FREDDY´SFOOD
FREDDY´SFOOD
INTRODUCTION
ď‚´ This magazine is about the best dishes in the world and the countries where they are made.
Venezuelan Arepas: Precooked White Corn Flour, Salt, Water, Oil
PabellĂłn criollo ď‚´ It is the quintessential Creole lunch that you can not stop trying. The pavilion is the result of the union of the rice, the stewed meat, the beans (black beans) and the fried slices of ripe or yellow banana, in the same dish.
Hallacas ď‚´ Ingredients: ď‚´ The traditional one carries the yellow mass of corn flour with a stew of meat, pernil and chicken, capers, raisins, olives, onion, red and green paprika, salt and pepper, and the banana leaf with wick to wrap this explosion of flavors.
Preparation
Start the first day making the stew, let it rest and reserve, the next day prepare the dough and the ornaments to assemble the hallacas. Stew Verify that the meats do not have excess fat, and are cut into small cubes, cook each meat separately in boiling water, without softening completely, reserve the broths. In a large cauldron sauté the onion and garlic in hot oil, until transparent, add the garlic and scallion and let cook for about 5 minutes, add the paprika and sweet pepper, let cook a few more minutes and add the meats, leave them that they are incorporated and add all the other ingredient leaving of last the tomatoes and the wine. Salt and pepper to taste. Apart dissolve the foil in water and corn flour. You should check that the stew does not dry and add broth of chicken or beef. Add the dissolved paper and corn flour, and stir with a wooden palette, add a little color with oil with onoto. Let cook for about 40 minutes, until the consistency is thick. Let rest and reserve it.
ď‚´ Mass ď‚´ Hallaca Masa List The next day you can prepare the dough, the leaves and the trimmings to build the hallacas, the dough is prepared by pouring the corn flour into a wooden pan or a large enough container to knead it, and adding pork lard , a part (1 cup) boiled with onoto, the butter is strained to discard the onoto, and another uncoloured (3 cups), add the salt and add everything well, add 3 cups of broth chicken and knead again until a soft dough is obtained.
Cachapas Ingredients: 4 tazas de maíz tierno (alrededor de 12 jojotos). 3 cucharaditas de sal. ¾ de taza de azúcar (o papelón, si gustas). 1 taza de leche.
Preparation ď‚´ To start, peel and peel the chopped up to get 4 cups of corn and then you have to grind it to get the base of the mixture. The truth, this part is usually the most cumbersome and can be skipped if you buy the previously ground dough in a market, but we think that doing it with our hands is a really pleasant experience and therefore we always recommend that it be done like this. ď‚´ When having the dough, either made by your own hands or bought in the market, you must mix it with salt and sugar (or paper, if you chose), and add the milk to mix everything in a blender to get a homogenous result, that is liquid but a little thick.
Next, with the help of a soup spoon, add a portion of the dough in a budare or pan previously greased with butter or oil. Do not forget to water the mixture until you create that peculiar circular shape of the Venezuelan cachapas. Let it cook for a while until it browns the face that gives the budare / frying pan and turn it with subtlety to brown the other half without losing the shape that you already gave. For when both sides have that special gold that we all love, remove them from the fire and go. Habemus cachapas! Then you can spread a little butter before putting the cheese on top. And if you're going to put ham on it too, then put it first and then add the cheese. Another secret: if you accompany the corn cachapas with a little whey and fried pork, you will know the glory.
El quesillo Ingredients: 5 huevos. 1 lata de leche condensada. Leche entera liquida (la misma cantidad de la lata de leche condensada) 1/2 taza de azúcar. Esencia de vainilla ó ralladura de naranja (1/2 cucharadita) Un Molde de 20 cm.
Preparation First we make candy. Place 1/2 cup of sugar in a pot with a little water (1/4 cup). at medium heat .. leave it there without stirring or anything … When they see that the caramel is taking color and this thick away from the fire and empty it in the mold and taking care not to burn. Move it in such a way that the caramel covers the entire bottom and sides. Blend the other ingredients: eggs, condensed milk and whole milk (liquid) the same measure as the condensed can, vanilla (I like it with orange zest 1/2 teaspoon). Add this mixture to the mold and cook it in a bain-marie in a large pot. Cover the pot so it cooks better In 30 minutes you should be ready .. but as always look at it before ... at 15 minutes insert a knife (not to the bottom because it breaks and the candy enters) and if it comes out dry it is ready. Let it cool completely inside the mold and when it is cold keep it in the fridge for about 3 hours or until the next day. And before unmolding it, remove it a little on the sides then place a plate on the mold and turn it over quickly. Ready .. to eat quesillo !!!
