Chard in white sauce

November 22, 2012 in Blog, Recipes

Creams are perfect for a light meal or as a starter. These spinach in white sauce are very tasty, easy to prepare and can be a good way to prepare beets for children.

Ingredients (serves 4):

- 500 gr of gerds
- 50 g flour
- 1 liter of milk
- 100 g butter
- 2 tablespoons sliced almonds or 2 tablespoons of pine nuts
- Juice of 1 lemon
- Salt, pepper, nutmeg (if prepared for children is better to omit the nutmeg sentarles bad as it can.)

Preparation:

- Wash and cut the gerds into julienne. Cook them in boiling salted water for 2 minutes.

- Drain and immerse in ice water with lemon juice. The ice water stops the cooking and the lemon juice thanks to its antioxidant help them stay green and not brown.

- Put the almonds and pine nuts on a baking sheet and toast at 200ºC one or two minutes, watching not to burn them.

- To make the sauce melt the butter in a saucepan over low heat, when melted add the flour and mix with a whisk or a wooden spoon.

- Add the milk slowly, stirring constantly to avoid lumps.

- Add the chard well drained and half of the toasted nuts.

- Season with salt and pepper and a pinch of nutmeg.

- Cook in slow heat for 15 minutes.

Presentation Suggestions:

Divide into 4 individual bowls and add the remaining nuts on top to decorate.

Possible changes:

You can change the almonds for pine nuts.

If you want a dish with some meat add some diced ham or bacon strips sautéed.

Pairing:

 

The marriage of a plate of this style, light but tasty with some consistency thanks to the structure of the bechamel sauce would be eith a dry white wine with some structure, rather citrus aromas and with a herbal touch.

We believe it would make a good harmony with this dish a Caraballas Verdejo, a verdejo really spectacular and from ecological agriculture.

And if we intend to surprise, we would propose a Val Dieu Blonde, a Belgian craft beer, a blonde abbey style, very fresh, citrus aroma, persistent and with a creamy foam.

 

 

 

 

Beetroot and chicken salad

July 11, 2012 in Recipes

A simple proposal, fresh and light to these hot  when we just crave cold foods.

It has the advantage that we can use the previous day’s roast chicken and it gives us a way out of the traditional salad. It is delicious made from one day to another, so you can leave it in the fridge and have it ready for dinner without complications or having to spend time in the kitchen once the guests have arrived.

Ingredients:

- Roasted/ boiled  chicken

- Pineapple in its own juice or natural

- Strips of beetroot

- Mayonnaise to taste

(We have not put quantities of the ingredients because according to the number of guests you can prepare the desired amount of salad, all you need is to maintaining approximately the same amount of chicken, pineapple and beetroot)

 

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