Krompir punjen blitvom (Potatoes stuffed with swiss chard)

Sastojci: 4 velika krompira, 200 g blitve, 400 ml mleka, 30 g brašna ili kukuruznog skroba (gustina), 50 g margarina, 120 g trapista.

Priprema:

1. Krompir dobro oprati, preseći na pola po duzini. Blitvi skinuti drske i zile pa je sitno iseckati.

2. Pleh obloziti papirom za pecenje. Poredjati krompir isecenom stranom na dole i peći u prethodno zagrejanoj rerni na 200 C oko 30 do 40 minuta. 

Palacinke od blitve (Swiss chard pancakes)

Sastojci: 250g blitve, 3 jaja, 60g speltinog brasna, 150ml mleka, 1 kasicica belog luka u prahu, 10g praska za pecivo, malo soli.

Priprema:

1. Blitvu oprati i sitno iseckati. Jaja umutiti viljuskom. Pomesati spelta brasno, prasak za pecivo, so i beli luk.

2. Dodati jaja, blitvu i sve dobro sjediniti.

Pileca dzigerica sa kinoom (Chicken liver with quinoa)

Rucak

Jednog nedeljno pileca dzigerica.

Sastojci: 150g pilece dzigerice, 40g kinoe, 1 paradajz, 120g blitve.

Priprema:

1) Pripremiti pilecu dzigericu. Skuvati kinou. Paradajz ocistiti i iseci na kocke. Blitvu ocistiti.

2) U tiganj na maslinovom ulju, na srednjoj temperaturi (4) prziti dzigericu. Zaseci nozem po sredini da vidite da li je gotova. Iseci na kocke.

Blitva i krompir salata sa tunjevinom (Swiss chard and potato salad with tuna)

Sastojci: 120g krompira, 50g majoneza (light), 2 kasike susama, 180g tunjevine (ocedjene od ulja), 1 cen belog luka, 2 kasike lista persuna (sitno seckanog), 240g blitve.

Priprema:

1) Pripremiti blitvu. Beli luk oljustiti i sitno iseckati.

2) Krompir oprati. Staviti u serpicu, preliti vodom i pustiti da prokljuca. Smanjiti na srednje nisku temperaturu (4) i kuvati 20 do 25 minuta. Ostaviti da se malo ohladi pa oljustiti i iseci na kocke.

Kako blansirati blitvu (How to blanch swiss chard)

Potrebno: blitva, serpa sa vrelom vodom, serpa ili cinija sa hladnom vodom, prazna posuda, plasticna hvataljka.

Priprema:

1) Blitvu dobro oprati.

2) Nozem iseci drske sve do vrha lista.

3) Staviti serpu sa vodom da prokljuca.

4) Staviti nekoliko listova blitve (da pokrije dno serpe). Blansirati 3 minuta.

Pirinac sa blitvom u rerni (Rice with swiss chard in the oven)

Sastojci: 2 veze blitve (obarene), 1 soljica pirinca (belog), 1 sargarepa, 1 koren persuna, 1/3 kocke za supu, margarin, sitno seckan persun.

Priprema:

1. Skuvati pirinac u odnosu 1:3. Jedna soljica pirinca na 3 (ili 4) soljice vode. Pirinac isprati vodom. Staviti u serpu, sipati vodu i kuvati na srednjoj temperaturi (4) oko 15-20 minuta povremeno mesajuci. Skloniti sa sporeta i ostaviti da upije vodu. 

2. Sargarepu koren persuna oljustiti i iseci na kocke.

3. U vatrostalnu posudu, na dno staviti jednu vezu blitve. Dodati pirinac, sargarepu, koren persuna, persunov list. Pokriti sa drugom vezom blitve. 

4. U serpicu staviti kocku za supu i vodu i pustiti da se otopi. Naliti preko pirinca i blitve (do drugog reda blitve). Dodati margarin isecen na listove i staviti u prethodno zagrejanu rernu da pece na 200 C dok ne bude gotovo. 

Ingredients: 2 bunches of Swiss chard, 1 cup of white rice, 1 carrot, 1 parsley root, 1/3 bouillon cube, margarine, finely chopped parsley.

Preparation:

1. Cook the rice in a ratio of 1:3. One  cup of rice on 3 (or 4) water cups. Rinse rice with water. Put in a pot, pour water and cook at medium temperature (4) for about 15-20 minutes occasionally stirring. Remove from the stove and leave to absorb water.

