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Red Chard | by harry harris
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Red Chard

Magnificent! Try this:

 

Spinach or Swiss Chard Loaf

450g spinach or 900g Swiss chard or 350g spinach and 150g sorrel

50g butter

1 tablespoon flour

4 tablespoons crème fraîche or milk

salt

freshly milled black pepper

grated nutmeg

2 cloves garlic, chopped

thyme

4 eggs

fresh tomato sauce (for serving)

 

Heat oven to Gas 6 / 400°F / 200°C. Wash the leaves (use the Swiss chard stalks for another dish) and cook for a few minutes in a very little salted water. (If using frozen spinach, simply defrost it). Drain well in a colander, pressing out excess water with an upturned saucer. Chop. Dry the pan and melt the butter in it. When it is hot add the chopped leaves and dust in the flour. Mix well and add crème fraîche or milk, salt, pepper and grated nutmeg. Simmer gently for a couple of minutes, stirring all the time to cook the flour. Take off the heat and add garlic and thyme. Beat the eggs and stir into the mixture. Butter a round ovenproof dish, pudding basin or cake tin [I use a 2lb loaf tin - Ed.] and turn the mixture into it. Stand it in a roasting tin half-filled with boiling water and bake for 40-45 minutes. Test by inserting a skewer, which should come out clean; if necessary give it a few minutes longer. It can be served straight from the dish with the tomato sauce served separately, or remove from the mould by setting it aside for 5-10 minutes before running a knife around the edge and turning it out on to a heated dish. Serve with some of the tomato sauce poured round, the rest handed round separately.

 

Simple French Cuisine, by Jenny Baker, ISBN 0-571-14454-3

 

PS My recipe for tomato sauce available on request. But of course everbody has one!

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Taken on September 9, 2006