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Comments on Rosa Jackson: La trouchia - Swiss chard omelette





Updated: 2017-12-11T18:42:28.980+00:00

 



Dirck, it's great that you've found a source of Sw...

2008-02-10T07:13:00.000+00:00

Dirck, it's great that you've found a source of Swiss chard! I would estimate that I use about 250 grams of chard leaves to make this omelette. Bon appétit!



Hi ROsa,Thx, i love this stuff, i get it from ital...

2008-02-08T22:45:00.000+00:00

Hi ROsa,

Thx, i love this stuff, i get it from italy, my greengrocer in holland specially orders it for me. It only comes in big cases and people here don't really know it. I wondered could you be a bit more precise about the quantity?



You're right Susan, who needs burgers when you can...

2008-01-29T19:13:00.000+00:00

You're right Susan, who needs burgers when you can have trouchia?



I love these thick, greenery omelettes that you ca...

2008-01-29T12:28:00.000+00:00

I love these thick, greenery omelettes that you can cut and carry. They are so much more interesting than a burger, teaming with their own healthy burst of iron. Thanks for the tip to go easy on the egg.



I know you'll love this recipe, Lucy! How lucky to...

2008-01-25T09:02:00.000+00:00

I know you'll love this recipe, Lucy! How lucky to have ruby chard in your garden. Baby chard would be perfect for trouchia.



Growing up we called silverbeet (chard/blettes) 's...

2008-01-23T21:13:00.000+00:00

Growing up we called silverbeet (chard/blettes) 'spinach' because it was obviously cheaper and grew well in many people's gardens. We hadn't been introduced to the sweeter, leafier green we now call English Spinach. How wonderful to know it is so prized by your chefs - I prefer it to watery spinach any day.

Will be making this as soon as my red chard gets just a little bigger!