Chard parcels with millet and ham filling
For 4 people:
200 grams of millet
500 g Swiss chard
500 g cherry tomatoes
100 grams of Parma ham
70 g hard cheese
50 g pitted black olives
2 sprigs of rosemary
Jodsalz
pepper from the grinder
kitchen twine
400 ml vegetable yeast stock (instant)
1. Boil the millet in 300 ml water and let it swell for about 10 minutes. Cut off the chard stalks and chop finely. Cut thick leaf veins flat. Blanch the leaves briefly in boiling water. Clean and wash the tomatoes and, except for a few small ones, puree them for decoration.
2. Cut the ham into strips. slice cheese. Chop the olives. Pluck off the rosemary needles and chop. Mix and season the tomatoes, olives and rosemary. Drain the millet if necessary. Mix the millet with the stalks of chard, ham strips and cheese and season.
3. Line a slotted spoon with chard. Fill the chard with the millet mixture. Tie the top of the sheet with kitchen twine. Form eleven more parcels in this way. Bring the broth to the boil in a large saucepan, add the packet and stew for about 10 minutes. Arrange the parcels with the sauce and the remaining tomatoes.
Approx. 40 minutes – per person: approx. 450 kcal – E 24 g, F 15 g, KH 51 g – Cholesterol: approx. 30 mg
Table of Contents
Swiss chard quiches with king prawns
For 10 quiches:
400 g frozen puff pastry
500 g Swiss chard
200 g low-fat cream cheese
3 eggs (size M)
100 ml low-fat milk
Jodsalz
pepper from the grinder
150 g peeled king prawns
1 bunch of dill
200 g whole milk yoghurt
1. Preheat the oven to 210 degrees (convection: 190/gas: level 4). Thaw the puff pastry according to the pack. Clean, wash and drain the chard. Finely chop the leaves and stalks. Mix the cheese, eggs, milk and chard, season.
2. Line ten ramekins (Ø 10 cm) with puff pastry. Prick several times with a fork. Spread cheese cream and shrimp on top. Bake in the oven for about 20 minutes. chop dill Mix the yoghurt and dill, season. Serve quiches with yoghurt.
Approx. 40 minutes – per piece: approx. 250 kcal – E 11 g, F 16 g, KH 15 g – Cholesterol: approx. 133 mg
Chard and peach salad with warm goat cheese
For 4 people:
500 g Swiss chard
3 peaches
4 EL Balsamic-Essig
1 tbsp sweet mustard
2 tbsp olive oil
Jodsalz
pepper from the grinder
40 g pine nuts
180 g goat cream cheese roll
1. Preheat the oven to 180 degrees (convection: 160/gas: level 3). Clean, wash and drain the chard. Pluck leaves and chop stalks. Wash the peaches, rub dry, cut in half. remove stone. Cut the peaches into wedges.
Swiss chard: good to know
It is no coincidence that the taste of chard is reminiscent of spinach and beetroot. Both are related to him. It can also score similarly in terms of ingredients with a lot of nerve-strengthening magnesium and blood-forming iron. Swiss chard is considered a help for intestinal problems: with asparagine (like in asparagus) and raphanol (like in radishes), it stimulates the metabolism. In our markets he is z. B. offered with large curly leaves and short stems or with very decorative red or orange-yellow stems. A variety with edible stalks up to 45 cm long is referred to as “stalk” or “ribbed chard”.
2. Mix the vinegar, mustard and oil vigorously, season. Roast the pine nuts in a coated pan until golden brown. Cut the cheese into slices, bake in the oven for about 3 minutes. Mix in the chard, peaches and pine nuts. Pour over the vinaigrette. Serve salad with cheese.
Approx. 20 minutes – per person: approx. 270 kcal – E 13 g, F 19 g, KH 12 g – Cholesterol: approx. 20 mg
Lime Chard with Chicken
For 4 people:
500 g chicken breast fillet
800 g Swiss chard
1 unwaxed lime
2 tbsp olive oil
100 grams of whipped cream
50 g sliced almonds
Jodsalz
pepper from the grinder
200 grams of red lentils
1 EL Currypulver
1 EL Sambal oelek
1. Rinse the meat with cold water and pat dry. wash chard. Chop the stalks. Roughly chop the leaves. Wash the lime in hot water, grate off the zest. Heat 1 tbsp oil. Add the chard and 1 tbsp lime zest, allow to collapse. Add the cream and almonds, simmer for about 5 minutes, season with salt and pepper.
2. Boil the lentils in 100 ml of salted water for about 10 minutes. Season meat with curry and salt. Heat the rest of the oil. Fry the meat for about 5 minutes on each side until golden brown. Rub the meat with sambal, cut into slices. Serve everything together.
Approx. 30 minutes – per person: approx. 540 kcal – E 49 g, F 22 g, KH 32 g – Cholesterol: approx. 97 mg
Swiss chard and gorgonzola soup
For 6 people:
1,5 kg Mangold
3 tbsp olive oil
750 ml vegetable yeast stock (instant)
200 grams of whipped cream
100g of Gorgonzola cheese
Jodsalz
pepper from the grinder
1 baguette bread
1 bunch of parsley
1 clove of garlic
1. Preheat the oven to 150 degrees (convection: 130/gas: level 2). Clean, wash and chop the chard. Heat 1 tbsp oil, add chard, allow to collapse. Add broth, cook for about 10 minutes. Stir in the cream and cheese, bring to the boil. Finely puree the soup. Season with salt and pepper.
2. Cut the baguette into slices. Place slices on a baking sheet and roast in the oven for about 5 minutes. Wash the parsley, shake dry, chop finely. Peel the garlic, press through the press. Mix together the parsley, garlic and remaining oil, season. Brush baguette with parsley oil. Serve with the soup.
Approx. 25 minutes – per person: approx. 320 kcal – E 12 g, F 15 g, KH 33 g – Cholesterol: approx. 27 mg