Swiss Chard and Goats Cheese Pastry

Puff pastry is pretty indulgent and it can be used for savoury starter or main which is the case for this recipe. Those puff pastry basket are filled with cooked chard and goat cheese. The goat cheese adds flavours to the whole dish but can be easily replaced by cheddar.

Time Preparing: 20 mins
Time Cooking:  30 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Ingredients:
– Puff Pastry Sheet
– 160g Chard Leaves
– 100g Chard Stems
– 75g Soft Goats Cheese
– 2 Goats Cheese Slices
– Handful of Parsley
– Salt and Pepper for seasoning
– Egg Yolk for brushing

Method
1. Wash the chard and seperate the leaves from the stems
2. In a pan, add chard stems and 1tbsp oil on a medium heat, and stir fry for 10 mins
3. Add the leaves and cook for a further 2-3 mins
4. In a blender, add soft goats cheese, parsley and seasoning, blending until a smooth consistency is formed
5. Roll our the puff pastry and cut into square pieces
6. Evenly spread goats cheese mix, chard and a slice of goats cheese to the puff pastry – making sure to leave room around the edges
7. Fold the puff pastry, brush with egg yolk and bake for 30 mins at 180°C

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Swiss Chard Lasagna

Swiss chard are referred to as a nutritional powerhouse as they are a great source of vitamins (K, A and C), minerals (magnesium, potassium and iron) and fibre. They can be colourful as the rainbow chard which add a splash of colour to any dish.
Using them in lasagna is really nice in terms of texture because of the right balance between the softness of the leaves and the crustiness of the stems.

Time Preparing: 20 mins
Time Cooking: 45 mins
Serves: 4
Difficulty: 3/5
Season: Summer

Ingredients
– Large Bunch of Swiss Chard Leaves
– 400g Tin of Plum Tomatoes
– 40g Cheddar, Grates
– 4 Lasagna Sheets
– 1/2 Onion, Finely Chopped
– Handful Basil Leaves
– Olive Oil
– Salt & Pepper for Seasoning
Ingredients – Bechamel Sauce
– 400ml Milk (or Soya for vegan alternative)
– 40g Flour
– 40g Olive Oil

Method
1. On a medium heat, gently cook onion in olive oil
2. Wash the swiss chard, then separate the leaves from the stems. Cut the stems into small pieces then add to the onion. Cook for a further 7 minutes
3. Add the leaves and cook for a further 7 minutes
4. Prepare the bechamel by mixing the milk and flour. On a medium heat, add the mix to the oil and stir until it becomes warm. Continue stirring until a smooth consistency is reached
5. Whilst the sauce is cooking, empty the plum tomatoes and cut into small pieces
6. Grease an oven tray (or baking dish) and layer the lasagna in the following order: tomato, lasagna sheet, swiss chard mix, tomato, bechamel, grated cheese, seasoning and basil, lasagna sheet, swiss chard mix, tomato, bechamel then top with the remaining grated cheese
7. Cook in a pre-heated oven for 30 minutes

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Pan-Fried Chicken with Cucumber & Radish, served with Sauteed Swiss Chard

This recipe is super quick and easy to make, but also super delicious! Whilst we’ve opted for a lighter dinner – omitting any carbs – this goes great with sweet potato wedges or new potatoes.


Time Preparing:
 20 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 2/5
Season: Summer

Ingredients
– 2 Chicken Breasts
– 1/4 Cucumber, thinly sliced
– Radish Bunch, thinly sliced
– 1tsp Chopped Dill
– 2tsp Lemon Juice
– 3 Garlic Cloves, minced
– 1 Large Onion, finely chopped
– 1tsp Chilli Flakes
– 1tsp Chilli Powder
– 1tsp Brown Sugar
– 1tsp Cumin
– Olive Oil
– Salt and Pepper, for seasoning
– 1tsp Sesame Seeds
– Swiss Chard Bunch

