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C a p u n s V e g e t a r i a For 3-4 persons

• 8-12 Swiss Chard • 300 gr flower • 300 gr yoghurt • 3 eggs • 120 gr olives • 80 gr dry tomatoes • Plenty (can`t be too much) different herbs as lovage, mint, thyme, oregano and so on depending on the season • Salt and pepper • >100 gr parmesan • 5 dl boullion • 2 dl cream • chive fine cut Prepare the Swiss chards by dipping them for 5 sec in boiling water and afterward in cold water (so they get soft for rolling). Use kitchen paper to speckle them dry. Cut herbs, olives and tomatoes in very fine pieces. Mix flower, yoghurt and eggs with your hand quite and softly (finger dips) to a damp dough. Fill about one tablespoon to each swiss card leave and roll it to a beautiful package. Boil the package gentle in a flat oven proof bowl in bouillon for about 20 min. and then add enough cream. Before serving add a little butter and then cover with parmesan before placing in a preheated oven for 5-10 min. Take out from the oven, spread some fine cut chive over it and serve on a deep plate with knife fork and spoon (for the juice). Eat with fresh bread and enjoy! January 2020, dg