Swiss Chard and Cottage Cheese Cannelloni

With National Vegetarian Week coming up from 19-25 May, Betta Living have challenged bloggers to create a delicious vegetarian #BettaRecipe for their competition.

Mine is a variant on a family favourite recipe in our household. I usually make it with spinach, but Swiss Chard is a fairly similar vegetable, but more unusual.

 

Ingredients (serves 2 adults and 2 children)

150g Swiss chard leaves
14 cannelloni tubes
500g cottage cheese
40g plain flour
40g margarine
600ml milk
150g cheese
Salt and pepper

Method

Chop the chard into small pieces.
Use a food processor to finely chop the chard.
Mix chard and cottage cheese together.
Fill the cannelloni tubes and place in an ovenproof dish.
Melt the margarine in a saucepan.
Stir in the flour.
Gradually stir in the milk, allowing to thicken.
Grate the cheese, reserve a little and stir the rest into the sauce.
Season with salt and pepper.
Pour the sauce over the cannelloni.
Sprinkle the reserved cheese over the top.
Bake in a preheated oven at 180 deg for 40 minutes.
Serve and enjoy.

Swiss chard and cottage cheese cannelloni

Disclosure. This is my entry to the Betta Living Vegetarian Recipe competition.

Green pancakes

As we approach Shrove Tuesday, I thought it would be an ideal time to post about the green pancakes I cooked using Swiss Chard. This is a vegetable that I wasn’t very familiar with before receiving some in my fruit and vegetable box, which I won for the Lunch Less Ordinary challenge. For others who are unfamiliar with Swiss Chard, it is fairly similar to spinach.

Ingredients (serves 2 adults and 2 children)

100g Swiss chard leaves
30g leek (preferably the green end)
2 eggs
100g flour
300 ml milk
Salt and pepper

Method

Separate the chard leaves from the stalks (save the stalks for another recipe).
Tear chard into small pieces and chop leek.
Use a food processor to finely chop the chard leaves and leek.
In a large jug, whisk the eggs, flour and milk.
Add the greens to the jug.
Season with salt and pepper and stir well.
In an oiled pan over a medium heat, cook the pancakes about 2 minutes on each side.
Serve and enjoy.

Even more colourful with food colouring added

If like one of my sons, you don’t think they are green enough, you can always add a couple of drops of food colouring, (as shown above). These pancakes are delicious as a light main meal spread with philadelphia and served with a side salad. Also nice on their own. And the recipe can easily be varied. Another family favourite is courgette and sweetcorn pancakes.

This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored by British Lion Eggs. Learn more and find recipes at www.eggrecipes.co.uk