Gorgeous baking dish!
There's nothing more enjoyable than having dinner cooked for you. As much as I love preparing a meal myself, there's still something rewarding and indulgent about playing guest and having someone do all the work.
Last week I headed to Jourdanne's for dinner, and gosh, she pulled one out of the hat.
She whipped up a silverbeet pie like it was child's play, and then also managed to pull together a side dish that would have been a meal in itself!
The silverbeet pie is a new instant fave of mine and I'm happy to share the recipe with you below. However, it was the unexpected side dish that really got me going!
Jourdanne fried up an interesting mix of tomatoes, chorizo, garlic and kale. Now, I'd never heard of kale but she assures me it's a superfood - like quinoa and blueberries. So I was an instant fan!
The rocket was a great addition as well and made me feel like I was well and truly getting my week's worth of greens in in one sitting!
Glad to know someone's looking after me . . .
. . . so much so that she even packed me up a care package for my lunch on Friday!
Bless. She's one in a million, is Jourdanne. She's going to make one heck of a farmer's wife one day!
Stay tuned for a tour around her gorgeous little place later in the week. She has style to boot and that highly sought after skill of turning trash into treasure.
In the meantime, have a go at her pie - it's deeeelish!
Ingredients (serves 6)
1 1/2 tbs olive oil
1 bunch silverbeet, trimmed, stems thinly sliced, leaves shredded
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
200g feta, crumbled (can use low fat)
200g ricotta, crumbled (can use low fat)
Pinch of ground nutmeg
4 eggs, lightly whisked
2 sheets (25 x 25cm) frozen puff pastry, just thawed
- Preheat oven to 210ºC. Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add the silverbeet stems, onion and garlic. Cover and cook, stirring occasionally, for 10 minutes. Transfer to a bowl. Add the silverbeet leaves to the pan. Increase heat to medium-high. Cook, stirring, for 10 minutes or until any liquid evaporates. Add to the bowl. Set aside to cool slightly.
- Stir the feta, ricotta and nutmeg into the silverbeet mixture. Season with pepper. Reserve 1 tablespoon of the egg. Add remaining egg to mixture. Stir to combine.
- Brush a rectangular 2L (8-cup) capacity baking dish with remaining oil. Use 1 pastry sheet to line the base and 2 long sides. Spread the silverbeet mixture evenly over the base.
- Top with the remaining pastry and trim excess. Use the leftover pastry to completely enclose the top of the pie. Fold in the edges and press to seal. Brush with the reserved egg. Prick the top with a fork.
- Bake for 30 minutes or until golden.
Recipe from Good Taste