Leisurely eaten weekend brunch is something to look forward to all week. Here is a quick and easy to make dish, that doesn’t require any preparations in advance.
The Swiss Chard frittata can be served as is, but the addition of poached eggs and Hollandaise sauce, elevate it to another level. Continue reading
This tasty bake is well loved in the Sephardic cuisine (check HERE for information about it), and is traditionally served for Saturday brunch. The bake is usually served with Tzatziki (recipe can be found HERE), hard boiled eggs and fresh vegetables or vegetable salad. Another tasty option is to serve it with a bit of date or maple syrup. The combination of sweet and salty is addictive.
I’ve often wondered why the term “Swiss Chard” was used for a plant that originated in the Mediterranean basin and not in Switzerland.
Wikipedia gives this explanation “The word “Swiss” was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers” – yet this still doesn’t explain why “Swiss” was chosen and not, say “Greek”… Who knows, maybe the catalog publishers were Swiss…
However, be it Swiss or not, Swiss chard is worth getting familiar with, and not only because of its’ highly nutritional values. Though similar in its’ uses to spinach, the chard leaves are firmer and have a more pronounced flavor, which make them much more suitable for bakes than spinach. Continue reading
