our green fix from the silverbeet growing gracefully in our garden.
It's so great and the "bright lights' variety, with red, yellow and
orange centres are fun for kids and can cheer up a meal no end. You
can actually treat silverbeet like two vegetables – the centres can be
cut out and used as a sturdier vegetable – simply sautéed with butter
and curry powder is a delicious side dish. Or, for the leaves, roll
up, thinly slice and add to salads, quiches, coleslaw and curries.
Simple Silverbeet Salad
Young silverbeet leaves, rinsed and finely chopped in shreds.
Any or all of the following:
Toasted sunflower seeds
Fried bacon pieces
Crumbled feta cheese
Sliced spring onion
1/4 cup olive oil
1/4 cup vinegar (cider, mirin or balsamic..whatever you like!)
pinch of salt and pepper
Dash of chilli sauce
Baked Rhubarb Cheesecake
I teach a class of boys at secondary school in town and they have
claimed this as "their" recipe, but said it's okay if I share it. They
are making this for a special occasion lunch for the girls next week –
let's hope they enjoy it. Very high in calcium too, one cup of stewed
rhubarb has more calcium than standard milk.
1 1/2 cups chopped rhubarb stalk
3/4 cup sugar
1/2 cup water
Place together in saucepan and simmer for 10 minutes or until stewy.
Set aside to cool.
85g shortbread biscuits
1/2 cup almond meal
Combine all in a food processor. Grease a 22cm springform tin and
line the base with non stick paper – or recycled butter wrapper (my
granny's trick.) Press crumb mixture over the base and refrigerate.
1 tub (250g) sour cream
1 tub (250g) cream cheese
1 cup sugar
1 t vanilla extract
Preheat the oven to Bake 140°C. To make filling, process all the
above in food processor until smooth. Pour the filling mixture over
the base. Drizzle the rhubarb mixture over and swirl lightly with a
butter knife. Bake for 1 hour or until set. Refrigerate and serve
cold. Serves 10-12.
by Rowan Holt
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