Some time ago I already reported about my first attempts with chard and produced a delicious mangold quiche and a delicious chard lasagna. And since then I just can not get rid of this vegetable anymore. A shame that I have not discovered it for myself before! How such a simple leafy plant can be so delicious and versatile. Madness ... And for me chard is also still on spinach on the top list. After reading how well chard is good with potatoes, the next idea was born. And what fits better at the moment than a dish that uses my stocks (Greek yogurt, eggs, potatoes) and goes jerk-over? Fast chard with garlic yoghurt for 2 portions 150 g of Greek natural yoghurt 2-3 cloves of garlic 1 onion 3 medium potatoes 1 bunch of Swiss chard (for me it was red stalker) 1 Tl organic vegetable stock powder 2 eggs salt, pepper oil for the pan For the garlic yoghurt the garlic cloves Peel and press into the yoghurt. Season with salt and pepper, stir well and place in the refrigerator until use. Peel the onion and chop finely. Peel the potatoes and cut into small cubes (about 1.5 cm thick). The mangold stalks from the leaves ...

Quick chard with garlic yoghurt

Some time ago, I reported on my first attempts with chard and made a delicious chard quiche and a delicious chard lasagna.
And since then I just can not get rid of these vegetables. A shame that I have not discovered it for myself before! How such a simple leafy plant can be so delicious and versatile. Madness ... And for me, chard is also on the top list before spinach.

After reading how well chard also goes with potatoes, the next idea was born. And what fits better at the moment than a dish that uses my supplies (Greek yogurt, eggs, potatoes) and goes too fast? > Quick chard with garlic yoghurt
for 2 servings
150 g of Greek natural yoghurt
2-3 garlic cloves
1 onion
3 medium sized Potatoes
1 bunch of Swiss Chard (for me it was again red-stalked)
1 tablespoon organic vegetable stock powder
2 eggs
salt, pepper
Pan Oil
Peel the garlic cloves and press into the yoghurt for the garlic yoghurt. Season with salt and pepper, mix well and place in the fridge until ready to use.
Peel and finely chop the onion.
Peel the potatoes and cut into small cubes (approx. 1.5 cm thick).
Cut the mangold stalks off the leaves, cut into very thin pieces and wash well.
Heat some oil in a deep frying pan and fry the onions in a glassy saucepan
Add the potato cubes and chard stalks and fry for a few minutes.
Dust with broth powder and pour enough water to cover them lightly. Put a lid on and allow to simmer for about 10 minutes.
In the meantime, clean the chard leaves and cut lengthwise, then sliced ​​into small strips.
When the potatoes are almost cooked are, the leaves in the pan and collapse. Continue to cook for a few minutes.
Turn down the temperature, place the two eggs in the pan, and replace the lid until the eggs have settled.
Season with salt and pepper Serve immediately with the garlic yogurt.

Brrr, is it so cold with you? Winter still has us under control here, but at least it shows itself from its most beautiful side: cold, bright blue sky and sunshine - that's what I like! Just the right soups weather! Hack-cheese-leek soup, leek-cheese-hack soup or cheese-leek-soup with hack - who does not know the party classic? This typical party soup has been making the rounds for decades alongsi...

I could start now with my old and my new stove. But you certainly can not hear it anymore. Therefore only briefly: During the last pizza parade marathon my old stove simply burned the top heat, from now on I could only bake with convection and produce no great breads and pizzas. Now I have a great new stove and now I'm in the oven again around. So. Now for the topic: I love pizza! That's not reall...

I already reported yesterday from the summer and the rest kitchen. And that's when I simply start seamlessly. I still had a refrigerated shelf puff pastry in my fridge (again the very tasty light version), which was just before his zenith and the kilogram of leek was already a few days in the vegetable compartment. So what's better than magic a leek quiche out of it? For 2 portions I baked the qui...

As you may have noticed, my Easter countdown has abruptly stopped. That was not intended, but unfortunately it came like this: I had a holiday in said Easter week and was so happy to be able to cook and bake and blog and do. First of all, I have done everything that needs to be done so, if you are free for the first time after 7 months and then I was firmly convinced that the Easter weekend belong...