29 January 2014

Oven Roasted Kale - This Could Change Your Life

I'm very up-and-down about Kale. I sort of crave it's irony goodness but at the same time always find it a bit fluffy and chewy and sort of... kaley. But then I was told to oven roast it and I have actually been doing nothing but roasting myself kale and eating it like crisps ever since.

This is in fact basically how they make crispy 'seaweed' in Chinese restaurants (though probably using a more authentic vegetable) so if you like that then this is the recipe for you.

Am I the last person to know about this I wonder?

Oven Roasted Kale

Makes as much as you want.

Preheat the oven to 180C/350F/Gas Mark 4.

1. Wash the kale and tear it into the size you want.

2. Spread on the baking sheet. Drizzle with olive oil, sprinkle with salt and then mix it round with your hands so you coat every bit of kale.

3. Cook in the preheated oven for 3 minutes. No more, no less.

That's it.

21 January 2014

Getting Smells Out of Shirts

OK so this is possibly a bit too much for some people but for those of you who have noticed a slight niff from the armpits of old shirts as you are ironing them help is at hand. Add a dash of clear or white vinegar to your wash (I keep some clear Sarsons Vinegar under the sink for household stuff - it's great for cleaning glass) and it magics the smell away. (Thanks Ma for this tip... )

7 January 2014

Anchovy and Goats Cheese Puffs

I make these alongside my chorizo and parmesan puffs they are great to assemble beforehand and chill or freeze.

Anchovy and Goats Cheese Puffs

Makes 16-20 squares

I jar of anchovies (approx 60g drained weight)
30g soft goats cheese
350g pre-rolled puff pastry
garlic oil
1 egg, beaten

Pre-heat the oven to 180C/350F/Gas Mark 4. I use disposable foil baking trays to make these - if you are having a party it's easier to throw these away after use rather than add to the washing up.

1. Lay the pastry out in a rectangle and baste the outside edges with beaten egg.

2. Brush the rest of the pastry with garlic oil and draw a line down the middle of the pastry so it looks like an open book.

3. On one side of the pastry dot the anchovy and bits of goats cheese and grind some black pepper over the top.

4. Fold over the other half of the pastry over the top of the anchovy and goats cheese and press down the edges.

5. Brush the top of the pastry with beaten egg and then chill, freeze or cook in the pre-heated oven for 15-20 minutes until it's golden on top.

6. Cut into small bite-sized squares and serve.
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