Nothing on either website mentions a warranty/replacement or repair method.
I think you are on your own.
Swiss chard = chard = spinach beet = leaf beet = seakale beet = silver beet = white beet Notes: Swiss chard is used much like spinach, except that it has an appealing beet-like flavor and a heavier texture, which requires longer cooking. Many cooks simply sauté it in olive oil and serve it as a side dish. Red chard = rhubarb chard = ruby chard, with green leaves and red stalks, is slightly more tender and flavorful than white chard = green chard, with white stalks and green leaves, but the two are interchangeable in most recipes. Substitutes: beet greens OR spinach OR turnip greens OR bok choy OR escarole OR mustard greens
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Swiss Chard Pesto
* 2 tablespoons + 1/2 cup extra virgin olive oil
* 2 cloves garlic, chopped
* 1 bunch Swiss chard, stems removed (about 2 cups)
* 1 cup walnuts
* 2 ounces freshly grated pecorino cheese
* 1 bunch of basil leaves (about 1/2 cup packed)
* Kosher salt
*Heat two tablespoons of oil and the garlic in a saute pan over medium heat. Once the oil is hot and the garlic has become fragrant, gradually add the Swiss chard, wilting it into the oil and sauteeing for a few minutes. Set aside to cool.
*Meanwhile, combine the walnuts, pecorino cheese, and basil leaves in the bowl of a food processor. Add in the cooled chard and garlic. Pulse to roughly chop and combine the ingredients. Then, stream in the remaining 1/2 cup of olive oil while blending to your desired consistency. Adjust seasoning with salt.
*To freeze the pesto, fill an ice cube tray with leftover pesto and cover tightly with plastic wrap. Once the pesto cubes have frozen, they can be transferred to a ziplock bag and kept for a few months.
Zucchini & silverbeet soup:
(serves 8)
3 tbsp olive oil
60g pancetta (optional)*
1 large onion, chopped
2 leeks, well rinsed & sliced, both white & green tender parts
4 large garlic cloves, finely chopped
6 cups degreased chicken or vegetable stock*
I kg zucchini, trimmed & coarsely chopped
1 large potato, peeled & cut into 1 cm cubes
1/2 cup chopped continental (flat) parsley
250 silverbeet leaves (half a bunch) well rinsed & chopped
salt & freshly ground black pepper
lemon wedges to serve
Combine oil, pancetta, onion, leek & garlic in a large, heavy-based saucepan & cook very slowly until the vegetables are tender but not brown, about 10 minutes, stirring frequently. Add stock, zucchini, potato & parsley & simmer till the potatoes are tender, about 20-30 minutes.
Add the silverbeet & season with salt & pepper. Cook a further 1 minute & remove from heat. If a thicker soup is required, remove 1/2 the soup & blend, then return to the pot & heat through. Serve in heated soup bowls, with lemon wedges separately.
Variation: for a crunchier soup, saute a few chopped zucchini in a little olive oil 7 stir in before serving.
* I've made this soup both with & without the pancetta, also with both chicken & vegetable stocks & the results have been good. If you haven't pancetta, perhaps some bacon could be substituted.
Quote:This soup, I absolutely guarantee, is wonderful!
And it's great for winter!
It's a lentil+ vegie soup from Anna Thomas' book, From Anna's Kitchen.
This is a big soup -it will yield 12 - 15 servings, but trust me, it's well worth the trouble!
Guillermina's Lentil soup:
450 g (1lb) lentils (red or brown, but I prefer the red in this recipe)
2 tsp salt
3 medium carrots
2 celery stalks
small bunch fresh coriander*
6 spring onions
8-10 Swiss chard leaves, chopped*
575 (1 1/2 lb potatoes
2/3 ripe tomatoes
1 large red or green pepper
3-4 leeks, white part only, chopped
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons cumin seeds
freshly ground black pepper
pinch of cayenne
juice of 1 lemon
Boil the lentils in 3-4 litres (6 pints) of water, with a teaspoon of salt, for about 30 minutes
Meanwhile peel & slice carrots, trim & slice the celery, prepare the coriander (discarding the stems), slice the spring onions, prepare the chard leaves (removing the tough part of the stems & chop leaves), cut potatoes in 1.5 (1/4 inch) dice, peel & coarsely chop the tomatoes, seed & coarsely dice the pepper, clean & chop the leeks.
Heat the olive oil in a medium-sized pan & saute the leeks, spring onions & garlic in it, stirring often, until beginning to colour. Add the chard & cook a few minutes more.Then add the saute mixture, as well as the other vegetables & another tsp salt, to the lentils. Continue simmering the soup for 30 minutes.
Toast cumin seeds in a small pan, stirring constantly, until they release their fragrance. Grind them in a mortar & add to the soup, along with freshly ground black pepper to taste, a good pinch of cayenne & the juice of a lemon.
Simmer the soup for a few minutes more, or until all the vegetables are tender. Taste & correct the seasoning if needed.
* If coriander isn't available in winter you could substitute with parsley.
* Of course, you could substitute the Swiss chard/silverbeet for spinach
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