I have a salad for lunch most days. When it’s cold wet like the last few days have been, I make it a warm one.
The kale is transformed by its time in the oven, softening and developing a deeper, woodsy flavour that contrasts nicely with the crisp apple and toasted seeds.
I’ve yet to visit Croatia, but I’ve heard wonderful things about the food. So I feared my version of soparnik had done the Croatians a disservice in our World Cup 2018 cook-off.
In this Dalmatian classic, a simple filling of chopped greens, onions and garlic is pressed between two thin layers of pastry and baked until golden and crisp.
It sounded lovely, but the first bite was a little underwhelming. But as it sat a little longer, pastry and filling merged into a more cohesive whole, the pastry softened and the flavour emerged. Continue reading
Chicken, cannellini beans and kale is not the catchiest of names – more of a list of ingredients really. Which makes sense for a dish whose elements remain proudly distinct while combining in a deeply satisfying way.
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I am genuinely amazed at how much both my girls love kale chips – it’s like child catnip. I cannot leave a bowl unattended for five minutes and expect a single crumb to remain. It must be a super food indeed to get children squabbling over who has eaten more than their fair share of the kale. Continue reading
There are lots of recipes for stamppot, using different combinations of root vegetables and greens. I opted for “boerenkool stamppot”, mainly because it used up the rest of the kale I bought for the caldo verde. Most of the recipes called for bacon, but as I was serving the stamppot with slavinken, I left it out and added some diced gouda cheese instead. Continue reading
For our Portuguese World Cup meal, we had caldo verde. I served it with some Ponte Nova cheese, chourico (Portuguese chorizo), Portuguese bread and pastéis de nata for dessert. Continue reading
I adapted this recipe from the one I found on the Celtnet website. Continue reading
