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Post by braided-rug on Jun 6, 2007 11:18:06 GMT 10
I love silverbeet and when we had a vegetable garden we always grew it. It is actually chard, but we call it silverbeet here. It stays in the garden over winter ready to pick whenever you need it. The wrapped ones in the supermarket also keep well in the fridge. I did use it for lasagne, but used a recipe for spinach. So was interested when I saw this recipe specifically for silverbeet. www.taste.com.au/recipes/2215/silver+beet+cheese+lasagne |
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Post by braided-rug on Jun 6, 2007 11:39:19 GMT 10
Looking at this soup makes me want to eat it. For picture see link below. Chorizo & Vegetable SoupIngredients (serves 4) * 1 tbs olive oil * 1 onion, roughly chopped * 2 garlic cloves, crushed * 2 chorizo sausages, sliced * 1L (4 cups) chicken stock * 800g pontiac potatoes, peeled, cut into 2cm chunks * 1 bunch silverbeet, trimmed, sliced * Crusty bread, to serve Method 1. Heat oil in a large saucepan on mediumhigh heat. Cook onion, garlic and chorizo, stirring, for 5 minutes until onion is soft. 2. Add stock, 1L water and potatoes. Bring to the boil, simmer over medium heat for 12 minutes until potatoes are tender, then add silverbeet. Cook for 2 minutes until just wilted. Season. Serve with bread. Source delicious. - June 2005 , Page 78 Recipe by Nancy Duran From: www.taste.com.au/recipes/4318/chorizo+vegetable+soup |
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Post by braided-rug on Jun 5, 2008 14:21:25 GMT 10
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Post by braided-rug on Jun 14, 2008 13:48:33 GMT 10
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suec
Post Mistress
~Our Survival Sister~
Posts: 249
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Post by suec on Jun 14, 2008 20:53:05 GMT 10
The lasagna looks nice - of cource 12 year old had the expected  reaction! |
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Post by braided-rug on Jun 20, 2008 17:24:15 GMT 10
I still have some to be used up in the fridge. I am the one in the family who likes it the most. It is a tiny bit sour.
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Post by braided-rug on Aug 24, 2008 13:35:19 GMT 10
We had this last night and I felt it was special. Silverbeet, broad bean and pancetta risottoServes 4 Ingredients * 6 cups chicken stock (1 1/2 litres) * 1 cup frozen broad beans * 2 tblsps olive oil * 4 eschalots, finely chopped * 2 cloves garlic, crushed * 100g packet pancetta, coarsely chopped * 2 cups arborio rice * 1 cup dry white wine * 3 cups finely shredded silverbeet leaves * 1/3 cup finely grated parmesan * Shaved parmesan, to serve * Oregano leaves, to garnish Method 1 Combine stock and beans in a medium pan. Cover and bring to boil. Remove from heat. Using a slotted spoon, remove beans from stock. Allow beans to cool, then peel, discarding shells. 2 Heat oil in a large pan. Add eschalots and garlic. Cook, stirring, until eschalots are soft. Add pancetta. Cook, stirring occasionally, until lightly browned. Add rice to pan. Cook, stirring, until coated in oil. Add wine. Cook, stirring, until liquid has been absorbed. 3 Add 1 cup stock at a time. Cook, stirring continuously, over a medium heat, for about 25 minutes, only adding the next cup of stock after the liquid has been absorbed. Add the silverbeet and broad beans with the last cup of stock. Cook for a further 5 minutes until the liquid has been absorbed and the beans heated through. Stir in grated parmesan. 4 Serve risotto topped with shaved parmesan. Garnish with oregano leaves. From: au.lifestyle.yahoo.com/b/new-idea/459/silverbeet-broad-bean-and-pancetta-risotto/ |
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Post by braided-rug on Oct 10, 2008 18:22:40 GMT 10
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reaction!