Swiss chard steak
Cut the Swiss chard into strips. Sauté over olive oil; then, add garlic. If there are juices from the Swiss chard in the pan, drain them and save for later. Finely chop the Swiss chard, add other ingredients, and mix. Let rest for a few minutes until the bread crumbs are soaked and bind the mass together. Then, shape the steaks. Use extra breadcrumbs if necessary. Place the Swiss chard steaks in the middle, i.e. smaller perforated bowl.
Finely cube the canned tomatoes and place them in the bottom, non-perforated tray. Add all other ingredients and pour the Swiss chard juice over them, if you have reserved it while sautéing the chard. Mix thoroughly.
Leavened bread dumpling with prune
Combine the yeast and some sugar. Heat the milk until lukewarm. In a small pan, melt the butter. In a bowl, combine flour and milk; then, add sugar, salt, egg yolk, rum, and yeast. When the ingredients are combined, add the melted butter and coconut flour. Knead the dough until smooth. Then, let rise to double size. Sprinkle the prunes with cinnamon. Roll each prune with dough and form into a dumpling. Place the dumplings on the top, largest perforated bowl, previously greased with butter.