Chard pie or gratin

[artichoke]

This is going to appear regularly this winter and I hope it is useful to someone, especially those who say they don't like chard.

Make a thickish white sauce with onions and garlic, grated nutmeg. You could add any scraps of this and that eg bits of peppers to add colour, parsley, even hard boiled egg.

Boil briefly some chopped chard, lots of it, and chop it further as it boils (I use scissors).

Combine the two and sprinkle thickly with own breadcrumbs and grated cheese. (We make our own bread and make any scraps into breadcrumbs and put in the freezer, so this is very easy).

Bake until browned on top. I love it, and it is quite filling - for those who don't like chard, the sauce, cheese and crispy bread crumbs are so distracting I am sure you will like it.

Chard is such an all-the-year-round, grows-like-a-weed vegetable it is a shame to waste it.

[artichoke]

[plainleaf]

i don't like my pies or gratins burned

[artichoke]

http://www.allotments4all.co.uk/smf/index.php/topic,70367.0.html

You won't like Peanuts' delicious looking stuffed butternut, then?

[artichoke]

PS I meant to add that another vegetable that grows like a weed here is sorrel - I like the taste but not the unfortunate colour it goes when cooked, so I chop it raw into the cooked chard mixture to add flavour and to hide it....

[Lishka]

i don't like my pies or gratins burned

And so say all of us :D

But a gratin has, by definitiion, to be browned on top, otherwise it ain't a bloomin' gratin ::)

Nice recipe btw, arti 8) Off to hack down some chard...

Lish

[Melbourne12]

i don't like my pies or gratins burned

How about crème brûlée for afters?

[Lishka]

i don't like my pies or gratins burned

How about crème brûlée for afters?

Crepe Suzette's always popular in the winter...

[plainleaf]

i don't like my pies or gratins burned

And so say all of us :D

But a gratin has, by definitiion, to be browned on top, otherwise it ain't a bloomin' gratin ::)

Nice recipe btw, arti 8) Off to hack down some chard...

Lish

he did say he wanted  his gratin or pie   chard .
so i assume he planed on burning them

[Lishka]

;D ;D ;D ;D ;D ;D ;D ;D ;D ;D
@ plainleaf

[antipodes]

I have another way of doing chard - I chop the greens and slice the white stems, boil them for a good 10-15 minutes in salted water, then I put them in a greased ovenproof dish. In a bowl, I combine onions, garlic, herbs, some chopped peppers if I have some handy, salt, pepper and a large tin of tomatoes. That goes over the chard, stir in a bit, lots of grated cheese and a little parmesan if you have some, 30 mins in a moderate oven. I call it "cardes a la provencale", as chard is called Carde here (or actually it has loads of names - bettes, blettes, poirée as well)
That's lovely with roast chicken or pork chops. My 10 year old is made about swiss chard and wolfs it down. She also loves sprouts and last night had 3 helpings of gratineed cauliflower!

[pumkinlover]

 ;D ;D ;D at Plainleaf- we were all a bit slow there :-[
Antipodes, do the French grow sprouts? I do not know why I always saw them as a British thing!

[Melbourne12]

;D ;D ;D at Plainleaf- we were all a bit slow there :-[
.....

Er, hem!  Excuse me  ;D ;D ;D

i don't like my pies or gratins burned

How about crème brûlée for afters?

[pumkinlover]

;D ;D ;D at Plainleaf- we were all a bit slow there :-[
.....

Er, hem!  Excuse me  ;D ;D ;D

i don't like my pies or gratins burned

How about crème brûlée for afters?

Sorry M12
I was a bit slow there!

[artichoke]

Antipodes, that sounds lovely - adding it to the "charred" repertoire....