Pasta con le Giri Ingredients: 1 bunch of Swiss chard (serves 4) add more if you like. One small onion 2-3 small cloves of garlic 5 peeled tomatoes crushed 1 teaspoon dry parsley Salt and pepper to taste Olive oil Directions: Clean the Swiss chard. Cut the stem off and separate the stems from the leaves. Rinse the Swiss chard to make sure the leaves are completely clean. Boil water, add the stems first and then add the leaves. In a pot add olive oil, sauté the onions and then add the peeled toma

Quiche with rainbow chard and goats cheese for babe. Shortcrust pastry - 145g flour - 115g butter - 2g salt - 1 tbsp ice cold water Filling - 4 eggs - 200ml cream - 100ml milk - 1 bunch rainbow chard - 100g goats cheese - 4 cloves garlic - 1 red onion - 40ml olive oil - Salt and pepper to taste Method 1. Start the pastry by placing your flour and fridge-cold butter into a food processor with the salt. Pulse until the butter is evenly distributed through the flour. 2. Pour in your ice cold water