John Myers
Ingredients for 4 servings:
- 500 g chard
- 400 g pasta, e.g. macaroni
- 400 g minced meat, mixed
- 1 onion(s)
- 200 ml sweet cream
- 1 egg(s)
- 100 g cheese, grated, e.g. Gouda
- salt and pepper
- Paprika powder, sweet
- Sugar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
with delicious chard cream, also good for lazy children
Cook the pasta in salted water until al dente. Wash and finely chop the chard. Boil the thicker, lighter chard stalks in salted water for 5 minutes, then simmer the green chard leaves for about 3 minutes. Drain the chard in a sieve. Mix the cream with the raw egg and season with salt, pepper, and a little sugar. Stir this mixture into the drained chard. Purée everything together with a hand blender to taste. Children often prefer it this way. This results in a delicious, creamy chard cream. If you prefer a chunkier texture, simply skip the puréeing. Fry the ground beef with the finely diced onion until browned and crumbly, and season with salt, pepper, and paprika. Transfer the cooked pasta to a greased baking dish. Spread the chard mixture over the chard, then layer the ground beef. Sprinkle with grated cheese on top. Bake in a preheated oven at 180°C for 20 minutes.
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