Forgotten vegetables: chard + noodle cake recipe

Time

Preparation time: 20 min.
Cooking or baking time: 30 min.
Total preparation time: 50 min.

The chard harvest in my garden left nothing to be desired this year.

Interesting facts about Swiss chard:

  1. Mangold is a low-calorie vitamin and mineral bomb and rich in iodine, protein, iron, potassium, sodium and magnesium and vitamins A, E and K (important for blood clotting and bone formation, but be careful as with all K vitamins when using blood clotting agents be taken!).
  2. Swiss chard, also called shrub stem, is an old, but rediscovered vegetable that tastes like spinach and finally finds its way onto the plate again. I know chard from my parents' garden, spinach was completely unknown to me as a child. Chard leaves are larger and sturdier than spinach, even up to 30 cm long and can have different colors from light yellow to dark green or dark red. Sown chard is ready for harvest in spring after approx. 3 months.
  3. In contrast to (young) spinach, you should never eat chard raw, as it contains large amounts of oxalic acid, which are only reduced by heating. Oxalic acid is extremely dangerous for heart disease. People who suffer from kidney disease better avoid chard altogether. For healthy people, the consumption is completely harmless.
  4. Swiss chard goes well with fish, can be processed very well in puff pastry and smoothie or serves as a pure vegetable accompaniment.

Today I have decided on a baked noodle variation that is well prepared and will also surprise guests:


xldeluxe_reloaded has opted for a baked noodle variation, which is well prepared and will also surprise guests.

Ingredients (for two box cake molds):

  • Approximately 700 g to 1000 g of chard (appears a lot, but just like fresh spinach is just enough later)
  • 2 cloves of garlic
  • 2-3 onions (I always prefer red onions or shallots)
  • Rapeseed oil for searing
  • 1 pack of macaroni
  • a few cherry tomatoes, possibly also a few pickled tomatoes
  • 1 cup of crème fraîche
  • 1 packet of cream cheese (optional, if you like it creamy)
  • 250 ml of milk
  • 3 eggs
  • 2 packs of cooked ham (it gets more spicy with raw ham: Serrano, Black Forest or even bacon)
  • 6-7 tablespoons of grated Parmesan
  • 1 package of grated cheese (I also like to garnish cheese like Ras el Hanout cheese)
  • Nutmeg, salt,
  • Pepper (I made some modifications and added Chilli flakes, tomato salt and Provence herbs)

This picture shows all the necessary ingredients needed for the noodle cake with mangold.

preparation

1. The macaroni are cooked according to the package instructions in salted water, drained, cold quenched and set aside.

2. Split cherry tomatoes and, if you like, mince additionally pickled tomatoes:


Split cherry tomatoes and, if you like, mince additionally pickled tomatoes.

3. Thoroughly wash chard, shake dry, remove hard stems and cut leaves and stalks.

4. Peel two cloves of garlic and onions, squeeze garlic, dice onions and sauté together with the tomatoes in rapeseed oil.


5. First add only minced mangold stalks, sauté for about 4 minutes (if the moisture of the stems is insufficient after washing, add a small amount of water / vegetable stock):

First add only minced mangold stalks, sauté for about 4 minutes (if the moisture of the stems is insufficient after washing, add a small amount of water / vegetable stock).

6. Now add the shredded leaves as well (the amount that appears large soon collapses as soon as the pan lid is placed on top), season and steam while constantly turning:

Then add the shredded leaves as well (the large amount will quickly collapse as soon as the pan lid is put on).

7. Beat the eggs for the pasta sauce. Add cream, milk, spices and grated Parmesan cheese. Then stir well with a whisk:

Make the eggs for the pasta sauce. Add cream, milk, spices and grated Parmesan cheese. Then stir well with a whisk.

8. Lay the bottom and the sides of a greased box cake mold (or silicone mold) overlapping with the ham:

Lay the bottom and the sides of a greased box cake mold (or silicone mold) overlapping with the ham.

9. Lay the macaroni lengthwise on the layer of ham and layer for example as follows: chard-cheese-sauce-macaroni-tomato-cheese-sauce-macaroni:

Lay the macaroni lengthwise on the layer of ham and layer for example as follows: chard-cheese-sauce-macaroni-tomato-cheese-sauce-macaroni.

10. Finally, fold the overlapping ham slices onto the casserole, if necessary top with cheese and bake in the oven for approx. 40 minutes:

Finally, fold the overlapping ham slices on the casserole, if necessary top with cheese

I like to prepare casseroles the night before, so that they can pull through the next day well and cut? are:

Our tipster prepares casseroles the night before, so she pulls well the next day and? Cutfest? are.

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