Silverbeet

Silverbeet

Silverbeet

Silverbeet is also known as Chard.

This is one of the greens you should include in meals a couple of times a week. Loaded with folate, fibre, and Manganese which is good for brain and nerve function. It likes the cool of the evening so we will soon be coming to an end with them.

How to Store

They do not like to be near heavy breathers of the ripening hormone-  ethylene so don’t put them near tomatoes, rockmelons, bananas.

Oh, if they wilt pop them into a basin of cold water with ice cubes. Swish and then take out , shake and paper towel dry. They bounce back.

They last, if kept correctly, up to a week. So make sure kept dry. Pop into paper towels then into closed bag.

Recipes

  1. Braised Silverbeet – Acelgas Guisadas  
  2. Swiss Chard cake –  a Lebanese recipe
  3. Swiss chard patties
  4. Turkish Gozleme – like a calzone

Braised Silverbeet – Acelgas Guisadas  

Braised Silverbeet – Acelgas Guisadas
Recipe Type: Braised
Author: Harvest Hub
Serves: 2
Ingredients
  • 2 onions sliced
  • 1 tbs vegetable oil
  • 4 silverbeet stems removed, leaves washed and sliced into ribbons
  • 1/2 cup beef broth
  • salt and freshly
Instructions
  1. Prepare the barbecue. Brush the onions with the oil and grill them, turning often, till they are nearly softened and lightly browned – 8 to 15 min. Heat a large fry pan over high heat. Add in the Swiss chard, onions and the stock. Cook rapidly, stirring frequently, till the chard is wilted and the liquid has evaporated – about 5 min. Season with salt and freshly ground black pepper. Serve at once.

Swiss Chard cake –  a Lebanese recipe

Swiss Chard cake – a Lebanese recipe
Recipe Type: Cake
Author: Harvest Hub
Serves: 4
Ingredients
  • 7-8 large Swiss chard leaves
  • 3/4 cups of medium-grain rice, such as Sushi rice (or Turkish or Egyptian or Italian)
  • 1 ½ cups of Italian parsley, chopped very fine (stems discarded)
  • 3/4 cups of fresh mint
  • 1/1/2 cups of tomatoes, chopped in fine dice
  • 1/2 cup of onion, chopped fine
  • ½ tbs hot paprika (optional)
  • 1/4 cup of pine nuts (optional)
  • 1/3 cup of fresh lemon juice (or more, as needed)
  • 1/4 cup of olive oil
  • salt, pepper, to taste and a dash of allspice and cinnamon
  • tomato peel and extra mint leaves for garnish
Instructions
  1. Preheat oven 190C.
  2. Using a sharp knife, deftly remove the thick chard stalks, putting them aside to use later for the stalks salad. Drop the chard leaves in rapidly boiling water for a few seconds; remove from the water and dry on towels on a flat surface. Fill a pot with salted water (about 4 cups) and bring to a boil; as soon as it boils, drop the rice in the water and cook for 10 minutes or until it is halfway cooked, tender but still firm to the bite; remove and drain well. Sprinkle the spices on the chopped onion and mix well; add the rice to the onion and all the other ingredients.
  3. Take a pan measuring about 22cmX7cm and cover with foil; lay the swiss chard leaves at the bottom of the pan, about 1/3 of them, making sure the leaves are hanging out (to use at the end to fold them over the stuffing). .Place 1/3 of the stuffing mixture on top of the chard leaves. Cover with a few chard leaves. Place 1/2 of the remaining stuffing over the leaves. Cover with the remaining leaves. Place the remaining stuffing and cover with the leaves hanging on the sides. Pour a small cup of water on top. Cover the pan with foil and bake for about one hour. Remove and cool on the counter and then store in the fridge; serve at room temperature. It will keep for one week refrigerated

Swiss chard patties

Swiss chard patties
Recipe Type: Patties
Author: Harvest Hub
Serves: 2
Ingredients
  • 1/2 cup cooked Swiss chard, chopped
  • 1 cup bread crumbs
  • 1/4 cup Parmesan cheese
  • 1 egg, slightly beaten
  • Salt and pepper to taste
  • 1 cup olive or cooking oil
Instructions
  1. Drain chopped cooked chard well. Mix thoroughly with crumbs and cheese. Add egg and seasonings. Shape into patties about 1.5cm thick. Fry in hot oil until golden brown on both sides.

