RECIPES
Basia
It's been a while since my last post, but unfortunately I got really sick :( On top of that, I only have 2 days left before my trip, and it's high time to get started on the preparations.
Still, there's a kitchen at home and there are hungry bellies, so something tasty got made, too. This time it's a savory vegetarian dish, made with harvest from my garden. The ingredient that grew beautifully in my garden is chard, also known as Swiss chard or mangold. I wrote about it in a bit more detail last year. I highly recommend it!
Instead, you can use beet greens (the leaves of young beets), and young baby beets wouldn't be a bad addition either. Try it yourself. And please send me some good vibes so I'll be well again before the trip :)
Instructions:
Wash the chard thoroughly, cut the stalks into 2 cm pieces and the leaves into strips. Place them in separate bowls. Wash the tomatoes and cut them in half. Heat the oil in a small pot, add the chard stalks and fry them lightly. Pour in 100 ml of water, cover and simmer for about 7 minutes.
Meanwhile, preheat the oven to 80°C (175°F).
Mix the flour with ½ tsp of salt, the sesame seeds and the baking powder. Separate the egg whites from the yolks. Mix the yolks with the milk and stir them into the flour mixture. Beat the egg whites until stiff, then fold them carefully but thoroughly into the flour-milk batter.
Heat oil in a skillet and fry about 16 small pancakes. Arrange them on a baking sheet, place a slice of cheese on each pancake and put them in the preheated oven so the cheese melts.
Back to the sauce. Add the leaves to the simmering chard stalks and simmer for another 3 minutes. Add the tomatoes and simmer for another 2 minutes. Season with salt, pepper and a little nutmeg.
Stack the pancakes on a plate, pour the sauce over them and serve.
Enjoy!
Additional information:
The original recipe uses Taleggio cheese. I used it too and, if you can get it, I recommend using it. It has a unique, delicate flavor. If you can't, you can use another mild mold-ripened cheese, such as camembert.
Source: Lust auf Genuss 7/2012, with small changes
2 comments
Comments that readers left on my Polish blog flowerek.com between 2010 and 2015, translated from Polish. New comments are closed.
Looks so appetizing! I've never come across Swiss chard in Poland, and it's a real shame. If you browse German sites you can find really interesting recipes with this veggie, but what good does that do :-/
PS. I don't know if it's just me, but the second photo covers the end of the ingredient list. It doesn't bother me, because I like guessing games :-)
Unfortunately, Swiss chard is hard to come by in Poland, but you could possibly use beet greens (botwinka leaves), although they taste more like beets. Swiss chard looks beautiful, so you could try sowing it in a big pot on your balcony or in your garden. As for the ingredient list, hmm, everything looks fine on my end, but thanks for the heads-up, I'll keep checking.