Kale Chips (v)

And so my kale odyssey has ended. I’m more amenable towards the leafy green veg now than I was before this veg box, but it’s never going to be something I love as much as other veggies. This last recipe has been raved about for years by a Stateside friend but I’d never tried it. More fool me! They’re quick, delicious and very easy to both make and eat. So if that kale is languishing about in your fridge, make this and me converted 🙂

Wash and dry the kale thoroughly, having stripped it from the tough inner stalks first. Toss in a little olive oil and sprinkle over a little salt. Then roast in a hot (180 degree) oven for 10-15 mins until crispy, crunchy and utterly delicious. You may find some of the leaves turn a little dark brown but don’t worry about that, as long as they don’t go blackened and burnt you’re fine!
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Cheese and Ham Croissants

This is sort of a croque monsieur in a croissant and is an excellent speedy brunch or snack. It’s also a good way to use up stale croissants and the last of the christmas cheese pile…

For one croissant you need:
1 croissant (the round ones work better than the long ones)
1 slice quorn ham
1 slice smoked cheese
1/2 slice gruyere cheese
1 thin spreading of french mustard

Cut the croissant in half. Smear the mustard over one half. Top with the ham and cheese. Place on a baking sheet and bake for about 10 mins in a hot oven. Scoff.

Mushrooms with Blue Cheese

This was supposed to be a baked mushroom recipe, following a discussion on twitter yesterday with @francesbell and her great suggestion for baked blue cheese shrooms with walnut bread, but when Ocado delivered the mushrooms they weren’t really suitable for baking so I sauteed them instead and served them on toast. Oh my. They were delicious!

For one hungry person you need:
3-4 portabellini mushrooms, thickly sliced
1/2 red onion, finely chopped
2 tbsp blue cheese
1 tbsp oil
pepper

Fry the onions in the oil for 5 mins or so and then add the mushrooms. Cover with a lid and sautee for 5 mins or so until lightly golden and slightly softened. Add the cheese and let it melt into the mushrooms. Serve on toast amazed at yourself.

Blue Cheese Toasts

This isn’t really a recipe but it does add a lovely dimension to bread with soup.

For 1 person you need:
2 slices really good quality artisan bread (no plastic sliced please…)
blue cheese

Toast the bread and then smear blue cheese on top and let it melt in a bit. Serve with a steaming bowl of soup and feel smug something so easy tastes sooooooooooo good 🙂

The Perfect Snack…!

Of course this will change depending on what you fancy. But I found that my local Tesco sells jars of marshmallow fluff. So the jelly fluffernutter was born 🙂 Nosh in moderation 😉

For one perfect snack you need:
2 slices toast, white bread
1 tbsp peanut butter (smooth or crunchy, your choice)
1 tsp strawberry jam
2 tbsp marshmallow fluff

Toast the bread. Spread one slice with the peanut butter and then top with the jam. Spread the other slice with the fluff. Sandwich together. Cut in half. Eat. Feel sick.

Cheesy Potato Twists

Lex made these at school last week, and having brought the recipe home was desperate to make them with me. So we did.

You need:
100g plain flour
65g butter
50g grated cheese
1/2 tsp salt
1/2 tsp mustard powder
50g mashed potato
1 tbsp water (I had to use about 2)

Blitz the flour, salt, mustard and butter till they resemble breadcrumbs. Then add the potato, cheese and water and mix to a dough. Roll out till about the thickness of a £1 coin then cut into strips. Twist the strips and lay on a baking sheet, brush with a little milk and bake in a hot oven for 10 mins. Leave to cool and then eat. Delish!