Swisschardsundriedtomatoandfetafrenchstyleomelet Recipes

SWISS ROLL

Steps:

• Despite appearances, Swiss rolls are in fact very simple to make. The cake itself has no butter in it, so you can feel justified in spreading it with lashings of jam and whipped cream. Use any kind of jam you like; apricot or blackberry, for instance, would do just as well as raspberry or strawberry.
• Preheat the oven to 375 degrees F.
• Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with greaseproof or parchment paper. Brush the base and sides of the pan with melted butter, and dust with flour.
• In a large bowl or in an electric food mixer, whisk the eggs, and sugar together, until light and fluffy, and then add the water, and vanilla extract.
• Sift in the flour, about a third at a time, and using a large metal spoon, fold it into the egg mixture.
• Pour the mixture gently into the prepared pan, and bake in the oven until the center of the cake is slightly springy and the edges have shrunk a little from the sides of the tin, about 12 to 15 minutes.
• Spread out a piece of parchment paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn or invert the pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper from the bottom of the cake.
• Place a slightly damp, clean tea or kitchen towel over the cake while it cools- this will prevent it from drying out and cracking when you roll it.
• When the cake is cool, spread the jam sparingly over the cake, leaving a 1-inch border. Repeat with the whipped cream. With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve. Sprinkle the cake with caster sugar or dust with icing sugar to finish.

GARLICKY SAUTEED SWISS CHARD

Steps:

• Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted. Stir in a splash of red wine vinegar. Serve immediately.

SAUTEED SWISS CHARD

Steps:

• Rinse chard; separate stems from leaves. Cut stems into 2-inch pieces; cut leaves crosswise into 1-inch strips. To a saucepan add 2 teaspoons melted butter. Add stems to pan; saute about 5 minutes. Add leaves; cook another 5 minutes. Add remaining 2 teaspoons butter and pepper. Mound in center of serving plate and drizzle with vinegar or lemon juice.

SAUTEED SWISS CHARD

Steps:

• In a large saute pan, heat olive oil over medium-high heat. Add garlic and saute until pale golden color, about 1 minute. Add Swiss chard and saute until soft, but still crisp, about 5 minutes. Season with salt and pepper.;

BEA'S SWISS CHALET STYLE ROTISSERIE CHICKEN MARINADE

Steps:

• Mix all ingredients together in plastic bag. Poke holes into a whole chicken. Place chicken in bag and let marinade at least 6 hours or overnight.
• Cook chicken in rotisserie oven at 350 degrees for 2 to 2 1/2 hours . Or cook with your prefered method.

ROASTED SWISS CHARD WITH FETA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
• Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
• Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
• Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

SWISS CHARD, SUN-DRIED TOMATO AND FETA FRENCH-STYLE OMELET

Steps:

• For balsamic vinegar reduction:.
• In a small bowl, stir together vinegar and sugar.
• Cook mixture in a small pan over med-low heat 10-12 minutes, or until reduced to a thick consistency. Let cool.
• For omelet:.
• Steam chard leaves 1 1/2 minutes and ribs 2 minutes.
• Heat oil over medium heat; add garlic and cook 30 seconds. Add chard and tomatoes and cook 1 1/2 minutes or until heated through. Season with salt and pepper to taste and keep warm.
• In a mixing bowl whisk eggs, egg substitute, and salt and pepper to taste.
• In a small nonstick pan, melt butter over medium heat. Pour egg mixture into pan and do not stir. Cook 4-5 minutes, or until eggs are completely set.
• With handle of pan on left, gently fold the top third of the omelet over the middle using a spatula.
• Grab the handle of the pan from underneath and tilt the pan to a 45 degree angle and place over a plate; loosen omelet from pan with spatula.
• Using the pan, slide the omelet onto the plate while folding the top 2/3 (folded portion) over the bottom 1/3, creating a tri-fold.
• Using a sharp knife, cut a slit into the top of and almost through all layers of the omelet, leaving 1 inch uncut on each side of the slit. Spoon 1/2 of the chard mixture into the slit and sprinkle with 1/2 each of the cheese and chives. Drizzle plate with 1 tablespoon balsamic vinegar reduction.
• Repeat for second omelet.

SWISS CHEESE SAUCE

Steps:

• In a heavy-bottomed medium saucepan melt butter over medium heat.
• Blend/whisk in flour; cook whisking 1 minute.
• Reduce heat to medium-low and slowly add in the half and half cream, stirring until thickened.
• Add in the Swiss cheese, Worcestershire sauce and hot pepper sauce to taste; mix with a wooden spoon until the cheese has melted.
• Season with salt and pepper.

SAUTEED SWISS CHARD WITH PARMESAN CHEESE

Steps:

• Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.