Béchamel Sauce: 1.5 litres whole milk 30 gm All-Purpose flour 50 gm white cream cheese (preferably squared brand) 100 gm mixture of shredded mozzarella and grated yellow cheese 30 gm butter + 1 tsp corn oil Salt + white pepper + grated nutmeg
Method: Roll silverbeet leaves together and chop by means of a sharp knife; as many leaves as the knife can chop; as tiny in size as possible. Then hold removed veins; in bunches and chop as small in size as you can. Place chopped leaves and veins aside. Heat a large cooking pan on high. Add butter and olive oil. Lower heat to medium. Stir in onion and garlic; only until translucent. Season with salt and pepper. Add prepared silverbeet. Stir until wilted. Add mushroom and sweet corn; away from heat. Stir to combine. Add sour cream. Mix and gently stir to incorporate ingredients together. Cover pan and leave aside. Béchamel Sauce: In another cooking pan; add butter and corn oil; over medium heat. When butter melts, stir in flour. Keep stirring incessantly until it starts bubbling and changes colour. Remove pan off-heat and pour milk over; stirring constantly to thicken and incorporate. Continue stirring while adding cheese pieces. Stir to melt and integrate within. Season with salt (to taste), white pepper and nutmeg. Incorporate well. Remove away from heat. Coat a rectangular ovenproof dish base with butter. Pour a small quantity of hot béchamel sauce; over chopped silverbeet mixture. Stir to combine and mix well. Transfer to prepared dish. Evenly spread gently on to base of dish. Pour remaining quantity of béchamel and evenly spread over. Top with cheese. Bake in a preheated oven of 180-200 degrees Celsius. Remove from oven when top is golden. Allow to set for ten minutes, then serve.
N.B.: Silverbeet, chard and Swiss chard are all the same thing and are, in Arabic, called Salq.
