Disguising swiss chard

Top tip: Small leaves of Swiss chard are more tender and subtler in flavour. Keep picking the leaves to avoid bolting.

The mix of sunshine and (copious amounts of) rain has been perfect chard weather and it has been growing fast. In fact I harvested over a kilo the other day and some of the remaining plants are bolting (putting out flowers and trying to set seed).

It's pretty popular stuff with gourmets and not often found in shops however the taste can be 'earthy' and isn't always popular with people. Tom, my husband, objects to it neat (even with chili, garlic and/ or bacon) so I have to disguise it - ideally with some pasta and cheese. This recipe is easy to do and tasty.

2 tubs of quark (or Philadelphia if you can't get quark, though quark is lower in fat)
Some grated chunks of left over cheese
A few cloves of garlic chopped
1 onion, chopped
Swiss chard, a good handful
A simple tomato sauce
8 lasagne sheets

Preheat the oven to 200 C. Blend the quark, garlic, cheese and onion. Blanch the chard for 3 minutes or so, drain and squeeze out the excess water. blend in with the quark mixture. Boil the lasagne sheets. Separate and roll (they can be a bit sticky so I often boil a few more sheets to allow for ripping accidents). Put a couple of spoonfuls of the mixture into a lasagne sheet and roll up. Place in an oven proof dish, cover with tomato sauce (in this instance it was home grown) and more cheese. Cook till bubbling and brown.