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The Weekend Post - Cairns Eye - - Front Page -

It is a no-brainer: Every­one should eat sil­ver­beet. We all need greens. The nu­tri­tion is su­pe­rior. It does re­ally well in the trop­ics so it is lo­cal most times. If you don’t like it, try it an­other way – raw, braised, sautéed, creamed, baked, stir-fried, juiced, de­hy­drated, fer­mented. Look it up at taste.com.au. Pick a recipe that fits your taste: Quiche, pies, gratins, sal­ads, wraps, dips, slaws, lasagne, soup, pas­tas, stews, with meats and fish, or 101 ways with feta. You won’t be sorry. Lots of vi­ta­mins and min­er­als, in­clud­ing A, C, E and K, plus mag­ne­sium, cal­cium, iron, potas­sium, zinc, cop­per and fo­late. Con­sid­ered by many to be ‘the Queen of Greens’, sil­ver­beet has been around for cen­turies and has been a stan­dard in Mediter­ranean di­ets the whole time. Do your body a favour and make sil­ver­beet a reg­u­lar ad­di­tion. Get cre­ative and you will be buy­ing a bunch ev­ery week. 2 sheets frozen ready-rolled short­crust pas­try, par­tially thawed 2 tea­spoons olive oil 1 medium brown onion, finely chopped 1/2 bunch sil­ver­beet, trimmed, shred­ded 8 eggs 1/2 cup pure cream 1/2 cup finely grated parme­san cheese Pinch ground nut­meg 100g fresh ri­cotta cheese, crum­bled

Pre­heat oven to 200°C/180°C fan-forced. Place a bak­ing tray in oven. Use pas­try to line base and side of a 4cm-deep, 24cm (base), loose-based fluted flan tin, trim­ming to fit. Prick base with a fork. Freeze for 15 min­utes or un­til firm. Place tin on hot bak­ing tray in oven. Bake for 10 to 15 min­utes or un­til golden. Remove from oven. Re­duce oven tem­per­a­ture to 180°C/160°C fan-forced. Heat oil in a large fry­ing pan over medium-high heat. Add onion. Cook for 3 min­utes or un­til soft­ened. Re­duce heat to medium-low. Add sil­ver­beet. Cover. Cook, stir­ring oc­ca­sion­ally for 10 min­utes or un­til sil­ver­beet has wilted. Remove from heat. Cool. Ar­range mix­ture in pas­try case. Place eggs, cream and cheese in a large jug. Whisk to com­bine. Sea­son with salt and pep­per. Stir in nut­meg. Pour over sil­ver­beet mix­ture. Top with ri­cotta. Bake at 200°C/180°C fan-forced for 40 to 45 min­utes or un­til golden and just set. Serve.

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