Something New with Chard.

                        This week i harvested lots of Chard or Silverbeet.

I have plenty of young healthy plants coming along so I'm trying to find some new recipes for future harvests.

Probably hard to see but there are over 30 seedlings in this bed and i have already transplanted another 20 closer to the chook pen.

This following recipe i found in the March edition of Country Living.

Tian with spinach and potatoes.

A Tian is like the Spanish omelet or the Italian frittata.

                        Ingredients:
                

A Couple of large potatoes, boiled in their skins.

Olive Oil

A bunch of Chard ( 4-5 medium sized leaves)  Stalks off.

Garlic

Anchovy fillets

5-6 Eggs ( i only used 4)    

2-3 tablespoons of grated cheese ( i added cubes of feta cheese as well)

Cut the cooked potatoes into cubes and place into earthenware dish with 2 tb

of olive oil. Place in oven at 150C while you wash and and cook the chard very briefly in just the water that's clinging on it.   Drain.

Add the chard and 6 anchovy fillets torn into small pieces into a bowl with beaten eggs,add cheese and mix together then pour over potatoes .

Bake for 25-30 mins at 190C or fan forced oven 170C

    

 The Flavor of the Tain was much nicer the following day , served cold with a salad

of 7 types of lettuce.

  I'm already thinking of the different combinations of veggies you could use in the 

Tain.

This would also be suitable for those who are gluten intolerable.

What would you add different?

I'm Sharing today's Recipe with Robin at
The Garden of Eden and 
Thursday's Kitchen Garden.


If you are interested in another recipe using Chard pop over to Elizabeth Minchilli in Rome
and admire her Pasta with Chard/chives and Goat cheese................