Japanese food
Gyoza (Japanese dumplings) Ingredients: 1/3 cup of boiled cabbage 2 spoons of chives 250 grs. of minced pork 1 teaspoon of sesame oil 1 teaspoon of sugar 2 spoons of soy sauce 1/2 teaspoon of salt 1 teaspoon of beni shoga (fresh ginger grated) Dough for gyoza (about 20 wrappers) 1 spoon of olive oil
Preparation Chop very small and combine all the ingredients (except olive oil) with your hands. Place a teaspoon of filling in a gyoza wrap and wet with water along the edge of the wrap with your fingers. Make a semicircle, joining the front side of the wrap and sealing it with delicate folds. Put the olive oil in a pan and heat it. Put the gyoza in the pan and fry until golden brown. Loosen the fire. Add the 1/4 cup water in the pan. Cover and let them steam over a low heat. Serve with soy sauce.
Harumaki (Japanese spring rolls) Ingredients 120 grs. of pork. 1 cup of bean sprouts 1/2 cup of boiled bamboo pieces. 4-5 shiitake mushrooms. 30 grs. of harusame (cellophane noodles). 1 teaspoon grated ginger. 2 tablespoons of oil. 1 tablespoon cornstarch 2/3 cup of chicken soup.
1 tablespoon and 1/2 of soy sauce. 1 teaspoon of sugar 1 teaspoon of sesame oil. 2 tablespoons of sake (rice liqueur). 1 tablespoon of water mixed with another one of cornstarch. 10 spring roll wrappers. 1 tablespoon of flour mixed with 1 water Frying oil
Preparation Soak the shiitake mushrooms in a bowl of water for 30 minutes until they soften. Sprinkle the corn on the pork and stir the meat. Boil the noodles (harusame) in water for a minute and drain. Cut the noodles in a length of 7 cm. Cut the shiitake mushrooms into thin strips. Heat a casserole. Add the ginger and the pork, sauté it well. Later, add shiitake mushrooms and bean sprouts. Skip everything. Add the chicken soup, the sugar, the soy sauce, the sesame oil and the sake in the casserole dish. Add the noodles in the casserole and cook everything over low heat. When it boils, add the mixture of water and cornstarch and stir well. Place the filling in a bowl. Put 1 or 2 tablespoons of filling on a spring roll wrapper. Fold one side over the filling by covering it. Fold both sides of the wrap and the edge of the roll. Seal the edge with the flour and water mixture. Heat abundant oil in a deep pan. Fry the spring rolls at a temperature of approximately 180º until they are well browned.
Yakitori (chicken skewers) Ingredients 2 chicken breasts 1 chive 1 spoon of sugar 2 tablespoons of sake (50 ml.) 3 tablespoons of soy sauce (100 ml.) 3 tablespoons of mirin (50 ml.) Wooden skewers dipped in water
Preparation
Cut the breasts into tacos. Cut the onion lengthwise 2.5 cm. Place alternatively on the spikes both. To make the teriyaki sauce: mix sake, mirin, sugar and soy sauce. Spread the skewers and put in the oven on a tray covered with silver foil. From time to time, open the oven, spread again and turn them over so that they are cooked on all sides. Remove from the oven once cooked.
Tonkatsu (breaded pork) Ingredients 1 egg unit Flour 4 pork chops A little panko (bread crumb) 1/4 tablespoon of pepper 1/2 tablespoon of salt
Preparation ď‚´ Prepare the meat that will later be breaded, cutting the ends in different places and then seasoning them with a little salt and pepper. ď‚´ Pass them through flour, for the beaten egg and after that cover with panko, to finish the batter. ď‚´ With a good amount of oil already hot in the pan and on high heat, start to fry the chops and when they are golden turn them over. As they are made, leave them on a large plate or a dish with kitchen paper to absorb the excess oil.