2. Peel carrots and parsley root and cut into cubes.

3. In a ovenproof dish, place a one layer of Swiss chard on the bottom. Add rice, place carrots, parsley root and parsley leaf. Cover with the second layer of Swiss chard.

4. In small pot put the bouillon cube and water and let it dissolve. Pour over the Swiss chard and rice (to the 2nd layer of Swiss chard). Add the slices of margarine on top and bake in the preheated oven on 200 C until it's done.

Sos od blitve sa mladim lukom (Swiss chard sauce with green onions)

Sastojci: 600g blitve, 1 vezica mladog luka, 3 kasike brasna, ulje, so, 1 jaje, kiselo mleko.

Priprema:
1) Blitvu ocistite, ali nemojte da skidate debele bele zilice sa listova (one u kuvanju mnogo lakse omeksaju nego zile zelja i spanaca) i veoma su ukusne. Operite listove i isecite na rezanca.
2) Mladi luk ocistite i iseckajte (i beli i zeleni deo) i proprzite na ulju. Zatim dodati brasno, proprziti i dodati blitvu.
3) Brzo mesajte, nalite vrelom, slanom vodom, mesati drvenom varjacom po dnu posude da se brasno istopi i ostaviti da krcka na tihoj temperaturi oko 15 minuta.
Napomena: ako treba dolivajte vrelu vodu, uz stalno mesanje.
4) Umutite jaje, dodajte sosu dok je kos na sporetu.
5) Promesati, skinuti sa sporeta, malo prohladiti, pa sluziti uz meso i kiselo mleko koje obavezno ide uz ovaj sos.


Ingredients: 600g of swiss chard, 1 bunch of green onions, 3 tablespoons flour, oil, salt, 1 egg, sour milk.


Ingredients: 600g of swiss chard, 1 bunch of green onions, 3 tablespoons flour, oil, salt, 1 egg, sour milk.

Preparation:
1) Clean swiss chard, but do not remove the thick vessels on leaves (those vessels soften in cooking a lot easier than vessels on greens and spinach) and they are very tasty. Wash leaves and cut into strips.
2) Clean the onions and finely chop (white and green part) and fry in oil, over medium heat. Then add flour, fry and add the chard.
3) Quickly stir, pouring boiling, salted water, stirring with a wooden spoon across the bottom of the bowl until flour melts cooking on low temperature for about 15 minutes.
Note: If you need pour boiling water, with constant stirring.
4) Beat the egg, add to the sauce while on the stove.
5) Stir, remove from the stove, chill a little, and serve with meat and sour milk that must go along with this sauce.

Corba od blitve sa pirincem (Swiss chard chowder with rice)

Sastojci: 750g blitve (zelja ili spanaca), 150g pirinca, 2 glavice crnog luka, 1 kasika brasna, 1 kasicica (ravna) aleve paprike, 350ml kiselog mleka, ulje, 1 jaje, so.

Priprema:
1) Blitvu (zelje ili spanac) operite, ocistite, isecite na rezanca, ocedite i stavite u vrijucu slanu vodu da se kuva.
2) Pirinac ocistite, operite i dodajte blitvi. Sve kuvajte oko 20 minuta.
3) Crni luk sitno ocistiti i sitno iseckati pa isprziti na ulju, na umerenoj temperaturi, dodati brasno, promesati i proprziti kratko, dodati alevu papriku, pa jos malo prziti i dodati u corbu.
4) Promesati i kuvati jos kratko na tihoj vatri. Gotovu corbu zacinite razmucenim jajetom, kad je skinete sa sporeta.
5) Posluziti uz kiselo mleko.


Ingredients: 750g swiss chard (greens or spinach), 150g rice, 2 onions, 1 tablespoon of flour, 1 teaspoon (flat) cayenne pepper, 350ml sour milk, oil, 1 egg, salt.

Preparation:
1) Wash and clean swiss chard (greens or spinach), then cut into strips. Drain and place in boiling salted water to cook.
2) Clean the rice, wash and add to the chard. Cook all about 20 minutes.
3) Clean onions, chop finely and fry in oil, on medium heat, add flour, stir and fry shortly, add cayenne pepper and fry a little and add to the chowder.
4) Stir and cook shortly over low heat. Remove from stove, then add beaten egg yolk.
5) Serve with sour milk.

