RecipeMuncher

This week I’m hosting Weekend Herb Blogging and I thought I’d add a little colour to my day in the form of Rainbow Chard. This won’t be an overly long post as my internet connection is at best temperamental to virtually non-existent at times. I’ve used this chard - stems and leaves as a filling of a tasty filo tart. Added interest comes with the addition of a good stinky, washed rind cheese and a smoky topping of ultra fine rashers of Kaiserfleisch. Rainbow Chard Tart[ma (...)