Monday, 2 September 2013

Mum's garden dinner and pasta

A visit to the folks this weekend and presented with a bumper crop of rainbow chard, patti pan squash and tomatoes.  So - pasta with 2 sauces:- Greek inspired chard, mediterranean squash and tomato casserole.

Greek inspired chard

4 leeks
1 tbsp olive oil
Enormous haul of chard
2 cloves garlic
1 glass dry white wine
small handful black olive
mint, rosemary and thyme
salt and pepper
feta - crumbled over

1.  Clean and chop leeks, saute in olive oil.
2.  Wash chard well, strip leaves from stalks.  Cut stalks into 1 cm pieces, add to leeks.  Saute for a while.  When a bit soft add crushed garlic and white wine.  Put lid on pan and allow to soften for a bit.
3.  After about 10 mins add chopped leaves and stir around.
4.  Add chopped olives and perhaps more water if its dry.  Cover and simmer until soft.
5.  Before serving crumble feta over and season with salt and black pepper.

Mediterranean squash and tomato casserole

1 red onion
1 tbsp olive oil
1 large(ish) patti pan squash
1 courgette
1 yellow pepper
lots of small (or is large chopped) tomatoes
2 cloves garlic
pich chili flakes
1 glass white wine
chives, parsley

1.  Sautee chopped red onion in olive oil.  Add diced squash.
2.  Chop and add courgette and pepper and wine.
3.  Simmer until softenning slightly, add tomatoes and crushed garlic, stir and cover.
4.  Simmer until soft, add chili flakes, cover and heat through.
5.  Before serving mix in chopped chives and parsley.

Pasta:  cook according to packet instructions, drain, toss in olive oil to stop it sticking.

Scoff - surprising chard "hating" people - because they ALL finished their plates.

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