One thing's for sure, this pale green delicacy divides opinion. For some, the unique flavour of this seasoned cheese is simply too much of an acquired taste. However, we love the flavour of this traditional Glarus gem which comes from the blue fenugreek that is mixed into the cow's milk cheese. The traditional "Stöckli" are rarely eaten whole but rather grated and used to flavour other dishes. Also known as Swiss Green Cheese, it gives sauces, quiches and bakes a unique appeal.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Swiss chard pesto
How it's done
Mix the flour, baking powder, 50 g of cheese and salt. Beat the eggs, milk and oil, mix in. Transfer 3/4 of the batter to the prepared tin.
Swiss chard pesto
Heat the oil in a frying pan. Sauté the garlic and Swiss chard for approx. 5 mins., allow to cool slightly. Transfer the Swiss chard to a blender, add the Schabziger, puree. Mix with the remainder of the muffin batter, spoon the mixture on top of the batter in the tin, mix with a fork to create a marble effect. Scatter the rest of the cheese over the top.
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
|Tip:||These muffins also taste great lukewarm with a leaf salad.|
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