Turkish Gozleme – like a calzone

Turkish Gozleme – like a calzone
Recipe Type: Pastry
Author: Harvest Hub
Serves: 2
Ingredients
  • 2 cups plain flour
  • ½ sachet dried yeast
  • olive oil
  • 4 leaves silverbeet
  • 200g Minced Steak (leave out for vegetarian version)
  • 1 tbs Taco Seasoning mix
  • 100g feta cheese
  • Dried chilli flakes
  • ½ Lemon
Instructions
  1. In a medium bowl combine floor and yeast with a pinch of salt. Add tepid water a small amount at a time mixing until a soft dough has been produced. Remove from bowl and kneed on a floured surface until dough is smooth and elastic. Wash and dry bowl, put 1tbls of oil in the bottom to stop dough sticking, return the dough to the bowl, cover bowl with cling film and leave in a warm place for 1 hour or until dough has doubled in size. Whilst dough is rising, chop enough silver beet leaves for 1-2 cups. Wilt in a non stick pan with a small amount of water (1-2 mins). Remove from pan and cool.
  2. Brown minced steak in a fry pan with a small amount of olive oil. Add 1 tbs of Taco seasoning mix. Fry briefly, then add .1/4 cup of water. Cook until the meat is fairly dry again. Remove from pan and cool.
  3. When dough has risen, kneed briefly again and roll out until thin and round. Place enough of the wilted silverbeet to create a single layer over half the dough. Sprinkle with cooked mince meat and crumble fetta over the meat and silver beet. Sprinke with dried chilli flakes to taste. Fold the dough over and seal edge by pressing together. Heat fry pan, add 1 tbs of Olive Oil. Place gozleme in pan and cook until brown on one side and turn over. Cut into wedges using a knife or pizza cutter. Place on a plate and squeeze lemon over the top. Serve.

 

 

 

Kohlrabi – eat it all

Kohlrabi & apple slaw with creamy coleslaw dressing

Kohlrabi – it it all

Kohlrabi from the Sydney Basin – Horsley Park.
Kohlrabi, magenta colour, took 45 to 50 days to grow and tastes like a sweet cabbage. Okay let’s get technical – a member of the brassica family.
 
Waste not the leaves as these can be cooked like you would turnip greens or kale. Steam, fry them. Try them – don’t bin them.
 

Sure – Kohlrabi is good for you.

A rich source of vitamin C and even more so than in an orange. Has phytochemicals that appear to have an anti-cancer and anti-inflammatory effects with antioxidant vitamins present so great for teeth and gums, boosts immunity and so is protective against many diseases.

Recipes

Sautéed Kohlrabi

Kohlrabi & apple slaw with creamy coleslaw dressing

Kohlrabi Calzone – folded pizza

 

Sautéed Kohlrabi

 

Sauteed Kohlrabi
Recipe Type: Sautee
Author: Harvest Hub
Serves: 4
Ingredients
  • 1 kohlrabi, grated
  • 2 tbs olive oil
  • ½ medium onion, diced
  • 1 clove garlic, crushed
  • ½ to 1 tbs fresh parsley
  • ½ tsp salt
Instructions
  1. Grate kohlrabi, place in colander, and sprinkle with salt. Let stand for 30 minutes to drain. Heat butter over medium heat, add onions, garlic and sauté a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook 2 more minutes. Remove from heat and stir in fresh herbs. Serve with meal.

Kohlrabi & apple slaw with creamy coleslaw dressing

 

Kohlrabi & apple slaw with creamy coleslaw dressing
Recipe Type: Salad
Author: Harvest Hub
Ingredients
  • [b]For the creamy coleslaw dressing:[/b]
  • 1/4 cup cream
  • 1 tbs fresh lemon juice
  • 1/2 tbs French mustard
  • 1/2 tsp sugar
  • salt & pepper to taste – go easy here
  • fresh mint, chopped
  • 1 fresh kohlrabi, trimmed, peeled, grated
  • 2 apples, peeled, grated or cubed
Instructions
  1. In a bowl whisk cream into lightly until it fluffs slightly then add remaining dressing ingredients. Add the kohlrabi and apple. Serve immediately.

