Color Me Healthy: Why you should eat almost everything

by Rita Erlich and Dr Alice Murkies

Available for purchase from The Jean Hailes Foundation

RICOTTA AND SILVERBEET TORTE	METHOD
Silverbeet, also known as Swiss chard, is more robust in texture and flavour than spinach. It is an excellent source of folic acid. Ingredients (for 6 – 8 wedges) 1 bunch silverbeet (about 450 g leaf weight when trimmed) 400 g ricotta 6 tablespoons grated parmesan 3 eggs 1 large onion 2 tablespoons olive oil sprig fresh tarragon (optional) salt, pepper, nutmeg	Wash the silverbeet thoroughly. Trim the stalks. Cook the leaves in an abundance of boiling salted water until just done, then drain. When cool, squeeze dry and chop finely. Dice the onion finely and cook gently in two tablespoons of the olive oil until very soft and golden. Allow to cool. Mash the ricotta with a fork and whisk well, before adding cooled chopped onion and chopped silverbeet. Add chopped tarragon (or other herbs), then beat in the 3 eggs. Add 5 tablespoons of parmesan and mix well. Put in a round baking tin well oiled with the remaining olive oil and bake in moderate oven for about 50 minutes, until cooked. It will cook like a cake, rising and with the edges pulling away when it is ready. Leave to cool enough to unmould, then serve, cut into wedges. As good warm as it is cold.

Content updated November 05, 2003