I had some extra bread dough from the chard-halloumi galettes, so I mixed in some raisins and cinnamon, let it rise a bit more and baked it.
Monthly Archives: April 2016
To go with the chard-halloumi galettes, I served a salad of strawberries soaked in cremoso di balsamico, halloumi, alfalfa sprouts, cucumber, and cremoso di balsamico.
I made this for dinner when I was trying to think of a good way to use up the chard that I had in the fridge.
I was thinking of flatbread with feta and spinach, but wanted to do something slightly different.
- 1 bunch of chard/mangold, leaves only (use the stems in another dish)
- 50 grams halloumi cheese
- a little oil
- 1 large red onion
- 2 teaspoons za’atar
- whole wheat flour
- white flour
- 1/4 teaspoon lemon juice
- 1/2 teaspoon sugar
- 1/2 teaspoon milk
First make a bread dough. Put the yeast in a bowl and add some warm water and the sugar. Mix and wait until you see it bubble a little. Add the lemon juice and a good pinch of salt, then enough flour to make a dough. Add a little oil and knead the dough, then set it aside to rise in a warm place for about one hour or until doubled. The instructions here are a little vague because I never measure my bread, but you want enough to form two galettes.
While the bread is rising, slice the onion and put it in a frying pan with a little oil on low heat. You want to soften and then lightly caramelize the onion.
While the onion is cooking, chop the chard leaves and put them in water with some salt added.
Set the onion aside when it is just starting to turn brown. Cut the halloumi into small cubes and brown them in the frying pan on medium heat. Set them aside with the onion when they have browned on all sides.
Drain the chard leaves and add them to the frying pan at medium heat. Cook down until they are completely limp, then set them aside to drain.
Punch down the bread dough. Heat the oven to 220° Celsius/430° Fahrenheit. Set parchment paper on a flat baking tray.
Squeeze the excess water out of the chard, then put it with the onion and cheese and add the za’atar and salt to taste.
Roll out two portions of the bread dough. It should be about the size of a standard tortilla and about 1/4 cm thick. Lay the rounds on the baking tray.
Fill the center of each bread with the chard, onion and cheese mixture, then fold the sides up around it. Brush the overlapping crust with milk. Put in the preheated oven until the bread has turned a light brown, about 10 minutes.
For this soup I made a vegetable broth and cooked kale, sweet pepper and tortellini in it. The tortellini was stuffed with a mix of roasted sweet potato, herbs de Provence, ricotta, Parmesan and salt, while the dough was made with flour, egg, salt and water. This dish is still nice even if you don’t make your own pasta, but the rich, creamy filling of fresh pasta brought it to a new level.