Temaki kari-kari sake (salmon temaki) IngredientsTemaki 100 grs. of fresh salmon fillet (with skin) Salt 1 teaspoon oil 1 teaspoon mustard 2 tablespoons of watercress 4 lettuce leaves 2 sheets of nori seaweed 175 grs. of fat grain rice and 4 tablespoons of rice vinegar 1 teaspoon salt
Preparation Wash the rice with water in a colander until it comes out clear. Put the water and rice in a saucepan. Then boil until the boiling water is about to come out. Once at this point, turn off the fire. If there is still water, put a little more time at the minimum. Once the fire is off, let stand about 10 minutes. During the whole process of cooking and resting the rice, the lid should not be removed. Once the 10 minutes have passed, remove the lid and let it rest for 5 to 10 more minutes. Meanwhile, put to heat (until dissolved) the salt, the sugar and the vinegar of rice. Once cooked the rice, place it in a bowl. Then sprinkle with the freshly prepared syrup. Mix little by little until the rice is well soaked in it. Once the preparation of the rice is finished, it is left covered with a wet cloth so that it does not dry until it cools. Wash the salmon fillet with cold water and dry it well. Place the side of the skin and cut the fillet into 4 thin and transverse slices so that each one retains a portion of skin. Heat the oven grill. Place the slices of fish on a sheet of lightly oiled aluminum foil and roast until they are cooked and crispy. Brush the slices of salmon with the mustard. Wash and dry watercress and lettuce leaves. Divide the nori seaweed in half. Place on each half a little rice, 1 slice of salmon, watercress and a lettuce leaf. Roll the whole forming a cone. Serve with a bowl of soy sauce.
Mexican Food
Peppers stuffed with vegetables
Ingredients
Zucchini - 1 small piece Onion - 1 medium piece Red bell pepper - 1 small piece Garlic - 3 cloves Pumpkin - 350 grams Chive - 1 twig Fresh cheese - 100 grams Ground black pepper - to taste Sweet pepper - 1/2 teaspoon Eggs - 3 pieces Salt to taste Olive oil - 2 tablespoons Grated mozzarella cheese - 150 grams (optional)
Preparation
We start by peeling the garlic and finely chop it, we also chop the onion. We peel our pumpkins and then cut them into small cubes. We also cut our zucchini, removing the ends first. Then finely chop the red pepper of the stuffing and the onion. In a hot pan with oil, fry all the vegetables of the ingredients. We rectify the seasoning with the paprika, the salt and the ground black pepper. Stir and let cook for a few minutes, until the vegetables are soft. While the vegetables are ready, we cut our fresh cheese into cubes. We reserve Carefully cut the top of the peppers, where the stem is, and remove the veins and seeds. We reserve the stems so that they remain as tapas. We pepper the peppers with salt and olive oil. We put them on a baking sheet. We fill them with the stew of the vegetables. We also add the cheese in cubes. We take our peppers to the oven and let them cook for 15 minutes at 180 ° C. After that time, we added the grated cheese to the peppers and covered with the stems. We return to the oven for 5 minutes. After that time, we removed the oven and served. You will love it!
Homemade sugar churros. Ingredients: Vegetable oil - 2 liters Water - 1 cup Margarine - 1/2 cup Wheat flour - 1 cup Salt - 1/4 teaspoon Eggs - 3 pieces Refined sugar - 1/4 cup Ground cinnamon - 1/4 teaspoon
Preparation In a large and deep frying pan, heat the oil. Approximately 5 centimeters deep or a little more. In a saucepan, put the margarine and water. We leave them boiling. Separately, we mix the salt with the flour. Then add the mixture in the saucepan with water and margarine. We lower the fire and move continuously, until we have a ball of dough. When we have that consistency, remove from the heat and add the eggs, one by one. When we have everything integrated, we empty our mixture in a pastry bag with a duya or tip in the shape of a big star. Very carefully, we press the pastry bag with a length of approximately 12 centimeters. We put it in the oil to make it cold. We can fry between 3 and 4 churros at a time, depending on the size of the pan. When the churros are fried, remove them from the oil with tongs and put them to drain on absorbent paper towels. We repeat the procedure with the rest of the dough. In a large dish or bowl stir the sugar with cinnamon. When we have all the fried churros, we stir them with sugar and cinnamon.