Method
1. Pre-heat a pan on Medium-High heat for the chicken breasts
2. Combine dill, lemon juice, half of the garlic, half of the onion, chilli powder, half of the chilli flakes, brown sugar, cumin and a generous lug of olive oil together. Split into two, and marinate chicken breasts for ten minutes
3. Whilst chicken is marinating, wash and chop swiss chard, removing stalks (remember to save for another dish!)
4. Add the chicken to pan and cook on either side for around 5 minutes, until brown on either sidfe
5. Whilst the chicken is cooking, add the chard to another pan on a medium heat, along with a lug of olive oil, the remaining garlic and chilli flakes
6. Add sliced cucumber and radishes to the dressing reserved from step 2
7. Once the chicken is cooked, spread cucumber and radish mix over breasts, and serve alongside sauteed chard, sprinkled with sesame seeds

Harissa Baked Aubergine, Cauliflower Rice and Sauteed Garlic & Lemon Swiss Chard

This Vegetarian feast is just as easily turned into a Vegan friendly meal, by omitting the feta or Greek Yoghurt. Inspired by Moroccan cuisine, this blend of favours gets everything right for a light yet filling Summer dinner. Zingy Lemon, Aubergines with a kick, and cauliflower rice so tasty, we guarantee you’ll be asking for more.

Time Preparing: 30 mins
Time Cooking: 35 mins
Serves: 2-4
Difficulty: 3/5
Season: Summer

Ingredients
– 2 Aubergines
– 1 Cauliflower
– 250g Swiss Chard (stalks and leaves)
– 1 Onion
– Handful chopped Coriander
– 4 tbsp Harissa Paste
– 1 tbsp Honey
– 4 tbsp Lemon Juice
– 1 Garlic Clove
– 3 tbsp Greek Yoghurt OR Crumbled Feta for serving (optional)
– Coconut Oil

Method
1. Pre heat oven to 180 degrees
2. Start by preparing your Harissa Glaze by mixing the harissa paste, honey and 1tbsp lemon juice. Mix well and set to one side
3. Grate cauliflower heads so that they are rice sized
4. Cut aubergines in half and score diagonally, making sure you don’t cut through to the skin
5. Spread half of the Harissa Glaze over the aubergines, then put them in the oven for 10 minutes
6. Next, start  on the Swiss Chard. You want to separate the stalks from the leaves, making sure the stalks are finely chopped. Set the leaves to one side, then chop the onion finely.
7. Remove the aubergines, spooning the remaining Harissa Glaze over them then return to the oven for a further 15 minutes
8. Heat half of the coconut oil in a pan on a medium heat, then add the chopped onions and chard stalks for 5 minutes. Next add the cauliflower rice and 1 tbsp lemon. Fry for a further 10 minutes, stirring occasionally
9. Meanwhile, add the remaining oil to another pan, adding the garlic, Swiss Chard leaves and remaining lemon. Sautee for 5 minutes
10. Serve everything up, with optional Greek Yoghurt or crumbled feta

Be a Double Winner like Max!

The Olympics is well and truly under way, and Great Britain are enjoying winning gold after gold, currently placing us in second place. Max Whitlock is GB’s pummel horse underdog, winning two Olympic Gold medals for his outstanding routines.

So with all the success from our veggie loving Olympians, what better way to celebrate than to give you the chance to be a double winner as well!

For our first offer as part of your new Community Corner, we’re offering you the chance to win your next box for free! All you need to do is recommend a friend to sign up for a trial month with us, and your next box will be on us. We’ll also throw in a complimentary box for your friend, so they’ll receive five boxes for the price of four!**

For the rest of August, we’ll also be offering a complimentary ‘surprise’ vegetable in your next box if you send us a ‘before and after’ shot of what you’ve created this week. So as we approach the final weekend of the Olympics, pick up that community baton and run with it!

