Living off the Smell of an Oily Rag » Silver beetLiving off the Smell of an Oily Rag

Lofty, Kapiti Coast.

reader — Fri, 05 Feb 2016 04:03:46 +0000

Silver beet leaves are the only part usually consumed, but…if the stalks are cooked separately and thickened with whatever flavour you like,(Cheese, Maggi onion/mushroom etc.) you have another vege for the table. Cook stalks IN MINIMUM Salted water for about 10 mins, and drain some of this water over the leaves in a separate pot Add a lump of butter, thickening, and flavour of your choice. The leaves take only a few minutes to cook, and the small amount of hot water from the stalks helps save heating costs. Save the water from the leaves and drink…. delicious.

Peter, Hastings.

reader — Fri, 05 Feb 2016 03:59:30 +0000

The best way to cook both silver beet and rhubarb is by steaming it. Silver beet can be steamed over any strong flavoured vegetable, carrot for example, without affecting its flavour. The stalks can be cut into 6mm wide, 50mm lengths and sprinkled on the bottom of the steamer to let the steam in easier or cooked in the bottom pot if you want to use it as a 2nd veggie, adding a sauce if desired. Time…roughly 10 minutes.

Always steam rhubarb on its own! There is a small amount of oxalic acid in the stems; the cause of the tart taste. Add a pinch of baking soda to some cooled cooking liquid and watch it fizz. That’s a good test for any acid.

Steamed rhubarb requires a lot less sweetening. I like it on my muesli without any added sugar.

Loft, Kapiti Coast.

reader — Thu, 28 Jan 2016 19:00:24 +0000

Silver beet leaves are the only part usually consumed, but…if the stalks are cooked separately and thickened with whatever flavour you like,(cheese, Maggi onion/mushroom etc.) you have another vege for the table. Cook stalks in minimal salted water for about 10 minutes, and drain some of this water over the leaves in a separate pot Add a lump of butter, thickening, and flavour of your choice. The leaves take only a few minutes to cook, and the small amount of hot water from the stalks helps save heating costs. Save the water from the leaves and drink…delicious.

Lorraine Barnes.

reader — Wed, 25 Nov 2015 05:19:21 +0000

This is a useful way to use as little or as much silver beet as you prefer. I use 4 leaves of silver beet chopped finely, a batter mixture of 3/4 cup flour, 1 1/2 teaspoon baking powder, 1 or 2 eggs whisked, add flour etc., milk to thin and greens. Fry in a little hot oil. It’s lovely with tomato sauce, which should appeal to children.

Oily Rag Ed’ – Who can disagree with that – adding tomato sauce to anything usually does the trick!

ANG, Masterton.

reader — Wed, 25 Nov 2015 05:18:11 +0000

Silver beet stalks are edible and are nice sauteed in a little butter, with some S & P, or added to all sorts of things (e.g. soup, quiches).

Silver Beet Fan, Whangarei.

reader — Wed, 25 Nov 2015 05:17:26 +0000

Not sure if kids like it, but adults will do. Need a big pan with a lid. Cook chopped silver beet in a little water (cut off big stalks), chop a bit more then drain well. Separately cook 2 rashers bacon chopped (microwave) and cup full of chopped pumpkin (microwave). Assemble all in big pan with olive oil, stir till mixed well and hot, then add bits of feta on the top, put the lid on, heat well down, then off, 5 mins. Eat as main or side dish.

Hammelschwanz, Whakatane.

reader — Wed, 25 Nov 2015 05:16:29 +0000

In answer to young mum whose children do not like silver beet I would suggest to make a thick white sauce with whole milk and add finely pureed silver beet or spinach. The creaminess hides that ‘teeth blunting’ feeling, serve the vegetable with mashed potatoes and a fried or poached egg. Try and add a little vegetable stock powder or nutmeg to the blended vegetable and sauce mix.

LandP

reader — Wed, 25 Nov 2015 05:15:33 +0000

Young Mum wanted a recipe for silverbeet which her youngsters will enjoy. What follows works just as well with Spinach and is delicious. Here are the ingredients for a meal for four: 750 grams of silverbeet, 2 eggs, 6 tablespoons flour, 500 grams cottage cheese, 1/4 teaspoon salt, nutmeg, freshly ground pepper, and 1½ cups grated tasty cheese.

Wash the silver beet, trim & chop finely; cook & drain squeezing out excess water. Beat eggs & flour together until smooth, add silverbeet, cottage cheese, salt, nutmeg & pepper combining them well. Put into a well greased 23 x 34cm baking dish sprinkling more grated cheese over the top. Bake uncovered at 180 degrees for 45 minutes; it can be eaten hot or cold. A decadent option is to chop & precook a couple of rashers of bacon sprinkling these & the bacon fat over the top a little prior to serving.

G M, Christchurch.

reader — Wed, 25 Nov 2015 05:14:27 +0000

Here’s a tip for spinach (which could also be used for silverbeet). Chop the stuff up finely as if it is parsley and sprinkle it in everything…muffins with cheese, quiche type recipes, sprinkle on spuds, add loads to salad, add to soups, casseroles. The flavour is negligible, but that iron goodness is incorporated into lots of food.

S, Christchurch.

reader — Wed, 25 Nov 2015 05:13:20 +0000

Children prefer the taste of the coloured “Bright Lights” silver beet as it is sweeter tasting than regular silver beet. Looks more interesting too.