Vegan shepherd's tacos Ingretients: Wide chiles - 2 pieces Guajillo chiles - 2 pieces Chile chipotle meco - 1 piece Tomato - 1 large piece White onion - 1/2 piece Garlic - 3 cloves Annatto Pasta - 3 tablespoons Cloves - 3 pieces Black peppers - 5 pieces Cumin - 1/2 teaspoon Oregano - 1/2 teaspoon Salt - 5 grams Pineapple - 200 grams
Preparation
In a comal or pan over low heat, we toast our chiles. We must turn them to avoid burning. Once they are toasted, remove them from the pan and then we can boil them with enough water. While the chiles that we boiled are soft, in the pan where we toast them, we put to roast our species: cumin, oregano, pepper and cloves. When our species release an aroma, we remove them from the fire and reserve. We slice our onions and put them to roast. Subsequently, we remove the onion and roast our garlic. After the garlic, cut our tomato into four pieces and roast it until it is cooked and the skin burned. We reserve We remove the chiles from the fire and reserve. In the blender we put the vinegar and the pineapple, we liquefy very well until everything is integrated and then we strain. With the previous mixture we liquefied the chiles, the tomato, the onion, the garlic and the spices. We also add water. Afterwards, we strain and rectify the seasoning with salt.
Heat a pot over high heat and add the sauce that we liquefy and let it boil for 5 minutes. While the sauce is ready, we wash our portobellos and make small holes. We add our portobellos to the sauce, cover and let stand for 15 minutes or until the portobellos have flavor and color of the sauce. Remove the portobellos from the marinade and cut into slices. Heat a pan and put a little oil and gild our portobello sheets. Add our marinade and let sauté until golden brown to taste. Serve with corn tortillas, pineapple, onion and cilantro.
Tortilla Soup
Ingredients 3 garlic cloves 1/2 onion cut into pieces 3 ripe tomatoes 6 cups of chicken broth 1 tablespoon of oil 2 branches of fresh epazote 10 corn tortillas from the previous day 2 chiles pasilla (or 3 if they are boys) 2 avocados, peeled, boneless and diced 155 grams of fresh cheese cut into strips 1/2 cup thick cream 3 lemons in half to the taste of pepper
Preparation Roast the garlic, onion and tomatoes. Peel the tomatoes and remove the hard parts. Grind the tomatoes with the garlic and onion in the food processor, adding 1/4 cup of the chicken stock if necessary. Heat 1 tablespoon of oil in a large saucepan over high heat. Fry the tomato puree. Let it cook for 2 minutes, lower the heat and leave it for another 5 minutes moving continuously until it thickens. Add the remaining chicken broth and the epazote. Boil and season to taste. Cover and let cook over medium heat for 15 minutes. Cut the tortillas into strips. Pour oil in a small pan and when it is hot, fry the tortilla strips until they are golden, giving at least 1 turn. Remove the tortillas from the oil and remove the excess oil with absorbent kitchen paper. Cut the chiles into 1 cm rings and remove the seeds. Fry them also in hot oil for 1 minute until crisp. Drain and reserve them. Serve the caldillo with tortilla strips. Decorate each plate with crunchy chili rings, avocado cubes, fresh cheese strips and a touch of thick cream. Serve with lemons cut in half.
Sinaloa style shrimp Ingredients: 100 grams of butter, softened 2 tablespoons of olive oil 1 tablespoon chopped garlic 2 tablespoons chopped onion 2 lemons, their juice Salt and pepper to taste 1 kilo of large shrimp without head 3/4 cup of ketchup 1 tablespoon of Maggi® Juice 1 can (105 grams) of marinated chipotle peppers
Preparation
Mix in a bowl half of the butter, olive oil, garlic, onion, lemon juice, salt, pepper. Add the shrimp and stir to cover them perfectly. Heat the remaining butter in a saucepan over medium heat. Add the shrimp with everything and marinade, and cook until they turn pink, between 3 and 5 minutes. Blend the ketchup sauce with the Maggi® Juice, chipotle pepper and salt until you have a homogeneous sauce. Pour over the shrimp and cook, continuing to move, until the sauce begins to boil. Reduce the heat to low and cook a few more minutes, until the sauce has thickened. Serve with white rice and avocado slices.
Colombian Food
Chicken wings curry ï‚´ Ingredients:
Preparation
ď‚´ Place the wings in a special container for microwave, half a lemon, a leaf of Thyme, a twig of Laurel and a splinter of cinnamon. To bathe everything with soy sauce, to cover and to take to the microwaves by 8 minutes. ď‚´ In a pan add two tablespoons of soybean oil, pieces of ginger and curry powder, immediately add the wings and stir until they take a golden color.