In other local news, Victoria Park are running a Sports and Healthy Living Day next Wednesday (11am-3pm) in the Opera Field. They’re promising a wide range of fun-filled activities to promote healthy living.

 

For ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!


This Week’s Bounty

Standard Box
* Charlotte Potatoes, Perry Court
* Courgette, Perry Court
* Chard, Perry Court
* Green Onions, Perry Court
* Chili Peppers, Perry Court
Mini Cucumber, Perry Court
Tomato Punnet, Perry Court
Spinach, Perry Court

Small Box
Items starred (*) above

No-Potato Substitute
Carrots / Squash

Fruit Supplement

* Oranges
Grapefruit

Happy St Patrick’s Day!

St Patrick’s Day may have been yesterday but there’s the perfect excuse to knock back those Guinesses and Irish whisky shots, along with some wonderful Irish stews, for the weekend. Can’t go wrong with this version that with the wonderful bacon flavour and texture that pearl barley brings. Use your celery for the lamb stock (or any other stock base) per this version. Go it cheap with middle neck or scrag cuts, or stick with the stewing lamb chunks as suggested here.

Turnips make a perfect addition to Irish stew or you can use in the traditional Irish side dish of colcannon along with your cabbage. Or your turnips can also go into this double jack stew laced with whisky – guess where the “double jack” is coming from? And on cabbage, do try this corned beef and cabbage recipe, richly infused with stout.

And for the perfect green side (gotta have some emerald on the table right?) use your chard to make this winter greens with bacon butter.

Finish off with a country apple cake – it’s spiced chocolate sponge packed with fruit. For the slightly more ambitious try your hand at making a traditional Irish apple tart. Or an apple custard fool if you think your stomach needs something a little lighter…

Definitely one for the Sunday lunch.

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

Standard Box
* Sarpo Mira Potatoes, Perry Court
* Turnips, Perry Court
* Carrots, Lincs
* Red Onions, Norfolk
* Celery, Spain
Kohl Rabi, Spain
Swiss Chard, Spain
White Cabbage, Yorks

Small Box
Items starred (*) above

No-Potato Substitute
Extra carrots

Fruit Supplement
Bananas, Dom Rep (standard only)
Gala Apples, Kent

 

It’s Organic September!

Did you know that it is Organic September? The buying decisions you make on your everyday shopping are a simple but powerful form of direct action and small changes really can make a big difference. Making simple switches to organic has huge benefits for people, animal welfare and the environment.

So well done for ordering organic fruit and vegetables through Tower Green Hamlets (biodynamic where possible) but why not think about switching some of your staples like milk or eggs to organic. Check out the Evening Standard’s Standar Standard’s six reasons to switch to organic milk. Get it from the local milkman (like Parker Diaries) and cut out the plastic. Also, your local corner shop may just stock organic eggs at much cheaper prices than where – check it out!

We haven’t had chard for awhile and it pairs perfect with tomatoes (see recipe), add some chickpeas for the protein or some sausage and spaghetti for the complete mid-week meal.

For another comfort mid-week dinner why not knock together a broccoli leek and cheese pasta bake. Cauliflower would be no stranger to the mix and some diced chicken would also fit right in. Or have it simply as a vegetable bake to go with any fish, meat, or chicken along with pasta or potatoes that take your fancy.  Or this combination of vegetables would be perfect for a Chinese stir-fry, simply fry some meat or tofu at the start before adding the vegetables.

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

 

This Week’s Bounty

Standard Box
* Valour Potatoes, Perry Court
* Carrots, Lancs
* Chard, Perry Court
* Tomatoes, Perry Court
* Leeks, Kent
Cauliflower – Emerald, Lancs
Sorrel, Perry Court
Broccoli, Lancs

Small Box
Items starred (*) above

No-Potato Substitute
Acorn Squash, Perry Court

Fruit Supplement
Apples – Katy, Kent (standard only)
Bananas, Dom Rep