Ask the A2K cooks!

I definitely will, k.
But after a bit.
I need a little break from Swiss chard after the last couple of days.
I think I've just eaten a year's worth of greens!

can kitchen drama match the other threads for oomph or oom pah pah

bring it on to steaming

silverbeet with fried onion garlic bacon and cheese in filo

worth shouting about

meanwhile in the real world tonight's tuna casserole was popular

Absolutely! Our cooking threads are wildly exciting here!

It is!
Sounds good to me!

I do hope you enjoyed it.

Thank you for supplying the terrific cooking music!
It will accompany me when I create my next exciting silverbeet creation.

OK, The coast is clear.
Please feel free to talk about something else now, all ....
I'm just about silverbeeted out at this point.
Thank you for your suggestions.

I got so motivated, mentioning it, that I shopped on the way home last night, and now have the ingredients - try to assemble tonight.

How cheeky is that last line in the recipe.

I've done what I'd call a meat sauce, don't tell anyone the secret ingredients are bacon, worcestershire sauce and red wine together with a hint of a kg of minced beef, onion, canned tomatoes, soup, intense puree and ...

How do you cook that silverbeet layer, margo?
Sauteed in olive oil with garlic/onion?

Yes, yes ....
And?

No - nuthin' that fancy!

Chop it up and zap it in the microwave for about a minute - you just need it softened.

Of course, you could saute it in olive oil and garlic/onion. Probably taste better!

But your method is easier!
Sounds good to me!

I ran out of silverbeet so I did chicken tonight.

You ran out of silverbeet!
Oh no!
That's terrible!

I just made a big batch of rocket/arugula pesto with cashews instead of pinenuts. It's.... edible. It sort of tastes like grass stains smell.

Not your most enthusiastic endorsement, k.
I vaguely recall making a "grassy" (not basil) pesto years ago, with cottage cheese (or some like cheese?) added to it.
That took some of the sharpness of taste away.
I wasn't too bad at all.
Quite nice, in small doses.

I am working myself up to experimenting with the chard pesto soon. I'll report back!

Am thinking about making some Harris Ranch buttermilk biscuits -

(from the SOS column in the LA Times) -
Harris Ranch buttermilk biscuits
Total time: 45 minutes
Servings: 10 biscuits

1 egg
1 1/3 cups buttermilk
2 3/4 cups flour
2 tablespoons plus 2 teaspoons sugar
Heaping 1/4 teaspoon salt
Pinch of baking soda
1 tablespoon plus 2 teaspoons baking powder
2/3 cup lard or cold butter, cut into 1-inch pieces.

1. Heat the oven to 375 degrees. In a medium bowl, whisk together the egg and buttermilk.
2. In a large bowl, whisk together the flour, sugar, salt, baking soda and baking powder. Cut the lard or butter into the flour mixture using a pastry cutter or fork until it is reduced to the size of small peas.
3. Stir the buttermilk and egg mixture into the flour mixture just until combined to form the biscuit dough; do not over-mix.
4. Remove the biscuit dough to a lightly floured board and pat to a thickness of 1 inch. Cut the dough into rounds using a 2 1/2 -inch cutter and place the biscuits close together on an ungreased cookie sheet.
u5. Bake the biscuits until light, fluffy and golden-brown, about 30 minutes.

Each biscuit: 283 calories; 5 grams protein; 32 grams carbohydrates; 1 gram fiber; 15 grams fat; 6 grams saturated fat; 35 mg. cholesterol; 360 mg. sodium.

OMG...life is too short ............sounds healthy, though

It was healthy. And a little pesto packs a lot of greens.

Sounds like my green smoothies or some of my juicing concoctions. After a while, you actually start craving them.

The flavor is good, it's just not great. It could be great. I just need to tinker. Until then I have a handful of servings of the stuff and I will be happy to eat it all.

It'll probably get better as the flavors are allowed to 'marry'. (Oh, god, I've been watching too much Ina lol)