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Roast Pumpkin, Kale, Feta & Pomegranate Salad

Roast Pumpkin, Kale, Feta & Pomegranate Salad

Roast Pumpkin, Kale, Feta & Pomegranate Salad

Yes, more roast pumpkin. But you probably have some left over from the last recipe, and I bet you are not averse to roasting some more. Or is that just me?

In Winter my salads become a little more robust. More kale than lettuce, wilted or crisped, chunks of pumpkin or similar dense veg, roasted into submission. No salad should be heavy, so I lift mine with spritely dressings, this time a pomegranate molasses and lime dressing with no oil, so you know, healthy and lower calorie (I did say I was going to try, right?). Over this, soothing pops of sharp creamy feta, and then to give it some sparkle, a gorgeous sprinkle of juicy pomegranate seeds.

It is winter? Who cares, when you have this salad? I quite like winter anyway.

Some very pretty lilac kale that I happened upon - but any kale will do

Some very pretty lilac kale that I happened upon – but any kale will do

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Kimchee, Kale & Cheddar Curd Quesadilla

Kale, Kimchi & Cheddar Curd Quesadilla

Kale, Kimchi & Cheddar Curd Quesadilla

I started to write this morning, but it was so moany and so dull, I had to stop myself. I mean, who wants to read that? I had fallen into a little pit of self pity. Woe is me, I couldn’t sleep last night, my tum was so poorly, I still have some of my book to do (panic! stress!) and so much work to finish. I am SO-VERY-TIRED.

And then I thought, pull yourself together, life is very short, and it isn’t much fun down this tiny shallow pit of not even proper despair, now is it? Especially when you are despairing because you are busy doing what you love to do? I don’t understand myself sometimes.

Right.

So I dragged my carcass to the kitchen and made myself a banana, raw honey and bee pollen smoothie (all whizzed with milk & a little yogurt, simple as that). Very worthy and I hoped, redeeming. I sipped away and thought, right! Lets get on with it.

I have an extensive cookbook collection – nay, huge – one that has got me into trouble because it becomes invasive, but I adore it and so I will fight for it. My favourites at the moment are Indian, Mexican and Italian books. Those cuisines remind me of summer, passionate places that make brilliant food (the secret ingredient is love, etc!). I particularly can’t get enough of three of the Grand Dames of cuisine – Diane Kennedy, Madhur Jaffrey and Claudia Roden. Such a pleasure to read, I don’t even need to go into my kitchen. I savour every bite with every word.

Today, I thought I would make use of my impulse purchased wildly expensive courgette flowers (zucchini blossoms if you are in the US), and make Diane Kennedy’s quesadillas containing them. Yes, definitely. I even contemplated making some queso blanco to go with them. I lined up a recipe, then binned that, before I thought about going to Peckham to buy some from the Gringa Dairy (it is very good). Then I got a hold of myself and told myself to calm down and get on with it. I was deep in procrastination now too.[Read more]

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The BCKT (Bacon, Crispy Kale & Tomato Sandwich)

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I have been in Toronto for almost a week and I have learned a few things. Happily this trip coincided with fiddlehead season, again, so that was a treat. And I now see that everyone in Toronto is even more obsessed with kale than they were before. Green kale, purple kale, cavolo nero, baby kale for salads and kale juices (offensive, sorry, I tried and it was like drinking bile. Might work with some apple?). There are kale cookbooks, the Indian restaurant I am sitting at right now in Toronto airport has a kale salad but with an Indian twist. It is endless, and that is good, infernal stomach rotting juice aside, for kale, generally, is a very good thing. Especially when crispy.

(Mmmmm, crispy!* Now there is a word that polarises as much as kale. But I like crispy, even if incorrect and so I shall keep using it).

So, you all know I love bacon. I mean who doesn’t, at least who doesn’t that doesn’t have religious objections to it? I have never heard of anyone trying bacon and declaring it a terrible thing. When you hear stories about bacon, it is almost always that people ate it when they shouldn’t, just because they could no longer resist. And how could they? So, when concocting recipes for my recent sandwich feature, I thought a BLT will have to be in there, but what if it was with a twist, that made it even better? And so the BCKT was born. That being the Bacon, Crispy Kale & Tomato Sandwich. OH YES.

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Recipe: Sea Salt & Paprika Kale Chips

Sea Salt & Paprika Kale Chips

Sea Salt & Paprika Kale Chips

Kale chips. You are starting to worry now aren’t you? You are remembering that I have recently been to the west coast of Canada (British Columbia), and now you are worried that I have gone all – well, west coast – on you?

Don’t worry, I haven’t. You can still expect to see lots of pork belly, Iberico lard, and all lovely, tasty, and yes, fatty things here. For, we are embracing of all things food.

And that includes kale chips.

Kale chips! What am I talking about? Raw food people love them. They dehydrate kale for hours so that they are left with crispy dry kale. I don’t have a dehydrator so I came up with a way of doing these in the oven. They are a fabulous (and quick) sulphurous little snack.

To make these crispy treats, I dress a single layer of kale with a generous splash of extra virgin olive oil. I then sprinkle them with sea salt and smoked Spanish paprika and roast them in a hot oven until crisp. Don’t neglect the salt, they just don’t taste good without it.

Enjoy!

Recipe: Sea Salt & Paprika Kale Chips

Ingredients

Kale, as much as you want to make chips from – washed, dried & cut into strips
smoked paprika
sea salt
extra virgin olive oil

Method

Preheat your oven to 180 deg C.

Spread the kale in a single layer on a large oven tray. Don’t be tempted to put more as it just won’t crisp evenly.

Coat in the olive oil, a couple of tablespoons should do it.

Sprinkle with the paprika and sea salt and toss. Don’t be afraid to get your hands dirty.

Roast until crisp – this will take 10 – 12 minutes. Watch carefully as they will burn.

You’re done. Now it is time to eat them. They eat really well hot or cold.

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Chorizo & Kale Carbonara

Chorizo & Kale Carbobanara

Carbonara is a dish I eat really frequently, usually the original pancetta one, as, purist as I tend to be, I want to do it the right way. Today I varied, as I had a bag of kale and some nice chorizo and some friends that I wanted to cook lunch for. Chorizo and kale are lovely together and I wanted to veer away from my usual chorizo & tomato sauce, which, while delicious, I make too often and I need some variety in my food.

So, after I came upon the idea of making a carbonara, I wondered, as it’s not just for me, wouldn’t it be nice to make it a little luxurious with a touch of cream? Purists, forgive me, carbonara should not have cream I know, but this has kale in anyway, so, surely, I can push it further? I added just a couple of tablespoons to the eggs and smothered the penne in it before adding the chorizo & kale. It was lovely, but feel free to exclude it, it should still be good.

This recipe was for 3 comfortable portions. The sauce takes only as long as the pasta so it’s a really quick meal. Forgive the photos, it was a bit of a battle taking the photo with a half working camera in low light, whilst catching up with old friends I rarely see, and (!)… without the pasta going cold. I am such a soldier, working in these conditions ;-)

Kale & Chorizo Carbonara

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