Tomato and Chard Pie

350 g chard, shredded
350 g tomatoes, peeled and chopped
2 tablepsoons olive oil
1 clove garlic, crushed
1 onion, peeled and chopped
4 tablespoons chopped fresh parsley
1 teaspoon dried sage
2 eggs, beaten
115 g cheddar cheese, grated
Shortcrust pastry for your flan dish
Preheat the oven to 220°C/ 425°F/ Gas Mark 7. Line a 20 cm/ 8 inch flan dish with pastry and bake blind for 3-4 minutes. Reduce the heat to 200°C/ 400°F/ Gas Mark 6. Heat the oil in a pan and sauté the onions and garlic. Add the tomatoes, chard, herbs and seasoning and simmer the mixture for another 5 minutes. Pour this into the pie dish when ready. Place the beaten eggs over the sauté mixture, top with the grated cheese and bake for 15 minutes. Serve hot.

Spaghetti with Creamy Chard Sauce

500 g chard
1 large onion, peeled and chopped
4 cloves garlic, peeled and crushed
1 teaspoon ground black pepper
120 ml water
1 tablespoon vegetable stock
Salt to taste
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 teaspoon basil
1/2 teaspoon mixed herbs
1 bay leaf
4 tablespoon flour
240 ml milk (or soya milk)
240 ml water
1/2 teaspoon mustard powder
1/2 teaspoon salt
4 tablespoons yeast flakes
1 teaspoon ground black pepper
Cut the stems from the chard but do not throw away. Chop the leaves roughly. Place the stems of the chard into a large frying pan. Boil them up with some water and the stock. Add the onion and garlic. When the onion is tender, season with salt and pepper and simmer with a lid on for five minutes. Now add the chopped leaves of the chard along with the herbs and let simmer till the chard is tender. Meanwhile mix the flour with some of the milk to form a paste and put aside. Put the rest of the milk into a separate pan along with the water, and heat slowly. Stir in the salt, pepper, mustard powder and yeast flakes. Stir in the paste and heat until thickened — stir continually to avoid lumps. Once ready, stir the sauce into the chard and simmer for a couple of minutes. Serve over spaghetti.

e-source (Credit):