Huilian Roast
Ingredients 8 pounds of pork 2 beers ½ cup of vinegar 2 tablespoons of orange juice 4 chopped long onion stems 8 garlic cloves mashed 1 teaspoon basil 1 teaspoon coriander 1 teaspoon of peppermint 1 teaspoon oregano 4 milled bay leaves 1 teaspoon thyme 1 teaspoon nutmeg
Preparation All or any combination of herbs can be used, without omitting oregano, thyme, bay leaf, peppermint and nutmeg. Chop the meat and marinate in the brine of the preferred ingredients (minimum 24 hours), soaking it every 6 hours and making sure it also penetrates the holes. It is removed and put in a clay pot and taken to the oven preheated to 250 ° for 4 hours; It is served with bland, arepa and cooked yucca.
Roasted lamb Ingredients: Lamb to rooms Salt Water Lemon Garlic Butter
Preparation
Place the quarters of lamb, salted, spread in lard and drizzled with a large glass of water in dishes or trays of mud; they get into the oven at 200 degrees. It is left to roast for about an hour and a half, when it is golden brown it is removed and it is turned over. The juice that is released is preserved to sprinkle it at the time of eating it. Afterwards, the squeezed lemon or the garlic is added. Finally put it back in the oven until it's done roasting.
Typical Colombian barbecue
Ingredients * Beef * Meat of Chigüiro *Pork ribs * Chunchullo * Chorizos * Stuffed or morcillo * Papa pastusa or sabanera *Banana
* Cobs * Arepas with cheese *Avocado *Tomato *Onion *Chili pepper
Preparation The beef, chiguiro and ribs should be marinated or marinated a day earlier with beer, salt, onion and seasonings, then let it sit in the refrigerator until the next day. as shown in the video. Cook the chunchullo in an express pot with water and salt for approximately 30 minutes, then bring to the grill until crispy. Cook the potatoes with water and salt for 40 minutes or until they are soft. Guacamole: Cut the avocado and crush it until it is a soft cream, then add tomato cut into cubes and mix everything. add chili if desired. The sausages, stuffed, arepas and corn are grilled until they are roasted.
Clams in green sauce 750 grams of well-washed clams 3 oil tablespoons 1 clove of chopped garlic 1 unit of small onion, chopped 1 tablespoon wheat flour 2 tablespoons chopped parsley 1 glass of dry white wine Salt and pepper to taste
Preparation
Heat the oil in a saucepan and sauté the garlic and onion until they are so clear. Then add the flour, brown it lightly, add the parsley, the clams and the wine, stir everything well with a wooden spoon, season with salt and pepper, cover the saucepan and cook a few minutes until the clams open. Finally, dump the clams with their sauce in a dish and serve immediately.
Meals of Israelites
Falafel Ingredients: - ½ kg. of dried chickpeas, soaked overnight in cold water with 1 tsp. of baking soda - ½ cup of tejina (pasta made from sesame seeds) - 2 large cloves of garlic (or more, to taste) - 1 small green pepper - Juice of two lemons - Salt pepper - Chopped onions - Sumac or sweet paprika to decorate - Olive oil for spraying
Preparation Mix together the onion, garlic, parsley, cumin (carvi), coriander, salt and pepper. Trim the chickpeas in a blender or meat grinder until a thick, lump-free mass is obtained. Add the mixture to the chickpea dough and mix. If necessary, add a little water. Put the mixture at least 1 hour to rest in a cool place (if the dough is not kept together is a sample that is not ground enough, in which case add a little flour can help). Add the baking powder to the mixture just before forming the balls of the falafel. Form small balls the size of a ping-pong ball. Fry the balls in hot oil until golden brown. Serve hot with a tomato and cucumber salad (inside a pita), mix of tahina and Sjug (= green pepper hot sauce). Be'teavón - good appetite - to enjoy the food!