Piletina s tartar sosom i blitvom (Chicken with tartar sauce and swiss chard)

Sastojci: 7 komada pileceg belog mesa, 2 cena belog luka (iseckanog), so, 1 kasika majorana, sok od 2 limuna, maslinovo ulje, tartar sos, 3 veze blitve, so, kacamak (opciono).

Priprema:
1) Pomesati beli luk, majoran i limunov sok. Piletinu iseckati na kockice. Sve zajedno staviti u kesicu i ostaviti u frizideru nekoliko sati (moze i preko noci).
2) Meso ispeci u tiganju na maslinovom ulju i smesom zacina.
3) Blitvu oprati, iseci peteljke do listova, a listove iseci na rezance. U dublju serpu, sipati vodu i dodati so i pustiti da provri. Dodati blitvu i kuvati oko 7 minuta. Ocediti i poprskati maslinovim uljem.
4) Na tanjir poredjati piletinu, preliti tartar sosom, pored staviti kacamak (opciono), a pored blitvu.

Ingredients: 7 pieces of chicken breasts, 2 cloves of garlic (chopped), salt, 2 teaspoons marjoram, juice of 2 lemons, olive oil, tartar sauce, 3 links spinach, salt, polenta (optional).

Preparation:
1) Mix the garlic, marjoram and lemon juice. Cut chicken into cubes. Put all together in a bag and leave in the fridge for several hours (or overnight).
2) Fry the meat in a pan with olive oil and spices mixture.
3) Wash swiss chard, cut stems to leaves, and  cut leaves into thin slices. In a deeper pan, pour the water and add salt and let it boil. Add swiss chard and cook about 7 minutes. Drain. Sprinkle with olive oil.
4) Arrange the chicken on a plate, pour over tartar sauce, put polenta besides (optional), and swiss chard next to it.

Pita sa zelenim nadevom (Pie with green filling)

Sastojci: 1/2kg kora, 1kg spanaca (ili blitve), 2 vezice praziluka, so, ulje.

Priprema:
1) Praziluk ocistiti i sitno iseckati, pa dinstati na ulju.
2) Spanac (ili blitvu) ocistiti, iseckati na rezance, pa umesati u luk. Ne prziti dugo - tek toliko da spanac omeksa.
3) Posoliti. ako pusti mnogo vode (posebno ako se sprema sa blitvom), ocediti.
4) Filovati kore i uviti pitu.
5) Peci oko 30 minuta na 200°C.

Ingredients: 1/2kg phyllo dough, 1kg spinach (or swiss chard), 2 bunches leeks, salt and oil.

Preparation:
1) Clean and finely chop leeks, and saute in oil.
2) Clean spinach (or swiss chard), cut into strips, then stir in leeks. Do not fry long - just enough to soften spinach.
3) Add salt. If spinach drop a lot of water (especially if you're making with swiss chard) - drain.
4) Spread filling on phyllo dough sheets and roll in
5) Bake for about 30 minutes at 200°C.

Pesto od blitve (Swiss chard pesto)

Sastojci: 300g blitve, 80g oraha, 120g badema, 10 cenova belog luka, 150g parmezana, 500g spageta, sok od 1 limuna, 2 kasike maslinovog ulja, pola kasicice bosiljka, so, biber, origano.

Priprema:
1. Blansirajte blitvu u slanoj vodi, procedite i iseckajte sto sitnije.
2. U zagrejanom tiganju (teflon) kratko prepecite bademe i orahe.
3. Blitvu, orahe i bademe stavite u blender, dodajte beli luk, kackavalj, sok od limuna bosiljak, origano, so, biber i maslinovo ulje, i sve dobro izmiksajte.
4. Skuvajte spagete, procedite i pomesajte ih sa pripremljenim pesto sosom.

Ingredients: 300g swiss chard, 80g walnuts, 120g almonds, 10 cloves of garlic, 150g parmesan cheese, 500g of spaghetti, juice of 1 lemon, 2 tablespoons olive oil, half teaspoon basil, salt, pepper, oregano.

Preparation:
1. Blanch swiss chard in salted water, drain and chop it finely.
2. In a hot frying pan (Teflon) short overdo almonds and walnuts.
3. Put swiss chard, walnuts and almonds into the blender, add garlic, cheese, lemon juice, basil, oregano, salt, pepper and olive oil, and blend well.
4. Cook spaghetti, drain and mix them with prepared pesto sauce.