Thursday, August 6, 2015

Baked silverbeet with goat cheese


1 large bunch of silverbeet / chard
1 red onion
olive oil
300g goat cheese
2 large garlic cloves, crushed
150g yoghurt
2 tbsp spelt flour
grated nutmeg


Preheat the oven to 180°c.
Wash silverbeet. Separate stems from leaves. Drain well.
Chop onion. Fry in a large pot in olive oil mixing occasionally for 5 minutes.
Cut up silverbeet stems and add to the onions. Fry for 10 minutes, stirring occasionally.
Cut up silverbeet leaves and add to the pot. Put the lid on. Steam for 15-20 minutes, stirring occasionally.
Grate nutmeg onto a baking dish.
Crumble goat cheese in a bowl and mix in the garlic and some olive oil.
Mix the yoghurt with the flour.
Put the silverbeet into the baking dish. Spread the yoghurt evenly on top. Spread the goat cheese on top of the yoghurt.
Bake for 40 minutes until the cheese starts to colour.

Serve with steamed potatoes and a green salad.

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