Shakshuka
Ingredients 1 kg of ripe tomatoes • 1 clove garlic • 1 large onion • 1 teaspoon sweet paprika • 1 egg per guest (here measures have been considered for 4) • Salt • virgin olive oil
Preparation
ď‚´ Peel and remove seeds from tomatoes. We cut them into pieces that are not too small. Cut the onion julienne and finely chop the garlic clove. Then add all the ingredients, with the addition of salt and paprika, in a pan with virgin olive oil and let it simmer uncovered. Stir occasionally. ď‚´ It begins to take texture. Next, we will crack eggs directly on the tomato and here you have two options: break the yolk so that it spreads on the surface or leave it as it is. The first option is very orthodox with the way to perform in Israel, the second goes for the lovers of the soft bud. Now we will cover for a few minutes until the eggs are done and ready to consume
Pita Ingredients: 500 g of bread flour • 25 g of instant yeast • 360 ml of water • 1 spoon of sugar • 1/2 tablespoon of salt • 30 ml (2 tablespoons) of olive oil
Preparation 1.Mix the yeast with the flour in a processor. Add the water, sugar, salt and olive oil and knead until the dough is smooth, shiny and slightly sticky. 2. Place the dough in a large greased bowl. Sprinkle olive oil on top, cover with plastic wrap and let rise to double its original size. 3. Preheat the oven to the maximum (250 ° C / 500 ° F). 4. Place the dough on a floured surface and divide it into 10 equal parts. Make balls with each part. Cover with a damp towel and let stand for 10 minutes. 5. Stretch each ball on a 10-12 cm diameter disc. Place them in a tray lined with baking paper and bake for 5 minutes, just until the pitas swell and begin to show gold dots. Avoid over cooking, which will cause it to dry. 6. Remove from the oven and let cool a little. Cover the pitas with a kitchen towel for a few minutes to keep them soft.
Hamin (Chulnt)
Ingredients • 1 lamb meat back, boneless, defatted and cut into large cubes • 2 tbsp Oil • 2 Onion cut into slices • 4 finely chopped garlic cloves • 4 potatoes peeled and cut into thin slices • 4 Carrots peeled and cut into thin slices • 500 g Pumpkin peeled and cut into segments • 600 g Long grain rice washed and drained • 500 g Peeled quince, cut into quarters and then into slices • 1 Canela twig • 4 Cloves • Salt to taste (optional) • Pepper to taste • 1 tbsp Rosewater • 2 beaten eggs Decor: • 2 green onions, clean and finely chopped
Preparation ď‚´ 1. In a heavy bottom pot with lid, and that can go to the oven, heat the oil over medium / high heat. Add the onion and reheat until it begins to brown, about 5 to 7 min., Stirring occasionally with the wooden spoon, so that it becomes even. Add the garlic and set aside 1 min. plus, . Remove the vegetables with the slotted spoon and place them on a plate. Reserve. ď‚´ 2. In the same pot, add the meat and fry until golden brown on all sides, between 7 and 10 minutes. You may have to do it in several batches (do not fill the pot too much because the juice of the meat will not allow that they brown). Arrange the meat in another dish and remove the pot from the fire, leaving the excess oil in it. ď‚´ 3. Preheat the oven to medium / high temperature. Cover the bottom of the pot (if the pot you used can not go to the oven, use a clay, glass or thick metal oven with high edges) with the potato in sheets, distributing it evenly over the entire surface.
ď‚´ 4. Incorporate the carrot forming another layer and then the pumpkin. Add the rice, the meat and spread the onion and garlic on top. Add the quince slices, the cinnamon stick and the cloves and sprinkle with salt and pepper, to taste. Spray with rose water. ď‚´ 5. Mix the beaten eggs with 2 cups of water and pour them into the bowl, covering all the ingredients, if necessary, add more water. Let cook in the oven at medium temperature for 30 min. Then, reduce the heat to the minimum, and lengthen the cooking time from 8 to 10 hours or until the next day. ď‚´ 6. Serve the hamin directly from the bowl where it was cooked, decorated with green onion pic
Pashtidat Tered (Swiss chard and cheese pie)
Ingredients
1 kilo of Swiss chard or spinach 4 fresh green onions or scallions 400 grs. of fresh cheese "Jemed" or other cheese that falls apart 2 beaten eggs Salt and pepper to taste Chopped parsley and dill ½ cup of olive oil 1/4 kilo of sheets of puff pastry or filah
Preparation
ď‚´ Wash chard well, in Israel it is recommended that they come in packages without insects and cut finely. Add a tablespoon of salt and knead the chard with your hands. Leave them for an hour in the salt and then rinse and drain well. Add 1/3 cup of olive oil, chives, cheese in small pieces, eggs, dill and parsley, salt and pepper. On a baking tray spread with butter, 22 cm. x 30 cm. x 5 cm., extend a sheet of puff pastry. Spread olive oil. Then spread the chard mixture and cover with 6 slices of puff pastry, anointing each one with olive oil. With the tip of a knife cut the three upper sheets in the form of squares of about 6 cm. Spray water to prevent the sheets from bending. Bake the chard pie at medium temperature for about 40-45 minutes. Let it cool and then cut it into squares. Serve hot or cold.