutes.
• Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic has become golden brown and is very aromatic remove it and discard, it has fulfilled its garlic destiny. Add the Swiss chard stems, leeks and 2 to 3 tablespoons of water and season with salt. When the water has evaporated and the stems and leeks are soft, add the leaves. Season the leaves with salt and saute until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool.
• In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed (it will). Set aside.
• Preheat the oven to 375 degrees F.
• Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.
• Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Transfer the dough to a large sheet try lined with parchment paper. Lay the dough out flat, don't worry about the overhang on the sides. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling to make a "free-form pie". Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny, about 45 to 50 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing.
• Serve hot or at room temperature.
• What a delightful lunch!!!

SWISS-CHARD-AND-RICOTTA GALETTE

Steps:

• Crust: Pulse flour, oats, and salt in a food processor to combine. Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.
• Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.
• Filling: In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes. Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes. Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.
• Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.
• In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute. Stir in nutmeg; season with salt and pepper.
• Preheat oven to 375 degrees. On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 15 inches in diameter. Arrange onion mixture evenly over dough, leaving a 3-inch border. Spread ricotta mixture over onion mixture; top with chard mixture. Fold edges of dough over and gently press down to seal. Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.
• In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash. Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

SILVERBEET (SWISS CHARD ) PIE AKA " GRASS PIE"

Steps:

• Heat oven to 400°F ( 200°C ) 15 to 20 degrees less if using a fan-forced oven.
• Heat the olive oil in a non-stick frypan and add the garlic and chopped leek. Cook on a gentle to medium heat until the leek has softened. Set aside to cool.
• Remove the course stems from the silverbeet and just use the green leaves. Chop them roughly and add the whole bunch to a large saucepan. Add 1 cup of water. Cook over a medium heat with the lid on until the spinach has steamed and wilted down. Do not overcook the spinach- it should only take a few minutes to this point.
• When the silverbeet has wilted - strain it as much as possible and place on a clean tea-towel. Wrap the silverbeet in a clean tea-towel and squeeze out as much liquid as possible. Chop the silverbeet finer if desired and add it to a large mixing bowl.
• Add the cooked leek mixture, eggs, cheeses, salt and pepper to the silverbeet. Mix and pour into the pie shell.
• Decorate with the sliced tomato and sprinkle over some more cracked black pepper and salt.
• Bake in the oven approx 40 minutes or until set through. Remove from the oven and allow to rest for 5-10 minutes before serving. Serve with a salad or more veggies on the side.

BEEF AND SPINACH OR SILVERBEET ( SWISS CHARD) ROLLS

Steps:

• Trim schnitzels of any visible fat.
• Spread each evenly with the first measure of mustard.
• Place a spinach or silverbeet leaf on top of each and trim to fit.
• Sprinkle over the grated apple and pepper.
• Roll each up 'swiss roll' style and secure with toothpicks.
• Heat a little oil in a frying pan and add the rolls.
• Cook gently, turning often to brown evenly, for approx 12-15 minutes.
• Add 2-3 Tablespoons of water if the pan starts to dry out.
• When cooked, remove from pan and keep warm.
• Blend the half cup of water with the second measure of mustard and the cornflour.
• Add this to the pan and stir well until it thickens.
• Add the rolls back in to coat with sauce or place rolls on warmed serving plates and top with the sauce.

SILVERBEET (SWISS CHARD) - OR SPINACH - LEEK & GARLIC QUICHE

Steps:

• Use pastry to line the base and sides of a 2.5cm deep, 26cm (base) fluted, loose-based flan pan.
• Trim excess pastry.
• Place pan and pastry in the freezer for 15 minutes or until firm.
• In a small pan, shaking the pan frequently, toast the pine nuts until lightly browned; remove from the pan and set aside.
• Or you can use the same larger pan that you then use for steps 3-5.
• Place the bacon in a large non-stick pan over a medium-high heat and cook, stirring often, for 4 minutes or until light golden.
• Add the leek and garlic to the pan and cook for 2 minutes or until they have softened.
• Add the silverbeet - or spinach - and toss all the ingredients until they are well-combined; remove the pan from the heat and set aside for 3 minutes or until the silverbeet - or spinach - has wilted and completely cooled.
• Place a baking tray in the oven and preheat the oven and tray to 200°C.
• Place the flan pan on the hot tray and bake the pastry case for 10 to 12 minutes or until it is lightly golden.
• Remove the flan pan and pastry case from the oven and reduce the heat to 180°C.
• Spread the silverbeet mixture over the pastry base, top with cheese and pine nuts.
• With a fork, beat the eggs, cream, milk and salt and pepper to taste, in a jug; and pour over the egg mixture the cheese.
• Cook the quiche for 25 to 30 minutes or until it has set in the centre.
• Serve warm or at room temperature with a salad and crusty rolls.
• Notes: If using baby spinach leaves, you may want to leave them whole. Some people remove the stalks, but I always find baby spinach leaves, stalks and all, so tender that I leave the stalks on. IT's a bit of a timesaver too!

SILVERBEET (SWISS CHARD) - OR SPINACH - AND RICOTTA TORTE

Steps:

• Wash the silverbeet thoroughly and trim the stalks, or wash thoroughly the spinach or baby spinach leaves. Baby spinach leaves are so tender that I always leaves the stalks intact.
• Bring water to the boil in a medium size saucepan, add a pinch of salt to taste and cook the silverbeet - or spinach - until the leaves have just wilted.
• Drain the silverbeet - or spinach - in a colander, squeeze out as much moisture as possible, pat dry with kitchen paper, and then squeeze again.
• When you are satisfied that the silverbeet - or spinach - is free of moisture, chop it finely and put aside.
• Sauté the onion and garlic in 2 tablespoons of olive oil, until soft but not brown. Put aside to cool.
• Mash the ricotta with a fork and whisk well.
• Add the cooled onion and garlic and chopped silverbeet - or spinach.
• Add the finely chopped tarragon.
• Add the lightly beaten eggs.
• Season to taste with salt, pepper and nutmeg.
• Add the Parmesan and gently fold in all the ingredients.
• Lightly grease a 9" springform pan with the remaining olive oil.
• Transfer the mixture to the pan, and bake in a moderate oven for 50 minutes, or until cooked. The torte will cook like a cake, rising and pulling away from the edges of the pan once it is cooked.
• Remove the torte from the oven and leave to cool for 10-15 minutes.
• Release the torte from the springform pan and cut into wedges to serve.
• Variations: Use a mixture of greens: spinach, silverbeet and endive. Use a mixture of ricotta and feta.
• Chef's Note: Cooking time includes cooling time.