to eat again. Choose the ones you like most. 3 tbsp all-purpose flour. Lovely to be still eating from the veggie plot so late in the season. more from yotam ottolenghi. The result was utter lethargy and dragging the shoot almost until sunset, when, of course, it was time…. Cooking on location is a very lengthy process. Cook, stirring continuously, for 15 minutes or until the greens are wilted and the celery has softened completely. For the best experience on our site, be sure to turn on Javascript in your browser. Cooking on location is a very lengthy process. All rights reserved. 50ml water. Remove from the heat and stir through the feta, pecorino, pine nuts, lemon zest, ¼ teaspoon of salt and a hearty grind of black pepper. Serve warm or at room temperature. My in-laws have a tradition of hosting a beautiful dinner on Christmas Eve. It often takes an hour or two, sometimes much more, to get the cooking station ready, the lighting right, the camera angles and the sound. Jan 3, 2016 - Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. The combination is also up to you. Spread the filling out on the pastry leaving a 2 cm edge all the way around. With the unusually mild winter in Ontario, we were harvesting chard and kale from our garden well into December. Serves four. 1 1/2 tsp nutmeg, freshly grated. Leave aside to cool. 400g /14 oz S wiss chard leaves, stalks removed. Bake the tart in the oven for 30 minutes until the pastry is golden and cooked on the base. Alternatively press with the end of a fork. ½ small red onion, thinly sliced (85g net) 3 celery stalks and leaves, thinly sliced (220g net) 8 large chard leaves, roughly chopped, white stalks discarded (175g net) 2 garlic cloves, thinly sliced. Spread the filling out on the pastry leaving a 3 centimetre edge all the way around. The result was utter lethargy and dragging the shoot almost until sunset, when, of course, it was time…. Place a large frying pan on medium-high heat and sauté the onion, celery, chard, garlic, mint, parsley and sage in the olive oil. Roll the pastry to a 3 mm thick sheet. Place on an oven tray lined with baking paper. Remove from the heat and stir through the feta, pecorino, lemon zest, ¼ teaspoon of salt and a hearty grind of black pepper. https://www.theguardian.com/.../20/herb-pie-recipe-vegetarian-ottolenghi Dot the filling with large chunks of broccui or ricotta. Recipe images from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, hb, $55). I’m Val, a creative insomniac living with my Newfoundlander pup in Toronto. Bake the tart in the oven for 30 minutes until the pastry is golden and cooked on the base. Remove from the oven and brush with a little olive oil. Welcome to the T! April 17, 2015 ; 10 Comments Regular readers of this blog know that I’m part of a group of women who meet once a week to chit-chat in Italian. The meeting takes place at a different home each week and while we converse in Italian about anything and everything – we also eat. Place a large frying pan on medium-high heat and sauté the onion, celery, chard, garlic, mint, parsley and sage in the olive oil. Remove from the oven, sprinkle with pumpkin seeds and brush with a little olive oil. 300g white flour. 4 tbsp olive oil. Swiss Chard and Herb Tart with Goat’s Cheese . The original recipe can be found here. Drain & squeeze until the chard is completely dry. Swiss chard and herb tart with young cheese. 2 tbsp chopped parsley. 2 tbsp torn mint leaves. Guaranteed Christmas delivery for orders placed before 16th December (International) and 19th December (UK). Choose the ones you like most. 2 tsp chopped sage By the time we were ready to start everybody was pretty beat and completely unfocused. Refrigerate for 10 minutes. https://ottolenghi.co.uk/recipes/swiss-chard-and-herb-tart-with-young-cheese It often takes an hour or two, sometimes much more, to get the cooking station ready, the lighting right, the camera angles and the sound. 2 cloves garlic, crushed. Traditional Burns Supper – Slaandjivaa!!! Your email address will not be published. Fri 21 Nov 2014 13.00 EST. Your email address will not be published. The multiple course meal is entirely meatless and probably requires days or weeks of preparation. 60ml olive oil. Bring the pastry up around the sides of the filling and pinch the edges together firmly to form a secure, decorative lip over the edge of the tart.