While my tiredness has passed and my “cutting table” is finally rid of the mess, I still haven’t brought myself to use it. But instead, since I do cook almost every day, I thought I’d share another recipe with you. And also with me, because I tend to forget how I make this and have to painfully dig out the memory with an intense hypnosis session… (Hahahaha! Just kidding!)
Anyway, this recipe involves one of my favourite vegetables: Swiss chard. It is, according to Wikipedia, extremely healthy and full of all the good things like vitamins, minerals, fibres and even protein. I like it because of it’s mild but erathy taste. One of my Grandma’s used to grow it in her garden, and hence we had it often at her place. She only used the stems of it, though. So for a long time I thought the leaves were not edible. Turns out I was very wrong. Not only are they edible, they’re equally delicious as the stems, but a bit stronger in taste. The only drawback of this great veggie is that it’s highly seasonal (Spring). And that I havent seen it in supermarkets here (doesn’t mean much, though, as I wasn’t here last spring, also the fact that it has a Finnish name (lehtimangoldi) gives me hope). So why am I publishing the recipe now? Well, because I can! 😀
And because I just found the picture from last time I made it:
I know, I know. Another Gratin. I just love this stuff! The recipe is based on one I found in the Swiss cookbook “Vielseitige Gemüseküche” by Betty Bossi. The book doesn’t have an ISBN (International Standard Book Number), so I guess it’s only available in Switzerland. Which is a pity, because, let me tell you, Betty Bossi is a (fictional) cooking goddess. She single-handedly changed the cooking habits of Swiss people. Unfortunately most of the cookbooks are only available in German or French. Which is why I don’t feel too bad in publishing this recipe here (plus, it’s and adaptation, so there!). If you understand either French or German, or both, I suggest getting one of her books (or check out the website, there are also free recipes). If not, there is one available in English: The Swiss Cook Book (Amazon link).
Swiss Chard Potato Gratin
Serves 3-4, depending on hunger levels
250ml (1 cup) of water
1 tsp of salt
1 tsp lemon juice
1kg Swiss chard, leaves removed and sliced in thin slices, stems peeled and cut in 5cm pieces
500g potatoes, peeled and cut in slices
50g smoked tofu (or bacon) diced
1 onion, diced
1 Tbsp butter or oil
180g sour cream
Salt, pepper and ground muscat to taste
2 Tbsp grated cheese (Greyerz is best, but use whatever you like that melts nicely and has a bit of a taste)
Preheat oven to 220°C, grease a casserole dish. Then bring water, salt and lemon juice to a boil in a small pot. Add chard stems and potatoes and let simmer for about 15 minutes, until slightly soft, then drain. Meanwhile, sauté the onions and tofu (or bacon) in the butter in a large pan for about 1 minute. Add chard leaves, stir and contiue to sauté until they start to wilt. Season with salt, pepper and ground muscat. Add the sour cream and bring to a boil. Add the softened chard stems and potatoes to the casserole dish, cover with the chard leaves mixture. Sprinkle with the cheese and gratinate in the preheated oven for about 20 minutes, until the cheese has turned golden brown. Serve still hot.
P.S: yes, I’m still supposed to be working on my thesis. D’oh!