600g large swiss chard leaves (ie from a 1kg bundle; trim off the stalks and keep them for another dish)2 tbsp olive oil, plus 1 tbsp extra to serve1 large onion, peeled and finely chopped 2-3 celery sticks, finely chopped1 tsp ground cinnamon1 tbsp ground cumin250g short-grain riceSalt50g currants20g parsley leaves, roughly chopped10g fresh dill, roughly chopped, plus 1 tbsp extra to garnish10g tarragon leaves, roughly chopped, plus 1 tbsp extra to garnish500ml vegetable stock2½ tbsp pomegranate molasses90ml lemon juice200g yoghurt. I do...it is making winter all the more enjoyable! It's amazing what this man has done with something as basic as Swiss chard (the chard with buttered pine nuts is fantastic, by the way). Top frittata ottolenghi recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Spicy Beetroot, Leek and Walnut Salad from Ottolenghi’s Jerusalem - IHCC, Ottolenghi’s Dark Chocolate Mousse with Baileys & Mascarpone Cream - IHCC, Green Couscous from Ottolenghi’s Plenty - IHCC, Bookshelf: Ottolenghi's Plenty & a Sweet Winter Slaw, Saffron Tagliatelle with Spiced Butter from Ottolenghi's Plenty - IHCC, Aubergine Croquettes from Ottolenghi’s Plenty - IHCC. Tuck the ends of the pastry under the bottom of the cigar, to keep the filling inside, and place in a buttered, 20cm x 30cm ovenproof dish. https://ottolenghi.co.uk/recipes/swiss-chard-and-herb-tart-with-young-cheese All rights reserved. It is in fact an Iranian Jewish take in frittata. Cook for 1 to 2 minutes per side, until golden brown or rather green. Oh my, these look absolutely amazing! 4. To assemble, spread some crème fraîche on one half of the frittata, cover with the chard and potato mixture, fold in half, then again ”to get a fan shape”. Don't you love the way Ottolenghi makes simple, "good-for-you" greens seem so sexy and alluring. Pulse until well … So this week it is noodles with Ottolenghi & it was always going to be this saffron tagliatelle with spiced butter. Just about everyone seems to be on their summer break right now, so this week’s lead ingredient keeps the holiday theme going: swiss chard has leaves so large, they look a bit like the huge fan you’d want to waft about you in the midday sun, while its stalks are as white as some British legs abroad. I loved these. Serve three chard parcels per portion, topping each with a big dollop of yoghurt, a sprinkling of extra dill and tarragon, and a final drizzle of oil. Brush the tops of the cigars all over with the remaining butter, then bake for 30 minutes, until golden-brown. After the initial burst of enthusiasm & several rounds of frittatas, quiches & sautés I am always on the look out for new ways to get that nourishing dose of greens & Ottolenghi provides them aplenty. These fritters are so gorgeously green--they are drool-worthy. The first time I made these I also made dipping sauce/dressing but can't find the recipe. Season with salt & pepper & blitz until you have a smooth green batter. Transfer the skillet to the hot oven and broil for no more than 30 seconds. Cut the sheets of pastry to produce 16 rectangles measuring approximately 17cm x 23cm. 100ml olive oil1½ tsp caraway seeds2 garlic cloves, peeled and thinly sliced1kg plum tomatoes, skinned and roughly chopped500g swiss chard, washed, leaves and stems separated, leaves roughly chopped and stalks finely slicedSalt130g sorrel, roughly shredded 25g mint leaves, roughly chopped25g dill, roughly chopped8 spring onions, cut into 1cm pieces200g feta, roughly crumbled into 2cm pieces60g pitted kalamata olives, roughly chopped2 eggs, lightly whisked190g greek yoghurt40g parmesan, finely grated150g coarse polenta (fine polenta will do, if you can’t find coarse). ;-). Great recipe. Thanks for the recommendation, I think anything with BUTTERED pine nuts can only be amazing! Thanks to Vefa Alexiadou, whose book Vefa’s Kitchen is both the bible of Greek cooking and the inspiration here. Cut the chard stems crosswise into slices 1/4" thick. For those holidaying closer to home, chard is in its element. Swiss chard is my very favorite green and these fritters really appeal to me! Thanks :) Swiss chard, silver beet...all the greens grow here like weeds pretty much all year round so we are never short of greens! And I love the feta--especially that it browns as the fritters cook. Swiss Chard Fritter from Ottolenghi’s Jerusalem - IHCC Winter is full of greens here in NZ, each week the veggie box is packed full of them...spinach, silver beet, chard, cavolo nero. Coarsely chop the leaves. The ingredients combination sounds wonderful! Sprinkle with the remaining parmesan, cheddar and panko, bake for 10-15 minutes more, until the pastry and breadcrumbs are crisp and golden-brown and the cheese melted, then leave to rest for 10 minutes. Put the eggs, yoghurt, parmesan, remaining 70ml oil, polenta, 150ml water and a half-teaspoon of salt in a large bowl and mix to a thick batter.