|Jamun/Indian blackberry blooms...sign of Spring|
|The tree draws the most attractive visitors!|
Ingredients for the shell--
1 cup instant polenta
2 cups chicken stock
1 thick bunch of amaranth
150 ml cream
Half a cup of cheese, grated
Butter for frying as well as greasing the tin
1 onion, chopped fine
A pinch of grated nutmeg
A quarter tsp of grated ginger
Chilli flakes, optional
Grease a loose-bottomed tart tin with butter and keep aside. Cook the polenta by heating the stock and pouring the polenta in a thin stream. Keep stirring to ensure that there are no lumps. This will take about 12-15 minutes. Cool for a while and then transfer to the tin and spread on all sides with the help of a ladle/or the back of a spoon. Bake in a 170C oven for about 20 minutes.
For the filling, wash the greens and drain. Chop fine. Since I used tender amaranth there was no need to separate the stems from the leaves. Or else the stems need to have the skin removed, the same action as for stringing beans.
Heat the butter in a pan, add the onions and fry till they change colour. Then add the greens. Cook till they wilt. Season with salt and pepper. You can go easy on the salt as the cheese will be added later. Add the grated ginger. Remove from the flame and cool.
Whisk the eggs in a bowl, add the cream and the grated cheese.
Now take the tart shell and layer the bottom with the cooked leaves. Place it on a tray and add the mix of wet ingredients. Dust with grated nutmeg. Sprinkle some chilli flakes, if using. Bake in a 180C oven for 30 minutes or until a skewer inserted comes out clean.
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