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Monday, August 16, 2010

Silverbeet

Silverbeet is fantastic for a novice veggie grower like me.  It's lasted for months and looks great in the garden.  Most mornings I make a big cooked breakfast with an egg and veggies.  I've been popping out the back and cutting off a leaf or two to chop up with tomatoes and mushrooms.  And it's still growing strong.  Even the kids have started to like the green in their pasta sauces or veggie pancakes (I have to chop it up very small for them though).  The only problem I've had is the snails, but a few holes in a leaf don't bother me.

And just when I was about to give up on the silverbeet seeds I'd planted on the windowsill ... life!
My first attempt at indoor seed growing.  Silverbeet seeds.
                                                                                                                                                       

Here's the recipe I tried last night with silverbeet.  It's from Stephanie Alexander's Kitchen Garden Companion.  Everyone loved them.

Silverbeet and Cheese Filo 
Triangles
8 silverbeet leaves and stems, stems separated
2 spring onions, sliced thinly
10 mint leaves, chopped
6 stalks parsley
60g butter
1 tbs extra virgin olive oil
1 small onion
1 egg
100g feta
100g ricotta
50g parmesan or pecorino, grated
nutmet, salt and pepper to taste
5 sheets filo pastry

Cut silverbeet stems lengthways into 2-3 strips and then thinly slice.  Shred silverbeet leaves.  Put stems and leaves in a mixing bowl with spring onion, mint and parsley.
Melt butter in a small saucepan and set aside.
Heat oil in a small frypan and saute onion for 2-3 mins.  Add silverbeet mixture and cook for 5 mins or until all liquid evaporates.  Tip into a colander and press with the back of spoon to extract as much liquid as possible.  Leave to drain for 5-6 mins.
Preheat oven to 180º.
Break egg into a large bowl, mix with a fork and combine with crumbled feta, ricotta,  parmeson and silverbeet mixture.  Season with nutmet, salt and pepper.
Place 1 filo sheet on workbench and cut lengthwise into 3 even long strips.  Brush with melted butter.  Place 1 heaped tsp of silverbeet mixture in the top right corner of the first strip.  Fold pastry over filling to form a triangle shape then keep folding over to enclose filling and form a neat triangle.  Repeat with remaining pastry and filling to form 15 triangles.  Brush surface of each triangle with melted butter.
Place triangles on baking paper lined trays and bake for 20 mins or until golden brown.

1 comment:

  1. Yum Yum Yum.
    I'm an ex western suburbs girl who moved to Ballarat to a big old house and garden. I make bags for a living in my solar assisted studio using an old industrial sewing machine. We are renovating the garden and decorating the house.
    I miss Footscray but have fallen in love with Ballarat. Please visit my blog www.missymaomao.blogspot.com to see all our garden and creative adventures.
    It's been very cold and frosty here, so no gardening, except rose pruning some very old roses. We are just over an hour from Melbourne but our vegetable planting seasons are different.
    I'm looking forward to reading you blog.
    ll the best
    Marilyn

    ReplyDelete

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