Capuns

Ingredients:

• 40 silverbeet leaves (try Cold Storage or the German Market Place @ 609 Bukit Timah Road, next to Coronation Plaza, tel: 6466 4044 or use spinach if you really can’t find the leaves)
• 300g white flour
• 3 eggs
• 150ml milk
• 50g butter
• Salt to taste
• 1 small onion, finely chopped
• 150g bacon (try The Best Butchery In Town at 32 Greenwood Ave for Swiss bacon)
• 100g white bread, cubed
• 5 teaspoons chopped mixed herbs
• 50g currants
• 100g Sbrinz (a very hard Swiss cheese; again, try Cold Storage)

Method:

1. Cook the leaves in boiling water, strain and rinse with cold water.
2. Beat flour, eggs, milk and salt until dough bubbles.  Then season with salt.  Leave to stand for 30 minutes.
3. Lightly braise onions, bacon and bread in 40g butter, stir in dough mix, with herbs and currants.
4. Put 1 tablespoon of filling on each silverbeet leave.  The rolled up item is capuns.
5. Bring to boil salted water in large pan, add capuns, poach in low heat for 20 minutes.  Remove and sprinkle Sbrinz and remaining herbs over it.