Kohlrabi Calzone – folded pizza

 

Kohlrabi Calzone – folded pizza
Recipe Type: Pizza
Author: Harvest Hub
Serves: 2
Important to know with this recipe Takes about 1 hr 20mins for the dough (traditional way), 20mins for the vegetables.
Ingredients
  • For the dough: if you have a bred maker make the dough in it.
  • 3 cups bread flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup+2 tbs water
  • 2 tbs oil
  • 2 1/2 tsp active dry yeast
  • [b]
  • For the filling:[/b]
  • 1/2 cup carrots
  • 1 kohlrabi
  • 1 capsicum
  • 1 onion
  • 1 cup tomatoes, diced
  • 1/2 cup fillers such as frozen peas, chopped celery, greens sliced (spinach, silverbeet, lettuce even)
  • 2 tbs slivered almonds
  • pinches rosemary, thyme,
  • salt,
  • red chili powder
  • paprika
  • Parmesan and mozzarella, grated
Instructions
  1. [b]For bread:[/b]
  2. Using a bread machine, add all the wet ingredients first, and then the dry ones, with yeast being the last thing you add.
  3. By hand: knead for 10-12 minutes, cover, and let rise 1 ½ hours.
  4. [b]For the filling:[/b]
  5. In a frypan with oil start with onions, carrots, kohlrabi, squash, peppers, almonds. Stir well and cover. Let it cook about 5-6 minutes. Then add the tomatoes. Stir well. Add water- about 1/4 cup. Add the herbs and salt and let it cook.
  6. [b]Putting it together
  7. For the calzone:[/b]
  8. Divide the dough into two.
  9. Preheat the oven to 205C.
  10. Roll out the dough and divide into two. Put a little filling into one side of each half. Sprinkle some grated Parmesan and grated mozzarella over the filling. Then wet the tip of your finger and run it along the edge of the rolled-out dough, then fold the top half over and seal it by pressing it down. With a knife, cut three vents in the top. Brush a little oil over the top of each calzone. Bake for 12-15 minutes or until brown. Let it cool and cut in half.

 

 

 

 

Kohlrabi

 Kohlrabi

kohlrabi Horsely Park branded

This is a member of the Brasstica family which includes broccoli, cauliflower, Kale, cabbage.

Did you think that oranges were the best way to get Vitamin C? think again with Kohlrabi. More Vitamin C. It has health promoting Photochemicals which assist in making your body healthy. What are these photochemicals and how do they work? Read more… 

Here are a heap of recipes for you to try out

Kohlrabi salad & apple slaw with creamy coleslaw dressing

Kohlrabi Calzone – folded pizza

Kohlrabi Fritters   

Kohlrabi Vegetable Soup

Sautéed Kohlrabi

 

Kohlrabi salad

Kohlrabi Salad – Kohlrabi & apple slaw with creamy coleslaw dressing
Recipe Type: Salad
Author: Harvest Hub
Ingredients
  • [b]For the creamy coleslaw dressing:[/b]
  • 1/4 cup cream
  • 1 tbs fresh lemon juice
  • 1/2 tbs French mustard
  • 1/2 tsp sugar
  • salt & pepper to taste – go easy here
  • fresh mint, chopped
  • 1 fresh kohlrabi, trimmed, peeled, grated
  • 2 apples, peeled, grated or cubed
Instructions
  1. In a bowl whisk cream into lightly until it fluffs slightly then add remaining dressing ingredients. Add the kohlrabi and apple. Serve immediately.

