tag:blogger.com,1999:blog-5732224038883472327.post5454796545383637057..comments2024-03-20T02:20:10.982-07:00Comments on Zoomie Station: VolunteerZoomiehttp://www.blogger.com/profile/16474153316588551039noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5732224038883472327.post-5818022588088119242010-09-10T05:30:26.526-07:002010-09-10T05:30:26.526-07:00Zoomie, it's kind of custardy, bread puddingy ...Zoomie, it's kind of custardy, bread puddingy with a touch of mineral green :)Ms Brown Mousehttps://www.blogger.com/profile/06128283343279442537noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-36824755669107737562010-09-09T07:07:29.151-07:002010-09-09T07:07:29.151-07:00Ms Mouse, interesting name, "silverbeet"...Ms Mouse, interesting name, "silverbeet" - I wonder if that means there's a beet-like root underground - and maybe the root is tasty, too. The recipe you sent me to is amazing - what a strange combination of ingredients to end up tasting good. Must try.Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-44501361400290066342010-09-09T02:05:46.980-07:002010-09-09T02:05:46.980-07:00Mr Brown and I both had traumatic childhood experi...Mr Brown and I both had traumatic childhood experiences with silverbeet (aka chard). I reintroduced us to it a few years back with this http://dancingmorganmouse.blogspot.com/2006/02/at-last.htmlMs Brown Mousehttps://www.blogger.com/profile/06128283343279442537noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-13776928129027473472010-09-08T07:37:50.946-07:002010-09-08T07:37:50.946-07:00Nancy, sounds like another winner. Can you beat do...Nancy, sounds like another winner. Can you beat double cream and parmesan cheese? Wow.Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-37884119005616583002010-09-07T12:50:14.675-07:002010-09-07T12:50:14.675-07:00Since the weather has turned chilly, how about cha...Since the weather has turned chilly, how about chard gratin? I got this recipe from some European source (hence the measurements) but I never bother to measure, just adjust to my own sense of taste. The recipe says it serves three but I've had it as a main dish and eaten the whole darn thing! <br /><br />Chard gratin<br /> <br />500g chard<br /> <br />2 small cloves garlic<br /> <br />a little butter<br /> <br />400ml double cream<br /> <br />grated Parmesan<br /> <br />Remove the leaves from the chard. Keep them separate. Cut the stalks into short, manageable lengths then cook them in boiling, salted water. They should be almost tender in about 5 minutes. Drain them thoroughly and set aside.<br /> <br />Set the oven at 180C/gas mark 4. Put a small amount of water back on the heat, salt it lightly and add the chard leaves. They will need barely a minute or two, no more, to be tender. Drain them thoroughly then leave to cool a little.<br /> <br />Peel and finely slice the garlic. Butter a shallow baking dish, about 20cm in diameter, then scatter the garlic over the dish. Wring the chard out, making certain there is no water left (the leaves can be damp but not wet), then layer the leaves and stalks in the buttered dish.<br /> <br />Season the cream with a little salt and black pepper and pour over the vegetables. The amount in the original recipe didn't cover the chard but I add a bit extra. Why not? <br /> <br />Cover the top with grated Parmesan and bake for about 35-40 minutes, until the Parmesan is golden. Serves 3 as a side dish. Or one if you have a hearty appetite. Or two if you serve it with meat as a main dish.Nancy Ewarthttps://www.blogger.com/profile/12116290968007398337noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-89680656854193366402010-09-07T12:18:43.567-07:002010-09-07T12:18:43.567-07:00Cookiecrumb, I like that idea and it's timely,...Cookiecrumb, I like that idea and it's timely, too. Got a pot of rice on now and we're having burgers for dinner so I'll have enough ground beef left over to play with your idea tomorrow. Thanks!Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-18025009625087282652010-09-07T11:10:39.770-07:002010-09-07T11:10:39.770-07:00Might not be to your taste, but you could cut the ...Might not be to your taste, but you could cut the leaves in half lengthwise and remove the rib, then fill them with some Eastern European meat-rice mixture. Roll em up. Cram in a pot, roast or simmer. Tomatoes, broth. (I just made myself hungry!)cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.com