Swiss Chard Ricotta Muffins

Ingredients

• 200 g cottage cheese (10% fat) (or low-fat quark)
• 1 Shallot
• 250 g potatoes (5 medium)
• 1 kg Swiss chard
• Salt
• 50 g Parmesan
• 50 g Pine nuts
• 0.5 bunch dill
• 300 g ricotta
• 80 ml sour cream
• 1 egg
• Pepper
• 2 tsp Rapeseed Oil
• 10 g arugula

Instructions

1. 1.

   Drain the cottage cheese in a sieve over a bowl.

2. 2.

   Meanwhile peel and finely chop the shallot. Wash, peel and dice the potatoes into small cubes.

3. 3.

   Wash and clean the Swiss chard, remove the stems (use elsewhere if desired). Blanch the leaves in boiling salted water for about 5 seconds, lift with a slotted spoon, drain and chop finely. Squeeze out any excess liquid.

4. 4.

   Blanch the potato cubes in boiling salted water for about 1 minute. Drain into a sieve and shock under cold running water. Dry well on kitchen paper.

5. 5.

   Grate the Parmesan finely. Toast the pine nuts in a dry pan until golden brown, then roughly chop.

6. 6.

   Wash the dill, shake off excess water, pluck the fronds and finely chop.

7. 7.

   Beat the ricotta with a hand mixer until creamy. Fold in the drained cottage cheese, sour cream and egg. Season with pepper. Grease a 12-cup muffin tin with rapeseed oil.

8. 8.

   Stir the Swiss chard, potatoes, shallot, Parmesan, pine nuts and dill into the ricotta mixture. Spoon the batter into the prepared muffin tin and bake in a preheated oven at 160 °C (fan: 150 °C, gas: level 1‑2) for 25–30 minutes until golden brown. Remove and serve with arugula if desired.