Kohlrabi Calzone – folded pizza

Kohlrabi Calzone – folded pizza
Recipe Type: Pizza
Author: Harvest Hub
Serves: 2
Important to know, It takes about 1 hr 20mins for the dough (traditional way), 20mins for the vegetables.
Ingredients
  • [b]For the dough:[/b]
  • Can use a bread maker make the dough in it.
  • 3 cups bread flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup+2 tbs water
  • 2 tbs oil
  • 2 1/2 tsp active dry yeast
  • [b]For the filling:[/b]
  • 1/2 cup carrots
  • 1 kohlrabi
  • 1 capsicum
  • 1 onion
  • 1 cup tomatoes, diced
  • 1/2 cup fillers such as frozen peas, chopped celery, greens sliced (spinach, silverbeet, lettuce even)
  • 2 tbs slivered almonds
  • pinches rosemary, thyme,
  • salt,
  • red chili powder
  • paprika
  • Parmesan and mozzarella, grated
Instructions
  1. [b]To make calzone bread:[/b]
  2. Using a bread machine, add all the wet ingredients first, and then the dry ones, with yeast being the last thing you add.
  3. By hand: knead for 10-12 minutes, cover, and let rise 1 ½ hours.
  4. [b]To make filling:[/b]
  5. In a frypan with oil start with onions, carrots, kohlrabi, squash, peppers, almonds. Stir well and cover. Let it cook about 5-6 minutes. Then add the tomatoes. Stir well. Add water- about 1/4 cup. Add the herbs and salt and let it cook.
  6. [b]To make Calzone:[/b]
  7. Divide the dough into two. Preheat the oven to 205C.
  8. Roll out the dough and divide into two. Put a little filling into one side of each half. Sprinkle some grated Parmesan and grated mozzarella over the filling. Then wet the tip of your finger and run it along the edge of the rolled-out dough, then fold the top half over and seal it by pressing it down. With a knife, cut three vents in the top. Brush a little oil over the top of each calzone. Bake for 12-15 minutes or until brown. Let it cool and cut in half.

Kohlrabi Fritters   

Kohlrabi Fritters
Cuisine: Fritters
Author: Harvest Hub
Ingredients
  • 1 kohlrabi
  • 2 eggs
  • 1/2 cup onion, chopped
  • 1/4 cup herb such as cilantro or parsley, chopped
  • 3 tbs almond, ground
  • Pinches of sea salt to taste
  • Oil to sauté such as olive or palm oil
Instructions
  1. Peel and grate kohlrabi and place in colander to drain. Prepare onions and herb.
  2. Squeeze as much of the remaining moisture from the kohlrabi as you can and place it in a medium mixing bowl. Add onion, cilantro, almonds, sea salt, and beaten eggs. Form into balls. Place kohlrabi balls in hot frypan with oil and flatten gently with a spatula. Sauté until brown both sides

 

Kohlrabi Vegetable Soup

Kohlrabi vegetable soup
Recipe Type: Soup
Author: Harvest Hub
Ingredients
  • 2 tbs butter
  • 2 kohlrabi, peeled and diced
  • 3 parsnips, peeled and diced
  • 3 carrots, peeled and diced
  • 4 cups chicken/vegetable stock
  • 2 tbs flour, to thicken
  • Paprika, optional for spicing up
  • 1/3 cups heavy cream
  • ½ cup sour cream
  • salt to taste
  • parsley to garnish
Instructions
  1. Melt butter in a stock pot over medium heat. Add kohlrabi and saute for 2 minutes. Add parsnips and carrots and cook for 2 more minutes. Do not brown. Sprinkle in flour and paprika; stir until mixed. Add chicken stock. Bring to a boil, lower heat and simmer for 5 – 7 minutes until vegetables are fork-tender.
  2. Remove from heat and, working in batches, puree the soup in a blender or food processor until smooth.
  3. Return the soup to the stockpot. Bring to a light simmer and stir in creams. Remove from heat and serve with parsley.

 

Sautéed Kohlrabi

Kohlrabi Sautee
Recipe Type: Sautee
Author: Harvest Hub
Ingredients
  • 1 kohlrabi, grated
  • 2 tbs olive oil
  • ½ medium onion, diced
  • 1 clove garlic, crushed
  • ½ to 1 tbs fresh parsley
  • ½ tsp salt
Instructions
  1. Grate kohlrabi, place in colander, and sprinkle with salt. Let stand for 30 minutes to drain. Heat butter over medium heat, add onions, garlic and sauté a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook 2 more minutes. Remove from heat and stir in fresh herbs. Serve with meal.