This ravioli is stuffed with hubbard squash, feta cheese and sage, in a pastry made of unbleached wheat flour. The sauce is chopped and simmered tomato with wilted chard/mangold leaves.
Tag Archives: mangold
I used this basic recipe, substituting wheat tortillas for corn tortillas, sharp white cheddar for mozzarella, kidney beans for black beans, and a fresh chopped jalapeño for chipotle powder. I also opted to make two very large enchiladas instead of several smaller ones.
I started with Peter Gordon’s recipe, using a butternut squash instead of a pumpkin. I left out the feta to make it vegan, and skipped the pumpkin seeds because I wanted to serve it cold for lunch, and I thought the seeds would get soggy. The result is still tasty.
I made wraps with hummus again, again using a dürüm which I filled with hummus, alfalfa sprouts, cucumber and mixed roast vegetables. The vegetables were roasted with a little olive oil, minced garlic and salt. I included red onions, broccoli, kale, purple yam, zucchini/courgette, butternut squash, beet, carrot, sweet pepper and chard/mangold stems.
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.
There was no particular inspiration for this dish.
- 1 tablespoon olive oil, plus additional olive oil for the bread
- 1 clove of garlic, plus additional garlic for the bread
- 6 large brown mushrooms
- 150 grams chard/mangold stems
- 2 teaspoons white wine
- 1 handful fresh parsley
- crusty bread
Mince the garlic and sauté it gently in the olive oil. While it is cooking, chop the mushrooms and add them to the pan. Keep the heat low enough so that the mushrooms release liquid rather than absorb oil. Next, chop the chard/mangold stems and add them to the pan.
Chop the parsley. Cook the mushroom-chard/mangold mixture until the liquid is nearly evaporated, at which point the mushrooms will be soft but the chard may still be a little firm. Add the wine and parsley and cook until the liquid is completely evaporated and the mixture is starting to stick to the bottom of the pan. The parsley should be completely wilted. Season with salt and pepper. Set it aside.
Cut the bread open and rub it with the extra garlic. Sprinkle with a bit of olive oil and then stick the bread in an oven set to grill until the bread is lightly toasted. Top with the mushroom mixture and serve.